Instant Pot American Goulash

Instant Pot American Goulash

With three teens to feed on a daily basis, we are always looking for simple recipes that satisfy everyone's hunger and taste buds. This Instant Pot American Goulash recipe really delivers. This is a one pot recipe, so there is very little mess to clean up once you are done cooking. Our kids all love the dish; it is sort of like a homemade, really good hamburger helper with pasta amplified. Our pressure cooker goulash or American Goulash Instant Pot or beef goulash instant pot is chock full of  sustenance for the body as well; you will find real tomatoes and onions, herbs, beef stock and more in this one pot recipe. We hope that this Instant Pot American Goulash recipe inspires you.

A few notes about this pressure cooker goulash recipe; We made ours in a 8 qt machine, but the recipe should fit in a 6 qt pressure cooker (just barely) as well. The elbow pasta that we used normally has a 7 minute cook time. One minute of pressure cooking (plus the time needed for the pressure cooker to come to temp) was perfect for our pasta. If the pasta you use happens to be thicker (requiring a longer cook time) follow the directions as written below, but allow the American Goulash to rest for a few minutes before serving. The pasta will absorb a bit more liquid in this time, and will come out great…I promise. Finally, if you are new to pressure cooking and are in need of a machine, check out the 8 qt Instant Pot Duo; it will serve you well. Now let's get cooking!

Best Instant Pot Goulash Hungarian Style

Instant Pot American Goulash | American Goulash Instant Pot

Ingredients for Beef Goulash Instant Pot

• 2 Tbsp extra virgin olive oil
• 2 lbs 80/20 ground beef
• 2 yellow onions, medium chop
• 1/4 cup garlic cloves, chopped
• 1/2 cup Pinot Grigio
• 3 cups beef broth
• 1 23-24 oz jar pasta sauce (we used Bertolli Rustic Cut Marinara)
• 2 ea 14.5 oz cans fire roasted diced tomato
• 2 Tbsp Worcestershire sauce
• 3 ea bay leaf
• 1 Tbsp dry basil
• 1 Tbsp dry oregano
• 2 tsp thyme
• 1 Tbsp kosher salt
• 1 Tbsp rough cracked black peppercorn
• 2 cups elbow macaroni
• freshly shredded cheddar cheese for garnish

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Directions for Pressure Cooker Goulash

Turn the pressure cooker on to the saute setting and add the olive oil, onion, and garlic. Saute for about 5 minutes, until the onion becomes soft and translucent.

Add the ground beef to the softened onion and brown. Be sure to mix often and break up any chunks of meat with a wooden cooks spoon (a potato masher works great too). Once the meat is cooked, transfer the contents of the pot to a colander and allow all of the fat to drain away from the meat.

Return the meat to the Instant Pot and add the white wine. Cook on the saute setting for 3-4 minutes, or until the wine is absorbed by the meat. Turn the instant pot off. Now add the beef broth, tomatoes, and all of the spices. Stir well.

Add the two cups of elbow macaroni to the pressure cooker and stir until everything is incorporated. Place the lid on the instant pot and set it to pressure cook for 1 minute. Vent the pressure cooker immediately after it finishes the cooking cycle.

Stir and taste your American Goulash; adjust salt to your liking. Ladel the goulash into bowls and top with freshly grated cheddar cheese.

Eat and enjoy! We hope you have found our Instant Pot American Goulash recipe easy and tasty; if you are looking for more inspiration or a more traditional Hungarian Goulash, check out our Instant Pot version here. Happy cooking!

We hope that you are inspired by this pressure cooker goulash or American Goulash Instant Pot recipe. Happy cooking!

Print Recipe

Instant Pot American Goulash Recipe

Ingredients:

• 2 Tbsp extra virgin olive oil
• 2 lbs 80/20 ground beef
• 2 yellow onions, medium chop
• 1/4 cup garlic cloves, chopped
• 1/2 cup Pinot Grigio
• 3 cups beef broth
• 1 23-24 oz jar pasta sauce (we used Bertolli Rustic Cut Marinara)
• 2 ea 14.5 oz cans fire roasted diced tomato
• 2 Tbsp Worcestershire sauce
• 3 ea bay leaf
• 1 Tbsp dry basil
• 1 Tbsp dry oregano
• 2 tsp thyme
• 1 Tbsp kosher salt
• 1 Tbsp rough cracked black peppercorn
• 2 cups elbow macaroni
• freshly shredded cheddar cheese for garnish

Directions:

1. Turn the pressure cooker on to the saute setting and add the olive oil, onion, and garlic. Saute for about 5 minutes, until the onion becomes soft and translucent.
2. Add the ground beef to the softened onion and brown. Be sure to mix often and break up any chunks of meat with a wooden cooks spoon (a potato masher works great too). Once the meat is cooked, transfer the contents of the pot to a colander and allow all of the fat to drain away from the meat.
3. Return the meat to the Instant Pot and add the white wine. Cook on the saute setting for 3-4 minutes, or until the wine is absorbed by the meat. Turn the instant pot off. Now add the beef broth, tomatoes, and all of the spices. Stir well.
4. Add the two cups of elbow macaroni to the pressure cooker and stir until everything is incorporated. Place the lid on the instant pot and set it to pressure cook for 1 minute. Vent the pressure cooker immediately after it finishes the cooking cycle.
5. Stir and taste your American Goulash; adjust salt to your liking. Ladle the goulash into bowls and top with freshly grated cheddar cheese.

A few notes about the recipe; We made ours in a 8 qt machine, but the recipe should fit in a 6 qt pressure cooker (just barely) as well. The elbow pasta that we used normally has a 7 minute cook time. One minute of pressure cooking (plus the time needed for the pressure cooker to come to temp) was perfect for our pasta. If the pasta you use happens to be thicker (requiring a longer cook time) follow the directions as written below, but allow the American Goulash to rest for a few minutes before serving. The pasta will absorb a bit more liquid in this time, and will come out great…I promise. Finally, if you are new to pressure cooking and are in need of a machine, check out the 8 qt Instant Pot Duo; it will serve you well. Now let's get cooking!

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