Instant Pot Goulash

Looking for a family-friendly Instant Pot Dinner recipe? Instant Pot Goulash is your answer! Simply put, it’s American Goulash made in your pressure cooker. A delicious combination of ground beef, tomato, macaroni and cheese. It’s a comfort food recipe that is soon to be a staple in your house.

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I think this Instant Pot Goulash is going to be your new favorite weeknight dinner! 10 minutes to prep, 10 minutes to cook and you have a hearty dinner on the table that everyone will love.

No Instant Pot? No worries! I have an easy one-pot goulash that you can make on the stovetop.

This American-style goulash recipe has been a family favorite for years and I’m so happy to have an Instant Pot version now. It’s a hearty combination of pasta, ground beef, and cheese in a savory sauce.

The best part about the Instant Pot is that you can cook everything in it – including the pasta! – so it’s truly a one-pot dinner. You have to try it!

Grab your Instant Pot Goulash Ingredients!

This is a really great pantry dinner and I bet you have most of the ingredients already tucked away in your cupboard. If you’re like me, you probably have ground beef and shredded cheese, too. They’re staples in our house.

• Ground beef
• Diced yellow onion
• Salt and pepper
• Minced garlic
• Canned petite diced tomatoes, plus juices
• Worcestershire sauce
• Low-sodium beef broth
• Tomato soup
• Brown sugar
• Elbow macaroni
• Bay leaves
• Shredded cheddar cheese

One question I get a lot from people who are new to Instant Pot cooking is about the pasta. Can you cook pasta in an Instant Pot? Yes! I love it – it’s so much faster than boiling it on the stovetop.

This is a great recipe for macaroni noddles in your Instant Pot. I have tested this recipe (like all of my recipes!) to ensure the ratio of pasta to liquid is correct so the macaroni cooks perfectly every time in a 6 quart Instant Pot. Once you try it, you have to try my Instant Pot spaghetti, too!

How to Make Goulash in an Instant Pot

Turn the sauté feature on and, once heated, add the beef, onion, salt and pepper. Brown the beef and then add the garlic and stir it all together. Turn off the sauté setting and drain off the excess grease.

Add the tomatoes, Worcestershire sauce, broth, tomato soup, brown sugar, macaroni and bay leaves. Stir to combine.

Secure the lid, seal the venting valve and set the Instant Pot to manual high pressure for five minutes. When the time is up, open the valve to do a quick release. Once the pressure is released, take off the lid and remove the bay leaves.

Sprinkle the shredded cheese over the top of the goulash and leave it for about five minutes so the cheese can melt. Now for the best part – serve it up!

When I make this for my family it disappears fast! If you have leftovers, you can pop them in the refrigerator and have an easy lunch the next day.

What Can I Serve with Goulash?

This is such a hearty, rich meal that I like to add a simple vegetable side dish. Roasted cauliflower is easy to do or you can just toss together a simple green salad. Skillet asparagus is also an easy side dish or add some breadsticks.

Expert Tips!

• I tested this in a 6 quart Instant Pot. The 8 quart Instant Pots have different requirement so the recipe might need to be adjusted.
• Grab a block of cheddar cheese and grate it yourself. It’s worth a few extra seconds and makes it super cheesy and delicious. It melts better, trust me!
• Mix it up and replace the ground beef for Italian sausage for a little zip!
• Sneak some vegetables in by adding a few chopped bell peppers when you are sauteing the beef.
• Swap out the elbow macaroni for a different type of pasta.
• Store leftovers for up to three days in an air tight container in the refrigerator.
• Reheat leftovers in a saucepan over medium-low heat or in the microwave. The pasta will soak up some of the liquid while in the refrigerator. Just add a splash of water or beef broth to “loosen” it up.
• If you see a “burn” notice on the Instant Pot you can release the pressure, stir the mixture and make sure to get any bits of stuck on ground beef off the bottom. Try to do this before you add the rest of the ingredients after browning the hamburger. I like to add a bit of beef broth after draining the grease and deglaze the bottom by scraping off the bits of hamburger that are stuck on there, then adding the rest of the ingredients! You can also add a bit more liquid if you have a burn notice, about 1/2 c. should do the trick. Stir and release the Instant Pot and continue cooking.

Is there anything better than a 20-minute dinner that everyone gobbles up? It’s the best feeling when everyone cleans their plate! I hope your family loves this dinner as much as mine does.

More Recipes with Ground Beef

I always like to come up with new ways to use ground beef – here are some more ideas if you need some inspiration!

• If you love taco night you have to try my super simple taco meat. It’s so easy to make!
• Dorito taco salad is always a hit when I make it. It’s loaded with ground beef, cheese, lettuce, tomatoes and Doritos for crunch!
• Sloppy joe casserole is just like the classic sandwiches but baked up in a casserole dish instead.
• My skillet beef pot pie is perfect when you’re craving something comforting on a cold day.
• Instant Pot Spaghetti is great for weeknights! Everything cooks in the pressure cooker for an easy meal.

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.66 from 38 votes

Instant Pot Goulash

American Goulash made in your pressure cooker. Just when you thought dinner couldn't get easier!

Prep:10 minutes mins

Cook:5 minutes mins

Natural Release:5 minutes mins

Total:20 minutes mins

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Ingredients

• ▢ 1 lb ground beef
• ▢ 1 yellow onion diced
• ▢ ½ tsp salt
• ▢ ¼ tsp black pepper
• ▢ 3 cloves garlic minced
• ▢ 14.5 oz can petite diced tomatoes do not drain
• ▢ 1 ½ Tbsp Worcestershire sauce
• ▢ 1 c. low sodium beef broth
• ▢ 10.75 oz can tomato soup
• ▢ 1 tsp brown sugar
• ▢ 2 c. elbow macaroni
• ▢ 2 bay leaves
• ▢ ½ c. shredded cheddar cheese.

Instructions

• Turn the Instant Pot to saute. When it is hot add the ground beef, onion, salt and pepper. Cook until the meat is browned. During the last minute of cooking, add the minced garlic and stir to combine.
• Cancel the saute function on the Instant Pot.
• Drain any excess grease off of hamburger mixture.
• Add tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar, noodles and bay leaves. Stir to mix.
• Seal the lid, making sure the pressure release valve is set to “sealing”. Set your Instant Pot to manual high pressure for 5 minutes.
• When the timer is up perform a quick release of pressure. Take the pot out of the pressure cooker, remove bay leaves and add cheese to the top. Let rest for 5 minutes allowing cheese to melt and mixture to thicken.

Tips

• I tested this in a 6 quart Instant Pot. The 8 quart Instant Pots have different requirement so the recipe might need to be adjusted. 
• Grab a block of cheddar cheese and grate it yourself. It's worth a few extra seconds and makes it super cheesy and delicious. It melts better, trust me!
• Mix it up and replace the ground beef for Italian sausage for a little zip!
• Sneak some vegetables in by adding a few chopped bell peppers when you are sauteing the beef. 
• Swap out the elbow macaroni for a different type of pasta. 
• Store leftovers for up to three days in an air tight container in the refrigerator. 
• Reheat leftovers in a saucepan over medium-low heat or in the microwave. The pasta will soak up some of the liquid while in the refrigerator. Just add a splash of water or beef broth to "loosen" it up. 
• If you see a "burn" notice on the Instant Pot you can release the pressure, stir the mixture and make sure to get any bits of stuck on ground beef off the bottom. Try to do this before you add the rest of the ingredients after browning the hamburger. I like to add a bit of beef broth after draining the grease and deglaze the bottom by scraping off the bits of hamburger that are stuck on there, then adding the rest of the ingredients! You can also add a bit more liquid if you have a burn notice, about 1/2 c. should do the trick. Stir and release the Instant Pot and continue cooking.

Nutrition Information

Calories: 598kcal (30%), Carbohydrates: 73g (24%), Protein: 31g (62%), Fat: 19g (29%), Saturated Fat: 9g (56%), Cholesterol: 72mg (24%), Sodium: 775mg (34%), Potassium: 978mg (28%), Fiber: 4g (17%), Sugar: 10g (11%), Vitamin A: 477IU (10%), Vitamin C: 15mg (18%), Calcium: 209mg (21%), Iron: 4mg (22%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.