Instant Pot Ropa Vieja
This classic Cuban dish is a flavorful and affordable meal the whole family will love.
Servings 6
Calories 323kcal
Ingredients
- 1 tablespoon olive oil
- 2 pounds (900g) skirt steak cut into 2 pieces
- 3 cloves garlic minced
- 1 onion thinly sliced
- 2 red bell peppers deseeded and thinly sliced
- 2 teaspoons dried oregano
- 1 ½ teaspoons paprika
- 1 ½ teaspoons ground cumin
- 2 bay leaves
- 4 tablespoons white wine
- 14 ounces (400g) tomato sauce
- 1 ⅓ cups (320ml) beef broth
- 2 bay leaves
- ½ cup (90g) green olives cut in half
- Squeeze of fresh lime juice
- Salt and black pepper to taste
Instructions
- Set the Instant Pot to sauté and add the oil. Brown the meat on both sides, then set aside. Sauté the onion and peppers for about 5 minutes. Stir in the garlic, oregano, paprika, ground cumin, and bay leaf and switch off the heat.
- Deglaze the bottom of the Instant Pot insert with the white wine, then stir in tomato sauce and beef broth before returning the beef to the pot.
- Seal and cook at high pressure for 37 minutes. When done, allow for a natural pressure release.
- Remove the beef and shred with a fork before returning it to the Instant Pot and adding the olives and lime juice.
- Adjust seasonings as needed and serve.
Notes
- Note that the cooking time listed does not include time for the Instant Pot to come up to pressure or for the pressure to release.
- Instead of white wine, you can use white wine vinegar, apple cider vinegar, or lemon juice to deglaze the instant pot insert.
- My favorite way to serve this is with rice and fried plantains. Cabbage slaw, black beans, and sliced avocado are also great choices.
- Serve the leftovers on a roll for a delicious Cuban-style sandwich.
- There are 7 Blue Plan SmartPoints in one serving.
Nutrition
Calories: 323kcal | Carbohydrates: 10g | Protein: 35g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 824mg | Potassium: 842mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1842IU | Vitamin C: 57mg | Calcium: 52mg | Iron: 4mg