Instant Pot Ropa Vieja
Got some bottom round beef hanging around? Here is how to turn that affordable, lean cut into authentic, fall-apart Cuban Ropa Vieja without simmering it on the stove all day. The Instant Pot does all the heavy lifting in just over an hour, melting the tough beef into tender shreds that soak up a rich tomato, pepper, and garlic sauce.
Instant Pot Ropa Vieja
Course: DinnerDifficulty: Easy8
servings15
minutes1
hour15
minutes1
hour30
minutesTransform a lean bottom round roast into melt-in-your-mouth tender Ropa Vieja using the Instant Pot. A fast, authentic Cuban shredded beef recipe featuring a savory tomato and bell pepper stew.
Ingredients
3.5 lbs Bottom Round Roast (cut into 2 to 3-inch chunks)
2 tbsp Olive oil
Salt and black pepper to taste
2 Yellow onions, sliced
3 Bell peppers (mixed colors), sliced
8 cloves Garlic, minced
1 tbsp Ground cumin
1 tbsp Dried oregano
2 tsp Smoked paprika
1 cup Beef broth
1 can (15 oz) Crushed tomatoes
2 tbsp Tomato paste
2 Bay leaves
1 tbsp White vinegar
Directions
- Pat the beef chunks dry and season generously with salt and pepper.
- Set Instant Pot to “Sauté” (High). Add oil and sear the beef in batches until browned (2-3 mins per side). Remove the beef and set aside.
- Add onions and peppers to the pot; cook 4-5 mins. Stir in garlic, cumin, oregano, paprika, and tomato paste, cooking for 1 more minute.
- Pour in the beef broth and scrape up all the browned bits from the bottom of the pot.
- Return the beef to the pot. Pour the crushed tomatoes on top and add bay leaves. Do not stir. Secure the lid, set valve to “Sealing,” and select “Pressure Cook” on High for 75 minutes.
- Let the pressure naturally release for 15 minutes, then manually vent the rest.
- Remove the beef, shred it with two forks, and return it to the pot. Stir in the vinegar. Serve hot over rice.
