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!
Servings: 6 servings
Calories: 583kcal
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!
Video
Notes
Brown the beef first, but don’t overcook it. The beef will provide some grease for the bottom of the pot so the ingredients don’t stick to the bottom.
Store the leftovers in the fridge for up to 4 days then reheat in the microwave or on the stovetop.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat.
Nutrition
Calories: 583kcal | Carbohydrates: 59g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 471mg | Potassium: 461mg | Fiber: 3g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 1.3mg | Calcium: 179mg | Iron: 2.9mg