InstaPot Ropa Vieja

1 (3- to 4-lb) brisket, trimmed of excess fat
3 tablespoons Chef Paul Prudhomme’s Magic Chipotle Seasoning, in all
2 teaspoons Kosher salt, in all
1 tablespoon canola or olive oil
2 cups julienned onions
1½ cups julienned red bell pepper
1½ tablespoons minced garlic
½ cup dry white wine
½ cup unsalted beef stock
1 (14½ oz) can diced tomatoes
1 (15 oz) can crushed tomatoes
2 teaspoons Creole mustard
1 cup halved Spanish olives
3 tablespoons chopped cilantro

Cut brisket into 4 pieces. Season the brisket with 2 tablespoons of the Magic Chipotle Seasoning and 1 teaspoon of salt. Set the pressure cooker to Sauté/Brown and add the oil to the insert. Once the oil is hot, brown the brisket on all sides, working in batches if it doesn’t all fit. Remove the brisket and add the onions, bell peppers, and garlic. Cook, stirring frequently, until the onions are starting to caramelize. Add the rest of the Magic Chipotle Seasoning and cook for another minute. Add the wine and the stock and reduce by half. Add the diced and crushed tomatoes and simmer for 10 minutes. Stir in the Creole mustard then add the brisket back to the insert. Place the lid on slide into the locked position. Set on Stew function for 1 hour and 10 minutes. Carefully turn the valve to release the steam. When unit is fully depressurized, unlock and remove the lid. Remove the brisket to a bowl and shred. Add brisket back to sauce. Set cooker to Sauté/Brown and add the olives and cilantro. Cook until the sauce is thick, about 10 minutes. Serve hot.