📝 About This Recipe
Ropa Vieja is the soul of Cuban comfort food, traditionally slow-simmered until the beef pulls apart into tender 'old clothes' threads. This Instant Pot version captures that deep, complex melody of tomatoes, peppers, and warm spices in a fraction of the time. Every bite is a vibrant celebration of Caribbean heritage, featuring a rich sofrito base and a briny finish of olives and capers.
🥗 Ingredients
The Beef & Sear
- 2.5 pounds Flank steak or Chuck roast (cut into 3 large chunks against the grain)
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Olive oil (extra virgin)
The Aromatics (Sofrito)
- 1 large Yellow onion (thinly sliced into half-moons)
- 1 large Red bell pepper (sliced into thin strips)
- 1 large Green bell pepper (sliced into thin strips)
- 6 cloves Garlic (minced)
- 2 tablespoons Tomato paste
Spices & Liquid
- 1 cup Beef broth (low sodium)
- 14.5 ounces Crushed tomatoes (canned)
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Dried oregano (preferably Mexican or Cuban variety)
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 2 pieces Bay leaves (dried)
The Finish
- 1/2 cup Spanish manzanilla olives (pitted and halved)
- 1 tablespoon Capers (drained)
- 1/4 cup Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
Season the beef chunks generously on all sides with kosher salt and black pepper.
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2
Set your Instant Pot to 'Sauté' mode on high. Once the display reads 'Hot', add the olive oil.
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3
Sear the beef chunks in batches for 4-5 minutes per side until a deep brown crust forms. Remove beef to a plate and set aside.
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4
Add the sliced onions and bell peppers to the pot. Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the tomato paste turns a dark brick red and the garlic is fragrant.
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6
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom; this is where the flavor lives!
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7
Add the beef broth, crushed tomatoes, oregano, cumin, smoked paprika, and bay leaves. Stir to combine.
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8
Nestle the seared beef and any accumulated juices back into the liquid. Ensure the meat is mostly submerged.
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9
Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' (or Manual) on High Pressure for 60 minutes.
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10
When the timer beeps, allow the pressure to release naturally for 15 minutes before venting any remaining steam.
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11
Carefully remove the beef to a large cutting board. Using two forks, shred the meat into long, thin strands.
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12
Discard the bay leaves. If the sauce is too thin, turn the 'Sauté' mode back on and simmer for 5-10 minutes to reduce.
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13
Stir the shredded beef, olives, and capers back into the sauce. Let it sit for 5 minutes to allow the beef to soak up the juices.
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14
Garnish with fresh cilantro and serve hot.
💡 Chef's Tips
For the most authentic texture, use Flank steak; it shreds into the long 'threads' that give the dish its name. Don't skip the searing step! That caramelization provides the deep, savory base the pressure cooker needs to excel. If you prefer a milder tang, soak the olives and capers in cold water for 10 minutes before adding to reduce saltiness. This dish actually tastes better the next day as the flavors meld, making it a perfect make-ahead meal for entertaining. If using Chuck roast, ensure you trim large fat caps to prevent the sauce from becoming too greasy.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice or classic 'Moros y Cristianos' (black beans and rice). Pair with a side of sweet fried plantains (maduros) to balance the savory-salty beef. Provide a few lime wedges on the side for a bright, acidic pop at the table. Accompany with a simple avocado and red onion salad dressed in olive oil and vinegar. A cold Cuban lager or a crisp glass of Albariño complements the spices beautifully.