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Instant pot goulash topped with shredded cheese in a blue bowl

Instant Pot Goulash

Instant pot goulash is a hearty dish full of wholesome ingredients and robust spices that build layers of yummy flavor to warm you from the inside out.
Course Main Course, Soup
Cuisine American
Keyword How Do I Make Instant Pot Goulash Recipe, How To make Instant Pot Goulash Recipe, Instant Pot Goulash, Instant Pot Goulash Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 644kcal
Author Kathleen


  • 2 tablespoons vegetable oil
  • 1 pound ground beef, 80/20
  • 1 1/2 cups onion, chopped
  • 1 large red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons sweet Hungarian paprika
  • 2 bay leaves
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 3 cups beef broth
  • 2 (14.5-ounce) can petite diced tomatoes, juices included
  • 2 (15-ounce) canned tomato sauce
  • 2 cups elbow pasta (dry)
  • 2 tablespoons parsley, chopped
  • 1 1/2 cups cheddar cheese, shredded


  • Turn 6.5-quart Instant pot onto saute function. Add the vegetable oil. When the display reads "hot". Add the ground beef, onion, red pepper, and garlic and brown and crumble the beef.
  • Stir in the paprika, bay leaves, Italian seasoning, oregano, caraway seeds, salt, pepper, and soy sauce. Continue to saute, stirring constantly so spices don't burn, until spices become fragrant, about 1 minute.
  • Stir in beef broth, diced tomatoes with their liquid, tomato sauce, and pasta.
  • Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on high for 3 minutes.  
  • When the pressure cooking cycle has completed, do a quick release by switching the valve to the "venting" position to completely release steam before opening the lid.
  • After the pin drops, carefully open the lid away from you (there will likely still be remaining steam). Stir the goulash. Test the pasta. If the pasta is underdone, place the lid back on the pot and let the goulash sit a minute or so until the desired doneness is achieved. If goulash becomes too thick, stir in water to thin.
    Ladle scooping Instant pot goulash
  • Ladle into individual bowls, sprinkle with parsley and cheddar cheese then serve.


Serving: 1/6 of the recipe | Calories: 644kcal | Carbohydrates: 59g | Protein: 30g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 2192mg | Potassium: 935mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1590IU | Vitamin C: 40.3mg | Calcium: 267mg | Iron: 3.4mg