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Instant Pot Ropa Vieja

This Instant Pot Ropa Vieja is a twist on a traditional Cuban dish. Tender steak and veggies are simmered in a flavorful tomato sauce then topped with olives, pimento peppers, capers, and raisins. Serve with rice, beans, and plantain chips!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 8 people
Calories: 326kcal
Author: Jennifer Debth

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds boneless beef flank steak cut into 6 chunks
  • 1 cup beef broth
  • 1 yellow onion sliced
  • 1 green bell pepper sliced into strips
  • 4 cloves garlic minced
  • 1 (8 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt plus more to taste (I used about 2 teaspoons)
  • ½ teaspoon pepper
  • 1 (6.7 oz) jar pimento stuffed green olives plus more to taste, if desired
  • 1 (12 oz) jar roasted pimento peppers drained and chopped
  • 1 cup golden raisins
  • 2 tablespoons capers
  • 1-2 tablespoons white vinegar
  • Rice, black beans, cilantro, lime, plantain chips for serving
US Customary - Metric

Instructions

  • Hit SAUTE on your 6 quart Instant Pot.
  • Once it reads HOT, add in oil and half the steak.
  • Sauté until both sides are browned, remove, set aside, and repeat with remaining steak.
  • Remove steak, then hit CANCEL on the Instant Pot.
  • Carefully pour in beef broth, scraping up anything that may have stuck to the bottom. This will help you avoid a BURN notice.
  • Add the steak back in, then top with onion, bell pepper, garlic, tomato sauce, tomato paste, cumin, oregano, salt, and pepper. (It’s important to do this in the order listed, so the tomato paste and spices don’t get stuck to the bottom of the Instant Pot which will cause a BURN notice).
  • Close and lock the lid - make sure the pressure valve is pointed toward SEALING.
  • Cook on HIGH pressure for 40 minutes, then allow to naturally release for 20 minutes.
  • Remove the lid, transfer the steak to a cutting board, and shred with two forks.
  • Return the meat to the pot along with the olives, roasted peppers, raisins, capers, and vinegar.
  • Taste and re-season, if necessary, then serve over rice and beans with cilantro, lime, chips, and enjoy!
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Notes

Nutrition information does not include serving suggestions.

Nutrition

Serving: 1person | Calories: 326kcal | Carbohydrates: 26g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 1210mg | Potassium: 1008mg | Fiber: 4g | Sugar: 17g | Vitamin A: 777IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 4mg

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