Turn your Instant Pot on to the “Sauté” function. Add a splash of oil, then toss in the chopped onions and minced garlic. Stir frequently for about 2-3 minutes until the onions are translucent and fragrant.
Add the ground beef to the pot. Break it up with your spoon and cook until it’s no longer pink, about 5 minutes. This step builds the base flavor, so don’t rush it.
Stir in the chopped tomato, red bell pepper, tomato sauce, kosher salt, ground cumin, bay leaves, and alcaparrado. Mix everything well so the sauce starts to coat the beef evenly.
Secure the lid on your Instant Pot, making sure the valve is set to “Sealing.” Select “Manual” or “Pressure Cook” on high pressure and set the timer for 10 minutes. Once done, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
Open the lid and give the picadillo a good stir. Remove the bay leaves and sprinkle the chopped cilantro on top for a fresh finish.
