Pressure Cooker Cuban Ropa Vieja

Name: Pressure Cooker Cuban Ropa Vieja
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 servings
Cuisine: Cuban
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

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

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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

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

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

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

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

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

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

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

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

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Questions

What internal temperature should Pressure Cooker Cuban Ropa Vieja reach?

For Pressure Cooker Cuban Ropa Vieja, the target internal temperature is 195 F (about 90 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Pressure Cooker Cuban Ropa Vieja?

Step 2 reads: "Sear the steak in batches until browned on both sides, about 3 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of capers in Pressure Cooker Cuban Ropa Vieja?

The entry for Pressure Cooker Cuban Ropa Vieja calls for 2 tbsp capers. In its place: Chopped green olives give the same briny pop.

Can I use another cut instead of flank steak in Pressure Cooker Cuban Ropa Vieja?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Pressure Cooker Cuban Ropa Vieja uses 2 lbs flank steak, cut in 3in pieces.

How many calories are in Pressure Cooker Cuban Ropa Vieja?

One serving (the recipe makes 4) is about 420 calories, with 4 g protein, 21 g carbohydrate and 15 g fat, plus 3 g fiber and 1125 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pressure Cooker Cuban Ropa Vieja?

Refrigerate what is left of Pressure Cooker Cuban Ropa Vieja within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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