Instant Pot Beef Picadillo
Easy beef picadillo recipe that's made entirely in the multicooker!
Instant Pot beef picadillo, Instant Pot beef picadillo recipe
Instant Pot/Electric Pressure Cooker
85% lean ground beef
diced red onion
Salt and ground black pepper
pimento stuffed green olives
When HOT, add the ground beef to the inner pot.
Cook the ground beef until no longer pink, about 4 minutes.
Drain most of the fat and remove ground beef to a plate. Set aside.
Add the onion to the now empty inner pot. Season with salt and pepper.
Cook the onion, stirring regularly, until the onion has softened, about 3-4 minutes.
Stir in the garlic and cook for 30 seconds, stirring the entire time.
Add the cumin, oregano, and tomato paste.
Cook for 1 minute stirring the entire time.
Stir in the beef and broth, scraping up any browned bits from the bottom of the inner pot. This helps to prevent a burn warning.
Return the ground beef to the pot, and stir in along with ½ cup raisins.
Close and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 8 minutes.
When the cooking time has finished, let the pressure release naturally for 10 minutes.
Carefully turn the pressure release valve to VENTING to vent any remaining pressure.
Add the olives and the remaining ½ cup raisins, and give it all a good stir.
Serve topped with fresh cilantro if desired. Check out other serving suggestions above the recipe.
I've had the best luck pressure cooking 85% or 90% lean ground beef. When I've cooked beef that's leaner than that, it has a tendency to dry out while cooking.
I use reduced-sodium beef broth so that I can better control the salt in the recipe.
I prefer golden raisins, but you can use dark raisins if you would like.
Nutrition values are estimates.