This Instant Pot Goulash is made with SIX ingredients and one pot! It’s a family favorite Instant Pot pasta featuring lean ground beef and macaroni in seasoned tomato sauce, made right in the pressure cooker!
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This recipe for Instant Pot Goulash is nothing short of amazing, if I do say so myself!
It has all the qualities of traditional American-style goulash you love — it’s comforting, delicious, and made from readily available ingredients — and it just happens to be a one-pot meal!
The best part? With only six ingredients, this Instant Pot Goulash is the latest addition to my Six Ingredient Suppers series.
If you’ve never eaten goulash before you’re in for a treat! Macaroni shells are cooked with ground beef, canned tomatoes, and spices, resulting in a satisfying meal even the pickiest of eaters will enjoy.
When I’m making Instant Pot Goulash I like to use lean ground beef, but ground turkey also works well. If you’re curious about other ground beef Instant Pot recipes you can check out my Instant Pot Chili Mac or this Instant Pot Taco Meat from Frozen Ground Beef.
Love your slow cooker as much as I do? Check out my list of Ground Beef Crockpot Recipes!
If you’ve had difficulty cooking pasta in the Instant Pot before don’t worry, I’ve got you covered. I provide detailed instructions on using a pressure cooker to make perfectly cooked noodles so that you’ll never have to throw out a batch of mushy pasta again.
How to cook Instant Pot pasta:
If the thought of cooking dried pasta in a pressure cooker is intimidating — or previous attempts have left you with a disappointing batch of overcooked noodles — these tips will help ensure perfectly al dente noodles every time.
- Cut down on the cooking time: The secret to making successful pressure cooker pasta? Shorten the cooking time — by a lot. When cooking pasta in the Instant Pot I recommend using the Manual or Pressure Cook function, setting the timer for only 2 minutes and going as low as 1 minute for more delicate pasta shapes. Always use the pasta shape called for in the recipe when making Instant Pot pasta.
- Use the “quick release” method: Turn the Instant Pot off once the timer has gone off and position the top valve to quickly release residual steam. The pasta will overcook and become mushy if the steam is allowed to naturally release.
What is the difference between American goulash and Hungarian goulash?
Although American goulash and Hungarian goulash share the same name, the two recipes couldn’t be more different from one another in terms of their ingredients and preparation. American goulash is made from pasta, ground beef, and canned tomatoes. Hungarian goulash is a traditional Central European stew made from braised meat and, most importantly, Hungarian paprika.
What to serve with Instant Pot goulash:
I find that this goulash recipe is plenty filling on its own, but when I have extra time I love making a crisp, brightly colored salad such as this Layered Broccoli Salad Recipe or my Homemade Coleslaw Recipe.
Of course, any meal is made even better when followed by dessert and this couldn’t-be-easier recipe for No Bake Chocolate Crunch Bars is always a hit!
How to store leftover pressure cooker goulash:
Leftover Instant Pot goulash can be refrigerated for up to 3 days in a sealed container and reheated in the microwave, making it ideal for quick lunches or busy weeknights.
For a new spin on leftover goulash, try sprinkling some grated cheddar or Monterey Jack cheese on top before reheating in a baking dish in the oven. 350 for 25 minutes should do it!
Pasta that has been frozen, thawed, and reheated doesn’t tend to hold its shape very well, becoming mushy and unappetizing. For this reason, I don’t suggest freezing leftover Instant Pot goulash.
More Six Ingredient Suppers to try:
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Instant Pot Goulash
- 1 lb lean ground beef
- 1 medium onion finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups water
- 2 cups dry macaroni white or whole wheat
- 1 1/2 cups tomato pasta sauce
- 398 ml canned diced tomatoes (14oz)
- Turn the Instant Pot to saute. Cook ground beef and onion, stirring often, until beef is browned and onion is translucent, about 4 minutes. (If using regular ground beef instead of lean, you may want to drain remaining fat before continuing)
- Add Italian seasoning, salt and pepper and cook 1 minute.
- Add water and scrape the bottom of the pressure cooker with a wooden spoon to remove any bits that might have stuck on the bottom. (*You risk getting the burn message if there is anything stuck on the bottom of the pot!)
- Turn the Instant Pot off and add the macaroni. Do not stir, simply sprinkle on top of the ground beef in an even layer. Press down lightly.
- Cover the macaroni with the diced tomatoes and pasta sauce, doing your best to cover all of the pasta.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, and set the cook time to 2 minutes. It will take about 10-15 minutes to build pressure and begin counting down.
- When the cook time is up, turn the Instant Pot off and open the valve to release the pressure.
- It will look like a lot of liquid on the top, but once you stir the sauce will coat the pasta and it will not be watery. Serve.
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