Ropa Vieja Pressure Pot
Savor the bold, vibrant flavors of Cuba with this Ropa Vieja Pressure Pot recipe, a quick and delicious take on the classic shredded beef stew. Tender flank steak is pressure-cooked to perfection in a rich tomato-based sauce infused with garlic, bell peppers, cumin, and paprika, creating a symphony of smoky and savory flavors that's ready in just under an hour. Green olives add a briny twist, while fresh cilantro brings a bright, herbal finish to this comforting dish. Perfectly paired with white rice, black beans, or fried plantains, this pressure cooker recipe combines tradition with modern convenience, making it an ideal choice for a hearty and authentic Cuban meal on a busy weeknight.
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Recipe Information
Ingredients
- 2 lbs Beef flank steak
- 2 tbsp Olive oil
- 1 large, sliced Yellow onion
- 2 medium, thinly sliced (one red, one green) Bell peppers
- 4 minced Garlic cloves
- 2 tbsp Tomato paste
- 1 14-oz can Canned crushed tomatoes
- 1 cup Beef broth
- 1 Bay leaf
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Ground paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Green olives (pitted and sliced)
- 2 tbsp, chopped Fresh cilantro
Instructions
Set the pressure pot to sauté mode and heat 2 tablespoons of olive oil.
Season the beef flank steak with salt and black pepper. Add it to the pot and sear on both sides until browned, about 4 minutes per side. Remove the beef and set aside.
In the same pot, add the sliced onions, bell peppers, and minced garlic. Sauté for about 4-5 minutes until fragrant and softened.
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color.
Add the crushed tomatoes, beef broth, bay leaf, ground cumin, dried oregano, paprika, and 1 teaspoon of salt. Mix well to combine.
Return the seared beef to the pot, submerging it in the sauce.
Secure the lid on the pressure pot and set it to cook on high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release to remove any remaining pressure.
Carefully open the lid and transfer the beef to a cutting board. Use two forks to shred the meat into thin strips.
Return the shredded beef to the pot and stir in the sliced green olives. Let the mixture simmer for 5 minutes on the sauté setting to meld the flavors.
Serve the Ropa Vieja hot, garnished with chopped fresh cilantro. Enjoy it with white rice, black beans, or fried plantains for an authentic Cuban meal!
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 43.4 g | ||
| Protein | 264.3 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 6276 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
