Instant Pot Beef Goulash takes the rich, savory flavors of classic goulash and turns it into a quick, weeknight-friendly meal. With tender beef, hearty vegetables, and a flavorful tomato-based sauce, this dish delivers all the comfort you crave in under an hour. It’s a perfect one-pot meal that’s easy to prepare and even easier to enjoy.
Personal Story & Background
Growing up, goulash was a family favorite, especially during the colder months. It’s one of those dishes that brings people together around the table. My grandmother, who was Hungarian, would often make a big pot of goulash, letting it simmer for hours so the flavors could meld and the beef could get perfectly tender. While the slow-cooked version was always delicious, the Instant Pot version is a game-changer—allowing me to recreate those deep flavors without spending hours in the kitchen.
This recipe brings that same comforting, hearty feeling of my grandmother’s goulash, but with a modern twist that makes it perfect for a busy day. The Instant Pot does the work, making the beef tender and the sauce perfectly thick in a fraction of the time. It’s a great way to enjoy a classic comfort dish, fast!
Ingredient Notes
- Beef stew meat: For goulash, you want a cut of beef that can stand up to long cooking times and become nice and tender. Beef stew meat is a great choice, but you could also use chuck roast, cut into cubes. The Instant Pot does a fantastic job of making this tough cut of meat tender in no time.
- Onion: The onion adds a savory base to the dish. Sautéing it in the Instant Pot helps release its sweetness and enhances the overall flavor.
- Garlic: Garlic adds depth and aroma to the sauce. I use fresh garlic, but garlic powder will work in a pinch if that’s all you have.
- Tomatoes: A combination of crushed tomatoes and tomato paste gives the goulash its rich, savory flavor. The crushed tomatoes create a juicy base, while the paste adds a concentrated depth of flavor.
- Paprika: Paprika is an essential flavor in goulash, lending it a smoky, slightly sweet taste. You can use regular paprika, or for a bit of heat, try smoked paprika or a pinch of cayenne pepper.
- Beef broth: This adds extra depth to the sauce, making it rich and flavorful. If you prefer a lighter version, you can use vegetable broth or water.
- Elbow macaroni: The pasta is what makes this dish feel like classic goulash. Elbow macaroni is the traditional choice, but any small pasta shape will work. You want a pasta that will absorb some of the delicious sauce without getting too mushy.
- Worcestershire sauce: A splash of Worcestershire sauce adds a little tang and umami to the sauce, rounding out the flavors beautifully.
- Seasonings: Salt, pepper, and a pinch of Italian seasoning round out the dish, adding balance and complexity.
Step-by-Step Instructions
1. Sauté the beef
Set your Instant Pot to the “Sauté” function. Add a little oil to the pot, then brown the beef stew meat in batches, allowing each side to get nice and caramelized. This should take about 5 minutes per batch. Once browned, remove the beef and set it aside.
2. Sauté the onions and garlic
In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened and translucent. Add the garlic and sauté for another 30 seconds, or until fragrant.
3. Add the liquids and spices
Return the beef to the pot, then add the crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, paprika, salt, pepper, and Italian seasoning. Stir everything to combine, scraping any bits off the bottom of the pot to avoid the burn notice.
4. Pressure cook the beef
Close the Instant Pot lid and set the valve to “Sealing.” Set the pot to cook on high pressure for 20 minutes. Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure.
5. Add the pasta
Open the Instant Pot and stir in the elbow macaroni. Close the lid again, set the valve to “Sealing,” and cook on high pressure for 5 more minutes. Once the cooking time is up, carefully do a quick release of the pressure.
6. Stir and serve
Stir the goulash to mix everything together. You should have a rich, hearty sauce, and the pasta will be perfectly cooked. Taste and adjust the seasoning if needed, adding a little more salt, pepper, or paprika for extra flavor.
Expert Tips for the Best Results
- Brown the beef well: Searing the beef is key to building flavor. Don’t rush this step—it adds a deep, savory layer to the goulash that you don’t want to miss.
- Don’t overcook the pasta: Since the pasta continues to cook a little bit after pressure cooking, be careful not to overcook it during the second round of pressure cooking. Five minutes is perfect for al dente pasta.
- Thicken the sauce if needed: If you find the sauce is too thin, you can set the Instant Pot to “Sauté” again and cook the goulash for a few extra minutes to reduce the sauce. Alternatively, you can stir in a slurry of cornstarch and water to thicken it quickly.
- Use a splash of vinegar or hot sauce: If you want to add a little tang to the dish, a splash of apple cider vinegar or a dash of hot sauce can elevate the flavors beautifully.
Serving Suggestions
- Fresh herbs: Sprinkle fresh parsley or basil on top before serving for a pop of color and a touch of freshness.
- Crusty bread: Serve the goulash with some warm, crusty bread on the side for dipping in the rich sauce.
- Cheese: Grated cheese—cheddar, Parmesan, or a mix of both—makes a great topping to melt into the hot soup.
- Side salad: A simple green salad with a tangy vinaigrette pairs perfectly with this hearty dish.
Storage and Reheating Tips
- Storage: Leftover goulash can be stored in an airtight container in the fridge for up to 3 days. The pasta may absorb more of the sauce as it sits, so you might need to add a little broth or water when reheating.
- Reheating: Reheat on the stovetop or in the microwave, adding a little liquid if needed to bring it back to the desired consistency.
Frequently Asked Questions
- Can I make this goulash ahead of time? Yes! This goulash actually tastes even better the next day as the flavors continue to meld together. Just store it in the fridge and reheat when you’re ready to serve.
- Can I use ground beef instead of stew meat? Absolutely! Ground beef works well in this recipe and can be browned just like the stew meat. The cooking time will be slightly reduced, so skip the pressure cooking and just simmer the beef until it’s cooked through before adding the pasta.
- Can I make this recipe without an Instant Pot? Yes! You can make this goulash on the stovetop by simmering the beef and sauce for about 1.5 to 2 hours until the beef is tender. Add the pasta during the last 10 minutes of cooking.
Conclusion
Instant Pot Beef Goulash is the ultimate one-pot meal—comforting, flavorful, and quick enough for a busy weeknight. With tender beef, hearty vegetables, and creamy pasta, it’s a dish that’s sure to satisfy your cravings. I hope you enjoy this recipe as much as my family does—it’s a perfect, easy way to bring a classic comfort food to the table with minimal effort. Let me know how it turns out for you, and feel free to share your own twists on the dish in the comments!
Print
Instant Pot Beef Goulash: A Hearty, Flavorful Comfort Dish in No Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Hungarian-American
- Diet: Gluten Free
Description
Instant Pot Beef Goulash takes the rich, savory flavors of classic goulash and turns it into a quick, weeknight-friendly meal. With tender beef, hearty vegetables, and a flavorful tomato-based sauce, this dish delivers all the comfort you crave in under an hour. It’s a perfect one-pot meal that’s easy to prepare and even easier to enjoy.
Ingredients
- 1 lb beef stew meat (or chuck roast, cut into cubes)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth (or vegetable broth for a lighter version)
- 1 tbsp Worcestershire sauce
- 1 tsp paprika (regular or smoked)
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- 2 cups elbow macaroni (or any small pasta)
- 2 tbsp oil (for sautéing)
Instructions
-
Sauté the beef:
Set your Instant Pot to the “Sauté” function. Add the oil and brown the beef stew meat in batches, allowing each side to get nicely caramelized. This should take about 5 minutes per batch. Once browned, remove the beef and set it aside. -
Sauté the onions and garlic:
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the garlic and sauté for another 30 seconds until fragrant. -
Add the liquids and spices:
Return the beef to the pot, then add the crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, paprika, salt, pepper, and Italian seasoning. Stir to combine and scrape any bits off the bottom of the pot to avoid the burn notice. -
Pressure cook the beef:
Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 20 minutes. Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure. -
Add the pasta:
Open the Instant Pot and stir in the elbow macaroni. Close the lid, set the valve to “Sealing,” and cook on high pressure for 5 more minutes. Once the cooking time is up, carefully perform a quick release of the pressure. -
Stir and serve:
Stir the goulash to combine. The pasta will have absorbed the rich sauce, creating a hearty, flavorful dish. Taste and adjust the seasoning, adding more salt, pepper, or paprika if needed.
Notes
- Brown the beef well: Searing the beef well is key to building flavor. Take your time during this step to get a deep, savory base.
- Don’t overcook the pasta: Since the pasta continues to cook after pressure cooking, five minutes is perfect for al dente pasta.
- Thicken the sauce if needed: If the sauce is too thin, set the Instant Pot to “Sauté” again to cook off extra liquid or stir in a slurry of cornstarch and water.
- Add a tangy twist: A splash of apple cider vinegar or hot sauce can add a bit of tang to the dish.
Nutrition
- Serving Size: 1 bowl (1/6 of the recipe)
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
[…] Source link […]