Description
This Instant Pot Goulash is a comforting and hearty one-pot meal perfect for busy weeknights. Combining lean ground beef, tender elbow noodles, and a rich tomato-based sauce, all cooked quickly under high pressure, it’s a delicious and cheesy dinner that the whole family will enjoy.
Ingredients
Scale
Meat and Vegetables
- 2 pounds lean ground beef
- ½ cup chopped onion
- 3 cloves garlic, minced
Seasonings and Sauces
- 2 teaspoons seasoned salt (Lawry’s recommended)
- ½ teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried parsley (adjusted for accuracy)
- 1 teaspoon dried oregano
- 2 large bay leaves
- Kosher salt and additional pepper to taste
Tomato and Broth
- 2 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 3 cups beef broth
Pasta and Cheese
- 2 cups dry elbow noodles
- 1.5 cups shredded sharp cheddar cheese
Instructions
- Brown the Beef and Vegetables: Turn the Instant Pot to sauté mode and let it heat up. Add the ground beef, minced garlic, seasoned salt, black pepper, and chopped onion. Cook while stirring occasionally until the beef is fully browned and the onions are softened.
- Add Remaining Ingredients and Set Pressure Cooking: If necessary, drain excess fat from the pot. Next, add the tomato sauce, diced tomatoes, Worcestershire sauce, beef broth, dried parsley, dried oregano, dry elbow noodles, and bay leaves into the Instant Pot. Secure the lid and set to manual high pressure for 5 minutes.
- Release Pressure and Add Cheese: Once cooking time is complete, perform a quick release to release the pressure. Remove the bay leaves and stir everything well. Stir in ½ cup of shredded sharp cheddar cheese until it melts evenly throughout the goulash. Sprinkle the remaining 1 cup of cheese on top, replace the lid (do not seal), and allow the cheese to melt into the hot food for a few minutes before serving.
Notes
- Drain fat after browning the beef to reduce grease and improve flavor.
- You can substitute elbow noodles with any small pasta shape of your choice.
- For a spicier kick, add a pinch of crushed red pepper flakes during cooking.
- Ensure a quick release is performed carefully to avoid steam burns.
- Cheese topping can be substituted with mozzarella or a cheese blend for variation.
- Leftovers store well in the refrigerator for up to 3 days.
