Feijoada

Place dried beef in a large bowl; add cold water to cover by at least 2 inches. Cover and refrigerate, at least 8 hours or up to 12 hours, changing water at least 3 to 4 times to remove excess salt. Place beans in a large bowl; add cold water to cover by at least 4 inches. Cover and refrigerate until expanded, at least 8 hours or up to 12 hours.

Drain beef, and pat dry using paper towels. Cut into 1-inch cubes; set aside. Drain beans well, and set aside.

Select SAUTÉ setting on a large (8 quart) programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting; add 2 tablespoons oil, and allow to preheat 2 to 3 minutes. Add dried beef; cook, turning as needed, until deeply browned on all sides, about 10 minutes. Transfer to a plate. Add ribs and remaining 2 tablespoons oil to cooker, working in batches, if needed; cook, turning as needed, until browned on all sides, about 8 minutes per batch. Transfer to a plate. Press CANCEL.

Wipe cooker of excess fat. Add chicken stock, ham hock, bay leaves, half of the onion (about 1 1/2 cups), half of the garlic (about 2 tablespoons), reserved dried beef, and reserved ribs to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 50 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.)

Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 5 minutes.) Remove lid from cooker. Add reserved beans, Paio, and linguica calabresa to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 20 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.)

Meanwhile, cook bacon in a large skillet over medium, stirring occasionally, until crisp, 10 to 12 minutes. Add remaining half of onion (about 1 1/2 cups) and half of garlic (about 2 tablespoons); cook, stirring occasionally, until onion is tender and golden brown, about 10 minutes. Remove bacon mixture from skillet using a slotted spoon, and let drain on a paper towel-lined plate; set bacon mixture aside.

Carefully turn steam release handle on cooker to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 5 minutes.) Remove lid from cooker. Remove and discard rib and ham hock bones. Stir in bacon mixture. (Check seasoning, but it shouldn’t need any salt as all the meat will season the dish.) Serve with cooked rice.