Cocido Madrileño (with Ninja Foodi or Instant Pot)

Name: Cocido Madrileño (with Ninja Foodi or Instant Pot)
Total time: 3000 s
Yield: Serves 2-3 servings
Cuisine: American
Ingredients: 1 cup dried chickpeas (about 200 grams); 1 blood sausage (morcilla); 1 Spanish-style chorizo sausage; 1 leek; 1 carrot; 2 pork backbones; 1 ham bone; 1 turnip; 1 chicken carcass; 4 1/4 cups water (1 liter); Salt, to taste

Conde_Limoncio @conde_limoncio

Madrid

Electricity consumption: 1.04 kWh

Conde_Limoncio @conde_limoncio

Madrid

Electricity consumption: 1.04 kWh

Saved

Ingredients

50 minutes

Serves 2-3 servings

1 cupdried chickpeas (about 200 grams)
1blood sausage (morcilla)
1Spanish-style chorizo sausage
1leek
1carrot
2pork backbones
1ham bone
1turnip
1chicken carcass
4 1/4 cupswater (1 liter)
Salt, to taste
3.5 oz fine noodles (about 100 grams)
1 piece beef shank

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Steps

50 minutes

1

Soak the chickpeas in water overnight.
2

Wash and peel the turnip, carrot, and leek.
3

Drain the chickpeas, rinse them thoroughly under running water, and drain again.
4

If the pork backbone is salted, wash it well to remove excess salt.
5

Add 4 1/4 cups water (1 liter), the ham bone, pork backbones, chickpeas, leek, turnip, beef shank, and chicken carcass to the pot. (Do not add the potato, chorizo, or blood sausage yet; save these for the next step.)
6

Add salt, close the lid, set the valve to 'seal,' and cook on high pressure for 20 minutes.
7

Release the pressure, open the pot, add the potato, blood sausage, and chorizo. Taste and adjust salt if needed.
8

Close the lid again, set the valve to 'seal,' and cook on high pressure for another 10 minutes.
9

Strain the broth (a pasta strainer works well) and set it aside for the soup.
10

Separate the chickpeas and meats; discard the leek and turnip.
11

For the soup, bring the broth to a boil on 'sauté' mode. Once boiling, add the noodles and stir gently for 4-5 minutes until cooked.
12

A good nap is the perfect complement to this meal.