Instant Pot Ropa Vieja

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Ingredients
- 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
Cooking Instructions
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1. INSTANT POT
Set up your pot.
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2. CHOP
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).
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3. SEAL
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).
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4. RICE
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.
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5. SIMMER
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.
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6. SERVING
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.
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