Get ready for a new favorite! This has been a favorite since I taught it in cooking classes last spring. Instant Pot pork picadillo comes together in about 10 minutes flat, and it’s a trifecta dinner in my house (meaning all three of my kids think it’s a winner).
I leave the olives whole, so my kids can pick them out if they want. But don’t ditch them entirely because they add such great flavor. The olive brine is the secret weapon here, it adds a nice acidic and earthy note.
Use ground turkey or lean ground beef if you prefer. The ingredients are all Whole30 compliant, and if you serve this over cauliflower rice you’re golden. If you’re not doing a round of Whole30, you can also serve the picadillo over steamed rice for a more traditional side. Top your dish with cilantro, sliced avocado or some crispy plantain chips for dipping.
When I’m doing a round of Whole30, this is a dinner that makes a regular appearance. The only thing better than the flavor is the super easy one-dish clean up.
Instant Pot Picadillo
Substitute ground beef, turkey or chicken for the pork, or green pepper for the red. Many picadillo recipes contain raisins, but I typically make it without. Add 1/2 cup raisins if you’d like to! Delicious served over cauliflower rice, steamed rice or quinoa.
- 1 onion, chopped
- 1 teaspoon kosher salt
- 2 pounds ground pork
- 4 cloves garlic, minced
- 1 medium tomato, chopped
- 1 red bell pepper, finely chopped
- 2 tablespoons cilantro
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 2 bay leaves
- 3/4 cup pimento-stuffed green olives (regular pitted green olives are fine too)
- 2 tablespoons olive brine
- 1 1/2 tablespoons capers
- 8 ounces tomato sauce
- 2 teaspoons red wine or apple cider vinegar
Instant Pot Method:
In the bowl of your Instant Pot, add all the ingredients and mix well.
Seal the lid and cook on manual high pressure, with vent set to sealing position, for 15 minutes. Let the steam release naturally or do a quick release, discard bay leaves and serve.
Heat about a tablespoon of olive oil or avocado oil in a large sauté pan. Add the onion and sauté until it softens, about 2-3 minutes. Add the ground meat and sauté until the meat loses its raw red color. Add remaining ingredients and stir to combine. Simmer until sauce thickens, about 5-10 minutes. Discard bay leaves and serve.