1each small peppersgreen, red, and yellow bell pepper, thinly sliced
1 14.5ozcan crushed tomatoes
1carrotcut in half
1stalk celerycut in half
1/3cupgreen olivesdrained and sliced
2roasted red peppers drained and thinly sliced
1tbspcapersplus 1 tbsp caper brine
Cut the beef into 4” chunks. Pat it dry and sprinkle with salt and ground black pepper.
Heat the cooking oil in the Instant Pot on saute mode. Once hot, add the beef and sear on all sides. Cancel saute mode. Remove the beef from the pot. Pour in the white wine and deglaze, whisking up all the browned bits.
Add the onion, peppers, garlic, seasonings, chicken broth, canned tomatoes and tomato paste to the pot and stir well to combine.
Add the beef back to the pot, along with the bay leaf, carrot and celery. Lock the lid and seal the vent. Cook on high pressure for 45 minutes. Allow a natural pressure release for 10 minutes, then manually release the remaining pressure.
Discard the celery, carrots and bay leaves. Transfer the beef to a plate and shred it.
Stir back in the beef, along with the olives, roasted red peppers, and capers.
If the sauce needs to thicken, turn the pot back onto saute mode for 3 minutes.
Serve with fresh cilantro.
Serve the ropa vieja on its own or over cauliflower rice, if desired.