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Instant Pot Ropa Vieja Recipe

Today's Instant Pot ropa vieja recipe is an easy guide to a meltingly tender and fulfilling meal with beef. The tender and juicy shredded beef is braised in the rich and flavorful tomato-based sauce with onions, bell peppers, green olives, raisins, and capers.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Cuban, Mexican
Keyword: how to make ropa vieja in the instant pot, instant pot ropa vieja, instant pot ropa vieja recipe
Servings: 4 servings
Calories: 496kcal
Author: Luna Regina

Ingredients

  • 20 oz beef chuck chopped into large chunks
  • 1 tbsp olive oil
  • 1 tbsp garlic minced
  • 2 oz yellow onion finely diced
  • 4 oz red bell peppers diced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 0.25 oz brined capers
  • 0.5 oz raisins
  • 2 tsp lime juice
  • 1/4 cup homemade tomato sauce
  • 1 fl oz red wine
  • 1 tbsp wine vinegar
  • 2 tbsp all-purpose flour
  • 1 1/2 cups unsalted chicken broth
  • 1 bay leaf
  • 2.5 oz green olives
  • 3 cups cooked medium-grain white rice
  • 2 tbsp parsley chopped

Instructions

  • Set the “Sauté” setting on the Instant Pot. Heat 1 tbsp olive oil, wait until it's hot, then add 1 tbsp minced garlic and 2 oz finely diced yellow onion. Quickly sauté for 1 minute, stirring often.
    Step 1: On the “Sauté” setting, quickly sauté the garlic and onion in heated olive oil.
  • Add 4 oz diced red bell peppers and sauté for 2 minutes until softened.
    Step 2: Add the red bell peppers. Sauté for 2 minutes until softened.
  • Add 20 oz beef chuck to the pot with the spice blend of 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp oregano, 1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1/2 tsp smoked paprika, 0.25 oz capers, 0.5 oz raisins, 2 tsp lime juice, and 1/4 cup homemade tomato sauce. Lightly sear the beef (but don't cook them all the way through) for 2 minutes. Transfer the beef to a plate and set it aside.
    Step 3: Add the beef to the pot with the spice blend. Lightly sear the beef for 2 minutes, then remove to a plate and set aside.
  • Add 1 fl oz red wine.
    Step 4: Add the red wine.
  • Stir in 2 tbsp all-purpose flour and 1 tbsp wine vinegar. Cook for 1 minute until they slightly reduce in volume.
    Step 5: Stir in flour and wine vinegar. Cook for 1 minute.
  • Add 1 1/2 cups unsalted chicken broth and 1 bay leaf, stirring constantly.
    Step 6: Add the chicken broth and bay leaf, stirring constantly.
  • Close the lid, set the valve to the sealing position, and cook on the “Meat/Stew” setting for 35 minutes. Quick-release the pressure.
    Step 7: Close the lid, seal the valve, and cook on the “Meat/Stew” setting for 35 minutes. Quick-release the pressure.
  • Transfer the beef to a separate bowl and start shredding it with two forks.
    Step 8: Transfer the beef to a separate bowl and shred it with two forks.
  • Add 2.5 oz green olives and return the pulled beef to the pot. Cook on “Sauté” for 10 more minutes.
    Step 9: Add the green olives and return the pulled beef to the pot. Cook on “Sauté” for 10 minutes.
  • Portion out ropa vieja onto serving plates with 3 cups cooked medium-grain white rice. Garnish with 2 tbsp chopped parsley and serve hot.
    Step 10: Portion out the ropa vieja onto serving plates with cooked rice. Garnish with parsley and serve hot.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 54g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 582mg | Potassium: 812mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1443IU | Vitamin C: 45mg | Calcium: 48mg | Iron: 7mg