Instant Pot goulash is a classic family dinner and now it's even easier to prepare. This hearty recipe delivers the classic flavors of goulash made in the pressure cooker.
1(15-ounce) canbeef or chicken broth, add an extra cup if desired (see note)
1(15-ounce) cantomato sauce
1 ½cupsdry elbow macaroni noodles
Bay leaf, optional
For serving (optional): Shredded cheddar cheese and Fresh basil or parsley
Instructions
Turn the Instant Pot to Saute. Add the beef, onion, and pepper over medium heat 3 to 5 minutes, or until brown. Drain any grease, if needed.
Stir in the garlic, Italian seasoning, seasoned salt, pepper and Worcestershire sauce. Let cook an additional 1 to 2 minutes.
Pour in broth. Add bay leaf, if desired. Add noodles in an even layer. Add the tomatoes and tomato sauce evenly over top.
Place the lid on the Instant Pot and set the valve to seal. Select pressure cook on High pressure. Set the time to 3 minutes. It will take about 15 minutes to build pressure. Once the time is up, do a quick release by moving the valve to venting position. Turn Instant Pot off and remove lid.
Stir pasta to combine with liquid. Sprinkle cheese over top, if desired. Cover 1 minute, or until the cheese has melted. Add fresh basil or parsley, if desired. Serve while hot!
Notes
Variation:
If you prefer more liquid, add an extra cup of broth, water, or tomato sauce.
Also, this recipe is easy to add in extra veggies when cooking the onions. Sometimes I'll add in chopped celery or mushrooms.
Crockpot Version:You can easily make this recipe in the slow cooker if you prefer. I recommend cooking the ground beef ahead of time, then add all the ingredients to your crockpot and stir. Cook on high for 1 to 2 hours or low for 3 to 4.Add the noodles the last 30 minutes of cooking. until noodles are tender. Remove lid and sprinkle on cheese. Cover with lid for about 1 minute, until cheese has melted. Then add fresh basil if desired and serve!Storage: Place any leftovers in an airtight container in the fridge up to 4 days. To reheat, simply microwave or heat on stove until warmed throughout.Freezer instructions: Place any leftovers in a 8×8-inch metal tin and wrap with foil. When ready to eat, place in the refrigerator to thaw overnight and cook at 350°F for 30 to 45 minutes, or until hot. Top with cheese before baking.