~Instant Pot Version~
This Whole30 Picadillo is easy, delicious, feeds a crowd and tastes even better the next day! Try serving it with some of my Zesty Purple Cabbage Slaw and Tostones for a Cuban-inspired feast!
Set Instant Pot to Sauté mode. 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 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.
Add in the browned beef, bay leaves, olives and raisins - stir to coat.
Bring sauce to a simmer. Switch setting to Manual mode, high pressure and program timer for 15min. Cover with a lid, set to valve to 'Sealing' position and allow Instant Pot to complete cooking cycle.
Once cooking time has elapsed, depressurize manually. Switch setting to Sauté mode and simmer sauce until reduced to desired consistency. Taste for seasoning and adjust with salt and pepper as required.
*Note: you can make Picadillo the day before and reheat at the time of serving. The flavours will continue to develop in the fridge over night and it will taste even better the next day!
**Tip: If your Picadillo is a bit too ‘watery’, remove the lid and cook for an additional 5-10 minutes. This will allow for some of the moisture in the pot to evaporate. It will also concentrate the rich flavours of the Picadillo – a good thing! You are aiming for a thick yet juicy consistency that loosely coats the back of a spoon.
***Careful not to cook the sauce for much longer than 10 minutes or it may dry-out or burn.