Cocido Madrileno

Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.

Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.

Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.

Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.

Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.

When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.

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