• 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)


  1. 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).
  2. Add the onion, bay leaves, cinnamon, cumin, and oregano, and salt. Cook, stirring occasionally, until onion starts to soften.
  3. Add garlic, jalapeño, and red bell pepper. Cook, stirring frequently, for a minute.
  4. Add green olives, olive juice, Worcestershire, and red wine vinegar. Stir together.
  5. Sprinkle raisins over the top, then pour the diced tomatoes evenly over the meat mixture. Do not stir.
  6. Cancel the Sauté function. Place the lid on the pot and lock it into position. Set the steam release knob to Sealing.
  7. Press the Pressure Cook/Manual button, or dial, and then the + or - to choose 7 minutes. High pressure.
  8. 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.
  9. Taste and adjust salt, if desired.
  10. Serve over hot rice, or in tacos, burritos, etc.
Recipe source: simplyhappyfoodie