This Instant Pot or Stove Top version of Filipino-style Picadillo is sweet-salty and full of savory deliciousness coming from perfectly seasoned ground beef cooked with vegetables and raisins! The raisins add that subtle sweet element which elevates this dish to the top! Usually served with rice but for a more substantial meal fried plantains and eggs are added as accompaniments, too.
Heat the oil in a deep pan or choose the saute function on your instant pot. Saute the shallots and garlic for 2-3 minutes or until the shallots have began to soften and look transparent. Add the ground beef; stir to prevent clumping and cook until browned all over about 3-5 minutes. Add the tomatoes, stir, and cook for another minute.
Add the potatoes, carrots and water. Stir in the soy sauce and fish sauce. If using the stove top, bring to a boil, cover then simmer on low for 15-20 minutes or until the beef is tender and has absorbed the flavor and the vegetables are done. If using the instant pot, cover and place the vent on sealing position. Choose the manual setting, set on high pressure and time it for 8 minutes. When it's done, allow the vent to do a natural release.
Uncover, choose the saute function for the instant pot and cook the raisins for 2 minutes or until they have plumped up slightly. Cook in the same manner on the stove top. Add the frozen peas and cook for another minute or just until the peas are done. Taste and adjust seasoning with salt and pepper, if desired. Serve hot with rice on the side.
If you prefer a dryer Picadillo for breakfast or lunch, simply cook until the sauce has evaporated. Serve with fried plantains, sunny side up egg and rice on the side.