Instant Pot Ropa Vieja

This Instant Pot Ropa Vieja is made with beef round bottom, bell peppers, onions, white wine, broth, tomato sauce, olives and cilantro.

As a Latina, when I think of comfort food, I think of Ropa Vieja.  Although I am Mexican, my mom made Ropa Vieja very often and it was an all-day cooking endeavor. Thanks to the Instant Pot, we can make Ropa Vieja in 90 minutes – and it tastes JUST as good, if not even better.

Ropa Vieja is a juicy shredded beef stew. We will be using a very tough meat, either beef round bottom or a chuck roast, which is why it requires a long time to cook.  Ropa Vieja literally translates to “old clothes” because the shredded beef and vegetables resemble colorful rags. This is one of Cuba’s most popular dishes. Ropa Vieja pairs well with Tostones and Rice and Beans.

Start by hitting the sauté button for 8 minutes, add oil and wait for it to shimmer. Toss in the onions and bell peppers and toss for 4-6 minutes, until soft.

Stir in the garlic and stir until fragrant, about 1 minute.

Pour the beef, white wine, vinegar and toss for 2 minutes. Add the beef broth.

Sprinkle in the paprika, oregano, ground cumin, pepper, salt, 2 bay leaves and stir well.

Pressure cook on high for 90 minutes.

With tongs, remove the meat and place into a large bowl. Add the olives and cilantro and toss. There is enough salt in the olives but you can salt to taste.

Instant Pot Ropa Vieja

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• Author: Maxine Dubois
• Total Time: ~2 Hours
• Yield: 4-6 servings 1x

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Description

This Instant Pot Ropa Vieja is made with beef round bottom, bell peppers, onions, white wine, broth, tomato sauce, olives and cilantro. 

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Ingredients

Scale 1x2x3x

• 2 pounds Beef Round Bottom, cut up into 1 inch cubes
• 2 tablespoons extra olive oil
• 2 onions, chopped
• 2 red bell peppers, chopped
• 8 garlic cloves, finely grated
• ½ cup dry white wine
• 1 cup beef broth
• 1 (4 oz) can tomato sauce
• 1 tablespoon sherry vinegar
• 4 teaspoons paprika
• 1 tablespoon oregano
• 2 teaspoons ground cumin
• Salt and pepper, as desired
• 2 bay leaves
• ½ cup olive stuffed with pimientos, sliced
• ¼ cup chopped cilantro
• Salt and pepper as desired

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Instructions

1. Start by hitting the sauté button for 8 minutes, add oil and wait for it to shimmer. Add the onions and bell peppers and toss for 4-6 minutes, until soft.
2. Add the garlic and stir until fragrant, about 1 minute.
3. Add the beef, white wine, vinegar and toss for 2 minutes.
4. Stir in the beef broth.
5. Sprinkle in the paprika, oregano, ground cumin, pepper, salt, 2 bay leaves and stir well.
6. Pressure cook on high for 90 minutes.
7. With tongs, remove the meat and place into a large bowl. Add the olives and cilantro and toss. There is enough salt in the olives but you can salt to taste.

Notes

• Make sure when you add the liquids to make sure nothing is sticking to the bottom of the pot from sautéing the veggies. Use your wooden spoon to scrape any brown bits from the bottom. This will add so much flavor! 

• Prep Time: 10 minutes
• Cook Time: 90 minutes + time to come to pressure
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: Cuban

Nutrition

• Serving Size: 1
• Calories: 340.7
• Sugar: 3.5 g
• Sodium: 1,223.8 mg
• Fat: 18.2 g
• Saturated Fat: 5.8 g
• Carbohydrates: 9.3 g
• Fiber: 1.3 g
• Protein: 34.2 g
• Cholesterol: 74.9 mg