A Taste of Comfort: The Easiest Instant Pot Picadillo
There are few dishes as comforting and versatile as a classic Picadillo. This savory, slightly sweet, and tangy ground beef hash is a staple in kitchens across Latin America and the Philippines, with every family having its own treasured version. It’s the ultimate weeknight hero—quick, flavorful, and perfect for serving over rice, stuffing into tacos, or topping with a fried egg. By using the Instant Pot, we’re cutting the cooking time down to just 20 minutes, making this beloved dish more accessible than ever without sacrificing any of its deep, simmered-all-day flavor. Get ready to add a new favorite to your dinner rotation!
Ingredients
• 1 tbsp (15 ml) Olive Oil
• 1½ lbs (680g) Lean Ground Beef
• 1 tsp (6g) Salt
• 1 tsp (2g) Ground Black Pepper
• 3½ oz (100g) Onion, diced
• 2 cloves Garlic, minced
• 6 oz (170g) Tomato, diced
• 2 tbsp (8g) Fresh Coriander Leaves, chopped
• 6 Pimento-Stuffed Olives, halved
• 6 Capers
• 1 tsp (2g) Ground Cumin
• ½ Red Bell Pepper, diced
• 4 oz (113g) Tomato Sauce
• 1 Bay Leaf
• 5 tbsp (75 ml) Water
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil and ground beef. Cook for 3-4 minutes, breaking up the meat with a spatula until it’s lightly browned.2. Stir in the diced onion, minced garlic, diced tomato, salt, pepper, and chopped coriander. Sauté for another minute until the onion is fragrant and softened.3. Add the olives, capers, cumin, diced bell pepper, tomato sauce, bay leaf, and water. Stir everything together to combine well.4. Secure and lock the Instant Pot lid, ensuring the steam valve is set to “Sealing.” Manually set to cook at high pressure for 15 minutes.5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully remove the lid, discard the bay leaf, and serve warm.
Nutritional Information
• Nutrition Facts
• Calories: 207 | Total Fats: 8.5g | Net Carbs: 4g | Proteins: 25g | Fibers: 1g
Pro Tips
• For a classic sweet-and-savory flavor profile, add 2 tablespoons of raisins along with the olives and capers.
• Picadillo is a fantastic make-ahead meal. It tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.
• Serve your Picadillo traditionally with white rice and fried plantains, or use it as a versatile filling for tacos, empanadas, or stuffed bell peppers.
FAQ
Q: How long does this Picadillo cook in the Instant Pot
A: This recipe cooks at high pressure for 15 minutes, followed by a 10-minute natural pressure release before a quick release.
Q: Can I make this Instant Pot Picadillo ahead of time
A: Yes, Picadillo is a great make-ahead meal as the flavors deepen over time. You can store it in an airtight container in the fridge for up to 4 days.
Q: What should I serve with Picadillo
A: Traditionally, Picadillo is served with white rice and fried plantains. It’s also a versatile filling for tacos, empanadas, or stuffed bell peppers.
Q: How can I add a sweet flavor to this Picadillo recipe
A: For a classic sweet-and-savory taste, the recipe suggests adding 2 tablespoons of raisins at the same time you add the olives and capers.
