Instant Pot Goulash

Instant Pot Goulash

I have shared a few Instant Pot recipes in the last couple of months, and I hope you have enjoyed them. If those recipes haven’t convinced you that you need a Instant Pot, I hope this one does. I know I tell you all the time, but I love how great it is having a Instant Pot. It saves me so much time when it comes to busy nights for dinner. I have made Goulash before just in a pot on the stove top. Of course it takes far too many dishes, and that leads to lots of dishes to be done as well. The Instant Pot saves you the clean up time on every recipe you make in it. I think that is the best part of having a Instant Pot. I love the time it saves with clean up from each meal you prepare in it. If you all have not seen or joined my Instant Pot Link Up Party you can every other week Wednesday-Sunday. This week is the week for the party too. I host with 2 other bloggers who love their Instant Pot, and other bloggers link up. My co-hosts & I would love for you to stop by. Check it out here.  Now on to this great Instant Pot recipe.

Instant Pot Goulash

1 pound of ground hamburger

2 Tablespoons of olive oil

1 small yellow onion, chopped

2 medium carrots, chopped

2 garlic cloves, minced

salt & pepper

1-14.5 oz can of beef broth

1 cup of water

2-8 oz cans of tomato sauce

1-14.5 can of petite diced tomatoes

1 Tablespoon of Worcestershire sauce

1/2 tsp of dried thyme

1/2 tsp of oregano

1 cup of elbow macaroni pasta

Parsley, sour cream & shredded cheddar cheese for serving

  1. Heat 1 Tbsp olive oil using the Saute button. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate and set aside.
  2. Heat remaining 1 Tbsp olive oil in pot again using the Saute setting, add beef, season with salt and pepper and cook until browned. Drain excess fat.
  3. Add the sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, thyme, oregano, and season with salt and pepper to taste. Bring to a boil.
  4. Stir in pasta. Place lid on Instant Pot and make sure the release valve is set to sealing. Hit the “Soup” button and adjust it to 4 minutes.
  5. When time is up, use the quick release method.
  6. Once the pin has dropped, remove the lid and give it a stir.
  7. Serve warm garnished with parsley if desired.

**Note: No beef broth on hand: dissolve 3 bullion cubes in 3 cups of boiling water. beef instant pot #2 beef instant pot #1   beef instant pot #3


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  • Joanne Weber Baker

    Okay. I definitely need to get an Instant Pot. Thanks!