Instant Pot Picadillo

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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
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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!


  • 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


  • 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!



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

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  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?

  15. Added raisins and one packet of Goya Sazón seasoning!  Awesome!

  16. WOW!… Cant believe I waited and waited and waited to make this one. I skipped over this recipe soooo many times (FOOLISH GIRL I AM) or WAS because this one is going into heavy rotation from here on out. I guess I didnt think something so simple could produce so much flavor. Boy, was I wrong. Made it with Ground Turkey 93/7 and a mix of both Capers and Green olives. Served it with a baked Sweet Potato. Awesome Gina! Just Awesome! 🙂

    • Erica- your review sounded so much like me so I gave this a whirl too. So, I made it yesterday in the IP. Really good. Thanks for the review! 🙂

  17. Has anyone ever made this using ground pork? I have made the beef version and love it but I have a couple of packages of ground pork and was wondering if that’d be a good substitute. Thanks!

  18. What to you instead of the brine if using Capers? 

  19. Just so so good. Make it. You’ll love it. 

  20. This was amazing!! I’m going to try the slow cooker today.

  21. Hi, I want to try this recipe. It calls for 1.5 pounds of ground beef but it is typically sold on 1 pound packs. If I double the meat to 3 pounds, do I double everything else including the liquids?

    • Hi Deepa…I’ve always made this recipe with at least 3lbs of ground mixed meat(beef, turkey, pork). The only items I’ve doubled were the spices and the veggies. The meat usually releases quite a bit of liquid, hence other comments regarding the “soupiness”., so, additional liquid is not really necessary. Just make sure you scrape ANY bits of meat that may have stuck to the bottom of the pot. Also, combine all of your ingredients..give everything in the pot a good mix. Good Luck!

  22. How do you make picadillo with potatoes? Do you brown them first, like the ground beef?

  23. Big fan of this recipe. Easy to make, just prep the veggies before you brown the meat and it throw it all in.

  24. This has been on my “to try” list forever. I finally made it this weekend and can understand what all the fuss is about! The flavors are fantastic.

    I made it in the instant pot as written. I ended up making empanadas using your dough recipe, and the results were great. It is a bit liquidy right out of the instant pot, but I used a slotted spoon when filling them. Thanks for another good one, Gina!

  25. I followed the instructions and it was great

  26. I just love this recipe. Have made it many times. Today I added fresh sliced mushrooms. Also a can of tomato paste to a can or so of water instead of the tomato sauce. A keeper! Many thanks!

  27. Hi, I cannot find Goya Tomato Sauce in Toronto. Is there a substitute anyone can recommend?

    • I buy Goya products at Fresh Value at 401 north of Islington. I just made this and used goya tomato paste. I used equal parts water and tomato paste as a substitute.

    • How do you make picadillo with potatoes? Do you brown them first, like the ground beef?

      • If I’m going to add potatoes I will air fry them first or you can brown them first or just throw them in raw they will cook with the meat, and I only did five minutes of pressure after I browned the meat but I threw in a half a cup of water also.

      • Hi Alex, You can cube your potatoes and either air-fry or the conventional way, with canola oil on the stove top. I do this right before I serve the picadillo and just throw some on top. They’re waaay better with some crunch and obviously not soggy like when cooked with the meat. Hope this helps!

  28. I love this everytime I make it. I usually leave out the red pepper because I don’t have it on hand, add extra olives, capers, and olive juice, leave out the salt and because I use canned diced tomatoes when they aren’t in season I don’t need the extra water. My husband raves about this dish and I always enjoy the leftovers. I have also “doubled” the recipe with 2lbs of meat, doubling the rest of the ingredients and it came out great!

  29. I just made this today as meal prep for my lunches, I only used one pound of ground beef but kept everything else the same. It’s so good! I used green olives for mine and am eating it with cauliflower rice to save on calories. I will definitely be making it again. Thank you for this recipe!

  30. I always make this on the stove top, and it is always amazing! I always double the red pepper, onion, and tomato sauce for extra flavor. Tonight, I used the instant pot, and it was incredible! Even more flavorful somehow! Love this recipe!! 

  31. Love love this recipe. Sometimes I add more of some ingredients based on what I have, it’s super forgiving. My 81 and 87 year old Puerto Rican grandparents came over for dinner and I served this over some instant pot Spanish rice, and they loved it. I think that’s a win! My husband (Minnesota boy) gets very very excited whenever I make this. 

  32. This was easy to make and good! I should have added raisins in it since I always enjoy raisins in picadillo but it’s still good without. I did add double the tomato sauce by accident. Oops! So it’s very tomatoey but that’s my fault. 🙂

  33. I started adding potatoes to this dish, it’s delish!

    • When do you add the potatoes? Diced potatoes are a must in my picadillo, but I have yet to find a recipe that includes them. Thanks!

  34. I don’t understand what you mean by “4oz 1/2 can” of tomato sauce — is it a 4 1/2-oz can of sauce, or half a can of sauce???

  35. So delicious!  Both my husband and son loved it so much they requested it 2 days in a row!  Thank you for your amazing recipes

  36. I decided to try out my instant pot with this recipe. Your recipes never disappoint, this one takes me back to my childhood! The only thing that needs help is my abilty to use this instant pot!

  37. I am allergic to tomatoes. Is there a replacement I could use in this recipe? Thank you!

  38. The first time I made this, it was Okay. I could tell it had potential though. I made it again tonight, but in my cast iron pan. I also misread the recipe and used a can of tomatoes. The only canned tomatoes I had were fire roasted diced ones. I used about a half can. I also put a little bit of peppercini juice in it and some beef broth.
    My husband and I topped ours with actual peppercinis. He used sirachi sauce, I used Valentina Mexican hot sauce
    It was much better this time. I don’t think I like ground beef cooked in the instant pot.
    I’ll be making it again this way.

  39. When I make this to use as empanada stuffing it seems to have too much liquid. Do you have to revise the recipe when you’re making it as a filling, By the way, my family loves this recipe. It’s the #1 meal they request (even my picky eater) so I make it a lot. That said, I’ve never made one of Gina’s recipes that wasn’t a huge hit. 

  40. You forgot the tomatoes in the ingredients list

  41. LOVE LOVE this recipe!!!! Only thing is I drain the fat from the browned meat,,,, as my hubby said, THIS is a keeper!!!!!

  42. Thanks for sharing this recipe. I made it tonight and wvweyine ate it including the 3 year old…capers and all. I will definitely make it again, o my chang will make is to double the recipe.

  43. I have made this a few times and it is wonderful! My husband request it once a week. Appreciate that you shared this recipe.

  44. Quick, easy, and tasty! I added some adobo for extra flavor. I served it with bags of tostones (plaintain chips) to entice the kids to eat and then used this meal as an opportunity to teach them a little bit about Cuba. 

  45. How can I make this without an instant pot? I don’t have one. I have a crock pot. 


    • Kim, I have been making Piccadillo for over 50 years. One of my family’s favorite. Though my recipe is a little different, this one seems to be a good one. I have always made mine in a large, 14 inch skillet and it turns out fine. Once it is simmering, it is ready in 30 minutes. 

  46. I have been wanting to try this  for a while….finally bit the bullet. It’s a little out of the box for me but I’m so glad I tried it. I followed the directions with the exception of tomatoe sauce, I added the entire small can of tomatoes sauce. Full of flavor and very easy to make. I served with a half a cup of jasmine rice and the serving size was perfect. . I recommend trying if you are looking for something new. 

  47. This is a really tasty dish. I made it this evening, pretty much following the recipe verbatim. The only item not listed that I added was two tablespoons of Worcestershire sauce. This kicked the flavor up a notch. Very easy recipe and now a regular on our menu.

  48. Can I substitute sofrito for the cilantro? Same measurement?

  49. I made this recipe and found that it was lacking in spice. When I reheated the leftovers I added some seasoned salt and it helped alot.

  50. This is one of my many favorites from Gina. I make this often. I have it cooking right now to use in empanadas for our weekly Fun Food Thursday.  This time I’m going to use the Greek yogurt dough instead of empanada disks. 

    • I should have mentioned that I use roasted red peppers from a jar  instead of the bell pepper in the recipe. I started doing that when I didn’t have any bell peppers. I also throw in a can of diced tomatoes.  This picadillo is so yummy!

  51. How do i cook with potatoes?

  52. I am ready to try.  So you drain the grease from
    The meat before adding the other ingredients?  

  53. I really would like to try this, however, I do not own an instant pot. Where is the link to the slow cooker version of this recipe?

  54. I must be doing something wrong. Mine has read burn twice now before it even completes the preheating. And the second time, it really burned the bottom of the pot. I’ve now added a total of 3 cups of extra water. What could I be doing wrong? I have the Instant Pot Ultra 60. I’ve rates a 4 cause it smells amazing. 

    • I never get the burn message when I test a recipe, so trust me I am as frustrated as you are. After doing some research, this is what I found- The newer IP models have a hair trigger burn sensor that can’t tell the difference between a slight caramelized residue, which is good, and totally burnt. To avoid this, when using the saute button always deglaze the pot after sauteeing with a tablespoon or two of water or broth before adding your other ingredients.”

  55. My wife made this tonight. We couldn’t find any alcaparrado, so she used the suggested substitute of green olives with pimientos. She served it over rice with avocado slices on the side. It was fantastic! She added exactly the amount of liquid that was in the recipe and it came out perfect. Thanks for sharing this recipe. We will definitely be having it again! 

  56. Can this be frozen? 

  57. Made this for dinner last night. Super easy and so delicious! Going to use the leftovers for stuffed peppers. Thanks for the great recipe! 

  58. Very disappointed in this recipe. It doesn’t call for enough water/liquid so it burns and the Instant Pot won’t work. I realized this after it happened and I checked the comments. The recipe needs updating. I expected more from this blog. 

    • So I know some of you are having issues with my IP recipes. I never get the burn message when I test a recipe, so trust me I am as frustrated as you are. After doing some research, this is what I found- The newer IP models have a hair trigger burn sensor that can’t tell the difference between a slight caramelized residue, which is good, and totally burnt. To avoid this, when using the saute button always deglaze the pot after sauteeing with a tablespoon or two of water or broth before adding your other ingredients.”

  59. Is that really all the water needed.  I always thought you had to have at least 1 cup

  60. Amazzzzing! Never even tasted picadillo and what a great surprise.
    I added 1 diced potato and used green olives stuffed with little red peppers. Thank GOD I took the peppers out! The olives were hot enough.
    Its a keeper!

  61. I LOVE this recipe. I just simply have to make it every other week, as (yes, I am admitting it) I’m addicted to it. I make it with ground turkey and I use Spanish Manzanilla sliced olives with pimento and lots of capers.
    I serve it with quinoa and sliced avocado on a side.

  62. We served this over quinoa and it was so great!!

  63.  I think I accidentally posted this in the review section. Sorry about that.

    This will be my first IP recipe and I wanted to ask if I double the recipe: do I also use 8 ounces of tomato sauce? One whole onion; chopped four cloves of garlic; 4oz olives, etc.? Thank you so much. 

  64. Nothing is mentioned about when to put red pepper in.  

  65. I must have done something wrong mine did not have much flavor. It sounded so good so we were def disappointed. 

  66. I wanted to make the picadillo and I also needed rice so I made a small change: I cooked for 10 min instead of 15 min HP, and used my 3″ trivet to make rice at the same time, pot-in-pot! It turned out great, and being able to do PIP was a huge time-saver!

    I figured 10 min would be enough since you are sautéing the ground beef up front.

    I left out the bell pepper (didn’t have any) and tomato (same), and added 1 cup tomato sauce instead of 1/2 c instead. I also added golden raisins because I love raisins in my picadillo.

  67. This is my first time using my instapot. What if my chop meat is frozen? Thank you in advance!

  68. I added a diced sweet potato and used grass fed beef. Amazing.  

    While it cooked, I roasted a couple pasilla chilies, and I nce the picadillo was done, I stuffed some in the chilies and cooked them in the instant pot (on the trivet, using foil to keep them standing up) for 3 minutes. 

  69. Doubled and used half ground sirloin, half brown lentils. Super easy, great flavor. Another winner, Gina!

  70. Hello.  What insta pot do you use?

  71. Would this recipe work with a stovetop PC?

  72. Tried this tonight and loved it! So flavourful! Accidentally dropped in more tomato sauce than needed so it was a bit more watery than in the photo but the rice soaked it up really nicely. Will definitely make this again and am looking forward to trying it in different serving styles. 

  73. Gina – I have been meaning to comment for awhile. This is the first recipe I ever made in my Instant Pot and it got me hooked! I’ve tried several other of your recipes- all excellent! Thank you so much for sharing.

  74. It says “salt and pepper the beef” while cooking. How much salt and pepper is this? It also says to add pepper with salt late on but again, no pepper recipe. Can anyone help?

  75. I found on online substitute which called for equal parts ground corriander, cumin, garlic powder, and paprika. By using the substitute I was able to leave out the salt too. I didn’t have pitted olives, so I just used the standard green manzanilla olives, ~18 of them or 1/3 cup. Next time I’ll finely dice these olives to have a more even distribution in the dish. I really liked the sweet of the raisins with the salt of the olives.

  76. Has anyone added wide noodles to the recipe 
    Instead of potatoes? If so how much and does the time need to be adjusted? I’m thinking of making it tonite

  77. Making this tonight and new to the IP. Is it just supposed to be on pressure high or bean/chili setting?

  78. I made this for dinner tonight.  I would have taken a picture, but it was eaten too fast.  Super easy & very delicious 

  79. Yummy!

    I did use 3/4 cup sun-dried tomatoes and added a bit more water. this is a very good dish!!

  80. Hi! I was wondering if the same (ish) instructions apply if I want to cook this over stovetop? I don’t have an InstaPot… yet..

  81. Loved this. My husband doesn’t like olives so I just didn’t put any on his plate when serving, he loved it and went back for seconds and thirds and just left the olives for my 6 y/o. Now I don’t have enough to make the empanadas tomorrow!!

  82. This was my first Instant Pot recipe and to be honest I was a little nervous but the recipe was so easy to follow and the dish was delicious. Next time, I’ll add potatoes.

  83. I love your picadillo – so delicious! So I’m excited that you have made it using the Instant Pot. Thank you for caring about our health, Gina!

  84. I made this with freshly ground chicken breasts today and it brought the points down to zero!! I think I needed to season the chicken more when I was browning it, but otherwise, a success! I did have to drain it after browining the meat because it was very watery.

  85. How do I enter this into the weight watchers app? I want to properly track my points. 

  86. I can’t find the bottled olives that you used so i will be olives that I grabbed from the salad bar. How much brine/juice should I use?

  87. We love it, fits our whole 30 diet and even my kids loved it 

  88. I add sofrito and it really adds great flavor to it

  89. My wife and daughter do not like to experiment, but they both loved it. Served with a brown rice. yum yum yum

  90. I made this. Loved it. Found another recipe that had a lot more spices. More isn’t always better. I’m back. This recipe was very simple and so so tasty. I put it in a sweet potato and also used it when I made sweet potato nachos. Yummy!

  91. One of my favorite recipes!!
    I made it a little differently tonight for the 1st time, I didn’t  want to cook rice in a different pot so I added a cup of rice and 2 1/2 cups  of homeade beef broth into the instant pot (after I sautéed the beef and onions, also used garlic stuffed green olives) and cooked for 30 minutes on high pressure(10 minute quick release.  It it has been the best I’ve made!  
    Also I wanted to say how much I love your site! It’s my weekly go to!  everything I have made has alway been amazing !

  92. Question and perhaps maybe the problem for others that had theirs get soupy. The recipe says 4oz or 1/2 a can of tomato sauce. A typical can of tomato sauce is 15oz, so if we put half of a normal can we are putting in too much correct?

  93. I’m sorry but I tried multiple times in the app and on the website,-and this is 5 freestyle points….very delicious though. 24oz of beef is 31 points.  Was a little disappointed when I plugged it in. But like I said one of many delicious recipes that you have shared?

  94. Hi! Do you drain the beef or Turkey, before adding other ingredients?

  95. I’ve tried the slow cooker and stovetop versions of this recipe, and tried this version last night! I have a Duo 6 qt. 7-in-1. and used chopped olives with brine with all other ingredients as is. The flavor is great, It was a little liquidy but I just removed the picadillo from the pot with a slotted spoon, not a big deal.

  96. I love this recipe my husband is bunkers over it . 
    Thank you ???? 

  97. Pleasantly surprised at this dish. I had never heard of it and now it will for sure be a regular rotated meal. So GOOOOD! OMG. I didn’t have the mix so I just used olives and capers and it was devine. Even my SUPER picky teenager loved it….that’s saying a LOT.

    Thank you thank you!

  98. This may be a strange question, but most ground beef recipes call for 93% lean. The beef I currently have on hand is not that lean. Do you think if I brown it and then rinse it under hot water that I could consider it to be that lean and use the WW calculator as such? I know some of the flavor may be lost, but I’m concerned about the fat/calories/points right now 🙂
    Absolutely love every single recipe I have tried from you. Thank you!

  99. Ok nobody is mentioning this so I guess I must be doing something wrong. Or I have a faulty instant pot… I can’t pressure cook this it turns off within 3 minutes, release pressure turn it back on and it’s off within a minute.

    We LOVE the recipe it’s GREAT just don’t understand what we’re doing wrong.

    I can’t rate this recipe even though it’s a 5, because I don’t know if your instructions are wrong or what.

    Thank you!

  100. Gina you nailed it once again! I just got an instant pot and decided to give this recipe a try, and oh boy was it delicious! Thank you!

  101. Gina, do  you think you should mention that the alcaparrado should be pitted? I didn’t realize that the jar I picked up were not! Now I’m going to have to pit them when it cools down! BTW… for the person who asked where to find it in Sacramento, do you have a Vallarta market? They have an entire Goya section. (Goya makes alcaparrado)

  102. I made the picadillo and added some potatoes and added the whole can of tomato sauce.  When I switched to pressure cook after a while the pot read “burn”  I took out the picadillo and finished it on the stove top.  Was I supposed to add more liquid because I added the potatoes?  It still was fantastic but would like to try again and hopefully not get the “burn” signal.

  103. I made the picadillo and added some potatoes and added the whole can of tomato sauce.  When I switched to pressure cook after a while the pot read “burn”  I took out the picadillo and finished it on the stove top.  Was I supposed to add more liquid because I added the potatoes?  It still was fantastic but would like to try again and hopefully not get the “burn” signal.

    • The BURN notice is most commonly from the meat being sautéed and the fronds (the blackened bits) are not scraped from the bottom of the pot. Be sure to incorporate the fonds into the meat because it adds flavor. I would use the brine to deglaze the pot and then move-on to the next step. Best of luck!

  104. I was thinking about freezing for the Instant Pot. Here’s my thought – cook the beef and then add the other ingredients. Freeze in a round container, and then cook from frozen in the Instant Pot. Has anyone tried this, and did it work OK?

    • New to Instapot. Would love to know if this works! Could prepare multiple servings ahead if it does. I have done the cooked meat prep & freeze for other recipes in the past. Eliminating the grease mess on a busy day is always helpful!

  105. Made this after all the rave recipes – mine was very red not like your picture and soupy…

  106. My husband hates olives, so I will use capers instead.  Do you recommend that I use some of the brine from the capers, similar to the olives?  Or would that be too much?

  107. It was absolutely delicious. I’m so glad I tried this recipe. It will now be in rotation at my household. I fell in love with our instant pot even more.

  108. I put the nutritional information as listed here into the app and it gave me 4 freestyle points (8 for one cup), FYI.


    Yield: 6 Servings, Serving Size: generous 1/2 cup

    Amount Per Serving:
    Freestyle Points: 3
    Points +: 4
    Calories: 207 calories
    Total Fat: 8.5g
    Saturated Fat: g
    Cholesterol: 74mg
    Sodium: mg
    Carbohydrates: 5g
    Fiber: 1g
    Sugar: 3g
    Protein: 25g

  109. Could you add directions on how to use a stove top as well? Thanks!

  110. Is there a way to make this without olives? I think it sounds fantastic as is, but the others in my family are adamant against olives. Anything I could replace them with? Thanks!

  111. What special instructions would I need to follow if I just wanted to make this in a dutch oven? Thanks!

  112. Do you think I could your Muffalata salad (olive mixture) instead of the alcaparrado?  Would it provide a similar taste?  I can’t find the alcaparrado.  Thanks so much for ALL of your marvelous recipes.  They are superb.

  113. Looks great!! If I want to add potatoes, when would I add them??

  114. My kids love this recipe. My oldest recently married and when I gave her an Instant Pot, this was the first recipe she asked how to make!

  115. I made this with ground turkey over cilantro lime cauliflower rice. Delicious!!

  116. If you add diced potatoes – would you just put them in the instant pot and cook them with everything else?

  117. Making this for dinner tonight and wondering if brown rice is the best side for this dish or do you have other suggestions? Do you usually eat it on your rice or just on side? We had brown rice and sweet potatoes as our side last eve, so trying to come up with other options. Thanks.

  118. I was wondering how i would adjust the points if I used vegetarian “beef” crumbles?

  119. This was quick, easy and delicious. Leftovers were enjoyed Sloppy Joe style with potato rolls. I will definitely repeat it and try leftovers next time with your Picadillo Quesadilla recipe. Yum! 

    Also, I’m enjoying trying out your InstantPot recipes, keep them coming!

  120. How much saturated fat. I don’t see an amount. Thanks for all the great recipes!

  121. If I double the recipe, do I need to increase the time on the Instant Pot? Thanks!

  122. Hmmm this turned out very watery for me. I had to put it back on sauté mode after QR and reduce it down. I used half ground chicken and half beef. Could this be why?

  123. I made this and it was delicious. I have had this dish for breakfast (!!) in Mexico. Some people add raisins – a small amount, perhaps the same amount as the olives? Next time I make this I am going to try it. Also, some versions added leftover vegetables- not traditional, but why not? I always looked forward to the variety from day to day with the different veggies.  Overall this is a great version with wonderful flavor. 5 stars for sure. 

  124. I made this tonight with quinoa and my whole family loved it!! Thank you so much for a great recipe! It’s a keeper for sure!!

  125. We don’t have an instant pot. What would be the best alternative cooking method? – Crock pot or a pot on the stove?

  126. We’ve made a few varieties of “Cuban beef” and this is our favorite.
    Unlike some others, not “burns your mouth” spicy (though a shake or two of cayenne could be added). Works with green bell pepper, too.

    Regarding the water amount: you may need to add more to get the Instant Pot to come up to pressure. The veggies do contribute some moisture, but works best if >1-1/2 cups of water total. It won’t be too soupy when it’s cooked.

  127. Where do you find the alcaparrado? I’ve looked in every grocery store around my area. I’m in Sacramento, CA. Thanks!

    • Not all stores carry it, you can use capers or olives if you can’t find it.

    • I ordered on Amazon

    • You can substitute the alcaparrado (which, BTW, has olives that are not pitted–careful with your teeth!) with manzanilla olives (the ones stuffed with pimiento) and a sprinkling of capers, if you have them. To be honest, sometimes I don’t even bother with the capers if I have enough olives. What I do add to this recipe (to make it more Cuban) is about 1/4 cup raisins and a splash of dry white wine. Cuban picadillo is (usually) both savory and sweet. Happy eating!

  128. Can I swap in pickle juice for the brine? I have enough alcaparrado, but I think I used up the rest of the brine making this in the crockpot.

    Can’t wait to christen my new instant pot with this, it’s one of my favorites! 🙂

  129. Do you think this would work with ground turkey?

  130. Does the onion cook all the way through? Typically I would cook onion and then the ground beef to make sure the onion is cooked all the way (I’m new to insta-pot). thanks!

    • Yes, it cooks the onion all the way through. I’m like that too, I can’t stand when onions are still crunchy after cooking. The instant pot does a great job of it!

  131. Was I supposed to use a whole can of green olives or just 2 tbs

    • I use a 1/2 jar of green olives(that I mince) for this recipe.. when I double it(to make her empanadas) I use the whole jar.

  132. I have not made this yet , wondering if 3 T water will be enough liquid.  Will it be too dry after 15 minutes?  

    • No! I followed it exactly, and it had plenty of liquid.

      • Great recipe, but I must be doing something wrong.  Added nearly 1/2 cup water and still got the “burn” message from my Instant Pot.  Had to transfer to a skillet to finish.  Tasted great, but defeated the purpose of using Instant Pot.

        Anyone have a suggestion?


  133. This is really good and easy. Mine came out very soupy though. The first time I made it I just used olives and capers. This time I found alcaparrado by Goya in the store and didn’t realize that the olives weren’t pitted – yikes!.

  134. This is the first meal I have cooked in my Instant Pot, and it is absolutely incredible! It’s so flavorful, and it just melts in your mouth! My seven year old daughter said it was the best meal I have ever made! Thanks, Gina! This is a keeper! 

  135. Can you throw rice in toward the end and make it all in one pot?

  136. Those were supposed to be a smile emoji not question marksafter my comment

  137. Wanted to try something different for dinner and this was so spot on delicious out of my Instant Pot. I used capers in the amount called for and the liquid too and we loved the dish! Thanks for the great recipes ????

  138. Hi! Just wondered if smart points are listed in your cookbooks?  I looked through one and didn’t see it listed.  Love every recipe I have tried from Skinnytaste! Thank you for making this weight loss journey so much easier with your recipes!  Eileen

  139.  OK recipe but I was wondering if after browning the meat in the fat because my finished product is way too watery hair took your picture. Is there something else I did wrong? 

  140. Hi, Gina. I apologize if this was already asked and I missed it, but I am wondering how to alter this for the slow cooker.

  141. So, I’m working from home and ask my son what he wants for lunch. I’m thinking turkey and cheese, maybe a grilled cheese. He says…I want Cuban beef! Good thing I had all the ingredients ready to go! Thanks for this and your other awesome recipes!

  142. We loved this dish! I wasn’t sure how the 3 year old would like it, but he ate up every last bite!

  143. This is absolutely delicious! I used olives which I don’t care for. This is so flavorful! I was surprised how tender the ground turkey was. Definitely on the repeat list! Thank you!

  144. I made this last night in my Instant Pot, with one small substitution on accident. My bf picked up Goya sofrito instead of tomato sauce, so I used that instead. It actually gave it a great flavor, so I might keep it that way next time. Anyway, this was so good, my family asked me to double it for next time so we have more. Big hit! 

  145. I’ve always added 1/2 cup raisins to my picadillo. 

  146. I plugged in everything to the WW app as a recipe builder and it came out to 5sp a serving (6 servings total used). It was only 3sp if I used lean ground turkey though. Can you tell me where I’m going wrong? 🙂

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      • Thanks for the reply! Yes, I plugged into recipe builder so I’m not sure what’s going on. Oh well, it tastes delicious- love your recipes!

      • I just signed up for WW today and plugged everything into the recipe builder and I am also getting 5 smart points per serving. I plugged in 93% lean ground beef at 24 oz (pound and a half) and get 31 points. The only other thing with points is the alcaparrado – 1 point for the 2 tablespoons in the recipe. When you set the recipe to 6 servings, it produces 5 smart points per serving. Even using 24 oz of ground turkey produces 4 points. Gina- have you double checked your calculator?

  147. Absolutely amazing. Only changes I made was that I added a couple extra tablespoons of olives. I have made both the stovetop and slow cooker version of this. Hands down the Instant pot version is the best. It was the first time I’ve used my Instant pot so it was a pretty lengthy process getting accustomed to it but worth it. 

  148. I’m Cuban and always hated picadillo growing up until I made your recipe in the Instant Pot which I recently got. I’ve made it twice now and my husband and I loved it. I made no changes and it was perfect. Thanks.

  149. I tried to scan the comments to see if this had been asked before so you don’t have to re-answer… I didn’t see it, but there are a lot of comments 🙂  Do you use fresh cilantro or dried?

  150. Hi Gina, this recipe looks delicious! I’m new to the IP and am wondering if you have any tips on doubling this recipe with regards to cooking time? Thanks!

  151. Made this for the first time with brown rice and it was great! 
    The next day ate it cold with iceberg lettuce for the best lettuce wraps ever!!! It was even better the next day ! Another keeper!

  152. So delicious. Thanks for the recipe. I love your website. I have made several of your meals. Thanks for giving us three options to cook it. Personally I love the IP because I can leave it and care for my busy toddler instead of stand in front of the stove. This was a winner for my husband and I. 

  153. This recipe looks great, can’t wait to try. I don’t care for cumin. I waiver with other recipes: just leave it out, or try a different chilli? Any suggestions?

  154. Reminds me of chili…nice to mix it up a bit!

  155. I made this for the first time tonight. I used the InstantPot (2nd time ever). It was so easy and quick AND my kids DEVOURED it! I was shocked. 
    We served it over the green giant frozen riced cauliflower and it was the perfect meal – and I can’t believe only 3 WW points! Thanks again Gina. You are amazing. 

  156. My son lives this recipe so much he wants me to serve it at his graduation party for the waking tacos. Can I multiply the recipe (by a lot) and if so, do I adjust times when using my instant pot? I have an 8 quart. Thanks for the recipe and help!

  157. Made this for the third time but first in the instant pot…a little watery but still so good!! My 7 and 10 year old boys absolutely LOVE it (oddly enough my husband isn’t as much of a fan)!

  158. What is the sodium content?
    Do you have recipes marked as LS (Low Sodium)? Thank you!

  159. Just made this (again!) last night. I made it to meal prep for the week. Ha! I kept “sampling” it before it got into the container! I seriously need to double this recipe! (There’s only 2 of us in the house right now!) As far as the olives are concerned, they are NOT my favorite thing, but I make it as written I mean, it’s 2 TABLESPOONS! When you look at how much that is, compared to the amount of protein you’re putting it into, (I used ground turkey) it’s really not that much. I don’t notice them, and IT’S SO GOOD!. I do chop them up so I don’t get a big bite of one. I wasn’t sure I wanted to buy a jar of olives for one recipe, but I’m not sorry because I make this often now.

  160. Hi! If I halve the recipe, do I halve the crockpot time too? Thanks!!

  161. If you are doubling the recipe, would the times remain the same for the IP?

  162. Gina I’m resending my comment as I forgot to mention I’m using a pressure cooker.

    I love your recipes, especially this one. I have both your recipe books. I’m wondering,, if I double this recipe do I need to double the liquid – tomato sauce, brine juice, and water? I assume the cooking time would be the same – it will just take longer to reach pressure.

  163. Hi Gina,

    I love your recipes, especially this one. I have both your recipe books. I’m wondering,, if I double this recipe do I need to double the liquid – tomato sauce, brine juice, and water? I assume the cooking time would be the same – it will just take longer to reach pressure.

  164. I finally made this tonight and it was delicious. My kids hate olives so I chopped them up fine and no one noticed them. Will definitely make this again- everyone loved it!

  165. I love this recipe! I’ve made it a couple times in the Instant Pot, but see in your Skinnytaste Cookbook a slow-cooker version the makes 10 servings.  I want to have leftovers, so wondered if you have tried this recipe in the Instant Pot? I wasn’t sure I’d it was too much volume for the PC. Have you tried it?

  166. I made this tonight. It was good. I made it on the stove top and added green, orange and red peppers only because I had about 1/3 of each in the fridge. Before the 20min simmer I tasted it and it was a little bland. I added more brine, about one more tsp of cumin, 1 more tbsp of garlic and the other half of the can of tomato sauce.. I think I may have had closer to 2Ibs of ground beef which is probably why I needed to add more of some of the other ingredients. Served it over rice. My boyfriend said it was unique but he loved it. He ate it with rice and put some on buttered toast because he eats everything with bread. 

  167. I just made this tonight and it was delicious! I made some substitutions based on what I had on hand. I used dried cilantro because I’m also in that 10% group that thinks cilantro tastes soapy. (and because I forgot to get some at the store.) I used a half a can of diced tomatoes with some of the liquid.

    One son & I Loved it! (the other was asleep – don’t ask, lol) Next time I make it, I’ll remember to get fresh cilantro & tomato sauce. Thanks for a great recipe!

  168. My grandmother is Cuban, and she made a ropa vieja recently which she added green olives and raisins to. I tried to make picadillo a long time ago and realized I HATED capers, haha. Now, I may have matured since then, but I do like green olives now. Do you think adding a few raisins to this would be good? Also, maybe for those that are intimidated by green olives and capers, I feel like raisins helps cut that somehow, counterbalancing it with sweetness. This is a common thing in Cuban cooking. Thanks in advance for your thoughts on this concept!

  169. PLEASE put together an entire cookbook of Instant Pot recipes!

  170. I don’t know how I missed this – I was one who asked for a converstion for Instant Pot, and decided to wing it on my own with great success last fall! I love this dish so much!

  171. This was delicious! My husband loved it and the kids ate it without complaint. I did add a few tablespoons of raisins to the pot since I’ve made a Picadillo before with raisins and liked the sweet contrast with the salty. Served it over cauliflower rice.

  172. Love this! Just got an Instant Pot and i’ve been a recipe making machine. Anyone have any tips on how to convert the other slow cooker recipes to instant pot? I love the cooking fast and slow cookbook but would love to figure out the best way to convert them.

  173. thanks for converting this for the instant pot. I just got one and was looking for yummy recipes. Would it work to cook the brown rice in the IP at the same time as the picadillo if you add the rice and water last?

  174. Just made this but with ground turkey. So good!!! Will be a new family favorite!!

  175. Hi. Trying this recipe tonight, I hope. Did you drain the ground beef after browning? If you didn’t and I want to to remove extra fat, will I need to add extra water or broth? Thanks

  176. Hi Gina

    I’m in the UK, and I’m a bit puzzled about what to use instead of the Goya brand of tomato sauce. Do you think what we call passata would be a suitable  substitute? I’ve been on the Goya website and they mention their recipe includes peppers and spices as well as tomatoes.  Do you know which spices?  Would I have to add anything extra if using  passata?

  177. this is delicious and my kids loved it over rice! The only thing I would mention is to get PITTED alcaparrado. I did not realize the store had both pitted and with pits and I just grabbed the first jar I saw. So ours had pits which made it a little more difficult to eat.

  178. We are having some guests over at our home tomorrow. And I am going to try this. I hope it goes well.

  179. I just made this for the first time for my husband’s lunches and he loved it!! The only complaint is the olives have pits ( I didn’t think to check for a pitted version of the alcaparrado). Lot’s of flavor!

  180. Just made this and it was absolutely delicious. I added fresh sliced mushrooms and used capers instead of olives. After meat was browned, I cooked it for 30 minutes instead of 15 minutes under my Pressure Cooker XL soup setting. Also, to keep it low carp, I served it over warm Spaghetti Squash instead of rice.
    Garnished with grated Parmesan Cheese and some red pepper.

    A real winner……Thanks

  181. Made this recipe last week!  It came out great but was very liquidy as opposed to when I’ve made this recipe in the slow cooker.  Any tips?  Still came out great but I had to drain the liquid.

  182. Lovely dish. I think some will want to know those olives have pitts in them. Will be making this one again and again. 

  183. Sorry if I missed this, but what type of green olives are we talking about here? Wanting to stay true to the recipe.

  184. Were can I buy the Goya olive mixture? I’m in Southern Cali and I can’t find them anywhere?

  185. Made this last night exactly as described in the recipe  and found it to lack the flavor the recipe my wife makes on the stove top. If you add cinnamon, balsamic vinegar and raisins, you will enjoy it far more. I also recommend that you remove any accumulated fat after browning the meat. Once done, I ended up removing over 1 cup of accumulated fat. I will say, using the Instant Pot made for a quick dinner.

  186. I am terribly confused about the amount of alcaparrado used in this recipe. You list 2 tbsp in the ingredient list and then add 2 tbsp of juice in the instructions (not listed in the ingredient list). And the photo you use shows at least 4 olives for a single serving which is more than 1 tbsp, so obviously you are using more of the alcaparrado mix than listed in the recipe ingredient list.?

    • It’s 2 tablespoons plus 2 tbsp of brine as mentioned in the directions. This is really for flavor, you can add more olives if you wish.

  187. So disappointed that there are pits in the olives in this alcaparrado! We love olives and capers and I was excited to find the Goya brand of this at our grocery. I would never serve it to my family this way with the whole unpitted olives, unless we want a hefty dentist bill for broken teeth. I guess it is my fault for not checking it out better. The picture looks great with the whole olives, but now I have to try to chop them up and they are small olives (picture also shows them pitted!) It would have been so much easier to just buy olives w/ pimento and capers in separate jars. More work for me this time. Just wish it would have stated this somewhere in the recipe. Oh well live and learn.

  188. So happy I found this website thanks to the Instant Pot community group. Already found several recipe I want to make with my new IP. 

    Love, love, love that you are given nutrional value and WW smart point for the recipes.

    Thanks so much

  189. A friend of mine used to make this for me. He put in raisins (or currants if you prefer) instead of capers which gave it a delicate sweet taste. That’s what I’ll do. Instead of tomato sauce, he used canned tomatoes.

  190. Hi Gina,

    I’m one of the 10% who find cilantro tastes like soapy metal. Ugh. Any suggestions for recipes that are high in cilantro? Parsley…and? 


  191. Hi Gina. Love your recipes. I make them all the time! I’m wondering what kind of Instant Pot you have. I just had a nightmare with the one I got from Cuisinart. Thanks!

  192. I have a child in the house who doesn’t eat red meat.  We have been using a lot of ground chicken rather than turkey (texture thing).  Could I use ground chicken instead of the ground beef?  If so, any modifications as far as cooking time?  Have both of your recent cookbooks and cannot tell you how much I love them!!

  193. I love picadillo! I was given an Instant Pot for my wedding last March (2016) which I have been too scared to use but I am planning on making this for dinner tonight. Thanks for the inspiration!

    I’m wondering if this recipe can be doubled? Would the processing time need to be increased?

  194. Gina, I finally got to make this yesterday and it was great, perfect flovors! This will be on rotation now!!
    Thanks for another good receipe!       

  195. Made this tonight and my husband loved it!

  196. I just made this for dinner, and it is going in my regular rotation. Thanks for yet another great recipe!

  197. Hi, this looks SO good!   Since you basically cooked the meat and veg on sauté, what does the pressure cooking do?  And only 5 T liquid brings it up to pressure?!!?  Can’t wait to try!

    • Yes it does, and this needs to cook 30 min on the stove so the meat is tender and the flavors melds together. Pressure cooker cuts the time in half.

  198. I am going to try this revipe tonight but i have a question. I like to add potatoes , can that be done?

  199. Could I use crushed tomatoes here instead of prepared sauce? Would you just up the salt and spices a bit?

  200. Making this with red lentils as I type. Smells delicious!

  201. THIS WAS WONDERFUL! Made it last night. It was so easy in the instant pot and the flavor was outstanding. Thanks Gina. Your recipes never fail me.

  202. This was even better in the IP than it is on the stove!  Thank you for converting the recipe!  

  203. Do you put everything in the instapot to cook or do you have to cook the meat on the stove first and then add it to the instapot?

  204. Hi Gina
    This recipe sounds delicious and looking forward to trying it soon–crockpot version :)! Just wondering if the bay leaves can be left out? The family does not like the taste…seems like there is lots of good seasoning without them. Thanks so much! BTW, I’ve been using your Skinnytaste Cookbook and each recipe I make gets raves so thank you!

  205. How long would I need to cook this in a crockpot as I don’t ha e a pressure cooker? Sounds wonderful!!

  206. I am so glad I gave this a try last night. First time ever making Cuban dish, and I LOVED it!!! Thank you for sharing your recipe, so delish. Looking forward to try your other recipes.

  207. I love this recipe! Have made it both ways slow cooker and stove top. Definitely will try the instant pot tonight. I was wondering though.. do you think the instant pot has room to cook a double size of this recipe ?

  208. Obviously this is enough liquid, but it seems like I remember the instant pot needs at least a cup of liquid to pressurize. Am I being overly sensitive to this requirement??? (Most likely!!) THank you!

  209. Gina, is there anything you would suggest to make this meatless? Liked chopped up eggplant or something along those lines?

  210. Hi Gina! I’m wondering if you ever use homemade sofrito? That’s what I would use in my picadillo. Love all things Skinnytaste. Thanks!

  211. what are the modifications if you don’t have an instapot

  212. Could this be cooked on the stove top?? I do not have an instant pot.

  213. Thanks for making this in the Instant Pot!!! I love this recipe!

  214. I would like to know if the recipes that I receive via e-mail are the same ones in your book The Skinnytaste Cookbook: Light on Calories, Big on Flavor
    which I ordered and is on it way to me.

  215. Hi! I have a question about sautéing the beef in the Instant Pot. Do you need to drain any grease before adding the other ingredients? Thanks! I recently made chili in my Instant Pot and I’ve been wondering about this ever since. 

  216. I’ve only used my Instant Pot once, and it was kind of a disaster. Is there any way to know how long a recipe is going to take? I was thinking my “3 minute oatmeal” was going to be pretty quick, but it took FOREVER for the Instant Pot to get up to pressure, so it turned into 30 minute oatmeal, which totally defeats the purpose! Did I do it wrong?
    I realize this might not be the right forum to ask this, but I would love to make this recipe for dinner tonight, but I’ll just make it on the stove top if the IP is going to take a long time.

    • This recipe once it hits pressure takes 15 minutes. You can do a quick release or just let the pressure release naturally, up to you!

    • For this recipe, you are sauteeing the ingredients in the Instant Pot before you put the lid on and bring it up to pressure. Since the inner pot is already hot, it will come to pressure faster.

      Generally, it takes longer for the IP to come up to pressure when you’re starting with a cold pot and cold or room temperature ingredients, or if you have a lot of stuff in there. Be patient and give it a try.

  217. I am Cuban and we use white vinegar (a splash will do). You can leave out the capers or olives too. I use Turkey as it is healthier. 
    Love Skinnytaste!!!!!

  218. This is so delicious, but I don’t believe the nutritional count is correct on the sodium count.  Goya tomato sauce is very salty and so are olives.  And the liquid olives are packed in is always high in salt.  Just saying, if your on a restricted salt diet, make a few changes.

    • I didn’t list the sodium on this one. Actually on my to do list but yes, if you are on a restricted diet cut back on the salt. Olives are a must here for flavor.

  219. I absolutely love this recipe! Was thinking of making it this week and will make it today for sure! Thanks for converting it for the Instant Pot.

  220. If I don’t have a pressure cooker is there another method I can use to cook this? 

  221. Do you think peppercinicis would work in place of the olives/capers?  Thanks.

  222. I will like to add green peppers, potatoes, and carrots. Will the cooking time be the same? And if so, do I add them with the onions?

    And if I dont add the brine (dont like the taste) should I just add 2 more tbsp of water?

  223. I was super excited to make thus but it didnt seem to have a lot of flavor.  Did you add the brine to the original recipe? Also, you seemed to do a lot if the cooking and then cook it for 15 minutes- donyou realky think this Instapot is worth it?  I am trying to justify buying it when I gave to brown and cook anyways.., Thanks!

    • I always add the brine, this has tons of flavor. Did you change something from my recipe? The meat needs to cook at least 25 to 30 min on the stove. Here’s the stove top version:

  224. I am Cuban and this reminds me of a dish my grandma made all the time! Can’t wait to try it. 

  225. Delicious! My husband and two year old loved it too! I forgot to get cilantro but I don’t think it was missing it! Adding this to our rotation.

  226. This is wonderful! I make something very similar in my instant pot like this. We have a lot of ground beef because we go in a collective to raise a grass fed cow once a year for healthier meat. We want our cows living a stress free life so we don’t eat meat that contains stress hormones. The instant pot has allowed me to make some very delicious easy meals that taste like it’s been slow cooking all day. I am glad I found your site. Happy New Year!

  227. This just made my entire day!! This is one of my and my family’s all time FAVORITE recipes! I had this on our menu plan to make tonight and was just going to wing it with my Instant Pot since I’ve only made it in the slow cooker and now I don’t have to! Thanks Gina! Love your site and all of your recipes. Happy New Year!

  228. Well, I know what I am making for dinner tomorrow! I love that you included three different ways to make it!

  229. Made this in the slow cooker and my family and I all thought it was kinda bland? Tried adding more salt to leftovers and still wasn’t impressed. I love your receipts any suggestions? I should not I made no notifications. 

    • If you didn’t make any changes to my recipe, which I knew why? This has tons of flavor.

    • Cook the meat in 2 tablespoons good olive oil. Remove when it’s browned and add a chopped whole onion and a couple tablespoons each of minced green and red bell pepper. .  Sauté till the onion is  at least somewhat caramelized then add double the garlic, the cumin, a half teaspoon of dried oregano and a bay leaf. Sauté, stirring , 30-60 seconds till the garlic is fragrant then deglaze with a quarter cup of chicken stock or dry white wine.  Add the beef back and reduce the liquid in the pot to a tablespoon or so.  Then add the tomato sauce (or a small can of diced tomatoes with their juices), skip the water, the olives and the olive brine and then continue with the recipe. 

  230. This is one of our favorite slow cooker recipes! Amazing

  231. I’m hearing so much about the Instapot these days, and I’m feeling like I missed the boat in not buying one on Black Friday.:/ What price do you think would be considered “good” for one, so I can keep my eye open when I good deal comes along? I recently found your website and love it! Thank you so very much!

    • Amazon normally sells the Instant Pot Duo-60 for $99. I bought mine on Amazon Prime Day in July and paid $68. So watch their prices and when it looks reasonable, buy one.

    • My daughter read that many charity shops have Instant Pots, because people received them as gifts and don’t know what to do with them. I’m searching for my second IP there. Baxter needs company. 

  232. Can you use ground turkey in stead of beef?

  233. Can you share where that plate is from? I love that style just haven’t tracked it down. Thanks!

  234. I would LOVE to make this, but I absolutely hate olives and capers. Is there anything you can think to sub that would be close? Thanks!

    • You could add them for that distinct flavor, then discard them before eating.

      • I have the same issue… I was considering pickle juice? Or would that totally throw off the whole flavor complex? 

    • My kids hate them too but this fish is salty, sweet, savory, spicy magic. … chop them up fine and mix them in.  Most likely they’ll be unrecognizable even to you and simply add to the taste.

      No one in this house eats olives and this dish is on permanent rotation here with the olives and capers finely chopped.  (It’s like chili!  All you’ll know it that it’s yum!)

      • Love the idea of chopping up the olives. I am not a fan of them, but it’s more of a mental thing and seeing them. It might work for me to eat it as well. LOL 

    • What about adding Girdinera instead. Same issue don’t like olives! Would give pickled taste without saltiness/olive taste

    • Dana, I was wondering about pickles as well or even pepperoncini. Maybe giardinera? Let me know if you try any of that.

    • if you don’t like olives and capers, this isn’t the recipe for you
      if you leave them out you just have ground beef with tomatoes which is fine but it isn’t picadillo, kwim?

    • I just use olives hate capers lol