Overhead View of a White Bowl Filled to the Brim with Cuban Picadillo. In the Middle, its Garnished with Olives, Avocado, Raisins and Red Onions
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Vegan Cuban Picadillo

Make Vegan Cuban Picadillo in a pressure cooker because its really easy.  Made in 40 minutes
Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 599kcal
Author Healing Tomato

Ingredients

For the Vegan Cuban Picadillo

For the Cuban Seasoning

Instructions

  • Remove the inner container from the Bestek Pressure Cooker and place it on a flat surface
  • Start by adding the dry ingredients into the pressure cooker
  • Add only about 3 Tbsp of the Cuban Seasoning.  Keep the rest for a future recipe
  • Add the fire roasted tomatoes and water
  • Place the container back into the pressure cooker base
  • To cover the lid, make sure the exhaust valve is facing away from the control panel
  • Gently place the lid on top and make sure the left knob is right next to the "open" marker
  • Slowly twist the lid to the "lock" marker.  There is a small, silver pin that will protrude outwards as it locks in place
  • Gently try to lift the lid to confirm that it's closed
  • Place the exhaust valve to the "sealed" marker
  • Click on the "bean" mode and let it cook on its own
  • After 30 minutes of cooking, it will be ready to eat
  • Open the lid slowly and make sure you are not close to it.  Steam will come gushing out of the cooker.
  • Add the olives and raisins, mix and serve.

To make the Cuban Seasoning

  • Mix all the ingredients for the Cuban seasoning and set aside
  • Optional: grind the mixture in a coffee grinder, if you prefer powder form

Nutrition

Serving: 4cups | Calories: 599kcal | Carbohydrates: 109g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Sodium: 1640mg | Potassium: 1563mg | Fiber: 37g | Sugar: 9g | Vitamin A: 6175IU | Vitamin C: 29.8mg | Calcium: 191mg | Iron: 11.4mg