Pat the beef dry and sprinkle with salt and freshly ground black pepper. Heat about a tablespoon oil in the Instant Pot using the Saute function (More) or in a large skillet, over medium-high heat. Brown beef well, watching the heat and adjusting as necessary, working in batches as needed and adding a little more oil if needed. When well browned, remove the beef to a plate. Reserve all drippings in the pan or the Instant Pot.
Add in the onions and bell peppers, a little more oil if needed and cook, scraping the bottom of the pan to incorporate all the fond. Continue to cook, stirring now and then, an additional 10 to 15 minutes until softened and beginning to caramelize. Add the garlic and spices and cook for another minute.
Add the tomatoes and one cup of the juices from the tomatoes:
Stir in the raisins, snuggle the beef into the vegetables and pour in any juices that accumulated on the plate. Seal Instant Pot, set to Pressure High, time 90 minutes. When finished, quick release.
Shred the beef in the pot. Add in the olives and red wine vinegar to taste. Serve as is or if desired, set the Instant Pot to Saute (Less) and gently simmer to thicken the sauce, stirring carefully now and then. The mixture should be very juicy.
Serve, topped with parsley and serve with lime, if desired, over rice.
Keywords: Bargain Meal of theWeek, Beef, Bell Peppers, Chuck Roast, Cuban, Dried Fruit, flank, Instant Pot, Latin American, Olives, Raisins, red wine vinegar