Instant Pot Goulash
American Goulash made in your pressure cooker. Just when you thought dinner couldn't get easier!
- 1 lb ground beef
- 1 yellow onion diced
- ½ tsp salt
- ¼ tsp black pepper
- 3 cloves garlic minced
- 14.5 oz can petite diced tomatoes do not drain
- 1 ½ Tbsp Worcestershire sauce
- 1 c. low sodium beef broth
- 10.75 oz can tomato soup
- 1 tsp brown sugar
- 2 c. elbow macaroni
- 2 bay leaves
- ½ c. shredded cheddar cheese.
Turn the Instant Pot to saute. When it is hot add the ground beef, onion, salt and pepper. Cook until the meat is browned. During the last minute of cooking, add the minced garlic and stir to combine.
Cancel the saute function on the Instant Pot.
Drain any excess grease off of hamburger mixture.
Add tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, noodles and bay leaves. Stir to mix.
Seal the lid, making sure the pressure release valve is set to “sealing”. Set your Instant Pot to manual high pressure for 5 minutes.
When the timer is up perform a quick release of pressure. Take the pot out of the pressure cooker, remove bay leaves and add cheese to the top. Let rest for 5 minutes allowing cheese to melt and mixture to thicken.
- I tested this in a 6 quart Instant Pot. The 8 quart Instant Pots have different requirement so the recipe might need to be adjusted.
- Grab a block of cheddar cheese and grate it yourself. It's worth a few extra seconds and makes it super cheesy and delicious. It melts better, trust me!
- Mix it up and replace the ground beef for Italian sausage for a little zip!
- Sneak some vegetables in by adding a few chopped bell peppers when you are sauteing the beef.
- Swap out the elbow macaroni for a different type of pasta.
- Store leftovers for up to three days in an air tight container in the refrigerator.
- Reheat leftovers in a saucepan over medium-low heat or in the microwave. The pasta will soak up some of the liquid while in the refrigerator. Just add a splash of water or beef broth to "loosen" it up.
- If you see a "burn" notice on the Instant Pot you can release the pressure, stir the mixture and make sure to get any bits of stuck on ground beef off the bottom. Try to do this before you add the rest of the ingredients after browning the hamburger. I like to add a bit of beef broth after draining the grease and deglaze the bottom by scraping off the bits of hamburger that are stuck on there, then adding the rest of the ingredients! You can also add a bit more liquid if you have a burn notice, about 1/2 c. should do the trick. Stir and release the Instant Pot and continue cooking.
Calories: 598kcal | Carbohydrates: 73g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 775mg | Potassium: 978mg | Fiber: 4g | Sugar: 10g | Vitamin A: 477IU | Vitamin C: 15mg | Calcium: 209mg | Iron: 4mg