Instant Pot Harissa Picadillo - this dish is bursting with flavors and perfect for a quick weeknight dinner or your weekly meal prep!

Scale

1 1/2 lbs of ground meat

1 16 ounce can tomato sauce

2 tbsp tomato paste

1 green bell pepper, diced

1 red onion, diced

3 garlic cloves, minced

1 cup harissa infused olives

1 cup liquid marinade from olive jar (or substitute with beef broth/wine)

1 tbsp cumin

1 tbsp oregano

1 tsp cinnamon

1 tsp sea salt

2 bay leaves

Garnishes:

cilantro

avocado

more olives

fresh tomatoes

Set instant pot to Saute mode and add olive oil, then ground beef. Saute until beef is browned and no longer pink.

Add all remaining ingredients stirring well, then change mode to Manual (make sure steam valve is closed) and adjust time to 8 minutes.
Once time is done, carefully release the steam manually using a dish towel to turn the valve to open. (I set the instant pot on my stovetop underneath the vent and turn the vent on when I release the steam)
Depending on how much liquid there is, you can set to Saute mode again to reduce liquid. Just make sure to stir frequently until desired results.
Enjoy your picadillo as a topping for a big ass salad, or as a filling for tacos, enchiladas, burritos or empanadas!

Feel free to use any ground meat of your choice. I used ground beef here but ground turkey or ground pork would work nicely here. If you use ground pork, you may need to drain the excess liquid/fat rendered after you brown the meat.
Any good green olive will do, but the harissa infused marinaded olives from Lindsay Olives is great since I used the liquid and it adds some extra flavor points!