Instant Pot Picadillo

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Picadillo is a type of hash that you might find on the menu of a Latin American restaurant, sometimes as a filling for other dishes. There are many variants so I went with a basic ground beef and potatoes in a tomato sauce for the base of this recipe. Any ground meat will work in this recipe and you can adjust the amount of other veggies and seasonings to your own taste or even use a packet of prepared taco or fajita seasoning. Also, you can substitute a different type of tomato product if you don’t have a can of tomato sauce. chopped, crushed, or chopped fresh tomatoes would work fine.

Key points:
• make sure to have at least 1 cup clear liquid (broth or water) at the bottom of the pot. This will boil and make the steam needed to bring the pot to pressure.
• Layer the tomato sauce on the top without stirring it in. Tomato products can be sugary or too thick if they touch the bottom of the pot and may cause a “burn” error and not allow the pot to come to pressure.

Bonus: I used my 3qt IP Mini to make the lime rice as the side dish. 1½ cups rinsed jasmine rice and 1½ cups chicken broth with the zest of 1 lime. 8 minutes on manual/high + QPR. Stir in 2 TB olive oil and the juice of the lime. If I had some cilantro lying around I would have thrown in a chopped handful to make it cilantro lime rice!

Should I do a separate video on how to cook various rices? Leave me a note in the comments!

Instant Pot Duo 6 Quart:
Instant Pot Duo Mini (3 Quart):

Today’s Ingredients:
1 lb ground beef
1 small onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1 jalapeno pepper, chopped
2 TB chopped green olives
1 TB chopped capers
3 garlic cloves, minced
1 TB chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
1 bay leaf
1 TB Worcestershire sauce
8 oz potatoes, chopped (yukon golds or reds)
1 cup beef broth
15 oz canned tomato sauce
1 cup frozen peas

1. Heat the Instant Pot on sauté mode. When the pot reads “HOT,” add the ground beef. Cook, stirring occasionally, until the meat if fully browned and no pink is showing. Drain any excess liquid from the pot.
2. Add the onion, celery, carrot, and jalapeno and cook for a few minutes, until the veggies are just softened.
3. Add the next 14 ingredients (through beef broth) and stir to combine. Spread everything out into an even layer.
4. Layer the tomato sauce on top without stirring up the rest of the ingredients.
5. Lock the lid and cook on manual/high for 5 minutes followed by a 10-minutes natural pressure release. Then release any remaining pressure and open the lid.
6. Stir in the frozen peas. The residual heat will thaw them.
7. Serve and enjoy!

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