Whole30 Picadillo Paleo Primal Gourmet Easy Ground Beef Recipe

Whole30 Picadillo

~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!

Course Main Course, Main Dish
Cuisine Cuban
Keyword whole30 picadillo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 1 tbsp 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
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 2 teaspoon ancho chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 1/2 cups sliced and pitted green olives such as Manzanilla
  • 1/4 cup raisins free of added sugars, optional
  • 2 bay leaves
  • 1 cup organic chicken stock


  1. Set Instant Pot to Sauté mode. Add 1 tbsp avocado oil and beef. Brown meat in batches, transfer to a bowl and set aside.

  2. 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.

  3. Add paprika, chili powder, cumin, oregano, kosher salt and black pepper. Stir everything to coat and toast the spices for 1-2 minutes.

  4. Deglaze the pot with the chicken stock, scraping off any brown-bits that have formed on the bottom of the pot.
  5. Add in the browned beef, bay leaves, olives and raisins - stir to coat.

  6. 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. 

  7. 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.

  8. Taste for seasoning and adjust with salt and pepper as desired. Serve with Zesty Purple Cabbage Slaw and Tostones.

Recipe Notes

*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.