Instant Pot Ropa Vieja
Recipe - Price Rite Marketplace Corporate
Instant Pot Ropa Vieja
Prep Time15 Minutes
Servings8
Cook Time60 Minutes
Ingredients
2 tsp Bowl & Basket vegetable oil
3 lbs beef chuck roast, cut into chunks
1 large white onion, peeled and thinly sliced
2 red bell peppers, cored and diced
5 garlic cloves, peeled and minced
¼ cup Bowl & Basket red wine vinegar
½ cup Bowl & Basket beef broth
2 Bowl & Basket bay leaves
1 14 oz can Bowl & Basket diced tomatoes
1 14 oz can Bowl & Basket crushed tomatoes
½ cup Bowl & Basket Spanish Olives, drained
¼ cup fresh cilantro, chopped
Salt
Ground Black Pepper
Directions
- Remove the lid from the instant pot and set it to SAUTE. While it is heating, season the chunks of beef with salt and pepper. Add oil and once hot, brown beef chunks on each side, about 2-3 minutes per side, or until browned on all sides.
- Remove meat from the instant pot and add in onion, garlic, and bell pepper and saute for 2 minutes or until softened, then pour in vinegar and broth and stir, being sure to scrape up the browned bits off the bottom of the pot from browning the meat.
- Turn off the instant pot and stir in bay leaves and both cans of tomatoes (DO NOT DRAIN).
- Return the beef to the pot and stir before replacing the instant pot lid.
- Set the lid to sealing and cook on MANUAL for 1 hour. Let heat release naturally for 15 minutes, then carefully release the rest of the pressure manually.
- Remove lid and shred beef (note: if beef does not seem tender, replace the lid and cook again on MANUAL with the lid sealed for another 15 minutes then try again). Stir in olives and fresh cilantro and adjust seasoning as needed.
- Serve over cooked rice or potatoes, if desired.
15 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Directions
- Remove the lid from the instant pot and set it to SAUTE. While it is heating, season the chunks of beef with salt and pepper. Add oil and once hot, brown beef chunks on each side, about 2-3 minutes per side, or until browned on all sides.
- Remove meat from the instant pot and add in onion, garlic, and bell pepper and saute for 2 minutes or until softened, then pour in vinegar and broth and stir, being sure to scrape up the browned bits off the bottom of the pot from browning the meat.
- Turn off the instant pot and stir in bay leaves and both cans of tomatoes (DO NOT DRAIN).
- Return the beef to the pot and stir before replacing the instant pot lid.
- Set the lid to sealing and cook on MANUAL for 1 hour. Let heat release naturally for 15 minutes, then carefully release the rest of the pressure manually.
- Remove lid and shred beef (note: if beef does not seem tender, replace the lid and cook again on MANUAL with the lid sealed for another 15 minutes then try again). Stir in olives and fresh cilantro and adjust seasoning as needed.
- Serve over cooked rice or potatoes, if desired.
