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Instant Pot Turkey Picadillo

Instant Pot: Turkey Veggie Picadillo

Say hello to your new best friend, the Instant Pot: Turkey Veggie Picadillo. 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?

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.

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. 

Ground turkey is our usual go-to choice for picadillo but this recipe will work with your ground meat of choice. 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. 

Keep it classic and serve with rice and beans or stay on the healthy track and serve with cauliflower rice. 

Instant Pot: Turkey Veggie Picadillo

Recipe by Abuelas Cuban CounterCourse: Entree
Servings

8

servings
Prep time

14

minutes
Cooking time

14

minutes

Ingredients

  • 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!

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