Description
A rich and hearty American goulash made in the Instant Pot — tender ground beef, elbow macaroni, and savory tomato sauce all cooked to perfection in minutes, making it a quick and comforting one-pot meal.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) diced tomatoes
- 2 cups elbow macaroni, uncooked
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1 cup shredded cheddar cheese (optional for topping)
Instructions
- Brown the beef and onion: Set the Instant Pot to the Sauté function and brown the ground beef along with the diced onion until cooked through, stirring occasionally. Drain excess fat once done.
- Add aromatics and liquids: Stir in the minced garlic, tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently to combine.
- Add macaroni: Add the uncooked elbow macaroni to the pot, but do not stir it in to avoid pasta sticking to the bottom.
- Pressure cook: Secure the lid on the Instant Pot and set it to Pressure Cook (Manual) on high for 4 minutes.
- Release pressure and finish: Perform a quick release of the pressure once the cooking time is complete. Open the lid carefully and stir the goulash well.
- Add cheese (optional) and serve: Top with shredded cheddar cheese if desired, allowing it to melt slightly before serving. Enjoy your hearty Instant Pot goulash!
Notes
- For extra richness, stir in a tablespoon of butter before serving.
- Leftovers keep well in the refrigerator for up to 4 days or can be frozen for up to 2 months.
- Do not stir the macaroni into the sauce before cooking to prevent sticking and scorching.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner / Main
- Method: Instant Pot
- Cuisine: American
