Description
Instant Pot Ropa Vieja is a classic Cuban dish featuring tender, shredded beef cooked in a rich tomato-based sauce with aromatic peppers, onions, and warm spices. This recipe uses the Instant Pot to deliver authentic slow-simmered flavors quickly and easily, making it the perfect comfort food to serve over rice or alongside plantains.
Ingredients
Main Ingredients
- 2 to 2.5 pounds flank steak or chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 (15 oz) can crushed tomatoes
- 1/4 cup tomato sauce
- 1/4 cup beef broth
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- Fresh cilantro (optional, for garnish)
Instructions
- Sauté the beef: Set the Instant Pot to Sauté mode and add the olive oil. Season the beef with salt and pepper, then sear it on both sides until browned. Remove the beef and set it aside.
- Cook the vegetables: Add the sliced onion and bell peppers to the pot and sauté for 3–4 minutes until they soften.
- Add aromatics and spices: Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, and bay leaf. Cook for 30 seconds until fragrant.
- Combine liquids: Pour in the crushed tomatoes, tomato sauce, beef broth, white vinegar, and Worcestershire sauce. Stir to combine.
- Pressure cook the beef: Return the beef to the pot, ensuring it is submerged in the sauce. Secure the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes.
- Release pressure: Allow a natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
- Shred the beef: Remove the beef and shred it with two forks. Return the shredded beef to the pot and stir to combine thoroughly with the sauce.
- Finish and garnish: Remove the bay leaf. Garnish with fresh cilantro if desired before serving.
Notes
- Flank steak shreds easily and is lean, while chuck roast provides extra flavor and richness.
- For a deeper, more concentrated flavor, let the shredded beef simmer on Sauté mode for 5–10 minutes before serving.
- Leftovers develop even better flavor the next day and freeze well for future meals.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Cuban
