Super fast and super zesty. Make this instant pot goulash recipe tonight!
I have a confession. I had never tried goulash until I made this instant pot goulash recipe. Maybe it’s because I’m in California and not the Midwest. Goulash was never something I had even considered making until I saw it discussed in one of the instant pot groups on Facebook ( join my group here).
New to the instant pot? Check out our instant pot guide here.
I knew instantly that I had to try it and was not disappointed. It kind of reminds me of hamburger helper, but better. Because it’s a from-scratch, home cooked meal, that is ready in just minutes. Thanks to my handy Instant Pot Electric Pressure Cooker. (affiliate link)
So, What’s in Instant Pot Goulash?
This goulash recipe is a tomato based dish filled with ground beef, pasta, bell pepper & onion, and lots of delicious spices. It’s one of those perfectly satisfying and hearty meals that are easy enough to make that you can pull it off on a weeknight.
Things to Keep in Mind When Making this Recipe
Although you do have to take the time to brown the ground beef for this goulash recipe, it’s totally hands off after that. I love that everything cooks in all the same pot – making clean up a breeze.
This pressure cooker goulash recipe also makes great leftovers. Just reheat in the microwave with a little bit of water and you’re set with a tasty hot lunch.
Instant Pot Goulash
Super fast and super zesty. Make this instant pot goulash recipe tonight.
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 2 pounds ground beef
- 2 garlic cloves minced
- salt and pepper
- 2 16 ounce cans diced tomatoes
- 1 8 ounce can tomato paste
- 1/2 teaspoon parsley flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 bay leaves
- 1 pound elbow macaroni
- 1 26 ounce jar marinara
- 3 cups water
- 1 cup shredded sharp cheddar
Set Instant Pot to saute mode and add olive oil.
Once oil is hot, mix in onion, bell pepper, and ground beef. Cook, stirring occasionally, until beef is browned. About 5 minutes.
Mix in garlic and salt and pepper (to taste) and saute for another 30 seconds, until garlic is fragrant.
Turn off instant pot.
Add in diced tomatoes, tomato paste, parsley, oregano, basil, and bay leaf. Mix and scrape up any bits off the bottom of the instant pot.
Then pour in the elbow macaroni and top with marinara and water. Do not stir.
Close lid on instant pot and set to sealing. Cook on manual - high pressure, for 5 minutes.
Do a controlled quick pressure release (Let the steam out in bursts).
Mix and serve immediately, topped with sharp cheddar.
Other Amazing Instant Pot Recipes:
- Instant Pot Loaded Macaroni and Cheese
- Pressure Cooker Baked Ziti
- Instant Pot Mushroom and Parmesan Risotto
This recipe for instant pot goulash made me fall in love with goulash. What do you think about goulash? Love it or hate it?