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.
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.
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.
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
- 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
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.
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.
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 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
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.
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xoxo, Faith
Instant Pot Picadillo Recipe
Equipment
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
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 
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!!!