Go Back
+ servings

Instant Pot Ground Beef Recipes: Instant Pot Goulash

from kristineskitchenblog.com
This Instant Pot Goulash is one of our favorite easy Instant Pot Ground Beef Recipes! It's a flavorful, family-friendly dinner idea.
Prep Time15 minutes
Cook Time4 minutes
Inactive Time15 minutes
Total Time34 minutes
Servings: 8 servings
Calories: 411kcal

Ingredients

  • 1 pound ground beef
  • 1 cup finely chopped yellow onion
  • 3 cloves garlic minced
  • 1 bell pepper any color, chopped
  • 1 ¾ cups low sodium beef broth or chicken broth, equal to one 14.5 ounce can
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 2 cups elbow macaroni pasta uncooked, 9 ounces by weight
  • 30 ounces canned diced tomatoes
  • 15 ounces canned tomato sauce
  • 1 ½ cups shredded cheddar cheese 6 ounces by weight

Instructions

  • Turn on the Instant Pot's saute function. When the pot is hot, add the ground beef and cook, crumbling, until browned. Drain excess grease if desired.
  • Add the onion and cook until softened, about 2 minutes.
  • Add the minced garlic and chopped bell pepper and cook, stirring, for 1 minute. Press Cancel to turn off the saute function.
  • Pour in the beef broth and stir, scraping up any bits stuck to the bottom of the pot.
  • Add the Italian seasoning, Worcestershire sauce, garlic powder, salt and pepper. Stir.
  • Add the pasta to the pot and press it down into an even layer in the liquid but do not stir. It is ok if the pasta is not all covered by the liquid. Put the diced tomatoes and tomato sauce on top of the pasta. Do not stir.
  • Close the Instant Pot lid and move the steam release valve to the sealing position. Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.
  • When the cook time ends, do a quick release of the pressure by carefully moving the valve to the venting position. When the pin drops down open the Instant Pot lid.
  • The goulash may look a little watery and some of the pasta may be slightly stuck together. Stir gently and the extra liquid will be absorbed and the pasta will separate.
  • Stir in the shredded cheddar cheese. Serve and enjoy!

Notes

  • Serves 6 generously or makes 8 smaller servings.

Nutrition

Serving: 1/8 recipe | Calories: 411kcal | Carbohydrates: 47g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 467mg | Potassium: 402mg | Fiber: 2g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 21mg | Calcium: 180mg | Iron: 3mg
Nutrition information is only an estimate.
Logo
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com