This Instant Pot goulash is a one-pot meal combining ground beef and macaroni in a savory tomato sauce. It provides a hearty dinner that cooks quickly under pressure for busy weeknights.
List of ingredients
- 1 tablespoon olive oil Рused for saut̩ing vegetables.
- 2 pounds lean ground beef – provides the protein base.
- 2 large yellow onions, chopped – adds aromatic depth.
- 4 cloves garlic, chopped – for pungent flavor.
- 1 cup beef broth – used for deglazing the pot.
- 2 cups water – ensures the pasta has enough liquid to cook.
- 2 15-ounce cans tomato sauce – creates a smooth sauce.
- 2 15-ounce cans diced tomatoes – adds texture and acidity.
- 2 tablespoons Worcestershire sauce – enhances the savory profile.
- 3 bay leaves – adds a subtle herbal note.
- 1 tablespoon Italian seasoning – for a classic herb blend.
- 1 tablespoon oregano – reinforces the Mediterranean flavor.
- 1/2 teaspoon salt – basic seasoning.
- 1/8 teaspoon pepper – adds a mild kick.
- 2 cups elbow macaroni, uncooked – the classic pasta choice.
- 1 cup shredded cheddar cheese – optional topping for richness.
step-by-step instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. When hot, add the olive oil, chopped onion, and garlic, sautéing for 3 to 4 minutes until softened.
- Brown the Meat: Add the ground beef to the pot. Use a wooden spoon to break up the meat and cook until browned with no pink remaining. Spoon off any excess liquid or grease.
- Deglaze the Pot: Pour in the beef broth and stir well to deglaze the bottom of the pot. Scrape up any browned bits to prevent a burn notice during pressure cooking.
- Combine Sauce Ingredients: Add the 2 cups of water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves, and the remaining seasonings. Stir all ingredients together until well combined.
- Incorporate Pasta: Stir in the uncooked elbow macaroni. Ensure the pasta is submerged in the liquid to ensure even cooking.
- Pressure Cook: Secure the lid and set the valve to the sealing position. Set the Instant Pot to high pressure for 1 minute.
- Release Pressure: Perform a quick release of the pressure immediately after the timer ends. Carefully remove the lid and stir the mixture.
- Final Touch: Turn off the keep warm function immediately to prevent the macaroni from overcooking. Top with shredded cheddar cheese if desired and serve immediately.
Pressure Cooker Optimization
Preventing the Burn Notice
To avoid the common Burn error in the Instant Pot, it is essential to deglaze the pot. After browning the ground beef, bits of meat often stick to the bottom. Pour in the beef broth and stir vigorously with a wooden spoon to scrape every bit of residue off the floor of the pot before adding the pasta.
Mastering the Quick Release
A quick release is vital for this recipe to ensure the pasta remains al-dente. If you let the pressure release naturally, the pasta will continue to cook and likely become mushy. Carefully move the valve to the venting position as soon as the timer expires.
Managing Sauté Temperatures
When sautéing the onions and garlic, keep an eye on the heat level. If the onions begin to brown too quickly, you can reduce the sauté setting to Low. This ensures the aromatics soften without burning, which would add a bitter taste to the sauce.
Ingredient Substitutions and Swaps
Using Lean Ground Turkey
Lean ground turkey can be used as a substitute for beef to reduce the fat content. Turkey has a milder flavor, so you may want to add an extra pinch of salt or black pepper. Ensure you brown the turkey thoroughly to develop a rich color.
Substituting Pasta Shapes
While elbow macaroni is traditional, other small shapes like rotini or penne can work. If using a larger pasta shape, you may need to increase the pressure cook time by 1 or 2 minutes. Always test a few pieces of pasta to check for doneness.
Alternative Tomato Products
If you do not have tomato sauce, you can use crushed tomatoes or a combination of tomato paste and water. Crushed tomatoes provide a chunkier texture than smooth tomato sauce. Adjust the water amount slightly to maintain a consistent sauce thickness.
Beef Broth Alternatives
Vegetable broth is an excellent alternative for those avoiding beef products. You can also use a beef bouillon cube dissolved in one cup of warm water. This provides the same savory depth required for the deglazing process.
Cheese Variety Options
While cheddar is the classic choice, mozzarella or Monterey Jack provide a great melt. For a sharper taste, try using an extra-sharp white cheddar. You can also omit the cheese entirely for a lighter version of the dish.
Flavor Enhancement Techniques
Introducing Spicy Elements
If you prefer a bit of heat, add half a teaspoon of red pepper flakes during the sauté phase. Alternatively, a dash of cayenne pepper mixed with the Italian seasoning adds a subtle warmth. These additions complement the acidity of the tomatoes well.
Integrating Fresh Vegetables
Adding finely diced carrots or bell peppers during the sauté step increases the nutritional value. Sauté them along with the onions and garlic until they are tender. This adds a natural sweetness and extra color to the goulash.
Boosting Umami Flavor
For a deeper savory taste, stir in a tablespoon of tomato paste during the browning phase. This concentrates the tomato flavor and thickens the sauce. You can also add a teaspoon of soy sauce for an additional layer of complexity.
Using Fresh Herbs
While dried herbs are convenient, stirring in fresh parsley or basil at the end adds a bright note. Chop the herbs finely and fold them in after the pressure has been released. This prevents the fresh herbs from losing their color during the high-pressure cycle.
Adjusting Garlic Intensity
For those who love a strong garlic flavor, increase the amount to 6 or 8 cloves. If you prefer a milder taste, use garlic powder instead of fresh cloves. Add the powder along with the other dry seasonings before pressure cooking.
Serving and Plating Suggestions
Fresh Herb Garnishes
Garnish each bowl with a sprinkle of chopped green onions or fresh parsley. These toppings provide a visual contrast against the red sauce. They also add a fresh, crisp taste that cuts through the richness of the beef and cheese.
Complementary Side Dishes
Serve the goulash alongside a piece of toasted garlic bread for soaking up the extra sauce. A side of steamed broccoli or a crisp green salad balances the meal. These additions turn a simple one-pot dish into a complete feast.
Family Style Presentation
For a casual gathering, serve the goulash in a large cast-iron skillet or a ceramic baking dish. Keep the shredded cheese in a separate bowl so guests can customize their portions. This presentation keeps the food warm and looks inviting.
Adding a Creamy Topping
A dollop of sour cream on top of each serving adds a tangy creaminess. This is a common addition in European-style beef stews and works well here. It helps balance the acidity of the diced tomatoes and tomato sauce.
Storage and Preservation Methods
Refrigerator Storage Tips
Store leftover goulash in airtight containers to maintain freshness. It will keep well in the refrigerator for up to 3 to 4 days. Ensure the dish is cooled slightly before sealing the lid to prevent excessive condensation.
Freezing Guidelines
Goulash can be frozen, but the pasta may soften further upon reheating. To optimize for freezing, consider under-cooking the pasta by a minute. Freeze in portions in freezer-safe bags or containers for up to 3 months.
Safe Thawing Practices
Thaw frozen goulash in the refrigerator overnight for the safest results. Avoid thawing it on the counter at room temperature. If you are in a rush, the defrost setting on a microwave can be used in short intervals.
Reheating Strategies for Quality
Stovetop Reheating Method
Reheat the goulash in a saucepan over medium-low heat. Add a splash of beef broth or water to loosen the sauce, as the pasta absorbs liquid while sitting. Stir occasionally until heated through to avoid burning the bottom.
Microwave Reheating Tips
Place the goulash in a microwave-safe bowl and cover it with a damp paper towel. Heat in 1-minute intervals, stirring in between. This helps the heat distribute evenly and prevents the edges from drying out.
Oven Reheating for Cheese
Transfer the leftovers to an oven-safe dish and top with extra cheese. Bake at 350 degrees Fahrenheit until the sauce is bubbling and the cheese is melted. This method recreates the texture of a baked pasta casserole.
Efficient Make-Ahead Advice
Advance Vegetable Preparation
Chop your onions and garlic the day before and store them in a sealed container. Measure out your dry herbs and spices into a small bowl. This streamlines the cooking process and reduces prep time on the actual day.
Pre-Browning the Meat
You can brown the ground beef in advance and store it in the fridge. When you are ready to make the goulash, simply sauté the vegetables and add the pre-cooked meat. This saves about 10 minutes of active cooking time.
Organizing Mise en Place
Set up all your canned ingredients and liquids on the counter before starting the Instant Pot. Having the tomato sauce, diced tomatoes, and broth ready ensures you can add them quickly. This prevents the sautéed ingredients from overcooking while you search for cans.
Troubleshooting Common Goulash Issues
Correcting Mushy Pasta
If the pasta is too soft, it is usually due to a slow pressure release or too much cook time. To fix this in the future, strictly adhere to the 1-minute cook time and immediate quick release. Avoid letting the dish sit on the ‘Keep Warm’ setting.
Fixing Thin Sauces
If the sauce seems too watery after cooking, simmer it on the sauté setting for a few minutes without the lid. This allows excess moisture to evaporate, thickening the sauce. Stir frequently to ensure the pasta doesn’t stick.
Reducing Sauce Thickness
If the goulash is too thick, simply stir in a small amount of beef broth or water. Add the liquid one tablespoon at a time until you reach your desired consistency. This is common when reheating leftovers as the pasta continues to absorb liquid.
Balancing Acid Levels
If the tomato sauce tastes too acidic, add a pinch of sugar or a small amount of baking soda. Sugar neutralizes the sharpness of the tomatoes without changing the flavor profile. Stir it in and taste again until the balance is right.
Handling Under-Browned Beef
If the beef is still pink when you add the other ingredients, the sauté temperature may have been too low. Ensure you use enough olive oil and allow the pot to reach a high heat before adding the meat. Brown the beef in batches if your pot is too full.
Frequently Asked Questions
Can I use a slow cooker?
Yes, you can adapt this for a slow cooker by cooking on low for 6-8 hours. However, you should add the macaroni during the last 30-60 minutes of cooking to prevent it from becoming mushy.
Is beef broth necessary?
Beef broth is used primarily for deglazing to prevent the burn notice and for flavor. You can substitute it with vegetable broth, water, or even a bit of the liquid from the diced tomatoes.
Why quick release the pressure?
Quick releasing the pressure stops the cooking process immediately. This is the only way to ensure the elbow macaroni stays al-dente and does not overcook in the residual heat.
Can I use frozen beef?
It is highly recommended to thaw the ground beef completely before using it. Frozen beef releases more water during the sauté phase, which can hinder the browning process and affect the sauce consistency.
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Hearty Instant Pot American Goulash
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: General
Description
Old-fashioned Instant Pot goulash is a delicious family meal that your whole family will love! This reminds me of the Johnny Marzetti that my grandma used to make when I was a kid!
Ingredients
- 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
- â…› teaspoon pepper
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese
Instructions
- Sauté: 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.
- Combine: 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.
- Pressure Cook: 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.
Notes
Remove the inner pot after cooking is complete to allow for faster cooling. Serve IMMEDIATELY for best results!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Instant Pot
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 5 g
- Sodium: 651 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 92 mg