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