Go Back
+ servings
Picadillo, brown rice and lime on a plate
Print

Instant Pot Picadillo (Cuban)

A delicious, warm and hearty dish that goes by the name of Cuban Picadillo.  Generously seasoned ground beef hash that is stewed in tomato sauce, sofrito, olives and peppers. Freezer friendly and suitable for bulk batch cooking, if required!
Course Main Entree
Cuisine Cuban
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 497kcal
Author Charla

Ingredients

To season the beef

  • 1-1½ lb ground beef (680g)
  • 2 tablespoon paprika (14g)
  • 2 teaspoon black pepper (4g)
  • 2 teaspoon onion granules (4g)
  • 2 teaspoon garlic granules (6g)
  • 2 teaspoon oregano (4g)
  • 2 teaspoon cumin (4g)
  • ¼ teaspoon chilli powder (0.5g)
  • 2 teaspoon pink salt (12g)

To cook the picadillo

  • 3 tablespoon olive oil (42g)
  • 1 large onion (150g) chopped
  • 4 garlic cloves (12g) minced
  • 1 green bell pepper (1g) chopped
  • 1 teaspoon cumin (2g)
  • 1 teaspoon oregano (1g)
  • 2 teaspoon parsley (0.2g)
  • 2 bay leaves
  • cup olives or capers (58g)
  • ½ cup raisins (72g)
  • ¾ cup of red grape juice (188g) see post, can use red wine instead
  • cup canned chopped tomatoes (300g)
  • additional pink salt to taste

Instructions

  •  Place the ground beef in a large bowl.
  • Season the beef with the paprika, black pepper, onion/garlic granules, cumin, oregano, chill powder and pink salt.
  • Switch on the instant pot and select the "saute" button and +/- to 5 minutes and wait for it to display "hot".
  • Add the olive and proceed to saute the onion, garlic and green bell peppers for a minute.
  • Add the ground beef and seal and brown the meat (this should take roughly 3-5 minutes). You want all the juices to evaporate so the flavour is locked into the beef.
  • Press the "cancel" button.
  • Sprinkle in the cumin, oregano and parsley along with olives and raisins then stir.
  • Pour in the red grape juice and chopped tomatoes then stir once again.
  • Add the bay leaves.
  • Place the lid on and flick the knob to "sealling" then set to high pressure and adjust the "+/-" to 15 minutes.
  • Once cooked, leave for a natural release (this should take 10-15 minutes).
  • Switch the knob to "venting" to remove any excess steam.
  • Remove the lid and stir then do a taste test and add more pink salt, if needed.

Notes

  • Feel free to use turkey, pork even a meat alternative i.e tofu chunks instead.
  • For best results, I recommend seasoning the meat in advance (you don't have to leave it overnight, but it helps).
  • Make sure the meat juices have evaporated as you are sealing the meat as this is guaranteed to make the meat much more flavoursome.
  • You can use onion/garlic or granules, I like to use granules because they are more accessible.
  • Any leftovers can be refrigerated (once cool) for up to 2 days.
  • This is a freezer friendly recipe, store in freezer friendly containers for up to 3 months.
  • Feel free to add any potatoes, beans or any other vegetables to your picadillo.

Nutrition

Calories: 497kcal | Carbohydrates: 29g | Protein: 22g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 637mg | Potassium: 789mg | Fiber: 4g | Sugar: 9g | Vitamin A: 250IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 4mg