Instant Pot Ropa Vieja with Yellow Rice and Seasoned Black Beans

A comforting Cuban classic featuring tender, shredded flank steak in a rich tomato sauce with bell peppers, olives, and capers, served alongside vibrant yellow rice and flavorful black beans.

• Prep: 20 min
• Cook: 1 hr 20 min
• Total: 1 hr 40 min
• Servings: 6
• Cuisine: Cuban
• Difficulty: Medium
• Cost: $5.72/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Fat

Tags

• pressure cooker
• comfort food
• savory
• classic
• stir-fry

Ingredients

• 1.5 pound flank steak
• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 1 red bell pepper (medium, diced)
• 4 clove garlic (minced)
• 14.5 ounce diced tomatoes
• 2 tablespoon tomato paste
• 1.5 cup beef broth
• 1.5 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup green olives (pitted, halved)
• 2 tablespoon capers (drained)
• 1.5 cup jasmine rice (uncooked)
• 3 cup water
• 0.5 teaspoon ground turmeric
• 15 ounce black beans (rinsed and drained)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1 lime (cut into wedges, for serving)

Instructions

1. Cut the 1 1/2 pounds of flank steak into 2-3 large pieces. Season generously with a pinch of salt and pepper.
2. Set your Instant Pot to 'Sauté' mode on high. Once hot, add 1 tablespoon of olive oil. Sear the flank steak pieces until browned on all sides, about 3-4 minutes per side. Remove the steak and set aside.
3. Add the diced yellow onion and red bell pepper to the pot and sauté for 5 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and sauté for another 1 minute until fragrant.
4. Stir in 2 tablespoons of tomato paste and cook for 1 minute more.
5. Return the seared flank steak to the Instant Pot. Pour in 1 1/2 cups of beef broth, 14 1/2 ounces of diced tomatoes (undrained), 1 1/2 teaspoons of ground cumin, 1 teaspoon of dried oregano, 2 bay leaves, and the remaining salt and black pepper.
6. Secure the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high for 60 minutes. Allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure.
7. While the Ropa Vieja is cooking, prepare the yellow rice: In a medium saucepan, combine 1 1/2 cups of uncooked jasmine rice, 3 cups of water, and 1/2 teaspoon of ground turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
8. Drain and rinse the 15 ounces of black beans. In a small saucepan, gently warm the black beans over medium heat, seasoning with an extra pinch of cumin and salt, if desired.
9. Carefully remove the flank steak from the Instant Pot and transfer it to a large bowl. Using two forks, shred the beef into strands. Remove and discard the bay leaves from the sauce.
10. Return the shredded beef to the sauce in the Instant Pot. Stir in 1/2 cup of pitted green olives and 2 tablespoons of drained capers. Mix well and let it simmer on 'Sauté' for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
11. Serve the Instant Pot Ropa Vieja hot over a bed of yellow rice, accompanied by the seasoned black beans. Garnish with fresh cilantro and a lime wedge, if using.

Notes

This dish reheats beautifully for leftovers. Store the Ropa Vieja, rice, and beans separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 502
• Protein: 35.1 g
• Carbohydrates: 60.5 g
• Fat: 12.9 g
• Fiber: 5.4 g
• Sodium: 1386 mg
• Saturated Fat: 3.4 g
• Sugar: 5.8 g
• Cholesterol: 76 mg