Traditional Cocido Madrileno

Start by submerging chickpeas in a large container and covering them with an abundance of cold water. Allow them to soak for at least 8 hours, or if you prefer a longer soaking time, do so overnight. After the soaking period has elapsed, drain the chickpeas.

Next, combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Fill the cooker with cold water, then bring it to a gentle simmer without covering it. Remove any foam that rises to the surface during this time.

Add the chickpeas to the pressure cooker and season with salt. Ensure the lid is securely in place, then attach the pressure regulator according to the manufacturer's instructions. Continue heating until a steady stream of steam escapes, accompanied by a whistling sound, approximately 5 minutes. Adjust the heat to achieve a gentle rocking motion with the regulator. Cook for an additional 30 minutes.

During this time, bring a pot of salted water to a boil over medium-high heat. Add cabbage to the boiling water and simmer for 5 minutes, then strain it and set it aside.

In a skillet, heat olive oil over medium-low heat and cook garlic until fragrant, approximately 1 minute. Add cabbage to the skillet, season with salt, and cook until it's tender, taking around 5 to 10 minutes.

Once the cooking time for the meat has passed, allow the pressure to release naturally according to the manufacturer's instructions, approximately 5 to 10 minutes. Remove the lid and take out the cooked meat. Strain the meat stock into a saucepan, then bring it to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet still retaining some firmness, approximately 11 minutes.

Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.