Instant Pot Ropa Vieja - Keto and Low Carb
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Instant Pot Ropa Vieja - Keto and Low Carb

Ropa Vieja is a classic Cuban dish that is hearty and full of flavor!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Servings: 12
Calories: 317kcal
Author: Keto Cooking Christian

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

Instructions

  • 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. 

Nutrition

Calories: 317kcal | Carbohydrates: 4g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Fiber: 1g | Sugar: 2g