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Instant Pot Goulash Recipe

This Instant Pot goulash recipe brings another comforting, heart-warming, and appetizing meal to your table. And surprise not, it cooks in only half the time it usually requires on the stovetop!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Hungarian
Keyword: goulash in instant pot, how to make goulash inan instant pot, instant pot goulash, instant pot goulash recipe
Servings: 4 servings
Calories: 490kcal
Author: Luna Regina

Ingredients

  • 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.
    step 1: Sauté onion and garlic in olive oil on the “Sauté” setting.
  • Stir in 1 tbsp Hunt’s tomato paste.
    step 2: Stir in tomato paste.
  • Add 2 oz chopped tomatoes. Stir for 2 minutes.
    step 3: Add half of the chopped tomatoes.
  • 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).
    step 4: Add ground beef and quickly sauté until browned with no pink remains.
  • 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.
    step 5: Add the spice mix.
  • Add 2 oz celery and 2 oz chopped tomatoes to the pot.
    step 6: Add celery and the remaining chopped tomatoes.
  • 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.
    step 7: Stir in the macaroni and chicken broth, then remove the bay leaf. Cook on high-pressure on the “Meat/Stew” setting.
  • 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.
    step 8: Quick-release the pressure. Stir in 2 types of cheese and basil.
  • 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.
    step 9: Top with the remaining cheese and fresh parsley before serving.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 39g | Protein: 44g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 107mg | Sodium: 516mg | Potassium: 828mg | Fiber: 3g | Sugar: 4g | Vitamin A: 692IU | Vitamin C: 11mg | Calcium: 303mg | Iron: 5mg