Fragrant giouvetsi

In a pressure cooker sauté the onion, garlic and then the meat for about 5 - 10 minutes.Add the wine and let it evaporate.

Pull the pressure cooker off the heat and add the rest of the ingredients with 2 of the 3 cups of water. Close the pressure cooker and put it back on the heat. After it reaches the boiling point, lower the heat and cook for approximately 45 minutes to 1 hour.

Place the orzo and the juice from the meat in an open earthenware pot. Remove the cinnamon and the bay leaves, add 1 cup of water and stir. Last, add the meat.

Bake at 200°C in the oven for 15 minutes till the orzo is cooked.