Inspired by classic Cuban Picadillo, this quick and easy Instant Pot spin on the traditional recipe includes sweet raisins, salty pimento-stuffed olives, and dry white wine.
Course Main Course
Cuisine Latin American
Prep Time 18 minutesminutes
Cook Time 22 minutesminutes
Time to Come to Pressure and NPR 20 minutesminutes
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
Notes
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 ½-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.