Instant Pot Ropa Vieja

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The tender, shredded beef, simmered in a vibrant tomato-based sauce with bell peppers, onions, and a medley of spices, brings the essence of Cuba right to your table.

Prep Time15

Cook Time1

Pressurize Time20

Total Time1 35

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 310kcal

Author: Laura Lynch

Ingredients

2 pounds flank steak
1 onion chopped
1 green bell pepper sliced
1 red bell pepper sliced
4 cloves garlic minced
14 ounce crushed tomatoes
1 cup beef broth
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
2 bay leaves
1/4 cup pitted green olives
2 tablespoons capers
2 tablespoons tomato paste
2 tablespoons white vinegar
2 tablespoons olive oil
Fresh cilantro or parsley for garnish
Cooked white rice for serving

Instructions

Season the flank steak with salt and pepper. Set the Instant Pot to “Saute” mode and add the olive oil. Once hot, sear the flank steak on both sides until browned, then remove and set aside.
In the same pot, add the chopped onion, bell peppers, and garlic. Saute for a few minutes until the vegetables are softened.
Stir in the crushed tomatoes, beef broth, cumin, paprika, oregano, salt, black pepper, cayenne pepper, bay leaves, olives, capers, tomato paste, and white vinegar.
Return the seared flank steak to the Instant Pot, nestling it into the sauce.
Close the Instant Pot lid and set to “Manual” or “Pressure Cook” mode for 60 minutes on high pressure.
Once the cooking time is complete, allow for a natural pressure release for 10-15 minutes, then carefully release any remaining pressure.
Remove the flank steak from the Instant Pot and shred it using two forks.
Return the shredded beef to the sauce in the Instant Pot and stir to combine.
Serve the Ropa Vieja over cooked white rice, garnished with fresh cilantro or parsley.

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