Instant Pot Picadillo Recipes

INSTANT POT PICADILLO

Steps:

• Turn on your pot's sauté setting. Add the ground beef and cook, stirring to break up the meat, until almost done (if using ground turkey, add 2 tsp olive oil to pot before adding turkey).
• Add the onion, bay leaves, cinnamon, cumin, and oregano, and salt. Cook, stirring occasionally, until onion starts to soften.
• Add garlic, jalapeño, and red bell pepper. Cook, stirring frequently, for a minute.
• Add green olives, olive juice, Worcestershire, and red wine vinegar. Stir together.
• Sprinkle raisins over the top, then pour the diced tomatoes evenly over the meat mixture. Do not stir.
• Cancel the Sauté function. Place the lid on the pot and lock it into position. Set the steam release knob to Sealing.
• Press the Pressure Cook/Manual button, or dial, and then the + or - to choose 7 minutes. High pressure.
• When the cook cycle ends, let the pot sit undisturbed for 5 minutes. Then Manually release the remaining steam/pressure until the pin in the lid drops down. Then open the lid and stir the picadillo.
• Taste and adjust salt, if desired.
• Serve over hot rice, or in tacos, burritos, etc.

INSTANT POT PICADILLO

Steps:

• Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.
• Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!

INSTANT POT® CALDILLO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function.
• Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

INSTANT POT PICADILLO RECIPE

Steps:

• Press the sauté button, then brown the meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.
• Add the onion, garlic, tomato, salt, pepper, and cilantro and stir for 1 minute. Then, add the alcaparrado or olives and about 2 tablespoons of the brine, cumin, and bay leaf.
• Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook for High pressure for 15 minutes.
• Natural or quick-release and enjoy!