Instant Pot Ropa Vieja
User Reviews
5
-
Prep Time
15 mins
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Cook Time
37 mins
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Servings
6
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Calories
323 kcal
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Course
Main Course, Dinner
Instant Pot Ropa Vieja
Description
The recipe starts by browning skirt steak pieces in olive oil using the sauté function, then removing the meat to cook aromatic vegetables like onions, bell peppers, and garlic along with dried oregano, paprika, cumin, and bay leaf. Deglazing the pot with white wine loosens browned bits, enhancing the stew’s savory notes before adding tomato sauce and beef broth back into the pot with the meat.
High-pressure cooking for 37 minutes softens the beef so it can be shredded easily. Adding green olives and a squeeze of fresh lime juice after shredding brightens the dish with a salty and tangy finish. The result offers tender, juicy shredded beef in a moderately thick sauce with a balance of savory herbs and spice.
This Ropa Vieja pairs well with rice and fried plantains, and can also be served with cabbage slaw, black beans, or avocado. Leftovers make flavorful Cuban-style sandwiches. The dish provides a blend of textures from the tender meat and tender-savory sauce components.
Alternative liquids like vinegar or lemon juice can substitute the white wine for deglazing. Cooking times exclude time to reach or release pressure. The recipe suits those seeking a hearty stew made in an efficient modern appliance.
Ingredients
- 1 tablespoon olive oil
- 2 pounds skirt steak cut into 2 pieces, 900g
- 3 cloves garlic minced
- 1 onion thinly sliced
- 2 bell pepper deseeded and thinly sliced, red
- 2 teaspoons oregano dried
- 1 ½ teaspoons paprika
- 1 ½ teaspoons cumin ground
- 2 bay leaf
- 4 tablespoons white wine
- 14 ounces tomato sauce 400g
- 1 ⅓ cups beef broth 320ml
- 2 bay leaf
- ½ cup green olives cut in half, 90g
- lime juice fresh, squeeze of
- salt to taste
- 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
- The listed pressure cooking time excludes time for the Instant Pot to come to pressure and for natural release.
- White wine may be replaced with white wine vinegar, apple cider vinegar, or lemon juice for deglazing.
- Serve with rice, fried plantains, cabbage slaw, black beans, or sliced avocado for a complete meal.
- Leftovers can be used for Cuban-style sandwiches by serving shredded meat on rolls.
- This recipe has 7 Blue Plan SmartPoints per serving if tracking points.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 824mg | 34% |
| Potassium | 842mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1842IU | 37% |
| Vitamin C | 57mg | 63% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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