Ropa Vieja (Instant Pot or Dutch Oven)
User Reviews
4.9
Ropa Vieja (Instant Pot or Dutch Oven)
Description
This Ropa Vieja recipe uses large pieces of flank steak seasoned with salt, Sazon seasoning, cumin, oregano, garlic powder, and black pepper. After seasoning, the steak is layered with sautéed onions, green and red bell peppers, quartered garlic cloves, sliced green olives, carrot chunks, and bay leaves. A sauce is prepared by whisking tomato paste with white wine and chicken broth before adding to the meat.
The dish simmers in either the Instant Pot or Dutch oven until the meat is very tender and shreddable. Sautéing the vegetables adds sweet and savory notes to the sauce, which melds with the firm yet tender shredded beef. The olives add a briny contrast to the rich tomato base, and the blend of spices accentuates the dish's depth.
Ropa Vieja is typically served with rice, beans, or plantains, making a satisfying main course. It offers a balance of hearty meat and vegetables in a flavorful broth.
If a thicker sauce is preferred, reduce the liquid by simmering uncovered in the Instant Pot or on the stove. This adjusts the consistency without changing the core flavors. Cooking times may vary slightly depending on preparation method.
Ingredients
- 2 pounds flank steak (cut into large pieces)
- 1/2 cup tomato paste (from 1 can)
- 2 teaspoons kosher salt
- 1/3 cup white wine or use more broth, dry
- 1 1/2 teaspoons Sazon seasoning or 1 store bought packet Goya or Badia Sazon con culantro & achiote
- 2 1/2 cups chicken broth
- 1 teaspoon oregano dried
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 onion not sweet, sliced, large yellow or white
- 1 1/2 teaspoons cumin
- 1/2 green bell pepper (sliced thin)
- 1/4 teaspoon black pepper
- 1/2 red bell pepper (sliced thin)
- 4-6 garlic cut into quarters, cloves
- 1 carrot cut into 1” inch pieces, large
- 1/2 cup green olives sliced, pitted
- 2 large bay leaves
- 3 tablespoons cilantro (chopped (optional))
Instructions
- Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.
- Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.
- In a medium bowl whisk together tomato paste, white wine and chicken broth.
- In a medium bowl whisk together tomato paste, white wine and 3 cups of chicken broth (you’ll need more on the stove with evaporation than the Instant Pot).
- Press saute and add the oil in the instant pot, add the onions, bell peppers and garlic. Saute 3 to 4 minutes stirring, until softened then press cancel.
- Heat a large Dutch oven and add the oil, onions, bell peppers and garlic. Saute over medium-high heat 3 to 4 minutes stirring, until softened.
- Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).
- Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).
- Pour the tomato sauce over the meat, cover and close the pressure cooker.
- Pour the tomato sauce mixture over the meat, bring to a boil and cover.
- Set to sealing and cook high pressure for 45 minutes. Then unplug the instant pot and do the natural release.
- Reduce heat to low and simmer until the meat shreds easily with 2 forks, 1 1/2 to 2 hours, adding more water if it gets too dry.
- Shred the beef in the pot and discard the bay leaves.
- Shred the beef in the pot and discard the bay leaves.
- Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.
- Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.
Notes
- To thicken the sauce, use the Instant Pot sauté function to boil down the liquid after cooking.
- Simmer uncovered on the stove to reduce sauce volume and concentrate flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 3/4 generous cup | |
| Calories | 350kcal | 18% |
| Carbohydrates | 11.5g | 4% |
| Protein | 35g | 70% |
| Fat | 15.5g | 24% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 64mg | 21% |
| Sodium | 982.5mg | 41% |
| Fiber | 2.5g | 10% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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