Instant Pot Goulash
Instant Pot Goulash with ground beef or turkey, diced tomatoes, pasta, and melty cheese is a 30 minute one pot meal entire family will love. This is American goulash or American Chop Suey that is perfect for busy weeknights!
Servings: 8
Calories: 359kcal
Ingredients
- 1 lb ground turkey or beef extra lean
- 1 large onion diced
- 3 garlic cloves minced
- 1 tbsp rosemary dried
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp paprika
- Pinch salt
- Ground black pepper to taste
- 3 bay leaves
- 3 tbsp soy sauce I use Bragg's liquid aminos
- 3 cups any stock/broth low sodium
- 3 cup 13 oz elbow macaroni I use whole wheat
- 28 oz can diced tomatoes low sodium
- 14 oz can tomato sauce low sodium
- 1 cup cheddar or marble cheese shredded
Instructions
- Press Saute on 6 or 8 quart Instant Pot and wait until display says Hot. Takes about 4-5 mins.
- Add ground meat and cook until small pieces, breaking with spatula constantly. Instant Pot doesn't really brown the meat and it doesn't have to be cooked through. Press Cancel.
- Add onion, garlic, rosemary, garlic and onion powders, smoked and regular paprika, salt, pepper, bay leaves, soy sauce, stock, pasta, diced tomatoes and tomato sauce. Do not stir.
- Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 4 minutes.
- After, release pressure using Quick Release by turning valve to Venting right away after cooking.
- Open the lid, add cheese and stir well.
- Serve warm.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 2 days. Best way to reheat is in a microwave.
- Freeze: Cooked pasta is one of those foods that doesn't thaw well - too mushy.
- Make ahead: Cook recipe for 2 minutes, cool (pasta will keep cooking with residual heat) and freeze in portions. Then thaw and reheat in microwave or bake in oven at 350 degrees F for 10 minutes.
- If pasta is too al dente: If it is too firm, add cheese, stir, close the lid and let it sit extra 10 minutes after cooking. It's pasta, it cooks fast and will get there.
- If you stirred by accident: Water might get absorbed by pasta quickly and your pressure cooker will struggle to come to pressure. If you keep hearing boiling and pin not popping up, open the lid and add 1/2 cup water (or a bit more), then close it back and it should come to pressure shortly.
- Using larger pasta: If you decide to use rotini, fusilli, or rigatoni, it needs about 5-6 minutes of cook time.
- Gluten free pasta: Reduce cook time from 4 minutes to 3 minutes.
- To double the recipe: 10 quart Instant Pot, you can double the ingredients but keep same cook time. For 8 quart, you can only add 1.5 times ingredients but not double - same cook time.
- To cut recipe in half (6, 8 or 10 quart Instant Pot): Cut all ingredients in half (even broth) but keep same cook time.
- 3 quart Instant Pot: Cut all ingredients in half (even broth) but keep same cook time.
Nutrition
Serving: 1.5cups | Calories: 359kcal | Carbohydrates: 50g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 590mg | Fiber: 2g | Sugar: 5g