If the beef cheeks have an outer membrane, use a sharp knife to remove it.

Season the beef cheeks with ground black pepper. Don’t use any salt.

In a pan on the hob, brown the beef cheeks on all sides in the cooking oil.

While this is happening, set the InstantPot (IP) to Sauté and add cooking oil.

Sauté the onions, carrot, celery and bay leaves until softened.

Add a couple of teaspoons of ground cumin and picante pimentón and stir through the sautéed vegetables.

Deglaze the IP with the red wine.

Add the tin of chopped tomatoes.

Add the beef cheeks to the IP and cover with the stock.

Put the lid on the IP, turn the pressure valve to Sealing.

Press the Manual or Pressure Cook button and set the time to 50 minutes.

Press the Keep Warm button to turn off this feature.

Allow the cooking to complete and let the IP release the pressure naturally.

When the pressure indicator valve has dropped down, Press the Cancel button and open up the IP.

Carefully remove the beef cheeks and put to one side.

Give the IP a good stir and make sure nothing has stuck to the bottom.

Press the Sauté button and leave the lid off to reduce the liquid down to half to a third of its original volume.

Press the Cancel button on the IP and unplug it.

Slake a teaspoon of cornflour with some cold water and stir it into the remaining liquid.

Stir in a tablespoon of balsamic glaze to add a sweet/sour note.

Taste the sauce for seasoning and add salt to taste.

Put the beef cheeks back into the sauce.

Add the parsley just before serving.