Ingredients
Method
1.Combine ham, beef, speck, beans and the water in 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes.
2.Release pressure using the quick release method; remove lid. Reserve 2¼ cups (560ml) cooking liquid. Add chorizo, carrot, swede, potato and cabbage to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.
3.Meanwhile, heat oil in medium saucepan; cook onion, stirring, until soft. Add rice; stir to coat in onion mixture. Add reserved cooking liquid; bring to the boil. Reduce heat; simmer, covered tightly, about 15 minutes or until rice is tender.
4.Release cooker pressure using the quick release method; remove lid. Season to taste. Remove hock from cooker. When cool enough to handle remove ham from bone, discard bone, skin and fat; chop ham coarsely.
5.Place meat, beans and vegetables on serving platter; drizzle with a little broth. Serve with rice.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. We used swede, but you could also use turnips.
Note
