Ropa Vieja is a classic Cuban dish that is hearty and full of flavor!
Beef braised in tomatoes, peppers, onions and a wonderful mix of spices pressure cooked in my Instant Pot. What would typically take 8 hours in a slow cooker to tenderize the roast, only takes 90 minutes, but tastes like it’s been slowly braising all day long!
I made this using a chuck roast, but typically Ropa Vieja is most often made with flank steak. I prefer the texture of chuck roast, which is why I choose to use it. This is by no means the “official” Cuban version, it’s simply the version that I love to make. Feel free to use flank steak or tweak the flavors as you wish!
Ingredients
4 pound beef chuck roast
1 red bell pepper, sliced into thin strips
1/2 onion, diced
3 cloves garlic, minced
15 ounce can diced tomatoes (lowest carb), with the liquid
2 teaspoons dried oregano
3 teaspoons ground cumin
3 teaspoons smoked paprika
1 dried bay leaf
1 tablespoon apple cider vinegar
1/2 cup chicken or beef stock
1/3 cup green olives stuffed with pimentos, sliced
Optional: chopped cilantro for garnish
Light olive oil to sear the meat with
salt and pepper to taste
Preparation
Turn the instant pot setting to sauté.
Cut the roast into large chunks.
Add the olive oil and once hot, sear the meat on all sides, then remove and set aside. Be sure to get some good color, this will give the meat great flavor!
Add in the peppers and sauté for about 3 minutes, then remove and set aside.
Sauté the onions for 2 minutes, then add in the garlic to sauté for about 20 seconds, careful not to burn it!
Add in all the spices and toast for 15 seconds while stirring. This really helps to bring out their flavor!
Then deglaze the pot with the chicken (or beef) stock and tomatoes, and scrape up the brown bits on the bottom.
Turn the Instant Pot off, and add the meat back into the pot along with the bay leaf, vinegar and half the red bell peppers. Reserve the other half to add back in after the meat has cooked.
Set to Pressure Cook/Manual for 90 minutes, and the steam valve to “sealing”. Allow the pressure to release naturally for 10 minutes, then quick release.
Remove the meat and shred using two forks.
Discard the bay leaf and add the meat back into the pot along with the reserve red peppers and sliced olives.
Set the instant pot back to sauté and cook for about 10 more minutes while you make your side dish.
I like to serve with my Lime Cilantro Cauliflower Rice and garnish with chopped fresh cilantro. Store leftovers in the fridge for a few days or freeze.
The Instant Pot model that I have is the Instant Pot DUO80 8 Quart 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Check out my other Instant Pot recipes…
Instant Pot Chicken Marsala
Instant Pot No-Bean Chili
Easy Instant Pot “Roasted” Chicken
Instant Pot One Hour Chicken Stock
Instant Pot Butter Chicken
Best Instant Pot Roast with Gravy
Instant Pot Pork Carnitas
Makes 12 Servings
Macros: Fat 5 grams – Protein 29 grams – Carbs (net) 3 grams
Instant Pot Ropa Vieja - Keto and Low Carb
Ingredients
- 4 pound beef chuck roast
- 1 red bell pepper - sliced into thin strips
- 1/2 onion - diced
- 3 cloves garlic - minced
- 15 ounce can diced tomatoes - lowest carb, with the liquid
- 2 teaspoons dried oregano
- 3 teaspoons ground cumin
- 3 teaspoons smoked paprika
- 1 dried bay leaf
- 1 tablespoon apple cider vinegar
- 1/2 cup chicken or beef stock
- 1/3 cup green olives stuffed with pimentos - sliced
- Optional: chopped cilantro for garnish
- Light olive oil to sear the meat with
- salt and pepper to taste
Preparation
- Turn the instant pot setting to sauté. Cut the roast into large chunks. Be sure to get some good color, this will give the meat great flavor! Add the olive oil and once hot, sear the meat on all sides, then remove and set aside. Add in the peppers and sauté for about 3 minutes, then remove and set aside.
- Sauté the onions for 2 minutes, then add in the garlic to sauté for about 20 seconds, careful not to burn it! Add in all the spices and toast for 15 seconds while stirring. This really helps to bring out their flavor! Then deglaze the pot with the chicken (or beef) stock and tomatoes, and scrape up the brown bits on the bottom.
- Turn the Instant Pot off, and add the meat back into the pot along with the bay leaf, vinegar and half the red bell peppers. Reserve the other half to add back in after the meat has cooked.
- Set to Pressure Cook for 90 minutes, and the steam valve to "sealing". Allow the pressure to release naturally for 10 minutes, then quick release.
- Remove the meat and shred using two forks. Discard the bay leaf and add the meat back into the pot along with the reserve red peppers and sliced olives. Set the instant pot back to sauté and cook for about 10 more minutes while you make your side dish.
- I like to serve with my Lime Cilantro Cauliflower Rice and garnish with chopped fresh cilantro. Store leftovers in the fridge for a few days or freeze.
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