Old-fashioned Instant Pot goulash is a classic family dish that comes together easily 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 have been begging me to create an Instant Pot version of my popular Old-Fashioned Goulash recipe.
Therefore, I’m SO happy to be sharing this incredible Instant Pot goulash recipe with you today!
This 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 jar of sauce.
It’s loaded with quality, real ingredients that come together to make a flavorful family meal.
How to Make Instant Pot Goulash
Note, this is American goulash. Sometimes it’s also called American chop suey or for Ohioans like me, Johnny Marzetti.
Are you looking for Hungarian-style goulash recipe? Then check out this one.
Certainly, I love easy recipes. I’m not above using a jar of pasta sauce!
However, you just can’t beat the depth of flavor achieved when using a variety of quality ingredients like these!
- olive oil
- lean ground beef
- yellow onions, chopped
- garlic, chopped
- beef broth
- tomato sauce
- diced tomatoes
- Worcestershire sauce
- bay leaves
- Italian seasoning
- elbow macaroni, uncooked
- shredded cheddar cheese
Time needed: 45 minutes.
Here’s how to make my easy pressure cooker American goulash!
- Cook the ground beef
Firstly, set the Instant Pot to sauté. 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 until no pink remains. Spoon off any excess liquid.
- Add the additional ingredients
Secondly, add the one cup of beef broth and stir to deglaze. Add the 2 cups of water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves, and the remaining seasonings. Stir well. Stir in the elbow macaroni.
- Cook on high pressure
Finally, put on the lid, set to sealing, and set to high pressure for 1 minute, with a quick release. After that, when all the pressure is released carefully remove lid and stir. Make sure to turn off the keep warm function to prevent the pasta from overcooking. Serve your Instant Pot goulash IMMEDIATELY for best results! Top with shredded cheese, optional, but honestly… who wouldn’t? 🙂
Tips for Making Instant Pot Old-Fashioned Goulash
- I make this goulash recipe in my 6-quart Instant Pot. You will need to use a 6-quart or larger pot to accommodate this recipe. I’ve been thinking about getting an 8-quart pot, myself. Do you have one? Do you love it?
- In addition, be sure sure to break up your ground beef well during the sautéing phase. I recently got this tool to break up meat in my Instant Pot and it works better than a wooden spoon.
- Important note about cooking time. While it may seem like 1 minute at high pressure is not enough time, trust me, it is. Keep in mind that the pasta will be starting to cook while the pot comes up to pressure. I find that the 1 minute with a QUICK RELEASE produces a JUST al-dente pasta that will hold up on day two and three. If you want your pasta to be even closer to true al-dente, you could cook for 0 minutes at high pressure with a quick release.
- Moreover, if find the pasta is still too tough for your liking, it’s a very simple fix. Put the lid back on 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 mushy pasta hence the 1 minute cook time!
More Delicious Instant Pot Recipes
Did you make this recipe? It really is the BEST! If you loved it and want to really help this site, consider leaving a rating, 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 cloves garlic, chopped
- 1 cup beef broth
- 2 cups of water
- (2) 15-ounce cans tomato sauce
- (2) 15-ounce cans diced tomatoes
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- Set the Instant Pot to sauté. 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 until no pink remains. Spoon off any excess liquid.
- Add the one cup of beef broth and stir to deglaze. Add the 2 cups of water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves, and the remaining seasonings. Stir well. Stir in the elbow macaroni.
- Put on the lid, set to sealing position, and set to high pressure for 1 minute, with a quick release. After all the pressure is released carefully remove lid and stir. Make sure to turn off the keep warm function to prevent the pasta from overcooking. Top with shredded cheese, optional.
Remove the inner pot after cooking is complete to allow for faster cooling.
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 342 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 92mg Sodium: 651mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 31g
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