Best Instant Pot Beef Picadillo recipe! This Cuban-style ground beef dish has the traditional sweet, salty, and tangy flavors that make picadillo so popular.

Plate of beef picadillo over black beans and rice.

Beef picadillo is a traditional dish throughout Latin America. Like a lot of traditional dishes, picadillo varies from place to place.

This Instant Pot beef picadillo is a Cuban-inspired take on the dish. It is quick and easy to make, and this flavorful picadillo is a great way to turn ground beef into a delicious dinner!

How to make Instant Pot beef picadillo

ground beef in an instant pot inner pot.

Press SAUTE. 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.

Onions in a silver inner pot.

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.

tomato sauce in an instant pot inner pot.

Press CANCEL.

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 1/2 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.

beef picadillo in an instant pot pot

Add the olives and the remaining ½ cup raisins, and give it all a good stir. Serve topped with fresh cilantro if desired.

Plate of beef picadillo over rice.

Tips

  • Beef: 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.
  • Beef broth: I use reduced-sodium beef broth so that I can better control the salt in the recipe.
  • Raisins: I prefer golden raisins, but you can use dark raisins if you would like.

Serving suggestions

I serve the beef picadillo over white rice and black beans. I top it with pico de gallo and fresh cilantro.

You can also use the beef picadillo as a taco filling and serve it with warm corn tortillas.

Storage

This picadillo will keep for up to 4 days when stored in an airtight container in the fridge.

Plate of beef picadillo next to a blue linen napkin.

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Plate of beef picadillo over black beans and rice.
5 from 3 votes

Instant Pot Beef Picadillo

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 16 minutes
Pressure Release: 10 minutes
Total Time: 46 minutes
Easy beef picadillo recipe that's made entirely in the multicooker!

Equipment

Electric Pressure Cooker

Ingredients

  • 2 pounds 85% lean ground beef
  • 1 cup diced red onion
  • 2 cloves garlic minced
  • Salt and ground black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 3 tablespoons tomato paste
  • 2 ½ cups beef broth
  • 1 cup golden raisins divided
  • ¾ cup pimento stuffed green olives
  • Cilantro

Instructions
 

  • Press SAUTE.
  • 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.
  • Press CANCEL.
  • 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.

Notes

  • Beef: 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.
  • Beef broth: I use reduced-sodium beef broth so that I can better control the salt in the recipe.
  • Raisins: I prefer golden raisins, but you can use dark raisins if you would like.
  • Nutrition values are estimates.

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 19g | Protein: 23g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 603mg | Potassium: 628mg | Fiber: 2g | Sugar: 12g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 4mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Main Course
Cuisine: Cuban
Keyword: Instant Pot beef picadillo, Instant Pot beef picadillo recipe

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Plate of beef picadillo over black beans and rice.

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5 from 3 votes (3 ratings without comment)

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