If you’ve ever had a good picadillo, you’ll know just why people love this Cuban recipe. It’s hearty and full of spicy and tangy flavors. Picadillo used to be one of my go-to options for breakfast burritos on the fly at the Stripes gas station near my house. Today, though, we’re making our own version, and we’re making it skinny in this quick and easy Skinny Instant Pot Picadillo.
Weight Watchers
WW Points: 4 Purple, 4 Blue, 4 Green
4
4
4
Make it skinnier by making it into 8 servings instead of 6.
Whisk
Find it on Whisk here.
Ingredients
Lean Ground Beef: we’re using the leanest ground beef we can find. I’m using 96% lean, but 93% will also work. Adjust the points accordingly.
Potato: I use a Russet potato, but other types of potato can be used.
Onion: I’m using a medium-sized yellow onion, diced, to add flavor.
Bell Pepper: I’m using red bell pepper, for flavor and texture. You can use another color if preferred.
Garlic: minced, for flavor.
Cilantro: finely chopped, for flavor.
Tomatoes: I use a can of Hunt’s fire-roasted tomatoes. You can use the kind with or without garlic.
Tomato Sauce: I used canned tomato sauce, to add to the base of the sauce in the recipe.
Beef Broth: I use reduced-sodium beef broth for added flavor, but you can use water or vegetable broth instead.
Green Olives: this is one of the staples of this dish, added for flavor and texture.
Cumin: for flavor.
Garlic Powder: for flavor.
Bay Leaves: infuses a touch of flavor.
Salt and Pepper: to taste.
Skinny Instant Pot Picadillo
Equipment
- Instant Pot
- 12 in skillet
Ingredients
- 2 lb ground beef 96% lean
- 1 medium Russet potato (diced into small cubes)
- 1 medium onion (diced)
- 1 medium red bell pepper (diced)
- 2 tsp minced garlic
- ¼ cup cilantro (finely chopped)
- 14 oz diced tomatoes (I use 1 can of Hunt's Fire Roasted Diced tomatoes)
- 8 oz tomato sauce
- 1¼ cups reduced sodium beef broth
- ¼ cup green olives (sliced, pitted)
- 1½ tsp ground cumin
- ¼ tsp garlic powder
- 2 bay leaves
- 1 pinch table salt (to taste)
- 1 pinch ground black pepper (to taste)
Instructions
- Brown meat in a large skillet on medium-high heat; season generously with salt and a little pepper.2 lb ground beef 96% lean, 1 pinch table salt, 1 pinch ground black pepper
- When meat is no longer pink, drain all the liquid from pan. Add the onions, potatoes, garlic, and bell peppers to the meat and cook an additional 3-4 minutes. Don't overcook!1 medium Russet potato, 1 medium onion, 1 medium red bell pepper, 2 tsp minced garlic
- Transfer the meat to the Instant Pot, then add tomato, cilantro, tomato sauce, 1 1/4 cups beef broth, green olives [you can add some of the brine from the jar for added flavor], then add the cumin, garlic powder, and bay leaves.¼ cup cilantro, 14 oz diced tomatoes, 8 oz tomato sauce, 1¼ cups reduced sodium beef broth, ¼ cup green olives, 1½ tsp ground cumin, ¼ tsp garlic powder, 2 bay leaves
- Set the Instant Pot to meat/stew or manual for 5 minutes. When done, release the pressure valve to de-pressurize and remove Instant Pot lid.
- Discard the bay leaves. Taste and add salt and pepper as needed, if needed.1 pinch table salt, 1 pinch ground black pepper
- Serving Suggestion: Serve with rice and carb balance tortillas.
