This post has kindly been supported by The Hatch Chile Store. All thoughts and opinions are my own.
Cook the filling AND the potatoes all at once in your Instant Pot!
I resisted purchasing an Instant Pot for years. I thought it was uneccesary because I already had my old trusty pressure cooker, and I really like hands on cooking anyway because I think food just tastes better that way. I thought that the Instant pot only cooked dump and go meals- and dump and go meals always turn out, in my humble opinion, bland and boring.
Last year I recieved an instant pot from a family member for my birthday and finally realized what I had been missing out on! My favorite feature? Being able to brown meats or veggies with the sauté feature, then incorporate all that fond flavor by cooking the rest of the meal in the same pot in half the time. So I put this feature to use when creating this delicious recipe!
What is Steak Picado?
Steak (or chicken) picado somehow does not have the same clout of other Mexican recipes. I really have no idea why because it’s delicious, easy and versatile. In fact, when creating this Instant pot recipe for you I had never made steak picada before, so let me tell you all about it!
Steak picado is steak that is chopped into small pieces (picado means small bits in spanish), browned, then braised (gently boiled) in water or broth with multiple types of peppers, hot and mild, along with chopped tomatoes, herbs and ground spices. Chicken picado is made in the same fashion. This cooking method allows the meat to be very moist and tender with a lot of flavor.
Steak picado is excellent for soft tacos, burritos, over Mexican rice, or in a quesadilla with a side of beans and guac. Or serve it next to a couple of eggs your way for breakfast (with more refritos of course and some queso.) Hello YUMMY!
Steak picado can be spicy-hot, or mild, it just depends on the types of chile peppers that it’s cooked with and how heavy handed the cook was with the spices.
I’m from New Mexico, where the best tasting chile peppers on the planet grow; I’m talking about Hatch chile peppers of course! You can get them fresh, frozen, canned, or dried and ground. I just HAD to use Hatch chiles to make my steak picado.
Steak picado usually includes a diced jalapeno pepper for some heat, but I opted to substitute chopped Hatch green chile in this recipe for the more standard jalapeños. Along with that I added minced garlic, a yellow bell pepper and a yellow onion for sweetness. Next come the spices- ground cumin, ground red Hatch chile pepper, and my secret ingredient in all my Mexican cooking- a pinch of ground coriander. I just love the complexity and depth it brings to all my spicy recipes!
What are Hatch Chile Peppers?
Hatch Chile peppers are world famous for their delicious flavors, produced by the unique climate and soil composition that exists only in the Hatch valley of Southern New Mexico. These factors combine to grow exceptional tasting chile peppers with smoky, sweet and hot flavor notes. More people discover Hatch Chiles each year, and their popularity continues to grow.
Growing up in New Mexico where chile peppers are an integral part of the culture, I know that Hatch chiles have earned a reputation for being the best of the best. I personally only use authentic Hatch in all my cooking because it simply tastes amazing. You should be able to find canned Hatch chile in any supermarket these days, or you can order it directly like I do. Frozen chile is much, much better tasting than canned!
The Hatch Chile Store is the premiere website for ordering your Hatch chile– they are incredibly good at shipping fresh authentic chile right to your door, whatever variety and hotness lever you prefer. It’s where I get all my Hatch Chile, and I must say the flavor really does stand out above any other chile pepper variety.
Head on over now to The Hatch Chile Store to stock up on the most delicious Hatch chile you can buy anywhere- they’ve always got great deals on your favorite products!
Did you know I have a full-color cookbook with lots more easy and delicious New Mexican recipes? You can learn more about it here!
How do you cook two different things in an instant pot at the same time?
As long as the items take approximately the same amount of cooking time and you have a metal trivet or bowl you can cook two separate items in an Instant pot at the same time. Let me explain:
Pressure cooking the sweet potatoes over the top of the steak picado is simple! Just place a few balls of crushed aluminum foil down in the bottom of the pot with the steak picada, then place a metal trivet on top of the aluminum to hold your potatoes up above the picada. Wham bam you have an instant pot meal that cooks two items at once, that is heathy, and delicious.Print
Instant Pot Steak Picado stuffed sweet potatoes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Lean steak bites braised in Mexican spices, Hatch chile, bell peppers and onions, all stuffed into a well cooked sweet potato. Both filling and potatoes cooked together with an ingenious method in an instant pot!
Instant Pot or pressure cooker
- 2 tablespoons vegetable oil
- 1 lbs. boneless top round steak
- 1/2 white or yellow onion, thinly sliced
- 1/2 teaspoon salt
- 1 bell pepper, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons chopped roasted Hatch green chile
- 1 cup canned diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon Hatch red chile powder
- 1 cup water or broth (chicken or beef)
- 4 medium sized sweet potatoes, washed and poked
- Set Instant pot to saute. Add vegetable oil, then add the steak. Sear the steak for about 2 minutes on each side, or until the steak turns deep golden brown in spots. Remove steak to a cutting board.
- Add the sliced onion and sprinkle with 1/2 teaspoon salt. Stir often, until the onion turns translucent and slightly brown, about 3-4 minutes. While the onion cooks, chop the steak into 1/2 inch pieces.
- Add the bell pepper to the pot and cook, stirring often, for about 3 minutes. Stir in the garlic and green chile and cook for 30 seconds, then stir in the canned diced tomatoes, chopped steak, cumin, coriander, and Hatch red chile powder.
- Pour in the water or broth and stir. Nestle three balls of aluminum foil evenly into the bottom of the pot. Place a trivet over the foil and ensure that it is fairly flat or horizontal. Trivet should be elevated above the steak mixture below. Place prepared sweet potatoes on the trivet and secure the instant pot lid over the top.
- Pressure cook on high for 10 minutes. Allow a natural release for 10 minutes, then quick release. Remove the potatoes, trivet, and aluminum foil with tongs (they will be very hot!). Discard the aluminum balls. Set the Instant pot to saute, and cook the steak picado mixture until the liquid is reduced in half, about 3-5 minutes.
- Slice open the potatoes and fill with the steak picado. If desired, garnish with sour cream (or mexican crema), and crumbles of queso fresco. Serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: lunch or Dinner
- Method: Instant Pot
- Cuisine: New Mexican
- Serving Size: 1/4 recipe
- Calories: 402
- Sugar: 8.5
- Sodium: 641
- Fat: 16.1
- Saturated Fat: 4.9
- Carbohydrates: 34.5
- Fiber: 5.7
- Protein: 28.6
- Cholesterol: 75
Keywords: Hatch chile, steak picado, sweet potato, weeknight meal, healthy meal, instant pot, steak, red chile peper