Andalusian Stew in a Pressure Cooker

Name: Andalusian Stew in a Pressure Cooker
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 3.5 oz (100 g) chickpeas (soaked for 12 hours); 2 chicken drumsticks; 1 beef cheek; 1 piece pork shoulder; 3 carrots; 1 potato; 1 parsnip; 1 celery stalk; 1 turnip; 1 leek; 1 piece pumpkin; Iberian pork belly; Cured pork belly; Salted bone

Esther G @esther2495

Andalusian Stew in a Pressure Cooker

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Ingredients

1 hour

Serves 4 servings

3.5 oz (100 g)chickpeas (soaked for 12 hours)
2chicken drumsticks
1beef cheek
1 piecepork shoulder
3carrots
1potato
1parsnip
1celery stalk
1turnip
1leek
1 piecepumpkin
Iberian pork belly
Cured pork belly
Salted bone

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Steps

1 hour

1

Place the soaked chickpeas in the pressure cooker.
2

Peel and wash the vegetables, then add them whole to the cooker.
3

Add the meats and the salted bone as well.
4

Bring to a boil and skim off any foam from the broth.
5

Once skimmed, close the pressure cooker and cook for 45 minutes.
6

After the time is up, remove the cooker from the heat and let all the steam release.
7

Remove the 'pringá' (meat mixture) to a plate and strain the broth into another pot. You can also save the meat to use in other dishes like croquettes or cannelloni.
8

You can cook pasta or rice in the broth.