Ropa Vieja

Ingredients

  • 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

Directions

  • 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!