Cuban

Beef Picadillo in the  instant pot

By An Edible Mosaic

Cook this rich, hearty meat-and-potato stew in the Instant Pot for perfect results. And bonus, it freezes well and is great for meal prep!

Pro tip

Prep Time:  18 Min

3 TB olive oil 1 onion, 6 cloves garlic 1 pound lean ground beef 1 green & 1 red bell pepper 3/4 cup dry white wine 1 1/2 cups chopped potato 8 ounces tomato sauce 1/2 cup beef stock Oregano, cumin, adobo, S&P 3 TB tomato paste 1/4 cup raisins 1/2 cup pimento-stuffed olives

Cook Time:  22 Min

Ingredients

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Step 1

Caramelize the onion. Sauté the onion in oil in the Instant Pot until caramelized. Stir in the garlic and cook another minute.

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Step 2

Layer the flavors. Add the beef and bell peppers and cook for a bit. Add the wine and cook for a bit. Add all remaining ingredients and cook on Manual, High Pressure for 1 minute, and then let it naturally release pressure for 10 minutes.

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Step 3

Thicken the sauce. Carefully release the remaining pressure and open the pot. For a thicker sauce, turn on the Sauté function and cook until the sauce is thickened, stirring frequently, about 5 minutes.

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Garnish with cilantro, serve with rice & meet your new favorite meat-and-potatoes!