Instant Pot Picadillo (Cuban)

4 standard portions

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Ingredients

• 1-1½ lb ground beef ((680g))
• 2 tbsp paprika
• 2 tsp black pepper
• 2 tsp onion granules
• 2 tsp garlic granules
• 2 tsp oregano
• 2 tsp cumin
• ¼ tsp chilli powder
• 2 tsp pink salt
• 3 tbsp olive oil
• 1 large onion (chopped)
• 4 garlic cloves (minced)
• 1 green bell pepper (chopped)
• 1 tsp cumin
• 1 tsp oregano
• 2 tsp parsley
• 2 bay leaves
• ½ cup olives or capers
• ½ cup raisins
• ¾ cup of red grape juice (see post, can use red wine instead)
• 1¼ cup canned chopped tomatoes (()
• additional pink salt to taste

Method

1. Place the ground beef in a large bowl.
2. Season the beef with the paprika, black pepper, onion/garlic granules, cumin, oregano, chill powder and pink salt.
3. Switch on the instant pot and select the "saute" button and +/- to 5 minutes and wait for it to display "hot".
4. Add the olive and proceed to saute the onion, garlic and green bell peppers for a minute.
5. Add the ground beef and seal and brown the meat (this should take roughly 3-5 minutes). You want all the juices to evaporate so the flavour is locked into the beef.
6. Press the "cancel" button.
7. Sprinkle in the cumin, oregano and parsley along with olives and raisins then stir.
8. Pour in the red grape juice and chopped tomatoes then stir once again.
9. Add the bay leaves.
10. Place the lid on and flick the knob to "sealing" then set to high pressure and adjust the "+/-" to 15 minutes.
11. Once cooked, leave for a natural release (this should take 10-15 minutes).
12. Switch the knob to "venting" to remove any excess steam.
13. Remove the lid and stir then do a taste test and add more pink salt, if needed.