Instant Pot Picadillo

This Instant Pot Picadillo is a Puerto Rican-style beef picadillo made with lean ground beef, sofrito, tomatoes, roasted red pepper, cumin, Adobo, Sazón, and tangy green olives. It pressure cooks in just 15 minutes for a rich, slow-simmered flavor on any weeknight.

Course Main Course

Cuisine Latin

Keyword Beef, beef picadillo, Instant Pot, instant pot picadillo, Picadillo, puerto rican picadillo, Quick and Easy Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 200kcal

Equipment

Instant Pot

Ingredients

1 1/2 lb 93% lean ground beef
1/4 cup sofrito store-bought or homemade
2 tomatoes diced
1 teaspoon kosher salt
Adobo and Sazón seasoning to taste (I use Loisa)
1 roasted red bell pepper finely chopped
2 tablespoons fresh cilantro chopped
1 teaspoon ground cumin
1-2 bay leaves
1/3 cup green olives
2 tablespoons olive brine from the jar of olives

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.

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.

Nutrition