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–+ servings
Instant Pot Ropa Vieja, a Cuban staple. Beef with Latin seasonings, peppers, olives and onions. Its on a platter, ready for serving.
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4.67 from 3 votes

Instant Pot Ropa Vieja

Why spend hours and hours cooking for your Ropa Vieja when you can make in 1/4 of the time?! Here, I've got you covered! Thank me later!
Prep Time10 minutes
Cook Time1 hour
Natural release15 minutes
Course: 4th of july, appetizers, cookout recipes, dinner, lunch, Main Course
Cuisine: Cuban
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Servings: 6 people

Ingredients

  • 6 lbs chuck roast cut into about 7 pieces, excess fat removed
  • 2 tbsp dry sazón seasoning I used Loisa
  • 2 tbsp adobo I used Loisa
  • 1/4 tsp black pepper
  • 1 tsp kosher salt
  • 2 tbsp corn or canola oil
  • 1 14.5 oz can crushed tomatoes
  • 1 cup beef broth
  • 1 bay leaf
  • 1 1/2 tbsp red wine vinegar
  • 2 tbsp minced garlic
  • 3 tbsp tomato paste
  • 2 tbsp ground cumin
  • 2 tbsp ground oregano
  • 1 yellow onion, thinly sliced
  • 2 red bell peppers thinly sliced, any colors you prefer
  • 1/2 cup manzanilla olives sliced and some of it liquid

Instructions

  • After prepping the beef, season with sazón, adobo, salt and pepper.
  • Set instant pot to "sauté" and add the oil.
  • Once the oil is hot, add a few of the chunks of beef and brown them. Make sure that there is no overlapping. If needed, work in batches.
  • Once done, place all the beef back in the instant pot.
  • Set instant pot to "pressure cook" on "high".
  • Add the crushed tomatoes, broth, bay leaf, red wine vinegar, garlic, tomato paste, cumin, oregano, onions, peppers and olives.
  • Cover the instant pot and set to 60 minutes.
  • After the 60 minutes are up. Do the "natural release". That should be about 15 minutes. At this point you carefully push the valve to "venting" to release any remaining pressure.
  • Remove beef with a strainer spoon. Top with the peppers, onions and olives and some of the liquid in the instant pot to keep the Ropa Vieja moist.
  • Serve with desired sides and enjoy!

Video