Pressure Cooker Authentic Picadillo with Rice
- 1 teaspoon vegetable oil, or as needed
- 1 yellow onion, diced
- 1 pound ground beef
- 2 medium white potatoes, peeled and cut into ½ -inch pieces
- 2 medium carrots, sliced
- 1 cup tomato puree
- 1 cup fresh or frozen green peas
- ½ cup raisins
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups water
- 2 cups rice, rinsed until water runs clear
- fresh cilantro to garnish
For best results, we recommend using:
- Heat oil in inner steel pot of pressure cooker set to Sauté on High. Sauté ground beef in hot oil, breaking beef up as it cooks, until browned, 4 to 6 minutes.
- Stir onion into beef and continue sautéing until onions are translucent, 3 to 4 minutes. Press Cancel to turn off Sauté.
- Stir potatoes, carrots, tomato puree, peas, raisins, Mexican oregano, salt, and ground black pepper into beef mixture.
- Line inside of steamer basket with aluminum foil so that it will not leak; combine rinsed rice and water in lined steamer basket (or use an oven-safe uncoated glass bowl or stainless steel bowl).
- Place trivet on beef mixture and place lined steamer basket/bowl with rice on trivet.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 15 minutes. When cooking cycle is complete, move steam vent handle to Venting to quick-release pressure.
- Carefully remove bowl/steamer basket with rice from pressure cooker; fluff rice with a fork.
- Spoon picadillo into bowls with rice and garnish with fresh cilantro.
Quinoa and brown rice are great substitutes for white rice. Add minced jalapeno to give the picadillo a little spicy kick!