Instant Pot Goulash

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.
• Canned diced tomatoes – try using some fresh diced tomatoes instead.
• Macaroni pasta – you can try using another small pasta like conchiglie or elbow macaroni.
• 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

Step 1: Sauté the beef.

Turn the pressure cooker to sauté mode. Sauté the ground beef until browned, then add the onion, garlic, Worcestershire, Italian seasoning, paprika, salt and pepper.

Step 2: Add everything to the pot.

Add the diced tomatoes, tomato sauce, macaroni and beef broth. Gently push the pasta under the liquid.

Step 3: Cook on high pressure.

Cook on manual high pressure for 5 mins, then do a quick release of the pressure.

Step 4: Stir in the cheese and serve.

Stir in the cheese, garnish with parsley and serve.

Instant Pot Goulash Tips & Variations

• Shred your own cheese: Instead of using the pre-shredded stuff, I’d highly recommend shredding the cheese yourself. It’ll give you the best level of meltiness.
• Use different pasta: You can use any short-shape pasta of your choice. If you find that the pasta is too tough after cooking, stick the lid back on and let it sit until it reaches it’s desired consistency.
• Add more vegetables: Feel free to add in other veggies like potatoes or carrots before pressure-cooking. For softer vegetables like bell peppers, stir them in at the end and let the mixture sit with the lid on.
• Make it lighter: To make this recipe lighter, swap out the ground beef for ground turkey. It’ll have a milder flavor, but will still be delicious.

Frequently Asked Questions

What is goulash?

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.

What’s the difference between Hungarian goulash and American goulash?

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 Instant Pot goulash recipe is an American goulash and is so yummy!

What cut of meat do you use?

For this goulash Instant Pot recipe, you’ll use ground beef to make things easier. Traditional Hungarian goulashes use beef chuck but I used ground beef for this recipe.

What do you serve on the side?

Goulash is an entire meal on its own, but if you’re looking for side dish ideas, you can’t go wrong with some crusty bread, a healthy garden salad, cucumber and onion salad, or Spaetzle (a type of German egg noodle).

Storing and reheating

If you have any leftovers of this Instant Pot 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 Instant Pot 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

• The Best Instant Pot Chicken Chili
• Instant Pot Beef Barley Soup
• Easy Instant Pot Lasagna Soup

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.