Instant Pot Goulash
User Reviews
5
145 reviews
Excellent
Instant Pot Goulash
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This Instant Pot Goulash brings ground beef, elbow macaroni, and crushed tomatoes together with flavorful spices and a mix of aromatics and sauces. The use of an electric pressure cooker speeds up cooking time while creating a dish with tender pasta, a rich tomato base, and a balanced savory depth from Worcestershire, soy, and fish sauces.
Description
Instant Pot Goulash combines ground beef browned with salt and pepper, then sautés diced onions and green bell peppers in the same pot. Garlic and dried herbs like basil and oregano are added for aroma. Crushed tomatoes and tomato paste form the sauce base, which is enriched with soy sauce, fish sauce (or extra soy sauce), and Worcestershire sauce to enhance umami flavor. Chicken stock and water provide cooking liquid.
Elbow macaroni cooks under pressure directly in the sauce, absorbing flavors and producing tender pasta coated in rich tomato-meat sauce. The texture is hearty but saucy, ideal for a satisfying meal. Parsley can be added as garnish for freshness.
This recipe uses the Instant Pot’s sauté function to build flavor layers before pressure cooking, saving time and reducing cleanup. The balance of spices and savory sauces gives a layered taste without needing long stove-top simmering. It serves as a convenient, comforting pasta dish.
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Ingredients
- 1 pound (454g) elbow macaroni
- 1 - 1½ pound ground beef
- 1 can 28oz (796g) crushed tomatoes
- 1 (200g) onion diced, medium
- 6 (18g) garlic minced, cloves
- 1 tablespoon (15ml) olive oil
- 2 cups (500ml) chicken stock unsalted chicken stock plus 2 cups cold water
- 2 cups (500ml) water unsalted chicken stock plus 2 cups cold water
- 3 tablespoons (45g) tomato paste
- salt
- black pepper
Flavor Enhancing Ingredients:
- 1 (113g) green bell pepper , diced
- 1.5 teaspoon (1.8g) basil dried
- 1.5 teaspoon (1.2g) oregano dried
- 2 tablespoons (30ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce (can substitute with soy sauce)
- 1 tablespoon (15ml) Worcestershire sauce
Optional Garnish:
- parsley , finely sliced
Instructions
- Brown Ground Beef in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8mins). Season the ground beef generously with kosher salt and ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot, and make sure the oil is coated over the whole bottom of the pot. Add in ground beef. After 5 minutes of browning, remove the ground beef juice. *Pro Tip: The ground beef juice is fatty, but it contains a lot of flavor. It's up to you to discard or reserve it for later. Continue to brown the ground beef, and stir occasionally until they are slightly crisped and browned (~5 – 7 mins). Taste and adjust the seasoning with more kosher salt and ground black pepper.
- Sauté Onion and Green Pepper: If your ground beef is very lean, you may need to add in 1 extra tbsp oil at this point. Add diced onions & green pepper in Instant Pot, then saute for 3 minutes.
- Sauté Garlic and Spices: Add in 1.5 tsp (1.8g) dried basil, 1.5 tsp (1.2g) dried oregano, minced garlic cloves, and 3 tbsp (45g) tomato paste, then saute for another minute.
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this goulash recipe!
- Pressure Cook Goulash: Add in 1 tbsp (15ml) fish sauce, 2 tbsp (30ml) regular soy sauce, 1 tbsp (15ml) Worcestershire sauce, and the previously reserved beef juice (optional). Give it a quick mix. Add in 1lb (454g) elbow macaroni or ditali. Pour in 1½ cup (375ml) unsalted chicken stock and 2 cups (500ml) cold water. *Pro Tip: Make sure all the pasta are fully submerged in the liquid. Pour in 1 can of crushed tomatoes with all the juice on top. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes + Gradual Quick Release. When the floating valve drops, turn the Venting Knob to the Venting position. Open the lid carefully.*Pro Tip - Gradual Quick Release: Use a wooden spoon to turn the venting knob just a bit so the steam starts to come out gently. This pressure release method prevents splatter, and it'll take longer than a normal Quick Release.
- Stir and Season: It will look a bit too saucy at first, that’s normal! Once you start stirring, it'll all come together nicely & tasty. Taste and season with more salt if necessary (for reference: we added roughly 1 – 2 pinches of salt to season the dish properly).
- Serve Goulash: If you have some parsley on hand, finely slice them, then garnish the Goulash. Serve & enjoy~
Equipments used:
Notes
- After trying this recipe, consider rating it in the comments to share your experience.
Nutrition Information
Show Details
Calories
585kcal
(29%)
Carbohydrates
75g
(25%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Cholesterol
54mg
(18%)
Sodium
918mg
(38%)
Potassium
1061mg
(23%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
485IU
(10%)
Vitamin C
33mg
(37%)
Calcium
112mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 75g | 25% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 918mg | 38% |
| Potassium | 1061mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 33mg | 37% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
145 reviews
Excellent
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