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.

4.70 from 10 votes

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Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: Servings

Calories: 200kcal

Author: Mason Woodruff

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