Feijoada Brazilian Black Bean Soup

My Husband ate this during the two and a half years he lived in Brazil. It is a staple there and we also ate it in Portugal while we lived there.  Simple but delicious

1 1/2 cups chopped onion
1/2 cup thinly sliced green onions
2 cloves garlic
12 oz dried black beans (2 cups) rinsed
1 smoked pork hock ( when I cant find a hock I sometimes cut up some ham leaving any fat on.
2 bay leaves
2 teaspoons ground coriander
Stems of 1 bunch of cilantro tied with string
Juice of one large orange
1 1/2 cups chicken broth
Hot cooked rice (optional)
2 oranges peeled and sectioned
1/4 cup fresh cilantro or flat leaf parsley
Combine onions, green onions, garlic black beans, pork hock,  bay leaves, coriander cilantro stems, orange zest, orange juice, and chicken broth in the instant pot.  Secure the lid. Be sure the release valve is on pressure.
Select Manual and cook on high pressure for 40 minutes.  Use the natural release to depressureize
To serve:  Remove cilantro stems and bay leaves and discard.  Remove pork hockand transfer to cutting board.  Using two forks shred the meat and return to pot.

Serve as a soup or over cooked white rice.  Garnish with orange sections; sprinkle with chopped cilantro.   Multi Bem!!!