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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Ropa Vieja

Time: 50 minutes - Calories: 210 - Fat:  7.3g - Protein: 27.8 - Net carbs: 4.4g 

  • 3 lb. chuck roast 
  • 1 sliced onion 
  • 4 tsp. of minced garlic 
  • 2 ½ tsp. of dried oregano 
  • 2 tsp. of cumin 
  • 2 tsp. of paprika 
  • 2 tsp. of salt 
  • 1 tsp. of smoked paprika 
  • ½ tsp. of black pepper 
  • 1/8 tsp. of ground cloves 
  • 1 x 14.5 oz. can of diced tomatoes 
  • 2 bay leaves 
  • 3 sliced bell peppers 
  • Green olives with pimentos, garnish 


1.Throw all the ingredients, apart from the olive and peppers, into the Instant Pot. 

2.Stir to combine. Set on manual and cook for 40 minutes on high pressure. 

3.Naturally, release the pressure and open the lid carefully. 

4.Take the beef out of the pot and place on a plate. Use 2 forks to shred it. 

5.Set the pot on sauté mode before adding the olives, peppers, and meat. 

6.Cook for an additional 4 to 5 minutes before serving. 

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