Ropa Vieja is a classic cuban dish that is a shredded beef stew that is cooked in one of the most flavorful tomato sauces you'll ever taste. The name Ropa Vieja translates to old clothes in Spanish because it mimics the thin strands of torn clothes. It is the national dish of Cuba and can be found on the menus of many Cuban restaurants.
Anything cooked in a sauce or broth is going to be a winner because all the added ingredients get to marry together and create something full of depth and flavor. This instant pot recipe will also work in a slow cooker (crock pot) because it really get the meat tender and a develops a great sauce. The instant pot is my preferred method because it gets the job done in a fraction of the time it would take with a slow cooker. It's so flavorful and after seeing how easy it is to make with these simple steps, it will be made in your home plenty of times. If you think it's great once it's done, you'll see that it's even better the next day.
Ropa Vieja Ingredients
Peppers- Green bell peppers and red bell peppers are used. There are no spicy peppers in this recipe.
Tomatoes- Instead of using tomato sauce, I like to use dicd tomatoes because it makes it more hearty and tomato paste for a richer flavor. Fresh tomatoes can be used if you have that one hand.
Let's Make This Instant Pot Ropa Vieja Recipe!
Add olive oil to instant pot on sauté mode. Season beef with salt and pepper and sear for 3 minutes each side.
Add the rest of the ingredients to the pot and press cook for an hour on the high pressure setting.
What to Serve With Ropa Vieja
- White Rice
- Black Beans
- Sweet Plantains
- Tostones
- Tortilla Chips
More Recipes You May Enjoy
- Pollo Guisado (Chicken Stew)
- Jamaican Oxtail Stew (Instant Pot)
- Creole Seafood Gumbo
- Jamaican Curry Chicken
Cuban Ropa Vieja
Ingredients
- 2 lb chuck roast
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 medium onion thinly sliced
- 1 head garlic minced
- 1/4 cup green olives sliced
- 1 cup chicken broth
- 1 tbsp goya adobo seasoning
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp red wine vinegar
- 6 oz tomato paste
- 28 oz diced tomatoes
- 2 tbsp olive oil
Instructions
- Add olive oil to instapot on sauté setting. Season beef with salt and pepper and sear for 3 minutes each side.
- Add the rest of the ingredients to the pot and press cook for an hour on the high pressure setting.
- You can let the instant pot natural release which can take 10-15 minutes or carefully manually release the pressure (quick release) before opening pot.
- Take out the tender beef and shred it with 2 forks. This will happen very easily.
- Add meat back to sauce and serve.
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