American Goulash Instant Pot
American goulash is one of my absolute favorite comfort food items that is so easy and delicious to make. This one-pot recipe is so simple to make and easy to clean up afterward. In this recipe, the beef is seasoned with aromatic spices, cooked in tomato sauce and pasta. Mix in some shredded cheddar and Enjoy! Note: I highly recommend layering the ingredients (thin liquid first (water or broth) and thick liquid last (tomato sauce). Please see the instructions below.
The first step is to create a meat base by browning and seasoning the beef. I also add mushroom and bell pepper for an extra kick. This is completely optional and can be omitted or substituted with other vegetables. Then I add a liquid base, either water or broth to cook the pasta in. Layering can be super important in this step. remember, thin liquid, such as water goes in first and the thicker liquid goes in last and sits at the very top to prevent any kind of burning in the instant pot.
When you first open the lid after pressure cooking, the base may seem liquidy. Do not worry! As the pot cools down, your sauce base will also thicken. You can add more meat if you like a meaty base or a more tomato sauce if you like a saucier base. The ingredients listed here were perfect; however, can be adjusted to your liking. Add cheese to your American goulash at the end and serve hot! Enjoy!
American Goulash
Equipment
- Instant Pot – 6 qt
Ingredients
- 2 tbsp olive oil
- 1 onion (diced) medium-sized
- 1/2 cup mushroom diced
- 1/2 cup bell pepper diced
- 1 lbs ground beef
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp Italian seasoning
- 1.5 tbsp Worcestershire sauce
- 2 bay leaves
- 2.5 cups water or broth
- 3 cups elbow macaroni
- 1 can fire-roasted diced tomatoes (14.5 oz) do not drain
- 2 cans tomato sauce (15 oz) each do not drain
- 1/2 cup shredded cheddar cheese
- 1/2 tsp sugar optional
Instructions
- Press saute and add 2 tbsp of olive oil.
- Add diced onion and saute until translucent.
- Optional: add mushroom and bell pepper. Saute for a few more mins.
- Add ground beef, salt, and minced garlic. Saute for 2-3 mins, (Note: any meat can be used).
- Add black pepper, smoked paprika, Italian seasoning, Saute the spices for a few minutes and until meat is completely browned.
- Add water, Worcestershire sauce and bay leaves. Mix and be sure to deglazed the pot. Note: I am using a 6 qt Instant Pot. If you are using 8qt or larger, you may have to adjust the water quantity. See the food notes below.
- Add elbow macaroni, fire-roasted diced tomatoes, tomato sauce and do not mix.
- Optional: Add sugar to reduce the acidic taste from the tomatoes.
- Cover the lid and turn the knob to the sealing position.
- Pressure cook for 4 mins (al dente) – OR – 5 mins for softer pasta
- Quick-release and open the lid when the pin drops.
- Note: Pasta may seem slightly liquidy. Let it sit for a few minutes and pasta will absorb some of the liquid.
- Add some cheddar cheese and serve!
Notes
- I am using a 6 qt instant pot. If you use a larger one, please adjust the water/broth amount accordingly.
- Make sure your macaroni is submerged in water/broth.
- Do not stir after adding the tomato sauce, as the sauce may burn if mixed.
- tomato layer goes in at the very top and its not mixed with the ingrediants.
- Be sure to deglaze the pot after browning the meat.
- Sugar is optional and only added to reduce the acidic taste in the sauce.
- After pressure cooking, your pasta will absorb any remaining liquid. Just let it sit for a few minutes.