Easy Cuban Picadillo

In a large, hot skillet over medium high heat, crumble the ground beef, then add the bell pepper, onion, and garlic, browning the ground beef until it is cooked throughout and the veggies have softened
drain any excess fats from the skillet, then stir in the remaining ingredients, not including the cooked rice.
Simmer the Picadillo over low heat for 30-35 minutes, to let the flavors combine.
Serve over hot rice.

Using the sauté setting on the Instant Pot, let the pot preheat a bit, then add the ground beef, crumbling it; drain any excess fats from the pot.
add the bell pepper, onion, and garlic, browning the beef until it is cooked throughout and the veggies are softened;
Stir in remaining ingredients, not including the rice.
Lock the Instant Pot lid into place, choosing the high pressure setting for 3 minutes, bringing the Instant Pot to full pressure.
When the timer sounds, use a natural release for 5 minutes, then a quick release to remove remaining pressure from the Instant Pot.
Carefully unlock and remove the Instant Pot lid, giving the Picadillo a gentle stir.
Serve at once over bowls of warm rice.