Instant Pot Cookbook @2020: 600 Foolproof Recipes For Beginners and Advanced Users by Matilda Armstrong

Author:Matilda Armstrong
Language: eng
Format: azw3
Tags: food, Cooking, instant pot
Published: 2019-10-29T23:00:00+00:00

Cuban Beef Picadillo

Total Time: 40 minutes | Servings: 4 | Per serving: Kcal 380; Carbs 12g; Fat 22g; Protein 33g

Ingredients

1 lb ground beef

1 tbsp cumin powder

¼ tsp chili powder

2 tbsp olive oil

1 large yellow onion, chopped

1 small red bell pepper, chopped

6 garlic cloves, minced

1 sweet potato, chopped

Salt and black pepper to taste

½ cup Marsala wine

1 ½ cups tomatoes, chopped

3 tbsp raisins

¼ cup capers, drained

½ cup whole green olives with pimento stuffing

1 tbsp chopped cilantro

Directions

Set your Instant Pot to Sauté and heat oil. Add beef, season with pinch cumin, all of chili powder, and brown for 5 minutes. Place on a plate and set aside. Add in and onion, garlic, and bell pepper and sauté until softened, 5 minutes. Mix in potatoes, remaining cumin, salt, and pepper; cook for 5 minutes. Return beef, wine, tomatoes, and raisins; stir.

Seal the lid, select Manual/Pressure Cook mode on High and set time to 10 minutes. After cooking, perform a natural pressure release for 10 minutes. Stir in capers and olives. Garnish with cilantro and serve warm.

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