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Home » Cuisine » Latin » Instant Pot Picadillo Recipe with a Balanced Flavor Profile {video}

Instant Pot Picadillo Recipe with a Balanced Flavor Profile {video}

April 27, 2022 by Faith 1 Comment

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Inspired by classic Cuban Beef Picadillo, this quick and easy Instant Pot spin on the traditional recipe includes sweet raisins, salty pimento-stuffed olives, and dry white wine.

close up top view of cuban picadillo with rice

Picadillo is a Latin American dish of ground beef and potatoes in a flavorful tomato-based sauce. It’s easy to customize and most regions, countries, and even families have their own special recipe for it.

Similar to chili, Picadillo contains beef, tomato, and spices to give it layers of flavor. The word Picadillo comes from the Spanish word “picar” which means “chop” or “mince”. In this sense, this dish is also similar to hash, which is typically made from chopped meat, potatoes, and spices.

I love the sweet and tangy flavor profile of this Cuban-inspired Picadillo! Here we start with caramelized onions for the first layer of flavor. Dry white wine deglazes the pan and adds a pleasant tang, and a blend of herbs and spices season the dish. Ground beef, bell peppers, and potato make it a full meal.

close up of picadillo with rice

The real magic happens with the combination of sweet raisins and salty pimento-stuffed olives in a tomato-based sauce. And if you want to bump up the tangy salty factor a bit more, you can add capers to the dish.

The end result is a well-balanced flavor-packed meat and potato dish. It’s a full meal on its own, or it’s delicious served with rice.

cuban picadillo recipe

In This Article

  • Why You’ll Love This Recipe
  • The Best Instant Pot Picadillo Recipe
  • Tips
  • Picadillo FAQs
  • More Instant Pot Meals to Make
  • Instant Pot Picadillo Recipe

Why You’ll Love This Recipe

  • Sweet and salty flavor profile. Cuban Picadillo has a beautiful balance of flavors, thanks to sweet raisins and salty olives!
  • Full meal in one pot. With a delicious blend of meat and vegetables, this is a hearty stand-alone dinner even if you don’t feel like making rice to serve with it.
  • Easy to make, even on weeknights. With just a little bit of hands-on prep time, because we use the Instant Pot, this meal is manageable even mid-week!
  • Leftovers are even better. Plan to make extra so there’s enough for another meal; you’ll be happy you did!

The Best Instant Pot Picadillo Recipe

Ingredients

picadillo ingredients
  • Olive oil
  • Yellow onion
  • Garlic
  • Ground beef
  • Green bell pepper
  • Red bell pepper
  • Dry white wine
  • Potato
  • Tomato sauce
  • Beef stock
  • Dried oregano
  • Ground cumin
  • Adobo seasoning
  • Salt
  • Black pepper
  • Tomato paste
  • Raisins
  • Pimento-stuffed olives
  • Cilantro
how to make instant pot picadillo

Step-by-Step Instructions for Picadillo in the Instant Pot

Step 1: Caramelize the Onion and Cook the Garlic

Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the oil and onion. Cook until the onion is starting to caramelize, about 10 minutes, stirring occasionally.

Add the garlic and cook 1 minute, stirring frequently.

Step 2: Brown the Meat and Deglaze with Wine

Add the beef and use a wooden spoon to break it apart and spread it out evenly. Stir in the green and red bell pepper, and cook for 5 minutes, stirring occasionally (it’s ok if the meat isn’t fully browned at this point).

Stir in the wine and cook 5 minutes, stirring occasionally.

Step 3: Add Remaining Ingredients and Cook

Add the potato, tomato sauce, beef stock, dried oregano, ground cumin, Adobo seasoning, salt, black pepper, tomato paste, raisins, and olives, and stir to combine.

Press “Cancel” to stop the “Sauté” function. Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 1 minute.

Step 4: Natural Pressure Release

Once it’s done cooking, let the pot naturally release its pressure for 10 minutes, and then carefully release the remaining pressure and open the pot. Stir.

Step 5: Optional Thickening of Sauce

If you want a thicker sauce, turn on the “Sauté” function and cook until the sauce is thickened, stirring frequently. (This shouldn’t take more than 5 minutes; it will also thicken more as it cools.)

Step 6: Serve!

Serve garnished with fresh cilantro along with prepared rice.

instant pot picadillo

How to Make Picadillo on the Stovetop

Step 1: Caramelize the Onion and Cook the Garlic

Heat a 5-quart pot over medium to medium-high heat on the stovetop. Once hot, add the oil and onion. Cook until the onion is starting to caramelize, about 10 to 15 minutes, stirring occasionally.

Turn the heat down to medium. Add the garlic and cook 1 minute, stirring frequently.

Step 2: Brown the Meat and Deglaze with Wine

Add the beef and use a wooden spoon to break it apart and spread it out evenly. Stir in the green and red bell pepper, and cook for 5 minutes, stirring occasionally (it’s ok if the meat isn’t fully browned at this point).

Stir in the wine and cook 5 minutes, stirring occasionally.

Step 3: Add Remaining Ingredients and Cook

Add the potato, tomato sauce, beef stock, dried oregano, ground cumin, Adobo seasoning, salt, black pepper, tomato paste, raisins, and olives, and stir to combine.

Cover the pot, keeping the lid slightly ajar, and let it cook until the potatoes are tender, about 20 to 30 minutes, stirring frequently.

Step 4: Optional Thickening of Sauce

If you want a thicker sauce, uncover the pot and cook the Picadillo until it thickens to your liking, stirring constantly.

Step 5: Serve!

Serve garnished with fresh cilantro along with prepared rice.

picadillo

How to Store Picadillo

Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

To reheat, let it thaw to room temperature (if frozen), and then reheat on the stovetop or in the microwave.

Tips

  • Potatoes: Use waxy potatoes, such as yellow or red because they hold up better than starchy potatoes when you’re cooking with the Instant Pot. I like to peel them and chop them into 1/2-inch cubes.
  • Adobo: You can skip this if you don’t have it or just don’t want to use it. But I made this dish both with and without Adobo, and we thought it had a lot more depth of flavor with Adobo.
  • Capers: If desired, you can add 3 tablespoons of drained capers along with the olives.
picadillo recipe graphic

Picadillo FAQs

What’s the Difference Between Mexican and Cuban Picadillo?

Mexican and Cuban versions of this dish both include beef and potatoes in a tomato-based sauce. However, the flavor profiles can be quite different.

Mexican Picadillo commonly has a spicier heat and sometimes a smokiness as well, depending on what type of chile peppers are used. I’ve seen recipes that use ancho peppers, chipotle peppers (and sometimes chipotle peppers in adobe), and/or jalapeno peppers. Vegetables included are commonly potatoes, peas, and carrots.

Cuban Picadillo has a more sweet and tangy and less spicy flavor profile thanks to raisins, pimento-stuffed olives, and sometimes capers. Dry white wine is also common. And vegetables typically include potatoes and bell peppers.

This recipe is closest to the flavor profile of Cuban Picadillo.

Does Picadillo Have Potatoes?

Yes, it commonly has potatoes added. However, to reduce the carbs a bit you can omit the potatoes.

What Do You Serve with Picadillo?

This filling dish is a full meal in itself (similar to chili), so don’t feel like you have to serve it with something. There are a number of delicious ways to serve it, such as:

  • Along with rice and black beans
  • Wrapped in soft tortillas
  • Stuffed inside empanadas or savory pastries
picadillo recipe

More Instant Pot Meals to Make

  • Beef Short Ribs – Perfect comfort food with mashed potatoes or mashed cauliflower!
  • Instant Pot Beef Stroganoff – Serve with a side of steamed green beans or broccoli for a complete meal.
  • Cauliflower Pav Bhaji – This is a delicious meatless main course; eat it on toasted buttered rolls or with rice.
picadillo with rice on plate

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

picadillo featured image

Instant Pot Picadillo Recipe

By: Faith Gorsky
Inspired by classic Cuban Beef Picadillo, this quick and easy Instant Pot spin on the traditional recipe includes sweet raisins, salty pimento-stuffed olives, and dry white wine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 18 mins
Cook Time 22 mins
Time to Come to Pressure and NPR 20 mins
Course Main Course
Cuisine Latin American
Servings 5 servings
Calories 370 kcal

Equipment

  • Instant Pot

Ingredients
 
 

  • 3 tablespoons olive oil
  • 1 large yellow onion diced
  • 6 medium-large cloves garlic crushed
  • 1 pound lean ground beef
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3/4 cup dry white wine
  • 1 1/2 cups chopped potato see Note
  • 8 ounces tomato sauce
  • 1/2 cup beef stock
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon Adobo seasoning optional
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons tomato paste
  • 1/4 cup raisins
  • 1/2 cup pimento-stuffed olives
  • 2 tablespoons chopped fresh cilantro for garnish (optional)
  • Prepared rice for serving (optional)

Instructions
 

  • Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the oil and onion. Cook until the onion is starting to caramelize, about 10 minutes, stirring occasionally.
  • Add the garlic and cook 1 minute, stirring frequently.
  • Add the beef and use a wooden spoon to break it apart and spread it out evenly. Stir in the green and red bell pepper, and cook for 5 minutes, stirring occasionally (it’s ok if the meat isn’t fully browned at this point).
  • Stir in the wine and cook 5 minutes, stirring occasionally.
  • Add the potato, tomato sauce, beef stock, dried oregano, ground cumin, Adobo seasoning, salt, black pepper, tomato paste, raisins, and olives, and stir to combine.
  • Press “Cancel” to stop the “Sauté” function. Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 1 minute.
  • Once it’s done cooking, let the pot naturally release its pressure for 10 minutes, and then carefully release the remaining pressure and open the pot. Stir.
  • If you want a thicker sauce, turn on the “Sauté” function and cook until the sauce is thickened, stirring frequently. (This shouldn’t take more than 5 minutes; it will also thicken more as it cools.)
  • Serve garnished with fresh cilantro along with prepared rice.

Video

Faith’s Tips

  • Potato: Use waxy potatoes, such as yellow or red because they hold up better than starchy potatoes when you’re cooking with the Instant Pot. I like to peel them and chop them into 1/2-inch cubes.
  • Adobo: You can skip this if you don’t have it or just don’t want to use it. But I made this dish both with and without Adobo, and we thought it had a lot more depth of flavor with Adobo.
  • Capers: If desired, you can add 3 tablespoons of drained capers along with the olives.
  • Storage (This is Freezer-Friendly!): Store Picadillo in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
  • Reheating: To reheat, let it thaw to room temperature (if frozen), and then reheat on the stovetop or in the microwave.

Nutrition

Nutrition Facts
Instant Pot Picadillo Recipe
Amount Per Serving
Calories 370 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 56mg19%
Sodium 970mg42%
Potassium 1108mg32%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 6g7%
Protein 24g48%
Vitamin A 1255IU25%
Vitamin C 71mg86%
Calcium 67mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beef Picadillo, Cuban Picadillo, Instant Pot Picadillo, Picadillo, Picadillo Recipe
Tried this recipe?Let me know how it was!
picadillo pin

Filed Under: Beef, Instant Pot, Latin Tagged: Beef Picadillo, Cuban Picadillo, Instant Pot Picadillo, Picadillo, Picadillo Recipe

Comments

  1. Betsy says

    May 17, 2022 at 4:25 pm

    5 stars
    I live with my Depression Era mindset 89 year old mother, and nothing (And when I say nothing, I really mean nothing!) can be wasted! Recipes like this are such a Godsend, especially when they are this user friendly!!!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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