Goulash. A perfect blending of flavors that results in delicious comfort food.
For the longest, I resisted the Instant Pot hype. My cabinets were already packed and surely the Instant Pot could not be nearly as amazing as many of my Facebook friends claimed. Then Amazon Prime Day happened and like 215,000 other people- I couldn’t pass up the amazing price. So I became the hesitantly proud owner of an Instant Pot and wondered if I’d just added another gadget to my kitchen that would end up collecting dust and ultimately be donated. Three months later, I can say with certainty that my Instant Pot is definitely one of my favorite kitchen tools and this Instant Pot Goulash is just one reason why.
- 1 lb lean ground beef
- 2 Tbsp olive oil
- 1 small yellow onion, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- Salt and ground black pepper
- 3 cups low-sodium beef broth*
- 2 (8 oz) cans tomato sauce*
- 2 (14.5 oz) cans petite diced tomatoes
- 1 Tbsp Worcestershire sauce
- ½ tsp dried thyme
- ½ tsp oregano
- 1 cup dry elbow pasta
- Parsley, for serving
- 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.
- 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.
- 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.
- 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.
- When time is up, use the quick release method.
- Once the pin has dropped, remove the lid and give it a stir.
- Serve warm garnished with parsley if desired.
*To make tomato sauce, you can blend together 1 (14.5oz) can stewed tomatoes and 1 (8oz) tomato paste. Season with salt and pepper to taste.
I adapted this recipe specifically for the Instant Pot but it can also be cooked on the stove-top. If making it on the stove, follow directions and cook ingredients over medium-high heat. Add your pasta after bringing the other ingredients to a boil, reduce heat to medium, and cover. Boil, stirring occasionally, until pasta has cooked through- about 15 to 20 minutes.
If you are on the fence when it comes to an Instant Pot, I’ll share some of my favorite features. I’ve used many of the functions- slow cooker, pressure cooker, soup, and saute. It’s my go-to when cooking pasta or potatoes. It makes a mean mac & cheese in minutes. One of our favorite things about it is that it doesn’t dry out food and the flavor is always phenomenal. Justin hates food cooked in a typical slow cooker, but he loves Instant Pot meals even those using the slow cook function. Up next I plan to try rice, chili, beans, pot roast stew, and yogurt. I have to ordered a set of silicone sealing rings before trying anything sweet because the flavors will transfer if you use the same ring for both sweet and savory dishes. I don’t know about you but goulash flavored yogurt does not sound appetizing!