Instant Pot Goulash Recipe
- cook TIME 40 mins
- prep TIME 10 mins
- total TIME 50 mins
Ingredients (21)
- 18 oz 97% lean ground beef
- 3 oz onion diced
- 1 tbsp garlic minced
- 1/2 tbsp olive oil
- 1 tbsp Hunt’s tomato paste
- 4 oz tomatoes diced, divided
- 1 tsp thyme
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 bay leaf
- 1 tsp oregano
- 2 oz celery diced
- 6 oz macaroni
- 2 cup unsalted chicken broth
- 4 oz cheddar cheese grated, divided
- 0.5 oz Parmesan cheese powder divided
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
INSTRUCTIONS
Sauté 3 oz onion and 1 tbsp garlic in 1/2 tbsp olive oil on the “Sauté” setting for 3 minutes.
Stir in 1 tbsp Hunt’s tomato paste.
Add 2 oz chopped tomatoes. Stir for 2 minutes.
Add 18 oz ground beef and do a quick sauté for 4 minutes. Use a wooden spoon to break up the meat. Stir constantly until all the bits are well-browned (with no pink remains). Spoon off excess fat (if there’s any).
Add 1 tsp thyme, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 bay leaf, and 1 tsp oregano. Stir.
Add 2 oz celery and 2 oz chopped tomatoes to the pot.
Stir in 6 oz macaroni and 2 cup unsalted chicken broth. Remove the bay leaf. Put the lid on, turn the valve to sealing position, and cook on high-pressure on the “Meat/Stew” setting for 12 minutes.
When the timer is up, perform a quick release of pressure, then carefully open the lid. Add 0.25 oz Parmesan cheese powder, 3 oz grated cheddar cheese, and 2 tbsp fresh basil to the Instant Pot. Gently stir everything together one more time, being careful not to break the macaroni.
Serve the goulash in a bowl topped with 0.25 oz Parmesan cheese powder and 1 oz grated cheddar cheese. Garnish with 2 tbsp fresh parsley before serving.
