Instant Pot™ Cuban Braised Shredded Beef

Inspired by a Cuban favourite Ropa Vieja, the name translates as “old rags” as the shreds of crumpled beef resemble them. The classic recipe is a saucy mix of meat, sweet bell peppers, onion, and tangy olives. It’s typically made with flank steak, but we love how pot roast guarantees tender, flavourful juicy shreds. We also love the time-saving, hands-off Instant Pot approach versus simmering away for hours on the stovetop. This dish is very rich – so a little goes a long way! For a traditional presentation, serve with rice and black beans. 

Ingredients

1 can  (14 oz/398 ml) diced tomatoes, preferably fire-roasted

½ cup white wine or low-sodium beef broth

2 bay leaves

2 tbsp Fajita Seasoning or Taco Seasoning

2 tbsp Italian Seasoning

1 tsp Smoked Spanish Paprika, optional

1 tsp Sea Salt, optional

3 lbs (1.3 kg) pot roast, such as boneless blade chuck roast

1 onion

2 large bell peppers

1/3 cup pimento-stuffed green olives, about 6-8

Toppings  (optional): chopped fresh cilantro, fresh lime, sliced avocado

Directions

  1. In an 8 Quart Instant Pot™, stir together tomatoes, wine or broth, bay leaves, Fajita or Taco Seasoning, Italian Seasoning, and Smoked Paprika and salt, if using.

  2. Cut roast in half and place in the pot. Thinly slice onion, then scatter over meat and stir in, as best as you can.

  3. Secure lid; ensure the steam release handle is switched to “SEALING”. Press the “MANUAL” button, select “HIGH”, and set the time to 45 min. Meanwhile, using the thick slicer plate (3.5 mm) 4-In-1 Mandoline, thinly slice peppers into strips. Cut olives into halves or thirds.

  4. Naturally release pressure, then push the steam release handle to “VENTING”. Remove the lid. Using two forks, shred meat. Add sliced peppers; press SAUTE and simmer, stirring often, until tender, about 5 min. Stir in olives.

  5. Serve over rice and add toppings, if desired.

Per serving Calories 310, Fat 21 g (Saturated 8 g, Trans 0 g), Cholesterol 105 mg, Sodium 150 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 2 g), Protein 23 g.

Total Time: 70 min | Makes: 12 servings | Cost per serving: $1.82 CA/$1.50 US

Recipe tip: Like it tangy? Stir in some of the briny olive juice at the end of cooking. Swap olives for 2 tbsp capers

Make it a perfectly balanced plate: Serve with ½ cup rice and 1 cup steamed veggies, your choice.

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Editor's Picks, Good FoodAmelia Warren