Ropa Vieja, a dish famous in Cuba and in some of the Caribbean, features thin strands of shredded beef in a rich and flavorful sauce of peppers, tomatoes, onions and spices.
Several weeks ago I read a magazine that explained how this one appliance has taken over kitchens across the world. The Instant Pot has been a favorite in our home for 3 years! We use it now even more than we did when we first picked it up.
Not only can it make some of the best, family friendly meals in record time, it can be such a wonderful way for us to save money! As a family of 7, eating out can take quite a toll on the pocketbook. Being able to make delicious meals at home in a fraction of the time is definitely a wonderful thing.
One of the best reasons to pick up an Instant Pot is to be able to make a roast faster than that of a slow cooker. Before the Instant Pot, I’d toss (literally!) a roast in the slow cooker in the morning and let that baby cook all day.
The house smelled quite incredible as the day progressed. However, everyone knew that they would have to wait hours before it was finished and ready to eat.
This roast cooked up quickly as I cleaned the house on a random Saturday morning. The mixture of spices, tomato paste and fire roasted tomatoes made the house smell incredible!
Cuban Ropa Vieja
Everyone was practically salivating at the mouth and eager to lift the lid on the pot so we could shred the meat, top with cilantro and dump over rice for lunch. Ropa Vieja specialty translates to “old clothes’ in English. The shreds of meat, peppers, cilantro and onions give the appearance of colorful rags.
It’s definitely a keeper!
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This flavorful and rich Ropa Vieja cooks up easily in the Instant Pot. This Cuban specialty translates to "old clothes' in English, because the shreds of meat, peppers, cilantro and onions give the appearance of colorful rags.
Ingredients
- 2 lbs beef chuck roast
- 1/2 tsp black pepper
- 1 1/4 tsp salt
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 6 oz can tomato paste
- 1 Tbsp red wine vinegar
- 1 tsp cumin
- 1 tsp chili powder
- 1 28 oz can fire roasted diced tomatoes, drained
- 1 C. beef broth
- 2 large bell peppers, seeded and sliced into strips (we chose 1 red and 1 green, for variety)
- 1 onion, sliced thin
- 1/4 C. cilantro, chopped
Instructions
- In your empty Instant Pot, use the saute feature and your olive oil to sear the chuck roast for 2-3 minutes on each side, seasoning with pepper as you go.
- Once complete, turn the saute feature off. Add the minced garlic, tomato paste, red wine vinegar, cumin, chili powder, tomatoes, beef broth, peppers, and onion right in the pot with the beef.
- Place the lid on the Instant Pot, and seal the valve. Push the meat feature, and set the clock for 105 minutes.
- It'll take the pressure cooker about 15-20 minutes to come to pressure; then it will count down from 105 minutes. Once done, allow the Instant Pot to release naturally for 15-20 minutes (do not release early!)
- Use a tong and fork to shred the meat right there in the pot. Add your salt - more or less to taste.
- Serve on top of steamed white rice and top with fresh, chopped cilantro.
- Refrigerate any leftovers.
Notes
To make in your crock pot: Sear the meat in olive oil on the stovetop for 2-3 minutes per side, seasoning with pepper as you go. Transfer to your crock pot, and add the remaining ingredients (with the exception of salt & cilantro). Cook on high, 5 hours, or low for 8-9 hours until meat is tender and shreds easily. Add salt, and serve over rice. Garnish with cilantro.
