📖 Instant Pot Beef Picadillo with Cuban Sofrito

Ground beef served in white plate wit some white rice and 3 slices of avocados, there are 2 glasses of water with slices of lemon.

5 from 3 votes

📖 Instant Pot Beef Picadillo with Cuban Sofrito

Beef Picadillo is a Cuban meal made with ground meat, a sofrito, olives for tanginess, raisins for sweetness, and some spices. Prepared in the Instant Pot, this delicious recipe is the perfect comfort food for weekday dinner. It is easy and delicious and also a great option warmed up for the kid's lunch!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Cuban, latino

Servings: servings

Calories: 168kcal

Author: Mélanie

Equipment

1 chopping board
1 knife
1 Instant Pot
1 Wooden spoon

Ingredients

Sofrito

2 tablespoon olive oil
1 onion medium-sized
1 pepper green but any other work too
4 cloves garlic
2 tomatoes juicy
1 teaspoon cumin
1 teaspoon Oregano
½ teaspoon salt

Picadillo

1 pound lean ground beef
1 cup tomato sauce
⅓ cup green olives
⅓ cup raisins

Instructions

Sofrito

Chop the onion, garlic and dice the pepper and tomatoes.
Take the Instant Pot and turn on sauté mode, pour some olive oil, and add the onion and pepper.
Sauté for 2-3 minutes or until it becomes tender and onions are translucent. Stir frequently so it does not stick.
Add the garlic, cumin, oregano, and the diced tomatoes and cook for another 2-3 minutes. Add salt.

Picadillo

Add ground beef, tomato sauce, olives, and raisin to the Instant Pot. Mix it well and break the meat a little so there are no big chunks.
Close the lid. Set to Pressure Cooking for 7 minutes.
Once it beeps, you can do a quick pressure release by pressing the quick-release button and the steam will come out of the valve.
Take the Instant Pot lid off, press the sauté button and program for 10 minutes. It will reduce the sauce of the picadillo a little as it is not supposed to be juicy.
Stir often with a wooden spoon so you don't scratch your Instant Pot.
It is now ready, serve over white rice and enjoy!

Notes

Notes:

Instant Pot pressure release: if you don't press the quick pressure release, your Instant Pot will go on ‘keep warm’ mode and start a natural pressure release.
Storing: Save in the fridge for 3-4 days and in the freezer for 3 months.
Cooking: Adapt this recipe on the stovetop in a large skillet by cooking it for 20 minutes (instead of the 7 minutes in the Instant Pot).
Note: visit my tutorial to get a refresher on how to cut vegetables.

Nutrition