Name: Instant Pot Ropa Vieja
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Cuban
Ingredients: 1 cubanelle pepper (or 1/4 green bell pepper or 1/2 jalapeno); 1 teaspoon salt (reduce if using low sodium broth); 2 teaspoons low-sodium soy sauce; 1/2 teaspoon black pepper; 2 teaspoons Adobo seasoning; 1 teaspoon Mexican oregano; 1 teaspoon low-sodium beef bouillon; 1 teaspoon ground cumin; 2 bay leaves; 1 teaspoon minced garlic (about 1 clove garlic); 1 tablespoon freshly squeezed lemon juice; 1/2 onion, diced; 3 pounds chuck roast, cut into large chunks; 1/4 cup cooking oil; 1 cup low-sodium beef broth; 2 teaspoons minced garlic; 1/2 cup white onion, sliced; 3 tablespoons apple cider vinegar; 3 tablespoons tomato paste; 1 green pepper, sliced; 1 red pepper, sliced; 1 cup Spanish olives, with juice; 1 tablespoon minced cilantro

Ingredients

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1 cubanelle pepper (or 1/4 green bell pepper or 1/2 jalapeno)
1 teaspoon salt (reduce if using low sodium broth)
2 teaspoons low-sodium soy sauce
1/2 teaspoon black pepper
2 teaspoons Adobo seasoning
1 teaspoon Mexican oregano
1 teaspoon low-sodium beef bouillon
1 teaspoon ground cumin
2 bay leaves
1 teaspoon minced garlic (about 1 clove garlic)
1 tablespoon freshly squeezed lemon juice
1/2 onion, diced
3 pounds chuck roast, cut into large chunks
1/4 cup cooking oil
1 cup low-sodium beef broth
2 teaspoons minced garlic
1/2 cup white onion, sliced
3 tablespoons apple cider vinegar
3 tablespoons tomato paste
1 green pepper, sliced
1 red pepper, sliced
1 cup Spanish olives, with juice
1 tablespoon minced cilantro

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Instructions

Prepare the marinade by mixing all marinade ingredients and coat beef chunks thoroughly. Refrigerate for at least 1 hour or up to 24 hours.
Remove marinated beef from the fridge, let it reach room temperature for 10 minutes.
Select sauté on the Instant Pot, heat cooking oil, and brown beef chunks in batches.
Add reserved marinade and browned beef into the pot, secure lid, and set to meat setting for 45 minutes.
After cooking, release pressure carefully, shred beef with forks and mix in the remaining ingredients (except cilantro).
Return to sauté mode, let sauce simmer for about 30 minutes to thicken, then combine shredded beef with sauce.
Serve with rice or bread, garnished with minced cilantro.

Last Step:

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Notes

For deeper flavor, let the beef marinate overnight.
Cut beef into uniform chunks for even cooking.
Adjust spice levels by modifying Adobo seasoning amount.

Author: Marry
Prep Time: 1 hour (or more for marinating)
Cook Time: 1 hour
Category: Main Course
Method: Instant Pot
Cuisine: Cuban

Nutrition

Calories: 450
Sugar: 2g
Sodium: 890mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 47g
Cholesterol: 120mg