Instant Pot Picadillo
If you’re craving something hearty, flavorful, and quick to make, this Instant Pot Picadillo will be your new go-to. This Instant Pot picadillo is a classic Latin American comfort dish made Puerto Rican picadillo style, combining lean ground beef, aromatic sofrito, diced tomatoes, roasted red peppers, and a medley of warm spices like cumin, Adobo, and Sazón. Finished with tangy green olives and a sprinkle of fresh cilantro, it’s the perfect blend of savory, salty, and slightly sweet, a flavor profile that hits every note.
What makes this version stand out? The Instant Pot. It builds deep flavor in a fraction of the time, tenderizing the beef and infusing every bite with that rich, slow-simmered taste. Serve it over rice, tuck it into tacos, or spoon it alongside fried plantains. However you serve it, it’s sure to become a weeknight favorite.
Why You’ll Love This Instant Pot Picadillo
- Ready in 30 minutes: Just 15 minutes of prep and 15 minutes under pressure.
- One pot: You brown, sauté, and pressure cook the beef picadillo right in the Instant Pot.
- Big, bold flavor: Sofrito, Adobo, Sazón, cumin, and briny green olives give every bite that slow-simmered taste.
- Lean and hearty: Made with 93% lean ground beef for a satisfying meal that isn’t heavy.
Ingredients Needed to Make Instant Pot Picadillo
- Lean ground beef: 93% lean ground beef keeps the picadillo hearty without being greasy.
- Sofrito: The aromatic flavor base. You can use store-bought or my homemade sofrito.
- Tomatoes: Fresh tomatoes, diced, add juiciness and a little sweetness.
- Kosher salt: To season the beef as it browns.
- Adobo and Sazón seasoning: For that classic savory color and flavor (@eatloisa recommended).
- Roasted red bell pepper: Finely chopped for smoky sweetness.
- Fresh cilantro: Adds a fresh, herby finish.
- Ground cumin: Brings warm, earthy depth.
- Bay leaves: Infuse the sauce while it cooks. Remove them before serving.
- Green olives: Plus a splash of the brine for that signature tangy, salty bite.
How to Make Picadillo in the Instant Pot
Step 1: Brown the Beef
Set your Instant Pot to Sauté mode. Once hot, add the ground beef and season with Adobo & Sazón and kosher salt. Cook until browned, breaking the meat into small pieces as it cooks.
Step 2: Add the Flavor Base
Stir in the sofrito, diced tomatoes, roasted red bell pepper, and cilantro. Let everything sauté together for about a minute so the flavors bloom and the aromatics release their fragrance.
Step 3: Add the Spices and Olives
Add ground cumin, bay leaves, green olives, and two tablespoons of olive brine. Give everything a good stir to combine.
Step 4: Pressure Cook
Seal the lid and cook on High Pressure for 15 minutes. Once done, you can either quick release or let the pressure come down naturally for a few extra minutes to deepen the flavor.
Step 5: Serve and Enjoy
Give the picadillo one final stir, remove the bay leaves, and garnish with extra cilantro if desired. Serve hot with rice, in tacos, or even spooned over roasted vegetables.
What to Serve With Instant Pot Picadillo
- Rice: Fluffy white rice is classic, or go all in with Caribbean rice and beans.
- Plantains: Sweet fried plantains balance the salty olives perfectly.
- Tacos or empanadas: Spoon the picadillo into tortillas or use it as an empanada filling.
- Roasted vegetables: Serve it over roasted veggies for a lighter plate.
Love Instant Pot comfort food? Try my Instant Pot Cuban ropa vieja next.
What People Ask About Instant Pot Picadillo
Can I make this Instant Pot picadillo on the stovetop instead?
Yes! Just cook the beef and aromatics as directed, then simmer everything over medium-low heat for about 30 minutes, stirring occasionally.
What is sofrito, and can I substitute it?
Sofrito is a blend of onions, peppers, garlic, and herbs used as the flavor base in many Latin dishes. You can substitute it with sautéed onions, peppers, and a touch of garlic if needed.
Can I use ground turkey or chicken instead of beef?
Absolutely! Both work great. Just be sure to season well for full flavor.
What should I serve with picadillo?
White rice is classic, but it’s also delicious with plantains, beans, or inside empanadas.
How long does picadillo keep?
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. The flavors get even better the next day!
Instant Pot Picadillo
Ingredients
Equipment
Instructions
- Press the Sauté button on your Instant Pot. When hot, add the ground beef and season with Adobo, Sazón, and 1 teaspoon kosher salt. Use a wooden spoon to break the meat into small pieces, cooking until no longer pink.
- Add the sofrito, diced tomatoes, roasted red bell pepper, and cilantro. Stir for about 1 minute to combine the flavors.
- Add the ground cumin, bay leaves, green olives, and 2 tablespoons of the olive brine. Mix well.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes. Use either a natural or quick release to release the pressure.
- Remove the bay leaves, give the picadillo a final stir, and serve.
Nutrition
Notes
- No Instant Pot? Brown the beef in a large skillet or Dutch oven on the stove, add the remaining ingredients, then cover and simmer over medium-low heat for 20 to 25 minutes, stirring occasionally.
- Season to taste: Adobo and Sazón both contain salt, so start light and adjust at the end.
- Remove the bay leaves before serving.
- Serving ideas: Serve over white rice, with fried plantains, or tucked into tacos or empanadas.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stove or in the microwave until warmed through.
