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Ropa Vieja is probably the most delicious dish with the most unappetizing name. It literally means  “Old Clothes” in English, but that’s not a description of how it tastes. I promise. It got it’s name because the meat is shredded after cooking and the vegetables are cut in long strips. After they have been cooked for hours in a tomato based sauce, the finished product looks like tattered and shredded clothes.

Regardless of the name, it is probably my favorite dish of all time. However, before I found the Instant Pot, I rarely get to eat it because it takes so long to make. The cut of beef traditionally used is the flank, which comes from the underside of the belly, meaning it has very little fat and thus it can be tough as leather if not cooked for hours. Now, using the IP, I can make it in about an hour and it tastes just as good, if not better.

My families recipe is pretty straight forward; beef, onion, garlic, pepper, and pimentos. However, depending on what region of Cuba you go to, the ingredients may vary slightly. Some recipes use less tomato sauce and more wine, while others have a thicker sauce. Some include green olives, caper, or red peppers. that said, it is traditionally always served over white rice.

Instant Pot Shredded Beef (Ropa Vieja) 

Recipe by Lana Horruitiner Perez

1.5 to 2 lb Flank Steak (if using a 2 lb or larger size steak, cut it in 2 pieces before cooking in order to ensure it cooks through)

3 Tbl Olive Oil

1 Yellow Onion, sliced in thin strips

1 Green Bell Pepper, sliced in thin strips

3 Cloves of Garlic, minced

1 tsp Salt, plus extra

1 tsp Pepper

1/2 Tbl Onion Powder

1/2 Tbl Garlic Powder

1/4 tsp Cumino (aka Cumin)

2 Bay Leaves

1/3 cup White Wine

3/4 cup Water

2 heaping Tbl Tomato Paste

1 14oz can Diced Tomatoes

1 jar diced Pimentos with liquid

-Sprinkle Flank Steak liberally with Salt.


-In a bowl or large measuring cup add the 1/3 cup White Wine, 3/4 cup of Water, and the 2 Tbl Tomato Paste. Mix together and set aside. 20180627_171712

-Press “SAUTE” button on the Instant Pot. Add 2 Tbl of Olive Oil. Once the oil is hot, place the Flank Steak into the Instant Pot and sear each side approximately 3 mins per side. Once both sides are seared and have good color, remove the steak and place in a bowl to rest.


-Turn the Instant Pot off and then press “SAUTE” button once again and then press the “ADJUST” button until the screen reads “LOW”. (Some IP models allow you to adjust the temperature when sauteing. I like to sear meats on “NORMAL” and cook the vegetables on “LOW”. However, if your model does not allow you to adjust the temperature, then you can saute the vegetables at the same temperature as the meat, just add 1 Tbl of water to help keep the vegetables from cooking to fast and browning too quickly.) Add the remaining 1 Tbl Olive Oil, Onions, Peppers, and 1 pinch of Salt. Stir and cook the vegetables until the onions become translucent and start to brown just a little bit, approximately 6 minutes. As you stir, scrape up the brown bits from the bottom of the pot. 




-Add the Garlic, stir, and cook for 30 seconds.

-Add the Wine, Water, and Tomato Paste mixture tot eh Instant Pot. Add 1/2 Tbl Garlic Powder, 1/2 Tbl Onion Powder, 1/4 tsp Cumin, 1 tsp Salt, and Ground Pepper. Stir. (If you prefer you can use 1 Tbl Adobo and 1 packet of Sazon instead of the individual spices.)



-Add the Steak on top of the liquid mixture in the pot and pour the can of Diced Tomatoes, jar of Pimentos, and 2 Bay Leaves on top of the steak. Keeping these on top of the steak will keep you from getting a burn signal.


-Lock the Instant Pot lid into place and make sure the valve is set to Sealed position. Pressure cook on HIGH for 40 mins, NR for 15 minutes, and the QR the rest of the way.

-Take just the steak out and place in a bowl. Press the “SAUTE” button so the liquid will boil and reduce a little while you shred the meat.

-Using 2 forks Shred the meat.



-Once you are done shredding the beef, add it back tot he pot and stir. Serve over rice. Enjoy!






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What does the reference to NR and QR mean in the pressure cooking step?


If I have to cut the steak do I need to brown all sides?


Thank you!!!

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