Ropa Vieja (Instant Pot and Slow Cooker) Recipe

Let’s talk about the ultimate comfort food: Ropa Vieja (Instant Pot and Slow Cooker)! This Cuban classic is pure magic—tender, fall-apart beef mingling with sweet peppers, aromatic spices, and just the right pop of briny olives. Whether you’re savoring a taste of nostalgia or exploring something new, this dish is easier and more approachable than ever thanks to the magic of your pressure cooker or slow cooker.

Ingredients You’ll Need

This gorgeous Cuban stew relies on simple, down-to-earth ingredients—each one brings its own flair to the dish. Don’t skip anything if you can help it, since they’re all part of the classic flavor melody that makes Ropa Vieja (Instant Pot and Slow Cooker) so crave-worthy.

• Chuck Roast (3 – 3 ½ lb): Look for a well-marbled roast—the fat melts into fork-tender shreds and adds unbeatable richness.
• Onion (sliced): Brings balanced sweetness and the foundation for deep flavor.
• Minced Garlic: Don’t hold back! Garlic infuses the stew with warmth and complexity.
• Dried Oregano: A must-have in Cuban cooking; it layers in herbal, earthy notes.
• Cumin and Paprika: Smoky, peppery, and slightly sweet, these spices bring depth.
• Salt & Black Pepper: The essential duo to brighten and balance all the bold flavors.
• Smoked Paprika: Adds a whisper of smokiness to really transport your taste buds.
• Ground Cloves: Just a pinch creates subtle warmth and an aromatic finish.
• Canned Diced Tomatoes (14.5 oz): Juicy tomatoes give natural sweetness and sauciness.
• Bay Leaves: Infuse a gentle piney, classic Cuban aroma as the stew simmers.
• Bell Peppers (green, red, yellow): Sliced and stirred in at the end for a pop of color and crisp-sweet contrast—multi-colored peppers make it extra beautiful.
• Green Olives with Pimentos: The most delightful salty-briny garnish that brings the Cuban soul!

Variations

The beauty of Ropa Vieja (Instant Pot and Slow Cooker) is how smoothly it bends to your preferences. Feel free to play—this is a stew that loves a good twist or two, whether you’re craving extra veggies, less heat, or simply working with what’s on hand.

• Spicy Ropa Vieja: Toss some sliced jalapeños or a pinch of red pepper flakes into the pot for a gentle kick of heat.
• Vegetable-Loaded: Add carrots, mushrooms, or zucchini just before the bell peppers for even heartier, hidden-veggie goodness.
• Low-Carb Version: Serve the beef over cauliflower rice or in crisp lettuce cups instead of traditional rice.
• Chicken Ropa Vieja: Substitute boneless, skinless chicken thighs for the chuck roast for a lighter but equally flavorful take (adjust cook time as needed).
• Briny Lovers’ Dream: Stir in extra olives or a splash of caper brine if you adore that salty, tangy flavor!

How to Make Ropa Vieja (Instant Pot and Slow Cooker)

Step 1: Layer Flavors and Build the Base

Start by adding the sliced onion, minced garlic, dried oregano, cumin, paprika, smoked paprika, salt, pepper, ground cloves, canned diced tomatoes, and bay leaves right into the bottom of your Instant Pot or slow cooker. Give this mixture a little stir to coat the base of the pot and let all those flavors begin to meld together—you’re building a rich foundation before the meat even goes in.

Step 2: Add the Beef Roast

Place the beef chuck roast on top of the aromatic veggie and spice base. Don’t worry if it’s a snug fit—the juices from the roast will blend with that saucy goodness as it cooks, creating ultra-flavorful, tender meat for your Ropa Vieja (Instant Pot and Slow Cooker).

Step 3: Cook Until Perfectly Tender

If you’re using the Instant Pot, secure the lid, close the valve, and set to high pressure for 90 minutes. If you prefer a slow cooker, cook on low for 7-8 hours. Either way, you’ll want to naturally release the pressure (if using Instant Pot) and remove the lid when done—your kitchen will already smell heavenly by this point!

Step 4: Shred the Beef

Tender beef is the heart of Ropa Vieja. Use two sturdy forks to gently shred the beef right in the pot—those luscious strands are what give this dish its name (“old clothes”). Don’t forget to fish out the bay leaves and set them aside.

Step 5: Add Bell Peppers and Finish

For a pop of both texture and color, stir in your sliced bell peppers (green, red, and yellow work beautifully) at the very end. On Instant Pot: Press sauté and cook for 4–5 minutes, just until the peppers are vibrant and a bit tender. For slow cooker: Stir in peppers, then continue to cook on low for an extra hour. Right before serving, gently fold in those magical green olives with pimentos for a true Cuban flourish.

How to Serve Ropa Vieja (Instant Pot and Slow Cooker)

Garnishes

The joy is in the details! A generous sprinkle of green olives with pimentos is classic, infusing every forkful with a salty pop. Chopped fresh cilantro or parsley adds freshness, and a squeeze of lime right before serving makes the entire dish sing. If you love a little heat, thinly sliced jalapeños look stunning and offer a fiery bite.

Side Dishes

Ropa Vieja (Instant Pot and Slow Cooker) traditionally shines brightest beside a big scoop of fluffy white rice or rich Cuban black beans. Sweet fried plantains (maduros), garlicky yuca, or simple pressed Cuban bread all round out the meal to perfection. You can even pile it onto tortillas for the world’s best “Ropa Vieja tacos.”

Creative Ways to Present

Turn leftovers into next-level comfort food by stuffing Ropa Vieja into baked potatoes or sweet potato halves. Spoon over creamy polenta for a Cuban-Italian mashup, or use as a hearty filling in empanadas. For a playful twist, serve the saucy beef in lettuce wraps with a shower of fresh herbs.

Make Ahead and Storage

Storing Leftovers

Let any leftover Ropa Vieja cool to room temperature, then transfer it to airtight containers. It will keep beautifully in the fridge for up to four days—perfect for stress-free lunches or a delicious repeat dinner.

Freezing

This stew freezes like an absolute dream! Spoon cooled Ropa Vieja (Instant Pot and Slow Cooker) into freezer-safe bags or containers, squeeze out excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator when you’re ready to enjoy again.

Reheating

For best results, gently reheat covered on the stovetop over low heat, stirring occasionally until piping hot. You can also zap single servings in the microwave. Add a splash of broth or a squeeze of lime if you want to freshen up the sauce!

FAQs

Final Thoughts

If there were ever a recipe that delivers comfort and bold flavor with minimal fuss, it’s Ropa Vieja (Instant Pot and Slow Cooker). I hope you’ll give this vibrant Cuban favorite a try! Whether you serve it for a crowd or save portions for easy dinners, it’s sure to bring a little sunshine and a lot of smiles to your table.

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