- 1 1/2 lbs Ground Beef (93% lean) or Ground Turkey
- 1 med Sweet Onion (or yellow onion)
- 2 Bay Leaves
- 1/4 tsp Cinnamon
- 1 Tbsp Cumin
- 2 tsp Oregano (Mexican is best)
- 1 tsp Salt
- 4 cloves Garlic, pressed or minced
- 1 Jalapeño, seeded and diced
- 1 Red Bell Pepper, Chopped
- 1/2 cup Green Olives, sliced (you can also do half capers and half olives)
- 1 Tbsp Green Olive Juice (from jar)
- 2 tsp Worcestershire Sauce
- 1 Tbsp Red Wine Vinegar
- 1/8-1/4 cup Raisins (golden or black)
- 1 14 oz can Diced Tomatoes (with juice)
- Turn on your pot's sauté setting. Add the ground beef and cook, stirring to break up the meat, until almost done (if using ground turkey, add 2 tsp olive oil to pot before adding turkey).
- Add the onion, bay leaves, cinnamon, cumin, and oregano, and salt. Cook, stirring occasionally, until onion starts to soften.
- Add garlic, jalapeño, and red bell pepper. Cook, stirring frequently, for a minute.
- Add green olives, olive juice, Worcestershire, and red wine vinegar. Stir together.
- Sprinkle raisins over the top, then pour the diced tomatoes evenly over the meat mixture. Do not stir.
- Cancel the Sauté function. Place the lid on the pot and lock it into position. Set the steam release knob to Sealing.
- Press the Pressure Cook/Manual button, or dial, and then the + or - to choose 7 minutes. High pressure.
- When the cook cycle ends, let the pot sit undisturbed for 5 minutes. Then Manually release the remaining steam/pressure until the pin in the lid drops down. Then open the lid and stir the picadillo.
- Taste and adjust salt, if desired.
- Serve over hot rice, or in tacos, burritos, etc.
Recipe source: simplyhappyfoodie