Instant Pot Picadillo

This post may contain affiliate links. Read my disclosure policy.

Instant Pot Picadillo is a Cuban recipe I grew up eating and is always on rotation in my house because it’s the most requested dish by my kids and it’s so easy to make.

Picadillo is the most requested dish by my kids and it's so easy to make. We love it served over brown rice (or cauliflower rice) with this quick cabbage slaw or a salad on the side.
Instant Pot Picadillo

I have recreated my stove top picadillo recipe for the slow cooker but many of you have been asking for me to convert this for the Instant Pot (pressure cooker) so I was happy to do so! This turned out great in the pressure cooker and only took 15 minutes not counting pressure time.

Helpful Tips

When converting from slow cooker to instant pot, the ingredients stay the same, the only thing that changes is you can saute in the same pot and the time is much quicker.

What To Serve With Picadillo

We love it served over brown rice (or cauliflower rice) with this quick cabbage slaw or a salad on the side. Leftovers are great to pack for lunches or I use the meat to a second meal for the week such as air-fryer picadillo empanadas, stuffed peppers, tacos, quesadillas and more! This also freezes well for make ahead-meals.

My family loves this beef version but I also make a Turkey Picadillo, if you prefer. You can also dice up potatoes to make Picadillo with potatoes, it’s delicious!

How To Make Picadillo in the Instant Pot

Picadillo is the most requested dish by my kids and it's so easy to make. We love it served over brown rice (or cauliflower rice) with this quick cabbage slaw or a salad on the side.
Print WW Personal Points
4.72 from 75 votes
Did you make this recipe?

Instant Pot Picadillo

207 Cals 25 Protein 5 Carbs 8.5 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 6 Servings
COURSE: Dinner
CUISINE: American, Cuban, Latin
Picadillo is the dish I make the most in my home. It's the most requested by my kids and it's so easy to make. Great over rice, in tacos and more!

Ingredients

  • 1-1/2  lb 93% lean ground beef
  • 1/2 large chopped onion
  • 2 cloves garlic, minced
  • 1 to mato, chopped
  • 1 teaspoon kosher salt
  • 1/2 red bell pepper, finely chopped
  • 2 tbsp cilantro
  • 4 oz 1/2 can tomato sauce (I like Goya)
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp alcaparrado, capers or green olives would work too

Instructions

  • Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.
  • Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!

Video

Nutrition

Serving: 1/2 generous cup, Calories: 207kcal, Carbohydrates: 5g, Protein: 25g, Fat: 8.5g, Saturated Fat: 3.5g, Cholesterol: 74mg, Fiber: 1g, Sugar: 3g
WW Points Plus: 4
Keywords: cuban picadillo, instant pot picadillo, Picadillo recipe

Leave a Reply

Your email address will not be published.

Rate this Recipe:




372 comments

  1. How long in a slow cooker? Don’t have an instant pot. Thanks

  2. Loves this recipe! Very approachable Cuban food. I can put into tortillas for my kids. Needs a lot of extra salt and I like to add a little extra tomato sauce and olive juice to bring out more flavor. 

  3. This is the only recipe my family will accept for meat for tacos, I make it using chopped green olives since I’ve never found alcaparrado.  It is easy to make and delicious – and I always double the recipe. 

  4. One of my favorites! This is a regular go-to dish the whole family loves.

  5. This looks delicious. I have an 8 qt instant pot, do you think this recipe would work? I’m afraid that I will get the dreaded burn notice because the liquid count is pretty low. 

  6. I can’t stress enough how horrible this recipe is it’s not even close to what traditionally is supposed to be made with.

  7. Delicious and so easy!  Made this tonight and served it over lettuce and tomatoes- like a taco salad. Garnished with shredded cheddar and sour cream.  We will be having the leftovers tomorrow as burritos.   

  8. Should you drain the meat?  It doesn’t say to put the crock pot version does. Thanks

  9. I’ve made this a few times and it’s VERY good however, the reason I give it 3 stars is for the ingredients. Lots of things go to waste because it’s half this and that. Maybe say small/medium onion instead of half a large. Just my my opinion. Again, very delicious  recipe though! 

  10. Made this dish and it was great! I made it with ground chicken instead of turkey. I also added more olives which I felt made the dish even better! Overall, I loved this recipe and will definitely be making it again.

  11. LOVE this recipe and I make it all the time! It’s super simple to prep all the veggies and then just throw it in once the meat is browned. The flavor is delicious and I often get cravings for it! I usually make this as a brown rice bowl with roasted peppers/onions on top. 

  12. Wondering if anyone else’s came out with a lot of juice? Almost soup like? Flavorful but tasted Ike it cooked a tad too long to me. Will try again and omit the additional water. 

    • Sometimes mine does, especially when I accidentally double the amount of tomato sauce. (It only calls for half of the small tomato sauce can) When this happens, I usually press the sauté button and let some of the “juice” cook out until it’s the consistency I like.

  13. Made it tonight, hubby liked it.  I added some garlic and smoked paprika.  Turned out yummy. 

  14. Has anyone tried this with soy crumbles?