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5 from 1 vote

Ropa Vieja

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.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Cuban
Keyword: Ropa Vieja
Servings: 6 people
Calories: 372kcal

Equipment

Ingredients

  • 2 lbs beef chuck roast
  • 1/2 tsp black pepper
  • 1 tsp salt or more, to taste
  • 2 Tbsp garlic minced
  • 2 Tbsp olive oil
  • 6 oz tomato paste
  • 1 Tbsp red wine vinegar
  • 1 tsp cumin
  • 1 tsp chili powder
  • 28 oz diced tomatoes fire roasted, drained
  • 1 C. beef broth
  • 2 ea bell peppers seeded and sliced into strips (we chose 1 red and 1 green, for variety)
  • 1 ea 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.

Nutrition

Calories: 372kcal | Carbohydrates: 12g | Protein: 32g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 907mg | Potassium: 1136mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1415IU | Vitamin C: 22.4mg | Calcium: 94mg | Iron: 5.9mg