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Feijoada is the national dish of Brazil and can take a day or two to make. A pressure cooker makes this version much faster!



Total time

0 minutes






  • 4 tablespoons canola or vegetable oil (divided)
  • 1 large onion (chopped)
  • 2 poblano peppers, (seeded and chopped)
  • 12 large cloves garlic (sliced)
  • 2½ pounds chuck stew meat
  • salt and freshly ground black pepper
  • 1 package (14-ounce) kielbasa, halved and sliced
  • 1 cup orange juice
  • 3 cups beef broth
  • 1 can (15-ounce) diced canned tomatoes (undrained)
  • 2 tablespoons red wine vinegar, or to taste
  • 2 tablespoons hot chili powder
  • 2 cans (15-ounce) black beans
  • 4 tablespoons corn starch mixed with 3 tablespoons water
  • brown rice (optional)
  • jalapeno slices
  • red onion
  • orange and lime wedges
  • cilantro sprigs (for garnish)


  1. Heat 2 tablespoons oil in an electric pressure cooker on the "saute" setting.  Add the onion and poblano pepper and cook, stirring occasionally until beginning to soften, approximately 5 minutes.  Add the garlic and cook briefly until fragrant.  Turn pressure cooker off.
  2. Heat 1 tablespoon oil in a large skillet or saute pan over medium-high heat.  Season the beef with salt and black pepper.  Brown the beef in batches, being careful not to crowd the pan, adding remaining 1 tablespoon oil as needed.  Transfer each batch to the pressure cooker.
  3. Add kielbasa, orange juice, beef broth, tomatoes, vinegar and chili powder and stir to combine.
  4. Secure the lid on the pressure cooker.  Set pressure cooker to "High" and let the pressure cooker do its thing for 21 minutes.
  5. Release the pressure as s-l-o-w-l-y as possible.  Stir in black beans and corn starch slurry.  Set pressure cooker to "simmer" and simmer gently until thickened.  Let stew rest for 5 minutes to thicken more.
  6. Serve over brown rice (optional) with jalapeno slices, chopped red onion, orange and lime wedges and cilantro sprigs for garnish.
  7. View the recipe instructions at From a Chef's Kitchen

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