Instant Pot

American Goulash

By An Edible Mosaic

Prep Time:  10 min

2 TB extra-virgin olive oil 1 pound lean ground beef Onion, green bell pepper & garlic 15 ounces diced tomatoes 1 cup tomato sauce 3 TB tomato paste 1 TB each Worcestershire, sugar & dried Italian herb seasoning S&P, sweet paprika & bay leaf 8 ounces elbow macaroni 2 1/2 cups water

Cook Time:  10 min

Ingredients

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For cheesy flavor and texture, stir in 2 cups of shredded cheddar or mozzarella cheese once this is done cooking.

Pro tip

Step 1

Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the oil and beef. Cook until the beef is mostly browned (it doesn’t have to be fully browned at this point), about 4 to 5 minutes, stirring occasionally.

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Step 2

Stir in the onion, bell pepper, and garlic and cook for 2 minutes, stirring occasionally.

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Step 3

Stir in the diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, sugar, dried Italian herb seasoning, salt, sweet paprika, black pepper, bay leaf, and noodles. Add the water and stir once. Press “Cancel” to stop the “Sauté” function.

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Step 4

Cover the Instant Pot and set to “Manual, High Pressure” for 3 minutes. Once it’s done cooking, let the pot naturally release its pressure for 10 minutes, and then carefully release the remaining pressure, open the pot, and stir.

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Minimal prep work + almost no cleanup = perfect for weeknights!