outdated Instant pot goulash is a classic family dish that can easily be assembled in your pressure cooker. Whether you call it goulash, Johnny Marzetti or American chop suey, you have to agree that this recipe is simply THE BEST!
Pressure cooker goulash recipe
Readers begged me to create an Instant Pot version of my old-fashioned Goulash recipe.
Therefore, I am SO happy to share this incredible Instant Pot goulash recipe with you today!
It is the most popular recipe on my blog, and thousands of Pinterest users have tried and loved this easy family recipe!
Our Instant Pot goulash recipe is SPECIAL and UNIQUE! In other words, it's not just pasta, meat and a pot of sauce.
It is filled with real quality ingredients that come together to make a tasty family meal.
How to make instant pot goulash
Note that this is American goulash. Sometimes it's also called American chop suey or for Ohioans like me, Johnny Marzetti.
Looking for a Hungarian goulash recipe? Then discover this one.
Certainly, I love the easy recipes. I'm not above using a jar of pasta sauce!
However, you cannot beat the depth of flavor achieved by using a variety of quality ingredients like these!
ground beef in olive oil yellow onions, ground garlic, ground beef broth, tomatoes in tomato sauce, Worcestershire sauce, bay leaves, Italian seasoning
Necessary time: 45 minutes.
Here's how to make my American goulash under pressure!
Cook ground beef
First, set the Instant Pot to skip. When hot, add the olive oil, onion and garlic; sauté for 3 to 4 minutes. Add the ground beef. Break up the meat with a wooden spoon and sauté it until there is no more pink. Spoon off any excess liquid.
Add additional ingredients
Second, add a cup of beef broth and stir to deglaze. Add the 2 cups of water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves and remaining seasonings. Mix well. Add the macaroni to the elbow.
Cook at high pressure
Finally, put the lid on, seal and put on high pressure for 1 minute, with quick release. After that, when all the pressure is released, carefully remove the cover and stir. Be sure to turn off the keep warm feature to prevent the pasta from overcooking. Serve your instant goulash IMMEDIATELY for best results! Garnish with grated cheese, optional, but honestly … who wouldn't? 🙂
Tips for making old-style goulash
I make this goulash recipe in my 6 quart instant jar. You will need to use a jar of 6 quarts or more to accommodate this recipe. I thought about buying an 8 quart jar myself. Have you a? Do you like it
Also, be sure to break your ground beef well during the blasting phase. I recently got this tool for breaking up meat in my instant jar and it works better than a wooden spoon.
Important note on cooking time. While it may seem like one minute at high pressure is not enough, believe me, it is. Keep in mind that the pasta will start to cook while the pan builds up pressure. I find that the minute with a QUICK RELEASE produces JUST al-dente pasta that will last two and three days. If you want your pasta to be even closer to the real al-dente, you can cook for 0 minutes at high pressure with quick release.
In addition, if you find that the pasta is still too hard for your taste, this is a very simple solution. Replace the cover and let it sit for a minute or two. You can make your pasta softer, but you don't want to go too far and have soft pasta hence the cooking time of 1 minute!
Finely grate your own cheese (as in my photo) for the most succulent results. You can also use the bagged stuff, of course! 🙂
More delicious instant pot recipes
Have you made this recipe? It really is the best! If you liked it and really want to help this site, consider leaving a note, comment and pinning this recipe to your favorite Pinterest boards. Your support helps us so much! 🙂
1 tablespoon olive oil
2 pounds lean ground beef
2 large yellow onions, chopped
4 garlic cloves, chopped
1 cup beef broth
2 cups of water
(2) 15-ounce cans of tomato sauce
(2) 15-ounce cans of diced tomatoes
2 tablespoons Worcestershire sauce
3 bay leaves
1 tablespoon Italian seasoning
1 tablespoon oregano
½ teaspoon salt
⅛ teaspoon of pepper
2 cups uncooked macaroni at the elbow
1 cup grated cheddar
Set the Instant Pot to skip. When hot, add the olive oil, onion and garlic; sauté for 3 to 4 minutes. Add the ground beef. Break up the meat with a wooden spoon and brown it until there is no more pink. Spoon off any excess liquid. Add a cup of beef broth and stir to deglaze. Add the 2 cups of water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves and remaining seasonings. Mix well. Stir in the elbow macaroni, put on the lid, set in a sealed position and set at high pressure for 1 minute, with quick release. When all the pressure is released, carefully remove the cover and stir. Be sure to turn off the keep warm feature to prevent the pasta from overcooking. Garnish with grated cheese, optional.
Remove the inner pan after cooking to allow faster cooling and serve IMMEDIATELY for best results!
Quantity per serving:
calories: 342 Total fat: 17g Saturated fat: 7g Trans fat: 0g Unsaturated fats: 8g Cholesterol: 92mg Sodium: 651 mg Carbohydrates: 16g Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar alcohols: 0g Protein: 31g