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 my instant pot groups ( join my group here).
I knew instantly that I had to try it and was not disappointed. It kind of reminds me of hamburger helper (and a little bit like this pasta recipe), 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)
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.
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Instant Pot Goulash
- 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.