Cocido Madrileño in a Pressure Cooker

Name: Cocido Madrileño in a Pressure Cooker
Total time: 7200 s
Yield: Serves 4 servings
Ingredients: 1 1/2 cups dried chickpeas (about 300 grams); 10 1/2 oz beef shank (about 300 grams); 1 fresh chorizo sausage; 1 onion blood sausage (morcilla de cebolla); 5 1/2 oz salt pork (about 150 grams); 2 3/4 oz ham (about 80 grams); 1 ham bone; 2 3/4 oz pork belly (about 80 grams); 3 1/2 oz pork backbone (about 100 grams); 2 carrots; 1/4 head green cabbage; 2 potatoes; 4 pinches soup noodles; salt

RecetasPorUnTubo @recetasporuntubo

Valladolid , España

You can watch the video recipe here --> https://goo.gl/Mvu4rN

Hello, my dear Recetuber@s! What better way to fight off the cold these days than by making a warm and delicious cocido madrileño? This is a super traditional recipe for this time of year. Today, I'll show you how to make it in a pressure cooker so it's ready quickly without waiting for hours. It's the perfect recipe to enjoy with friends and family.

You can watch the video recipe here --> https://goo.gl/Mvu4rN

RecetasPorUnTubo @recetasporuntubo

Valladolid , España

You can watch the video recipe here --> https://goo.gl/Mvu4rN

Saved

Ingredients

2 hours

Serves 4 servings

1 1/2 cupsdried chickpeas (about 300 grams)
10 1/2 ozbeef shank (about 300 grams)
1fresh chorizo sausage
1onion blood sausage (morcilla de cebolla)
5 1/2 ozsalt pork (about 150 grams)
2 3/4 ozham (about 80 grams)
1ham bone
2 3/4 ozpork belly (about 80 grams)
3 1/2 ozpork backbone (about 100 grams)
2carrots
1/4 headgreen cabbage
2potatoes
4 pinchessoup noodles
salt

Saved

Steps

2 hours

1

Soak the chickpeas in plenty of hot water the night before. Let them soak for at least 8 hours.
2

The next day, drain and rinse the chickpeas under running water to remove any impurities. If you have a mesh bag for cooking legumes, place the chickpeas inside to keep them separate from the other ingredients, making them easier to serve after cooking.
3

Add plenty of water to the pressure cooker and add all the meats except the chorizo and blood sausage. Also add the chickpeas in the mesh bag. Bring to a boil. As it heats, skim off any foam that forms on the surface, as this is from impurities in the meat. Add salt, then close the pressure cooker.
4

Once the cooker reaches pressure, lower the heat and cook for about 40 minutes. After that time, let the pressure release naturally before opening. Check that the chickpeas are fully cooked and set aside. Now, cook the remaining ingredients: in a separate pot, add some of the broth from the pressure cooker and a little water to lighten the flavor.
5

Add the chopped cabbage, chorizo, and blood sausage to the pot. Cover and simmer for about 20 minutes. Then add the potatoes and carrots, cover again, and cook for another 20 minutes.
6

Remove everything from the pot and set aside. In the flavorful broth left in the pot, cook the soup by adding a pinch of noodles per person. Simmer for 3-4 minutes until the noodles are cooked. Serve the soup as the first course. On a large platter, arrange all the meats, chickpeas, and vegetables. Serve as desired and enjoy this delicious dish with your family!