• Beef Prep: Cut the sirloin tip roast into 6 large chunks. Season them with 1 1/2 teaspoons of sea salt and 3/4 teaspoon of black pepper.
• Veggies Prep: Halve the large yellow onion and slice it thinly. Stem, deseed, and slice the bell peppers into thin strips. Mince the garlic cloves. Rinse and drain both the capers and the jarred pimiento peppers.

Cooking Process:

1. Browning the Beef:

• Set your Instant Pot to “Sauté” mode.
• Adjust the heat to the “More” setting.
• Pour in the avocado oil or ghee. Once hot, add the seasoned beef chunks.
• Brown the beef for about 10 minutes, flipping halfway to ensure even browning on both sides.
• Using tongs, transfer the browned beef to a plate and set aside.

2. Sautéing Vegetables and Spices:

• In the same Instant Pot, add the sliced onion and peppers. Sauté for 3-4 minutes until they begin to soften.
• Mix in the minced garlic, dried oregano, cumin, smoked paprika, and turmeric. Continue to sauté for an additional minute until fragrant.

3. Deglazing with Wine:

• Pour in the dry white wine.
• Allow it to simmer for 2-3 minutes, letting the wine reduce significantly.

4. Adding Tomatoes and Beef:

• Introduce the strained tomatoes and bay leaves to the pot.
• Cancel the “Sauté” function by pressing “Keep Warm/Cancel”.
• Add the browned beef back into the pot, including any juices that might’ve accumulated on the plate.
• Stir everything well to combine.

5. Pressure Cooking:

• Secure the Instant Pot’s lid in place and ensure the valve is set to “Sealing”.
• Select the “Manual” setting and adjust the timer to 40 minutes.
• Once done, let the pressure release naturally, which should take around 15-20 minutes.

6. Shredding Beef and Final Cooking:

• After the pressure has completely released, open the lid carefully.
• Transfer the beef chunks to a plate and use two forks to shred them.
• Remove and discard the bay leaves from the pot.
• Add the shredded beef back into the pot along with capers, pimientos, golden raisins, and sherry or white wine vinegar.
• Switch the Instant Pot back to “Sauté” mode and let the mixture simmer for about 10 minutes until the sauce thickens to your liking.

7. Serving:

• Taste the Ropa Vieja and adjust seasoning if needed.
• Serve it hot, ideally accompanied by white or yellow rice, guacamole, and tostones or fried sweet plantains for an authentic Cuban meal experience.