Keyword: Instant Pot Ropa Vieja, Instant Pot Ropa Vieja Recipe
Prep Time: 10 minutesminutes
Cook Time: 54 minutesminutes
Time to Pressure: 10 minutesminutes
Total Time: 1 hourhour14 minutesminutes
Servings: 6servings
Calories: 467kcal
Author: Cook Dinner Tonight
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
2 ½poundsboneless chuck roast1
1 teaspoonkosher salt
1teaspoonground black pepper
2tablespoonsneutral oil with a high smoke point2
1 ½cupsdiced yellow or white onion
2red bell peppersseeded and diced
6clovesgarlicpeeled and minced
15ouncecan diced tomatoes
2teaspoonsdried oregano
2teaspoonsground cumin
2teaspoonssmoked paprika
½teaspooncayenne pepper
½ cupwhite wine3
1bay leaf
½cupSpanish oliveshalved
Instructions
Season roast with salt and pepper.
Select SAUTE.
When the Instant Pot reads HOT, add the oil.
Add the roast, and brown roast on all sides.
Transfer meat to a plate.
Stir onion and bell pepper into the pot, and cook until soft, about 3-4 minutes.
Add the garlic, oregano, cumin, paprika, and cayenne pepper, and cook for 30 seconds.
Deglaze the pot with the wine, scraping up any browned bits from the bottom of the pot.
Press CANCEL.
Add the tomatoes with their juice, browned beef, and bay leaf back to the inner pot.
Close and lock the lid in place.
Turn the pressure release valve to SEALING.
Select MANUAL and adjust time to 45 minutes and pressure to HIGH.
Once the cooking time finishes, carefully turn the pressure release valve to VENTING to release pressure.
Remove the lid and discard the bay leaf.
Shred the meat, and stir in the olives.
Notes
Traditionally, flank steak is used in ropa vieja, but chuck roast or rump roast works better in the Instant Pot version. If you want to use flank steak, add an additional 1-2 tablespoons of oil to the recipe.
Oils like vegetable or sunflower work well.
If you don't want to use white wine, beef or chicken broth makes a good substitute.