Ingredients
-
1 - 1/2
-
1/2
-
2
-
1 to
-
1
-
1/2
-
2
-
4
-
1
-
1 - 2
-
2
-
-
-
-
Directions
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.,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.,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 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.
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Steps
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1
Done
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Add Onion, Garlic, Tomato, Salt, Pepperand 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! |
