Ninja Foodi Picadillo
Lean ground beef and veggies pressure cooked in a rich tomato sauce with jalapeño stuffed olives and raisins for a protein source with delicious sweet and salty flavors.
Servings: 10 Servings
Calories: 200kcal
Ingredients
Sauté
- 2 lbs Ground Beef 96/4
- 2 Tbsp 32g Olive Oil
- 1 250g Yellow Onion, diced
- 1 150g Green Bell Pepper, diced
- 4 cloves Garlic minced
For Pressure Cooking
- 1 C 240mL Beef Broth
- 8 oz can Tomato Sauce
- 6 oz can Tomato Paste
- 1/4 C 60g White Wine Vinegar*
- 10 Jalapeño Stuffed Olives roughly chopped
- 2 oz Raisins
- 1/2 Tbsp Cumin
- 1 tsp Dried Oregano
- Salt and Pepper to taste
Instructions
- Set the Foodi's sauté function to HI while you prep the vegetables.
- Add the olive oil to the Foodi pot. Once hot, add the onion and bell pepper. Cook until soft, about 6-8 minutes. Add the garlic and cook for another 30-60 seconds until fragrant. Add the ground beef and cook until no pink remains.
- Add the pressure cooking ingredients and stir well. Seal and pressure cook on HI for 6-8 minutes** with quick release pressure (vent as soon as the Foodi's cook cycle is finished). Optional: Stir in 1-2 Tbsp of chopped cilantro after the picadillo is finished cooking.
Notes
*You can use a dry white wine, lemon juice, or white grape juice as white wine vinegar substitute.
**Use the full 8 minutes for a thicker picadillo with very little liquid remaining and 6 minutes to preserve a bit of liquid. If your Foodi displays a "WATR" error, you can vent, stir, and reseal to finish cooking.
Stovetop Instructions
Follow the recipe as written up to sealing and pressure cooking. Instead, reduce the heat to medium-low, cover, and simmer for 15-20 minutes until the picadillo has thickened. You could also reduce the beef broth slightly to reduce the cook time.Smart Points
Each 175-gram serving of picadillo has 5 WW Smart Points (blue plan).Nutrition
Serving: 175g | Calories: 200kcal | Carbohydrates: 13.1g | Protein: 21.3g | Fat: 7.3g | Saturated Fat: 2g | Fiber: 1.7g | Sugar: 8g