Instant Pot Goulash

A unique take on traditional goulash, made in the Instant Pot with elbow macaroni, ground beef, onion, garlic, oregano, paprika, Worcestershire and beef stock, all topped with ooey gooey cheddar cheese.

It’s easy, fast and delicious!

How to make Instant Pot Goulash

Featured Ingredients

• Aromatics: Specifically onion and garlic.
• Ground beef: Classic for goulash, and my favorite ground meat to use in this recipe.
• Herbs and spices: Oregano, paprika, bay leaf, salt and pepper, of course.
• Flavorings: Tomato paste (umami), beef stock and Worcestershire. Don’t leave these out – they’re game changers!
• Macaroni: Elbow is traditional, but any small tubular pasta will work.
• Cheddar cheese: Not traditionally found in goulash, but I promise you and your family will love this addition.

Step-by-Step Instructions

1. Set Instant Pot to sauté mode. Add olive oil. Once hot, add onion and sauté 3-4 minutes or until slightly soft.
2. Add ground beef and cook until browned, 5-6 minutes, breaking it up with a wooden spoon as it cooks. Stir in garlic, salt, black pepper, oregano and sweet paprika. Stir in tomato paste.
3. Stir in tomato sauce, diced tomatoes with juice, beef stock, elbow macaroni and bay leaf.
4. Secure lid on Instant Pot. Turn toggle to seal and set to high pressure for 5 minutes. Quick release, then open the lid once the pressure is released. Discard bay leaf.
5. Stir in Worcestershire sauce.
6. Top with shredded cheese. Place the lid on top and let sit 5 minutes, until cheese has melted.

Recipe Substitutions and Alterations

• For the onion and garlic: For a quick sub, use frozen diced onion and minced garlic in olive oil.
• Instead of ground beef: Try with ground turkey or chicken.
• For the herbs, spices and flavorings: Use more or less, depending on how intense of flavor you like.
• For the macaroni: For a higher fiber, higher protein version, use Barilla Protein + or a chickpea- or lentil-based pasta.
• For the cheese: Leave it out if you don’t want cheese, or use any shredded cheese you have on hand.

Nutrition Considerations

• To make this gluten free: Use gluten free pasta.
  • Be sure all ingredients (such as Worcestershire sauce) you choose are gluten free.
• To make this dairy free: Skip the cheese or use dairy free cheese.
• To make this vegetarian/vegan: Skip the meat.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.

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• Brussels Sprouts Sausage Pasta
• Tuna Pesto Pasta
• Broccoli Pesto Pasta
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• Cajun Sausage Pasta with Peppers
• Cheesy Taco Pasta

Instant Pot Goulash

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A delicious take on traditional goulash, made in the Instant Pot topped with ooey gooey cheddar cheese.

• Author: Julie Andrews
• Prep Time: 10 min.
• Cook Time: 20 min.
• Total Time: 30 min.
• Yield: 8 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American, Hungarian

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1/2 medium yellow or white onion, peeled and diced
• 1 pound ground beef
• 3 cloves garlic, peeled and minced
• 1 1/2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1 tablespoon tomato paste
• 15-ounce can tomato sauce
• 14.5-ounce can petite diced tomatoes
• 2 cups unsalted beef stock
• 8 ounces elbow macaroni
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• 1 cup shredded cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Set Instant Pot to sauté mode. Add olive oil. Once hot, add onion and sauté 3-4 minutes or until slightly soft.
2. Add ground beef and cook until browned, 5-6 minutes, breaking it up with a wooden spoon as it cooks. Stir in garlic, salt, black pepper, oregano and sweet paprika. Stir in tomato paste.
3. Stir in tomato sauce, diced tomatoes with juice, beef stock, elbow macaroni and bay leaf.
4. Secure lid on Instant Pot. Turn toggle to seal and set to high pressure for 5 minutes. Quick release, then open the lid once the pressure is released. Discard bay leaf.
5. Stir in Worcestershire sauce.
6. Top with shredded cheese. Place the lid on top and let sit 5 minutes, until cheese has melted.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 374
• Sugar: 17g
• Sodium: 530mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 11g
• Protein: 23g
• Cholesterol: 42mg