Pressure Cooker Ropa Vieja Shredded Beef Recipe | Recipe

Combine 1 tablespoon salt, 1 teaspoon black pepper, the cumin, and coriander in a small bowl. Season the meat on both sides with the spice rub, making sure to rub the spices in completely.

Heat 2 tablespoons of the oil in a large high-sided sauté pan over high heat until it begins to shimmer. Working in batches, add the meat to the hot oil and sear until golden brown on all sides, about 8 minutes. Remove using a slotted spoon and transfer the meat to a pressure cooker (You can also use sauté mode for this step if using an Instant Pot—remove from Instant Pot and reserve at the end of this step). 

Add the remaining 1 tablespoon oil to the pan (or continue on sauté mode if using Instant Pot) , if needed, and add the onion, bell pepper, and poblano. Cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook for 1 minute more. Add the sherry and cook until reduced by half, about 5 minutes. Add 2 cups of the stock and bring to a boil. 

Carefully pour the hot mixture over the beef in the pressure cooker and sprinkle the raisins around the pot. Put the lid on and follow the manufacturer’s directions to bring it to pressure. Cook the roast until fork-tender, about 40 minutes. Transfer the beef to a cutting board, loosely tent with foil, and let rest for 15 minutes.

Transfer the contents of the pressure cooker to a large saucepan and add the remaining 1 cup stock, the olives, and capers. Bring to a boil and cook until slightly reduced. Remove from the heat and add the lime juice and chopped cilantro. 

Carefully shred the meat by pulling it apart into long fibers with two forks. Add the meat to the sauce and stir to heat through. Serve with coconut-scallion rice or tortillas.