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Instant pot goulash topped with shredded cheese in a blue bowl
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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 goulash recipes, ground beef recipes, instant pot beef recipes, instant pot pasta recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 644kcal
Author Kathleen

Ingredients

  • 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) cans 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

Instructions

  • Turn the 6.5-quart Instant pot onto the saute function. Add the vegetable oil (2 tablespoons). When the display reads "hot". Add the ground beef (1 pound), onion (1 1/2 cups), red pepper (1), and garlic (4 cloves) and brown and crumble the beef.
  • Stir in the paprika (2 teaspoons), bay leaves (2), Italian seasoning (2 teaspoons), oregano (1 teaspoon), caraway seeds (1/2 teaspoon), salt (1 teaspoon), pepper (1/2 teaspoon), and soy sauce (1 tablespoon). Continue to saute, stirring constantly so spices don't burn, until spices become fragrant, about 1 minute.
  • Stir in beef broth (3 cups), diced tomatoes (2 cans) with their liquid, tomato sauce (2 cans), and pasta (2 cups).
  • Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set it to pressure cook on high for 3 minutes.  
  • When the pressure cooking cycle has been 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 for a minute or so until the desired doneness is achieved. If the goulash becomes too thick, stir in water to thin.
    Ladle scooping Instant pot goulash
  • Ladle into individual bowls, sprinkle with parsley (2 tablespoons) and cheddar cheese (1 1/2 cups) then serve.

Notes

  1. Ground Beef: This particular recipe is designed for ground beef. I use 80/20 but 85/15 or 90/10 would work too. Technically you could make it with ground turkey also, but it may not be quite as savory.
  2. Sweet Hungarian Paprika: This noble paprika is often labeled édesnemes and it’s the most commonly exported paprika. You should be able to find this bright red variety of sweet paprika on most grocery store shelves.
  3. Onion, Pepper & Garlic: Sautéing your veggies while you’re cooking your beef is super important because it coaxes out those sweeter mellow flavors that give your instant pot goulash recipe depth.
    • You’ll also notice that you need to briefly sauté your herbs and spices until they become fragrant. This only takes about a minute, but it perks them up and brings out their complex flavors.
  4. Diced Tomatoes: It’s important that you don’t ‘drain’ your diced tomatoes because you’ll want to add the juice to the instant pot goulash recipe. The diced tomato juice blends with the tomato sauce, broth, and spices to create an intense saucy base for your goulash.
  5. Elbow Pasta: I like to use elbow pasta in this recipe, but you can use any pasta you prefer. It’s best not to use anything too big but you do want a good vehicle for transporting all that yumminess.
  6. Storing Tips:  You’ll want to store it in an airtight container in the fridge. Be sure it cools completely before being prepared for storage. You can also put it in a gallon-sized resealable bag if your fridge is packed and you need the space. (like mine! Lol)

Nutrition

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