Instant Pot Mexican Picadillo

Instant Pot Mexican Picadillo–ground beef, potatoes and rice in a flavorful sauce of peppers, tomatoes and garlic. A one pot, Instant Pot version.

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Instant Pot Mexican Picadillo

Well it’s not much to look at but the taste of mexican picadillo is 5 stars! The charred vegetables give the sauce superb flavor. I know you’re going to love this flavorful picadillo.

This delicious recipe starts with roasted tomatoes, jalapeno, bell pepper, and garlic. No need to turn on your oven…we will be using only our Instant Pot from start to finish. The vegetables are just allowed to char on the bottom of the hot pot in a bit of oil. Then the veg are pureed in a blender and combined with ground beef, onions, potatoes and rice. The dish is pressure cooked to marry all the flavors together and to cook the rice and potatoes in a jiffy. When it’s all finished, you’ll have a hearty meat and potato dish that’s unlike anything you’ve ever had before.

Ingredients/Substitution Ideas

• Canola oil–or vegetable oil
• Jalapeno
• Green bell pepper
• Grape tomatoes–or 2 halved roma tomatoes
• Garlic cloves
• Water
• Onion
• Lean ground beef–or ground turkey
• Kosher salt
• Black pepper
• Garlic powder
• Chicken broth–or beef broth
• Converted rice–or white rice
• Russet potatoes–or red or Yukon gold potatoes

Steps

Turn Instant Pot to saute setting. Add in the oil and swirl it around. Add in the jalapeno and green bell peppers (skin of peppers touching the bottom of the pot). Add in the tomatoes and garlic cloves.

Let the vegetables roast in the pot until the skin is charred and blistered (about 10 minutes).

While the vegetables are roasting prep the other ingredients. Once the vegetables are finished add them and the quarter cup of water into a blender. Blend until smooth. Set aside.

Add the onions and ground beef into the Instant Pot and brown for about 5 minutes. Drain off excess grease. Stir in 1 teaspoon of the kosher salt, pepper and garlic powder.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the rice and dump in the potatoes. Sprinkle the potatoes with the remaining ½ teaspoon of kosher salt.

Dump in contents of blender. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting.

Stir and serve. 

Notes/Tips

• Serve with beans such as pintos, black or refried. You can also serve with some fresh tortillas. Try a few drops of hot sauce and a dollop of sour cream on top.
• This recipe is gluten-free.
• Variations ideas–Add in any of the following items: a can of pinto beans (rinsed and drained), a teaspoon of cumin, ½ cup of pitted green olives, ¼ cup of raisins.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with grape tomatoes are Instant Pot Chicken Margherita Pasta and Instant Pot Greek Green Beans.

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Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.