This Instant Pot Turkey Picadillo is a great weekday recipe that the whole family will love. A classic picadillo (like Our Recipe) is already in heavy weekday rotation. Cuban Picadillo is healthy, quick and simple. But what if we told you it could be even simpler?
Why Making Turkey Picadillo and Why Use the Instant Pot
Turkey Picadillo is exactly what it sounds like. We take a Classic Picadillo recipe and sub out the meat for ground turkey. We do this because the ground turkey is lean and less fatty. While we love a good classic Picadillo, this is a great change of pace and an easy way to have a lean healthy protein.
Another reason we love this recipe is it’s a great cover for vegetables. We see picadillo as an opportunity to pack in the vegetables. We highly recommend you do the same. We added zucchini and spinach to this recipe but add whatever you prefer or have on hand.
We took our very delicious Turkey and Veggie Picadillo Recipe and transformed it. This Instant Pot Picadillo Recipe takes an already easy recipe and makes it even more accessible. The best part is that Instant Pot Picadillo is still bursting with flavor and that classic taste.
We have said it before and we will say it again, the Instant Pot is something of legend. A Kitchen Angel looked down below one day and said, the mortals should know our secret. Then they sent us the Instant Pot. We aren’t trying to tell you what to do, but you should all start making room in your storage cabinets to hold its wonder. The Instant Pot is a huge injection of flavor into your meal in record breaking time.
Keep it classic and serve with The Perfect White Rice and Black Beans or stay on the healthy track and serve with Cauliflower Rice or a Chopped Salad.
Try Some of Our Other Instant Pot Recipes
Instant Pot: Turkey Veggie Picadillo
Course: Entree8
servings14
minutes14
minutesIngredients
2 pounds ground beef, turkey or chicken
1 onion, finely chopped
3 bell peppers, finely chopped (I like to use a combination of peppers such as red, poblano and cubanelle)
8 cloves of garlic, finely minced
¼ cup of olive oil
3 tablespoons of tomato paste
2 tablespoons of Abuela’s sazon
¾ cup of vino seco
2 cups of chicken or vegetable broth
2 teaspoons of salt and freshly cracked pepper
2 carrots, peeled and chopped
1 potato or sweet potato, medium diced
2 tablespoons of green olives with some brine
1 tablespoon of raisins
1 zucchini, chopped
2 cups of baby spinach
Directions
- Set your Instant Pot to “saute” mode.
- You start with the Sofrito. Add the onion, peppers, garlic, oil and sazon. Stir constantly and be sure the onions are sweating and cooking. Once the onions begin to get golden add the salt and pepper and the tomato paste. Cook another 2 minutes.
- Add the ground meat into the pot and stir the sofrito into the meat. Add two cups of broth and mix together completely.
- Then add your sweet potato and carrots. Mix well.
- Cover and cook high pressure for 10 minutes. Quick release and break apart any large chunks.
- Add the spinach, olives and raisins. If you feel there is too much liquid switch to sauté mode for 10 minutes to help it evaporate. If you like how it looks, serve. Enjoy!
