Instant Pot Ropa Vieja
Why we love it:
- 2 pounds Skirt Steak (or flank steak)
- 11⁄2 teaspoons Kosher Salt (divided)
- 1⁄2 teaspoon Black Pepper
- 2 teaspoons Dried Oregano
- 11⁄2 teaspoons Paprika
- 11⁄2 teaspoons Ground Cumin
- 3 cloves Garlic
- 1 Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 2 Limes (zest and juice)
- 1 15-ounce can Diced Tomatoes
- 1⁄3 cup Water (or stock)
- 1 cup Basmati Rice (White)
- 2 Bay Leafs
1. INSTANT POT
Set up your pot.
Slice the steak into 2 - 3" pieces. Toss with 1 teaspoon salt, black pepper, and spices (2 teaspoons dried oregano, 1 ½ teaspoons paprika, 1 ½ teaspoons ground cumin).
Mince the garlic. Slice the onion into half-moons. Slice the peppers into long strips. Add all to the pot. Add the zest and juice of 1 lime.
Add the can of tomatoes and 1/3 cup water (or stock/broth if you have some and prefer to use it).
Seal and cook at high pressure for 30 minutes. When the timer is done, allow for a natural pressure release (you can try quick release if needed but the meat will cook a little longer with the slower, natural release and we like that).
Bring 1 cup white rice and 1 ½ cups water to a boil with ½ teaspoon of salt. Once simmering, stir well and reduce to the lowest heat and cover. Steam for 17 minutes. Turn off the heat and fluff with a fork (add a knob of butter if desired). You can drape the top of the pot with a clean towel and replace the lid; the rice can sit like this for about 30 minutes before serving.
Remove the beef to a casserole dish or bowl. Turn the Instant Pot on to simmer and reduce the juices by about 1/3rd or so. Meanwhile, shred the beef with a fork and return it to the Instant Pot (it’s ok to add it back in while it’s still simmering).
Taste and add a pinch more salt as needed.
Serve over rice or with tortillas. If you have some cilantro you can add it on the top. Serve with the remaining lime cut into wedges.