Easy Instant Pot American Goulash Recipe With Ground Beef

Easy Instant Pot American Goulash Recipe With Ground Beef

American style ground beef goulash is an old-fashioned dinner recipe that the whole family will enjoy - made easy in the Instant Pot! It's a full meal in itself with ground beef, savory vegetables, and elbow macaroni in a flavorful tomato sauce.

Course Main Course

Cuisine American

Keyword American Chop Suey, American Goulash, Beef Goulash Recipe, Easy Goulash Recipe, Goulash Recipe, Instant Pot Goulash, Johnny Marzetti

Prep Time 10

Cook Time 10

Other Time: 20

Servings servings

Calories 438kcal

Author Faith Gorsky

Equipment

Instant Pot

Ingredients

2 tablespoons extra-virgin olive oil
1 pound 90% lean ground beef
1 large onion diced
1 green bell pepper diced
8 cloves garlic crushed
15 ounce can diced tomatoes with juices
1 cup tomato sauce or marinara sauce
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon granulated white sugar
1 tablespoon dried Italian herb seasoning
1/2 tablespoon salt
1/2 tablespoon sweet paprika
1/2 teaspoon black pepper
1 bay leaf
8 ounces elbow macaroni noodles or any small pasta shape you like
2 1/2 cups water

Garnish Ideas:

Grated Parmesan cheese
Minced fresh parsley

Serving Suggestions:

Salad
Garlic bread or fresh crusty bread

US Customary - Metric

Instructions

Sauté. Press the “Sauté” function on the Instant Pot and wait for it to heat up.
Once hot, add the oil and ground beef, spreading it out in an even layer. 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.
Stir in the onion, bell pepper, and garlic and cook for 2 minutes, stirring occasionally.
Add the other ingredients. Stir in the diced tomatoes with juices, tomato sauce, tomato paste, Worcestershire sauce, sugar, dried Italian herb seasoning, salt, sweet paprika, black pepper, bay leaf, and elbow macaroni. Pour in the water and stir once. Press “Cancel” to stop the “Sauté” function.
Cook. Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 3 minutes.
Pressure release. Once it’s done cooking, let the pot naturally release its pressure for 10 minutes, and then carefully release the remaining pressure and open the pot. Stir.
Thicken (optional). If you want a thicker sauce, turn on the “Sauté” function and cook until the sauce is thickened to your liking, stirring frequently. (TIP: This shouldn’t take more than 5 minutes; don't cook it too long because it will also thicken more as it cools.)
Enjoy. Serve garnished with grated Parmesan cheese and minced parsley.

Notes

Nutrition Information: The nutritional information for this recipe was calculated without the optional garnish ideas or serving suggestions.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. It will thicken quite a bit, so you might want to add more liquid (such as a splash of water or tomato sauce) when you reheat it.
Chicken Stock Substitute for Water: To add depth of flavor, use chicken stock instead of water. Reduce the amount of salt to 1 teaspoon.
If You Like Cheese: For cheesy flavor and texture, stir in 2 cups of shredded cheddar or mozzarella cheese once this is done cooking.

Nutrition