Name: Instant Pot Cuban Picadillo
Cook time: 15 min
Total time: 20 min
Ingredients: 1 1/2 pounds ground beef; 1 tsp coarse salt; ½ tsp ground black pepper; ½ large onion, chopped; 2 tsp garlic; ½ large red bell pepper, chopped; 1 medium tomato, chopped; 4 ounce can tomato sauce; 1 tsp cumin; 1 bay leaf; 1 tbsp chopped cilantro, plus more for serving; 10 green olives, halved; 2 tbsp olive juice from the jar; 1 lime and avocado, sliced for garnish

Jump to Recipe - Print Recipe

This Cuban Picadillo recipe with ground beef cooks quickly in the Instant Pot

This recipe is a perfect weeknight meal idea. The whole family loves it, there are only a handful of ingredients – most of which you probably have already. You can pair it with any side, I suggest air fried tostones! Also, you can serve this over fluffy white rice to soak up the extra sauce (my daughter’s favorite). With this rice cooker you can make the perfect rice in minutes, just turn it on and let the cooker work it’s magic while you prep the rest of the meal. I’m all about efficiency and ease!

Page Contents

This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link to Amazon.com. I only recommend items that I personally love!

If you are on a Whole30, this goes great over cilantro cauliflower rice 🙂

Making it in a pressure cooker not only saves the time it would be simmering, but also packs in the flavors. Bonus, there’s only one pot to clean! Win win! Here are the two I use almost daily:

To start this recipe, simply brown the ground beef on the sauté function in your Instant Pot. Add some black pepper and a pinch of salt (not too much, you’ll be adding green olives and olive juice later which is also salty).

Add the onions and garlic and sauté a few more minutes, until onions become slightly translucent. Stir in the chopped tomato, red bell pepper, fresh cilantro, bay leaf, and cumin. Press cancel to end the sauté function.

Pour in the tomato sauce and water. Add cilantro, olives, and olive juice. Stir well and seal the lid. Cook for 15 minutes on high pressure, then naturally release for 5 minutes.

To make this ahead of time

Cuban picadillo is great recipe to prepare in advance to either serve later in the week, to freeze, or to take as a camping meal. Follow the above instructions and stop once the sautéing is complete. Pour all the ingredients together in a sealable container and either freeze or refrigerate for a few days until you are ready to serve. If frozen, thaw overnight before cooking. Once you are ready to cook the picadillo, pour everything into the Instant Pot and cook on high pressure for 15 minutes.

Note: Even if it is not fully defrosted, you do not need to adjust the cooking time on the Instant Pot, it just may take longer to come up to pressure.

Stir again and it’s ready to serve! Sprinkle extra cilantro on top and add garnishes like a fresh wedge of lime, sliced avocado, or even tortilla chips.

This is the perfect meal to pair with a really good margarita (find the best margarita recipe here). And for other favorite Instant Pot recipes that are quick and easy: