Instant Pot Goulash Recipe

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 386kcal

Our family loves to make American Goulash in an Instant Pot. Its simple, quick, and so comforting.

Heat the Instant Pot using the Sauté-Normal function. Add the ground beef, onion, and green pepper, cooking the beef until it’s no longer pink. Remove any excess grease.
1 ½ pounds lean ground beef, 1 cup onion, 1 green pepper
Press Cancel and stir in the minced garlic. Add the diced tomatoes, crushed tomatoes, tomato sauce, broth, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir well to combine.
4 cloves garlic, 14.5 ounces diced tomatoes, 14.5 ounces crushed tomatoes, 15 ounces tomato sauce, 2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon ground black pepper
Add the macaroni noodles and press them down so they’re submerged underneath the liquid. Attach the Instant Pot lid. Ensure the valve is in the “sealing” position.
16 ounces macaroni noodles
Set the Instant Pot to Pressure Cook - Manual for 5 minutes. Perform a quick pressure release when the timer goes off.
Carefully remove the lid and stir the goulash. Serve topped with shredded cheddar cheese.
Shredded cheddar cheese

Storage: Store goulash in an airtight container in the refrigerator for up to 3 days.