Picadillo, beef or pork in a well-seasoned tomato sauce, is popular in many Latin American countries. In Cuba it’s usually served with beans and rice, in Mexico it’s used as a filling, and in this recipe it is served with potatoes. It usually contains both golden raisins and olives and/or capers. The sweetness of the raisins contrasted with the briny, salty olives adds interest and complexity to the dish.
Serves 6
Prep: 20 minutes
Closed Pot: 1 hour 15 minutes
Total: 1 hour 35 minutes
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
1 medium red bell pepper, finely chopped
4 cloves garlic, minced
1 boneless beef chuck roast (2 to 2½ pounds), cut into 3 or 4 pieces
1 can (8 ounces) Whole30-compliant tomato sauce
1 tablespoon red wine vinegar
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
¼ teaspoon black pepper
6 medium Yukon Gold potatoes, quartered
½ cup quartered pitted Whole30-compliant manzanilla olives or other green olives
⅓ cup unsulfured golden raisins
¼ cup Whole30-compliant capers, drained
On a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add the olive oil. When it’s hot, add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beef and cook until browned, about 5 minutes. Press Cancel. Add the tomato sauce, vinegar, cumin, oregano, salt, and pepper; stir to combine. Lock the lid in place.
Select Manual and cook on high pressure for 50 minutes. Use quick release.
Add the potatoes, olives, raisins, and capers. Lock the lid in place. Select Manual and cook on high pressure for 8 minutes. Use quick release.
Use a slotted spoon to remove the potatoes, vegetables, and beef. Use two forks to shred the beef. Serve the beef and vegetables over the potatoes.