Whole30 Picadillo is a true family favourite! I’ve made it more times than I can count and each batch is better than the last! It’s easy, delicious, feeds a crowd and tastes even better the next day! You can batch cook it and freeze in individual packets for quick-and-easy weeknight meals. Or, you can make it for a special occasion! It’s always a crowd pleaser!
Picadillo is a classic Cuban dish made by sautéing ground beef with onions, peppers, olives, capers, raisins and spices. Personally, I like my Picadillo without the capers. I find that the olives add enough of the briney, salty flavours here. If you wanna include both, go for it! You’re the boss, applesauce 😉
Alternatively, you can try making what I call a “Paleo Fries Supreme” by serving the Picadillo overtop of my Baked Sweet Potato Wedges with some of my famous Guacamole. Top everything off with some thinly sliced radish and you’re in for a serious treat!
If you love this Whole30 Picadillo, you should try my
For years, I only cooked Picadillo on the stovetop and still think that’s the best method for it. I think Picadillo tastes best when the sauce is nice and thick. By cooking it in a Dutch oven or sauté pan, you have more control on the evaporation of liquid. A soupy consistency is not what I’m after here. Note that the stovetop method requires at least 60min of gentle simmering for the meat to breakdown into tender morsels and for the flavours to develop. Aside from the occasional stir, it’s a very inactive cooking process and fairly reasonable for a busy weeknight meal that feeds the whole family.
If, however, you find yourself in a pinch and time is of the essence, you can use an Instant Pot. You can cut the cooking time down to 1/4 of the stovetop version and still have a delicious Whole30 Picadillo. As always, if you make this Whole30 Picadillo in your Instant Pot you should still take the steps of browning the meat and sautéing the vegetables and spices. These steps will ensure maximum flavour and texture!
More and more readers are requesting Instant Pot recipes and I’m happy to oblige. I truly love my Instant Pot. If you’re considering one or on the fence about purchasing, please read my full review here.
- 1 tablespoon avocado oil
- 2 pounds grass-fed lean ground beef
- 1 large yellow onion julienned
- 1 red bell pepper diced
- 5 cloves garlic finely chopped
- 2 teaspoon smoked Spanish paprika
- 2 teaspoon ancho chili powder
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1.5 cups sliced and pitted green olives such as Manzanilla
- 1/4 cup raisins free of added sugars, optional
- 2 bay leaves
- 1.5 cups organic chicken stock
- Preheat Dutch oven or heavy-bottomed stockpot over med-high heat. Add 1 tbsp avocado oil and beef. Brown meat in batches, transfer to a bowl and set aside.
- Discard all but 2 tbsp of the rendered fat in the pot, reduce the heat to medium and add onions and peppers. Sauté until onions are slightly caramelized (approx. 8-10 minutes). Add garlic and cook an additional 1-2 minutes or until fragrant.
- Add paprika, chili powder, cumin, oregano, kosher salt and black pepper. Stir everything to coat and toast the spices for 1-2 minutes.
- Deglaze the pot with the chicken stock, scraping off any brown-bits that have formed on the bottom of the pot.
- Add in the browned beef, bay leaves, olives and raisins - stir to coat.
- Raise heat and bring sauce to a simmer. Reduce heat to low, cover with a lid and cook 60min. Stir occasionally to prevent burning.