Picadillo Puns

Have FROZEN ground beef and looking for a FAST pressure cooker recipe because you need dinner ASAP?

If you have ground beef, a can of tomatoes, and 15 minutes then you'll definitely love this recipe for Instant Pot PICADILLO. I modified the original Skinnytaste Instant Pot Picadillo recipe to use frozen ground beef and other ingredients (also canned ingredients) instead of fresh to make it extremely simple and quick to make something delicious for dinner today!

Not only does this dish give you great Latin American flavor without being spicy, but it’s another SUPER flexible dish you can eat as a “plate” served with rice, or as a filling for delicious tacos and burritos. Plus it's also it's also a healthy, low-calorie meal that you can easily make 400-500 calorie portions out of with 30g+ protein 💪

🥰 If you decide to try my recipe, I hope you love it! Please lmk if you do because I'd love to hear from you 🥰

👩‍🍳WRITTEN DIRECTIONS👩‍🍳

Ingredients:

• 1-2lbs ground beef; or other ground protein
• 1 can of diced tomatoes with garlic an onions
• 1 red bell pepper; although today I’m using a bag of frozen tri-color bell peppers
• 1 4oz can of “Spanish-style tomato sauce”; I use Goya
• Green olives; to taste (+ some green olive brine from the jar into the dish prior to cooking)
• 1+ TSP ground cumin
• 1-2 bay leaves
• Salt; to taste (season ground beef while sautéing)
• Pepper; to taste (season ground beef while sautéing)

Optional:

• Garlic powder; to taste
• Onion powder; to taste

👩‍🍳 STEP ONE 👩‍🍳

Press saute. When hot, brown your ground beef until no longer pink. Approx. 6 minutes if defrosted, longer if you’re using frozen like I am.

While browning the meat, season with salt and pepper to taste. It’s up to you how you like to prepare your meat, but my rule of thumb is at least 10 grinds of salt and 10 grinds of pepper per pound of meat.

If you want to add extra garlic powder and onion powder, feel free to do that while browning the meat here too. (I sure did!)

👩‍🍳 STEP TWO👩‍🍳

Keeping the pan warm, like don’t turn off Saute yet, add your can of diced tomatoes with garlic and onions + your bell pepper + cumin. Saute for 1-2m.

👩‍🍳 STEP THREE 👩‍🍳

Press “Cancel” to end saute.

Add your remaining ingredients Spanish-style tomato sauce, olives, olive brine, bay leaves.

*Please note: I live in Florida, which has very low altitude. If you live somewhere with high altitude, consider add

I’d like to make picadillo this week, but my toddler is allergic to tomatoes.

Does anyone have ideas for how I could make this work? Is there another ingredient I could substitute?

If you have ground beef, a can of tomatoes, and 15 minutes then you'll definitely love this recipe for Instant Pot PICADILLO.

I modified the original Skinnytaste Instant Pot Picadillo recipe to use frozen ground beef and other ingredients (also canned ingredients) instead of fresh to make it extremely simple and quick to make something delicious for dinner ASAP!

Not only does this dish give you great Latin American flavor without being spicy, but it’s another SUPER flexible dish you can eat as a “plate” served with rice, or as a filling for delicious tacos and burritos. Plus it's also it's also a healthy, low-calorie meal that you can easily make 400-500 calorie portions out of with 30g+ protein 💪

🥰 If you decide to try my recipe, I hope you love it! Please lmk if you do because I'd love to hear from you 🥰

👩‍🍳WRITTEN DIRECTIONS👩‍🍳

Ingredients:

• 1-2lbs ground beef; or other ground protein
• 1 can of diced tomatoes with garlic an onions
• 1 red bell pepper; although today I’m using a bag of frozen tri-color bell peppers
• 1 4oz can of “Spanish-style tomato sauce”; I use Goya
• Green olives; to taste (+ some green olive brine from the jar into the dish prior to cooking)
• 1+ TSP ground cumin
• 1-2 bay leaves
• Salt; to taste (season ground beef while sautéing)
• Pepper; to taste (season ground beef while sautéing)

Optional:

• Garlic powder; to taste
• Onion powder; to taste

👩‍🍳 STEP ONE 👩‍🍳

Press saute. When hot, brown your ground beef until no longer pink. Approx. 6 minutes if defrosted, longer if you’re using frozen like I am.

While browning the meat, season with salt and pepper to taste. It’s up to you how you like to prepare your meat, but my rule of thumb is at least 10 grinds of salt and 10 grinds of pepper per pound of meat.

If you want to add extra garlic powder and onion powder, feel free to do that while browning the meat here too. (I sure did!)

👩‍🍳 STEP TWO👩‍🍳

Keeping the pan warm, like don’t turn off Saute yet, add your can of diced tomatoes with garlic and onions + your bell pepper + cumin. Saute for 1-2m.

👩‍🍳 STEP THREE 👩‍🍳

Press “Cancel” to end saute.

Add your remaining ingredients Spanish-style tomato sauce, olives, olive brine, bay leaves.

*Please note: I live in Florida, which has very low altitude. If you live somewhere with high altitude, consider adding maybe ¼-⅓ cup of liquid on your 1st try of this recipe to avoid a “burn notice”. Altitude can aff