This Instant Pot Goulash is a spin on the Hungarian classic using macaroni and ground beef for a hearty and comforting family dinner!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Ground beef – you can try making this recipe with ground turkey for a leaner option.
- Yellow onion – white onion or shallots would also work here.
- Garlic – I prefer freshly minced garlic but jarred minced garlic will work in a pinch.
- Worcestershire sauce – leave this out altogether if you don’t have any on hand.
- Italian seasoning – use a combination of basil, parsley, oregano, thyme, sage and rosemary.
- Paprika – smoked paprika is best but you can also try using cayenne.
- Salt & pepper – to taste.
- Can diced tomatoes – try using some fresh diced tomatoes instead.
- Macaroni pasta – you can try using another small pasta like conchiglie.
- Jar tomato sauce – use any variety of tomato sauce of your choice.
- Beef broth – vegetable broth would be the best substitute here.
- Shredded cheddar cheese – or another variety of shredded cheese of your choice.
- Parsley – leave this out altogether if you don’t have any on hand.
How to make goulash in the Instant Pot
- Sauté the beef with the seasonings.
- Add everything but the cheese and parsley.
- Cook on high pressure for 5 minutes.
- Do a quick release of the pressure.
- Stir in the cheese, garnish with parsley and serve!
What should you serve with goulash?
Instant Pot goulash is a delicious, hearty, complete meal all on its own. It truly doesn’t need to be served with anything, but if you want to have something to go alongside, I suggest that it’s something light. Some side dishes to consider, including some more traditional ones:
- A thick, crusty loaf of bread
- Spaetzle (a type of German egg noodles)
- A healthy garden salad with a light dressing, like a vinaigrette.
- Cucumber and onion salad
- Sour cream
Frequently Asked Questions
Goulash is a very thick stew (or soup) that originated in Hungary, and usually made with meat and root vegetables that are seasoned with paprika and other spices. The dish is often served with potatoes, pasta or bread. There are many varieties of goulash and an abundance of different recipes can be found in cookbooks and online.
Hungarian goulash is more of a thick stew made with thick meat and vegetables whereas American goulash is made with ground beef, tomato sauce and macaroni noodles. This recipe is an American goulash and is so yummy!
For this goulash recipe, you’ll use ground beef to make things easier. Traditional Hungarian goulashes use beef chuck but I used ground beef for this recipe.
Storing and reheating
If you have any leftover goulash, you can store it in an airtight container in the refrigerator for up to 4 days. If you don’t think you’ll finish the leftovers within that time, then it’s best to freeze it. When you’re ready to reheat it, microwave it for 1-2 minutes or on the stovetop at medium-high heat.
Freezing this recipe
Divide the goulash into individual or family-sized portions and freeze for up to 3 months. Place them into meal prep containers, airtight freezer-safe containers or Ziploc bags. To reheat, place the frozen goulash into the refrigerator to thaw overnight. Then reheat on low in the microwave or in a large saucepan on medium heat, stirring often.
More Instant Pot comfort food recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on using the Instant Pot goulash in your weekly lunches.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
Instant Pot Goulash
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp Italian seasoning
- 1 tsp paprika (preferably smoked paprika)
- 1/2 tsp each salt & pepper
- 1 (796mL) can diced tomatoes
- 1 lb macaroni pasta
- 1 (680mL) jar tomato sauce
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Turn Instant Pot to saute mode. Add olive oil and ground beef, sauteeing for 2-3 minutes until browned. Add onion, garlic, Worcestershire, Italian seasoning, paprika, salt & pepper, stirring for 1-2 minutes. Turn off saute mode, then add diced tomatoes, tomato sauce, macaroni, and beef broth in that order, gently pushing pasta under the liquid.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir in cheese, garnish with parsley, then serve and enjoy!
