Skinny Instant Pot Picadillo
WW Points: 4 Purple, 4 Blue, 4 GreenAdapted from recipe at https://www.skinnytaste.com/crock-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.