Pressure Cooker Beef Stew "Ropa Vieja"

Ingredients:

• 700 gr. beef shoulder without bone
• 1 can (400 g) of whole tomatoes
• 2 carrots, cut into 2.5 cm pieces
• 1 large onion, cut into half rings
• 4 cloves of garlic (2 crushed, 2 minced)
• 1 green bell pepper, sliced
• 1 sliced ​​red or yellow bell pepper
• 1/2 cup halved olives stuffed with pimiento peppers
• 2 tsp dried oregano
• 2 tsp ground cumin
• Salt and ground black pepper
• 3 tbsp. l. olive oil
• 3 tablespoons tomato paste
• 1 bay leaf
• 1/2 cup chopped fresh parsley
• Crispy bread, white rice for serving (optional)

Preparation:

1. Pat the meat dry, then season with oregano, cumin and plenty of salt and pepper.
   
   In a 6-quart pressure cooker, heat 2 tablespoons of olive oil over medium-high heat. Add the meat and brown on all sides, about 5 minutes. Add the tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf, and 1 1/4 cups of water.
   
   Close the lid, increase the heat to high, and bring the pressure cooker to high pressure. Reduce the heat to maintain high pressure and cook for 18 minutes. Remove the cooker from the heat and, using the pressure release valve, reduce the pressure according to the manufacturer's instructions.
2. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the bell pepper, season with salt and pepper, and cook until softened, about 10 minutes.
   
   Carefully remove the lid from the pressure cooker. Discard the bay leaf, then transfer the meat mixture to a bowl and shred the meat with a fork. Add the pepper, olives, parsley, and minced garlic. Season with salt and pepper. Serve with bread or a side dish (optional).