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bowl of Cuban picadillo
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5 from 1 vote

Cuban Picadillo in the Instant Pot

Cuban Picadillo is an authentic beef recipe made in the Instant Pot! It’s filled with olives, onions, green peppers, and ground beef. This Cuban recipe is ready in a 20 minutes cook time and is delicious with rice and beans, or in tacos, or rice bowls.
Course beef, Main Course
Cuisine Instant pot
Prep Time 10 minutes
Cook Time 5 minutes
Pressure building 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 354kcal


  • Pressure Cooker


  • 3 tbsp olive oil
  • 1 medium yukon gold potato diced
  • 1 small onion diced
  • 1 bell pepper (green preferred) diced
  • 2 tsp garlic minced
  • ¾ tsp ground oregano
  • 15 oz can tomato sauce
  • ¼ cup raisins
  • 1 lb ground beef
  • salt and pepper to taste
  • ½ cup green olives sliced
  • 2 tbsp olive juice
  • 2 tbsp-¼ cup white wine depending on preference


  • Turn on the SAUTE function on your Instant Pot. Add 2 tbsp olive oil and allow it to heat. Add the diced potatoes and saute for 5-7 minutes or until the potatoes begin to soften. Remove the potatoes to a separate bowl.
  • Add 1 tbsp olive oil to the Instant Pot, making sure it is still on SAUTE. Add the bell pepper and onion and saute for 1 minute. Add 1 tsp garlic and ½ tsp oregano and saute for another minute or two until fragrant.
  • Turn the SAUTE function off. Add the tomato sauce, raisins, and beef to the pot. Use a wooden spoon to break up the beef, stirring until the beef is broken up completely (it will not be cooked).
  • Add potatoes, olives, olive juice, white wine, salt and pepper to taste, an additional tsp garlic, and an additional tsp oregano. Mix to combine.
  • Put the lid on the Instant Pot and lock into place. Turn the Instant Pot to MANUAL HIGH for 5 minutes. When the cooking cycle is complete, perform a Quick Release. Open the Instant Pot and stir.
  • Serve over rice, in tacos, burritos, etc. Enjoy! Leave a comment letting me know what you thought!


Recipe copyright The Foreign Fork. For educational or personal use only.
Recipe was made using an 8 qt pot.


Serving: 1serving | Calories: 354kcal | Carbohydrates: 14g | Protein: 14g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 272mg | Potassium: 455mg | Fiber: 2g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 33mg | Calcium: 37mg | Iron: 2mg