Cuban-Spiced Bison Picadillo
Ground bison simmered with peppers, onion, garlic, tomatoes, cumin, oregano, green olives, and capers in a savory, briny sauce.
Why you'll love Cuban-Spiced Bison Picadillo
Picadillo is Cuban comfort food: seasoned ground meat simmered with peppers, onion, garlic, tomatoes, cumin, and oregano, with green olives and capers for a briny bite. Bison makes it sweet and rich, and the Instant Pot gets it on the table in about 25 minutes.
Traditional picadillo often adds raisins for sweetness; this one gets its depth from browning the bison well, cooking the sofrito of onion, pepper, and garlic until soft, and a splash of vinegar at the end, with the olives and capers bringing the salty contrast. A short pressure cook melds the flavors as if it had simmered for an hour.
Spoon it over cauliflower rice, into lettuce cups, or into a bell pepper, and it is dinner.
Quick overview: This Cuban-Spiced Bison Picadillo takes 15 min of hands-on time and about 35 min in all and makes 4 servings, each about 1 1/4 cups. You'll need an Instant Pot.
Ingredients
- 1 1/2 lb ground bison
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 5 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 bay leaf
- 3/4 tsp fine sea salt
- 1/2 tsp black pepper
- 1 can (14 oz) crushed tomatoes Label: tomatoes, and salt if any
- 1/2 cup pimento-stuffed green olives, halved Label: olives, water, salt, and vinegar
- 2 tbsp capers, rinsed Label: capers, water, vinegar, and salt
- 1 tbsp apple cider vinegar
- 1/3 cup chopped cilantro
Instructions
- Brown the bison: Set the Instant Pot to sauté, heat the olive oil, and brown the bison for 6 to 8 minutes, breaking it up, until browned.
- Cook the sofrito: Add the onion and bell pepper and cook for 5 minutes. Add the garlic, cumin, oregano, bay leaf, salt, and pepper and stir for 1 minute.
- Add the tomatoes: Stir in the crushed tomatoes, olives, and capers, scraping the bottom of the pot so nothing sticks.
- Pressure-cook: Lock the lid and cook at high pressure for 5 minutes. Release the pressure quickly.
- Finish: Set to sauté and simmer for 3 to 5 minutes to thicken. Stir in the vinegar and discard the bay leaf.
- Serve: Serve scattered with cilantro.
Storage and leftovers
Refrigerate for up to 4 days.
Freeze for up to 3 months.
Variations
- Beef: Use ground beef in place of the bison.
- Stuffed peppers: Spoon into halved bell peppers, top with cheese, and bake until tender.
- With egg: Top each bowl with a fried egg.
- Spicy: Add a minced jalapeño with the bell pepper.
Notes and tips
- Scrape the bottom: Tomatoes can scorch; scrape the pot before sealing.
- Brown the meat well: Browning adds deep flavor.
- Taste the olives: Olives and capers are salty; add salt at the end if needed.
- Check the olive label: Olives should list olives, water, salt, and vinegar.
Nutrition and mindful eating
- Bison brings protein, iron, zinc, and vitamin B12.
- Bell pepper, onion, and tomatoes bring vitamin C and fiber.
- Olives add healthy fat and a briny, salty bite.
- Cumin and oregano bring warm, savory flavor.
- As you eat, notice the briny olives and capers against the savory meat, and pay attention to how satisfying a simple bowl of seasoned meat and vegetables can be.
Frequently asked questions
Have a question about this Cuban-Spiced Bison Picadillo? Start here, with the questions people ask most.
What is picadillo?
A Cuban and Latin American dish of seasoned ground meat with tomatoes, peppers, and olives.
Can I make it on the stove?
Yes. Simmer it uncovered for 20 minutes.
What can I serve it with?
Cauliflower rice, lettuce cups, avocado, or a fried egg.
Does it freeze well?
Yes, for up to 3 months.
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