Ropa Vieja

3 pounds of flank steak (could also use a leaner piece of chuck roast or brisket flat (NOT POINT), but I would recommend experimenting with cooking times if you use one of those cuts that are less inherently tender)

1 medium onion, 1 green pepper, 1 red pepper, 1 yellow pepper; all julienned

5 cloves garlic – roughly chopped

2 tsp garlic powder

1 tsp dry oregano

1 tsp smoked paprika

1 tsp cumin

1 cup crushed tomatoes

juice of 1 lime – plus extra for serving

1 cup your preferred green olives – sliced/chopped depending on desired texture

½ cup cilantro – roughly chopped

salt and pepper

jalapeño and avocado – for garnish

2 tbsp avocado oil

Set instant pot to sautée function and add avocado oil.

Slice flank steak into pieces so it fits in the pot and season both sides with salt & pepper. Add steak to IP and brown both sides in batches. Transfer to plate and set aside. (DON'T DISCARD THE JUICES(

Add onion and peppers to the pot. Sautée 4-5 min or until softened. Be sure to scrape any fond off the bottom of the pot! Add garlic and only cook another 45-60 sec so it doesn't burn.

Add garlic powder, oregano, paprika & cumin & toss everything to coat. Sautée 45-60sec to wake up the spices. Add tomatoes, lime juice, & olives. Give everything a stir before adding steak back to the pot.

Cover the steak with the veggies, close the lid, set to sealing and cook under high pressure 45min.

Once cooked, release pressure manually and shred the steak in the pot. Adjust salt & pepper as required and add cilantro.

Serve with cauliflower rice and/or plantains and garnish with jalapeño + cilantro or whatever else you want!