Instant Pot Cuban Vaca Frita with Cilantro Rice and Seasoned Black Beans

Succulent shredded beef cooked in the Instant Pot, then crisped to perfection, served with fragrant cilantro rice, savory black beans, and optional flour tortillas and wilted spinach for a vibrant, flavorful meal.

• Prep: 15 min
• Cook: 1 hr 15 min
• Total: 1 hr 30 min
• Servings: 5
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $7.91/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• pressure cooker
• comfort food
• savory
• classic
• budget-friendly

Ingredients

• 2 pound beef flank steak (cut into 2-inch chunks)
• 1 tablespoon olive oil
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 yellow onion (medium, sliced)
• 4 clove garlic (minced)
• 1 green bell pepper (thinly sliced)
• 0.5 cup beef broth
• 0.25 cup orange juice
• 2 tablespoon lime juice
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 2 bay leaves
• 1.5 cup white rice (rinsed)
• 3 cup water
• 0.25 cup fresh cilantro (chopped)
• 2 can black beans (15-ounce, rinsed and drained)
• 0.5 teaspoon chili powder
• 6 flour tortillas (small)
• 2 cup fresh spinach

Instructions

1. Season the beef chunks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set the Instant Pot to SAUTE mode. Once hot, add 1 tablespoon olive oil. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Remove beef and set aside.
2. Add the sliced yellow onion, minced garlic, and thinly sliced green bell pepper to the Instant Pot. Sauté for 3-4 minutes until softened, scraping up any browned bits from the bottom of the pot. Press CANCEL to turn off SAUTE mode.
3. Return the seared beef to the Instant Pot. Add the beef broth, orange juice, lime juice, ground cumin, dried oregano, and bay leaves. Stir to combine.
4. Secure the lid and set the Instant Pot to HIGH PRESSURE for 45 minutes. Once cooking is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
5. While the beef cooks, prepare the cilantro rice. In a medium saucepan, combine the rinsed white rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Stir in the chopped fresh cilantro.
6. In a separate small saucepan, combine the rinsed and drained black beans with 1/4 teaspoon black pepper and 1/2 teaspoon chili powder. Heat over medium-low heat until warmed through, about 5-7 minutes.
7. Once the beef is cooked, carefully remove it from the Instant Pot and shred it using two forks. Discard the bay leaves. Reserve 1/2 cup of the cooking liquid.
8. Heat a large skillet over medium-high heat. Add a splash of olive oil if needed. Add the shredded beef in batches and cook until crispy and slightly browned, about 5-7 minutes per batch. Add a few tablespoons of the reserved cooking liquid to moisten the beef if it becomes too dry.
9. If using, warm the flour tortillas in a dry skillet or microwave. For the spinach, you can either serve it fresh alongside or quickly wilt it into the final batch of crisped beef in the skillet for 1-2 minutes.
10. Serve the crispy Vaca Frita with cilantro rice, seasoned black beans, and optional warm flour tortillas and spinach.

Notes

Leftovers store well in an airtight container for up to 3-4 days in the refrigerator. Reheat gently in the microwave or a skillet, re-crisping the beef if desired.

Nutrition (per serving)

• Calories: 550
• Protein: 45.3 g
• Carbohydrates: 50.1 g
• Fat: 19.5 g
• Fiber: 9.2 g
• Sodium: 780 mg
• Saturated Fat: 6.8 g
• Sugar: 3.5 g
• Cholesterol: 115 mg