---
title: Instant Pot Cuban Picadillo
author: The Foreign Fork
servings: 6
prep_time: 10m
cook_time: 20m
tags:
  - dinner
  - cuban
  - instant-pot
  - beef
  - latin
source: The Foreign Fork
---

Set #electric pressure cooker{} to Sauté mode on Medium. Heat @olive oil{2%tbsp}.

Add diced @yellow onion{1%medium}, diced @green bell pepper{1%medium}, and minced @garlic{4%cloves}. Sauté until soft and fragrant, about ~{4%minutes}.

Add @lean ground beef{2%lbs}, breaking it up with a #wooden spoon{} until browned, about ~{6%minutes}. Drain excess grease if desired.

Stir in @tomato sauce{8%oz}, @ground cumin{1%tsp}, @ground coriander{1/2%tsp}, @dried oregano{1%tsp}, @ground cinnamon{1/4%tsp}, @kosher salt{1%tsp}, and @black pepper{1/2%tsp}.

Add diced @russet potatoes{2%medium} (cut into 1/2-inch cubes), @beef broth{1/2%cup}, sliced @pimiento-stuffed green olives{1/2%cup}, @capers{2%tbsp}, @raisins{1/3%cup}, and @bay leaves{2}.

Secure lid and cook on High Pressure for ~cook{8%minutes}.

Perform a quick pressure release when cooking finishes. Remove lid and discard bay leaves.

Stir in @apple cider vinegar{1%tbsp} to brighten flavors. Serve hot over warm @white rice{} and fried @plantains (maduros){}.\n