Are you looking for a new Pressure Cooker Recipe that you haven’t had before? How about Instant Pot Ropa Vieja? This tender shredded beef meal is perfect alongside some rice and beans (refried or black).
Are you not sure yet? Did you look at the name of the recipe and ask yourself how the heck do you even pronounce “Ropa Vieja”? It’s pronounced rroh-pah byeh-hah. Now that we have that out of the way. Let me tell you more about what Ropa Vieja is.
What is Ropa Vieja?
Ropa Vieja literally translates to “old clothes” in Spanish. Old clothes doesn’t sound like anything appetizing does it? I think you’ll like what it means in the food world much better.
In the food world, Ropa Vieja is one of the national dishes of Cuba. According to Wikipedia, it is also popular in some parts of the Caribbean as well as Spain and the Philippines.
The dish consists of beef that has been stewed in a tomato and vegetable sauce. The cooked beef is then shredded (see the old clothes namesake?) and served with rice.
What Cut of Meat is Used for Ropa Vieja?
Since the beef in the recipe is cooked under pressure, a tougher cut of meat can be used, like the ones in other roast recipes. I like a chuck roast for this Ropa Vieja recipe. You could also use flank steak or brisket. Flank steak is a little bit leaner and not as thick as a roast so the cooking time may need to be adjusted.
Other Notes About This Recipe
The Ingredients:
Tomato Paste – Tomato paste is used for depth of flavor. Sautéing the paste for a couple minutes helps the flavor develop. I like the tomato paste that comes in a tube better than the canned variety. I find it lasts longer in the fridge and is perfect for recipes that do not use an entire can.
Bell Peppers – Use whatever bell peppers you have on hand. Green, Red, Orange, or Yellow all work fine in this recipe.
Jalapeño – The heat of a Jalapeno is in the seeds and ribs. Remove those for a milder sauce. The cooking takes out some of the spice and removing the seeds will give you flavor without the heat.
Paprika – Don’t worry if there isn’t any smoked paprika in your pantry. Using regular paprika in its place for the recipe works.
Stewed Tomatoes – I like using Mexican Stewed Tomatoes in the recipe because they add some more spices and flavor. If your store doesn’t have the Mexican variety, use regular stewed tomatoes or whole peeled tomatoes instead.
Olives – Olives are a polarizing ingredient. So many people despise them while others love them. It’s your kitchen and I won’t know if you leave them out.
I will say, however, if you are an olive hater, use them anyway. My wife isn’t a fan of them but they really do add flavor to dish. She now finds herself eating the olives instead of picking them out.
The Methods:
The Amount of Liquid – It may not seem like there is a lot of liquid in the recipe but looks are deceiving. The pressure cooker doesn’t allow for much evaporation. The vegetables and meat all give off plenty of liquid. The end result is plenty of sauce.
Shredding the Meat – The easiest way to shred the meat is to use two forks. Place the meat on a plate or cutting board, grab a couple of forks, and have at it. The tender beef shreds up in no time.
The Natural Release of Pressure – Using the Natural Release of pressure before releasing the remaining pressure allows the meat to rest, relax and tenderize a little more. Think about this step like when you grill steaks. It’s important to let them rest before cutting into them.
Instant Pot Ropa Vieja is a dish that I don’t see very often anywhere, but it is one that full of flavor. Make this recipe the next time you’re looking for something to use that roast or flank steak for.
Looking for Other Instant Pot Recipes?
Check out these other tasty Instant Pot Recipes.
Instant Pot Ropa Vieja
Pot Recipe has all the flavor with less cooking time.
Equipment
- Pressure Cooker
Ingredients
- 2 Tbs Olive Oil
- 3 lb. Chuck Roast
- 1 ½ tsp Salt
- ¾ tsp Black Pepper
- 2 Large Bell Peppers Sliced, any color you want
- 1 Large Onion, halved and sliced into half-moons.
- 1 Jalapeno, cut into a large dice. Remove seeds for less heat.
- 4 – 6 Cloves of Garlic, Chopped
- 2 Tbs. Tomato Paste
- 1 14 oz. Can Mexican Stewed Tomatoes or 1 Can stewed Tomatoes, drained, reserving the juice.
- 2 tsp. Oregano or Mexican Oregano
- 2 tsp. Cumin
- 2 tsp Paprika
- 1 tsp Smoked Paprika
- ½ cup Pimiento Stuffed Green Olives, halved
- 1 Tbs. Capers, Drained
Instructions
- Season the Chuck Roast evenly with salt and pepper
- Turn the Instant Pot to Sauté and add the Olive Oil.
- When the oil is hot, add the roast to the Instant Pot and brown on all sides.
- Remove Beef from Instant Pot and set aside.
- With the Instant Pot still on the sauté function, add Bell Peppers, Onion, and Jalapeno and sauté for a couple minutes just until they start to soften.
- Add Garlic and Tomato Paste and stir to for a minute or so until the tomato paste becomes fragrant.
- Add Oregano, Cumin, Paprika, and Smoked Paprika and stir for about 30 seconds.
- Add reserved juice and use it to scrape up any flavor off the bottom of the pot.
- Turn off Instant Pot.
- Return the roast to the Pot.
- Top the Roast with the canned tomatoes.
- Put the lid on the Instant Pot, lock in place, and set the vent to sealing.
- Turn Instant Pot on to the manual setting on high pressure and set the time for 60 minutes.
- When the time has completed, let the Instant Pot naturally release for 15- 20 minutes before releasing any remaining pressure.
- Remove the Chuck Roast to a plate and turn the Instant Pot on sauté.
- Add the Olives and the Capers to the Instant Pot.
- Using two forks, shred the beef and return it to the Instant Pot.
- Turn off the Instant Pot.
- Serve the Ropa Vieja with rice and refried beans.
Notes
- 3 lbs – 60 minutes .
- 3.5 lbs. 70 minutes .
- 4 lbs – 80 minutes
