The weather this past week was such a tease. Several days of warm-enough-for-just-a-sweatshirt, and now we’re back to endless cold and snow. Granted, we’re fairing better than a lot of the country, but I’m still bitter. I’m ready for spring.
Until it gets here, I’m going to be all about comfort food.
This dish is a fusion of two of our favorites – Tex-Mex and Italian. Lasagna is layered with taco meat, refried beans, and cheese, then topped off with your favorite taco toppings.
The Instant Pot is still pretty new for me – I haven’t played with it as much as I want to – but I’ve been loving trying so many new things.
This was the first time I’ve used it to sauté, and it worked so well! I love that I can brown up the meat before pressure cooking (or slow cooking, for that matter), without having to dirty another pan. It’s ridiculously convenient.
This was a dish I knew I would love, but I was pleasantly surprised that the two-year-old also devoured it. This is definitely something I’ll be making again!
Instant Pot Picadillo
1 1/2 lbs. lean ground beef
1/2 large chopped onion
2 cloves garlic, minced
1 tomato, chopped
1 tsp. kosher salt
1/2 red bell pepper, chopped
2 Tbsp. cilantro
4 oz. tomato sauce
1 tsp. cumin
1 bay leaf
2 Tbsp. sliced green olives
Press the Instant Pot’s sauté button. When heated, brown the ground beef and season with salt and pepper. Add onion, garlic, tomato, salt, pepper and cilantro. Cook for 1 minute, until fragrant. Stir in the olives, 2 Tbsp. of olive brine, cumin and bay leaf. Stir in tomato sauce and 3 tbsp. of water until well combined.
Cover and cook on high pressure for 15 minutes. Use the quick pressure release.