Instant Pot Goulash
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
5 mins
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Natural Release
5 mins
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Total Time
20 mins
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Servings
6
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Calories
598 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Goulash
Description
Instant Pot Goulash uses sautéed ground beef and onion as its flavor base, seasoned with salt and pepper and finished with garlic. This is combined with un-drained diced tomatoes, Worcestershire sauce, beef broth, canned tomato soup, a touch of brown sugar, elbow macaroni, and bay leaves. Pressure cooked for 5 minutes, the dish thickens and the flavors meld thoroughly.
The cooking method yields tender pasta infused with the savory tomato and beef flavors. The beef and tomato combination carries a rich but balanced taste profile with a slight sweetness from the brown sugar. Bay leaves provide subtle herbal undertones.
The goulash can be served straight from the pot topped with shredded cheddar cheese, which melts into the warm mixture adding creamy texture and a mild sharpness. Leftovers store well and can be refreshed with a bit of broth or water to maintain sauciness. Variations include substituting Italian sausage for beef or adding vegetables like bell peppers during sautéing.
To avoid the Instant Pot burn notice, remove excess fat after browning and deglaze the pot before pressure cooking. Adjust liquid amounts as needed depending on Instant Pot size for consistent results.
Ingredients
- 1 lb ground beef
- 1 yellow onion diced
- ½ tsp salt
- ¼ tsp black pepper
- 3 cloves garlic minced
- 14.5 oz diced tomato do not drain, petite, canned
- 1 ½ Tbsp Worcestershire sauce
- 1 c. beef broth low sodium
- 10.75 oz tomato soup canned
- 1 tsp brown sugar
- 2 c. elbow macaroni
- 2 bay leaf
- ½ c. cheddar cheese shredded
Instructions
- 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.
Notes
- Tested in a 6-quart Instant Pot; adjust liquid for larger models to prevent burn notices.
- Grate cheddar cheese yourself for better melting and flavor than pre-shredded cheese.
- Substitute Italian sausage for ground beef for a different flavor profile.
- Add chopped bell peppers when sautéing meat to include vegetables.
- Store leftovers up to three days in the refrigerator; reheat with added water or broth to loosen the sauce.
- If the Instant Pot shows a burn notice, release pressure, stir, and scrape stuck bits before resuming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 73g | 24% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 72mg | 24% |
| Sodium | 775mg | 32% |
| Potassium | 978mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 209mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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