Whole30 Ropa Vieja Instant Pot Version Recipes

INSTANT POT CUBAN ROPA VIEJA

Steps:

• In a large bowl season steak with oregano, salt, and pepper. Set to the side.
• In the Instant Pot, set the saute setting for 7 minutes. Add oil into the insert. Once oil is hot, add in onions, garlic, peppers, olives, and bay leaf in. Saute for about 4 minutes, stirring often. Next, add in white wine and tomato sauce. Keep stirring until the timer goes off, about another minute. Next, add in water, mix and then drop in steak, being sure to flip a few times to make sure that the sauce covers the steak.
• Set the Instant Pot on a high pressure setting for 38 minutes, then do a natural release when the times goes off. (Be sure to hit the cancel button when the 38 minute timer goes off.)
• When the Instant Pot has depressurized, remove the beef and shred it in a separate bowl. Remove the excess fat and return the beef to the Instant Pot. Mix the ingredients together. At this point taste and add additional salt to your liking. At this point, add in lime juice to your liking as well.
• Serve over white rice.

INSTANT POT ROPA VIEJA

Steps:

• Set the Instant Pot to sauté and add the oil. Brown the meat on both sides, then set aside. Sauté the onion and peppers for about 5 minutes. Stir in the garlic, oregano, paprika, ground cumin, and bay leaf and switch off the heat.
• Deglaze the bottom of the Instant Pot insert with the white wine, then stir in tomato sauce and beef broth before returning the beef to the pot.
• Seal and cook at high pressure for 37 minutes. When done, allow for a natural pressure release.
• Remove the beef and shred with a fork before returning it to the Instant Pot and adding the olives and lime juice.
• Adjust seasonings as needed and serve.

ROPA VIEJA - INSTANT POT

Steps:

• Set IP to saute and preheat for 5 minutes. Add oil and heat until shimmering.
• Cut the flank steak in pieces that will fit in the pot; season both sides with salt and pepper. Add first piece to IP and cook until browned, about 5 minutes. Flip to other side and brown an additional 5 minutes. Remove from pan and repeat with the other piece(s). Set the browned flank steak aside.
• Add onions and peppers to the pot and season with a pinch of salt. Cook, stirring and scraping any brown bits off the bottom of the pot, until softened, about 4 minutes. Add garlic and cook, stirring, an additional minute.
• Add all of the seasonings and stir well to coat vegetables. Cook an additional minute. Add crushed tomatoes, lime juice and olives. Stir to combine and add the flank steak pieces back into the pot. Push the meat down to partially cover it with the vegetables and some of the liquid. Close the lid; set the valve to the sealing position and cook on high pressure for 45 minutes.
• When cooking time is over, release pressure manually. Using 2 forks, shred the meat in the pot. Season with additional salt and pepper, if necessary. Add the cilantro, if using, and stir through.
• Serve with rice or mashed potatoes (I served mine with spaetzle because I wanted to try out my new spaetzle making tool.). Garnish with jalapeno, avocado and additional cilantro, if desired.