- 2 LB sirloin tip roast (cut into 2-inch pieces)
- Kosher salt and freshly ground pepper
- 1 TBS olive oil
- 1 onion (diced)
- 1 red bell pepper (seeded and thinly sliced)
- 4 garlic cloves (minced)
- 1 TBS dried oregano
- 1 TBS ground cumin
- 2 TSP paprika
- 2 TSP turmeric
- ½ C white wine
- 14 OZ canned diced tomatoes
- 1 bay leaf
- ½ C golden raisins
- ¼ C capers (drained)
- 2 TBS sherry vinegar
- ½ C pitted green olives
- Fresh cilantro leaves for garnish
- Season the beef generously with salt and pepper.
- In an Instant Pot set to sauté, warm the olive oil. Working in batches, sear the beef, turning occasionally, until browned all over, about 8 minutes per batch. Transfer the beef to a plate and set aside.
- Add the onion and bell pepper to the pot and sauté until tender, about 5 minutes. Add the garlic, oregano, cumin, paprika and turmeric and sauté for 1 minute more. Add the wine and cook until the liquid is reduced by half, about 3 minutes. Add the tomatoes and bay leaf and return the beef to the pot. Turn the valve to sealing and set the Instant Pot to pressure cook at high pressure for 40 minutes.
- Manually vent to release the steam. When the steam stops, carefully remove the lid and transfer the beef to a bowl. Using 2 forks, shred the beef into bite-size pieces. Return the beef to the pot and add the raisins, capers and vinegar. Set the pot to sauté and simmer until the liquid is slightly reduced, about 10 minutes. Season with salt and pepper. Transfer to a serving bowl and top with the green olives. Garnish with cilantro and serve immediately.
Yields 6 servings.
https://www.williams-sonoma.com/recipe/instant-pot-ropa-vieja.html