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Pressure Cooker Cuban Ropa Vieja

Flank steak braised with sofrito, tomatoes, olives, and cumin until fall-apart tender, then shredded and returned to the rich sauce - Cuba's national dish in under an hour.

85 minMediumServes 4420 cal/serving

CubanDinnerPressure CookerStandardDairy-FreeNut-FreeEgg-FreeCorn-Free

Ingredients

  • 2 lbs flank steak, cut in 3in pieces
  • 2 tbsp olive oil
  • 2 yellow onion, thinly sliced
  • 2 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 6 garlic cloves, minced
  • 1 can crushed tomatoes (canned)
  • 1 cup beef broth
  • 1/2 cup dry white wine (or extra broth)
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1/2 cup pitted green olives, roughly chopped
  • 2 tbsp capers
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. 1

    Pat 2 lbs cut in 3in pieces flank steak dry and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

  2. 2

    Set the pressure cooker to Saute on high. Add 2 tbsp olive oil and heat until shimmering. Sear the steak in batches until browned on both sides, about 3 minutes per side. Transfer to a plate.

  3. 3

    Reduce heat to medium. Add 2 thinly sliced yellow onion, 2 thinly sliced green bell pepper, and 1 thinly sliced red bell pepper. Cook, stirring, for 4 to 5 minutes until softened. Add 6 minced garlic cloves and cook 1 minute more.

  4. 4

    Stir in 2 tbsp tomato paste, 2 tsp ground cumin, and 1 tsp dried oregano. Cook for 1 minute. Pour in 1/2 cup dry white wine (or extra broth) and scrape up any browned bits from the bottom.

  5. 5

    Return the steak to the pot. Add 1 can crushed tomatoes (canned), 1 cup beef broth, and 2 bay leaves.

  6. 6

    Secure the lid and set the valve to sealing. Cook on high pressure for 35 minutes. Allow a 15-minute natural pressure release, then quick-release any remaining pressure.

  7. 7

    Remove and discard the bay leaves. Transfer the steak to a cutting board and check that it has reached an internal temperature of at least 195°F (91°C). Shred the meat with two forks.

  8. 8

    Stir 1/2 cup roughly chopped pitted green olives and 2 tbsp capers into the sauce. Return the shredded beef and stir to combine. Taste and adjust seasoning.

  9. 9

    Serve over white rice or black beans with fried plantains on the side.

Questions

How long does Pressure Cooker Cuban Ropa Vieja keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Cuban Ropa Vieja?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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