Description
This hearty Instant Pot Goulash recipe combines tender ground beef with flavorful tomatoes, elbow noodles, and a blend of aromatic spices for a comforting one-pot meal. Cooked quickly under pressure, it’s topped with melted sharp cheddar cheese for a creamy finish that’s perfect for weeknight dinners.
Ingredients
Scale
Beef Mixture
- 2 pounds lean ground beef
- 2 teaspoons seasoned salt (e.g., Lawry’s)
- ½ teaspoon black pepper
- ½ cup chopped onion
- 3 cloves garlic, minced
Tomato Base
- 2 (15 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 tablespoons Worcestershire sauce
- 3 cups beef broth
Seasonings and Pasta
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 large bay leaves
- 2 cups dry elbow noodles
- Kosher salt and pepper, to taste
Cheese Topping
- 1.5 cups shredded sharp cheddar cheese
Instructions
- Sauté the ground beef and aromatics: Turn the Instant Pot onto the sauté setting and wait until it’s hot. Add the ground beef, minced garlic, seasoned salt, black pepper, and chopped onion. Cook until the beef is well browned and the onions are softened, stirring occasionally to break up the meat.
- Add remaining ingredients and pressure cook: After browning, drain any excess fat if necessary. Add the tomato sauce, diced tomatoes, Worcestershire sauce, beef broth, dried parsley, dried oregano, elbow noodles, and bay leaves. Secure the lid on the Instant Pot and set it to manual high pressure for 5 minutes.
- Release pressure and stir: When the cooking time is complete, carefully perform a quick pressure release. Remove the bay leaves and stir the goulash thoroughly to combine all ingredients evenly.
- Add cheese and melt: Stir in ½ cup of the shredded sharp cheddar cheese until it melts completely into the hot goulash. Then sprinkle the remaining 1 cup of cheese evenly over the top. Replace the lid (not under pressure) and let the residual heat melt the cheese for a few minutes before serving.
Notes
- Be sure to drain excess fat after browning the beef to avoid a greasy final dish.
- If preferred, substitute elbow noodles with other small pasta shapes like shells or rotini.
- Adjust seasoning with additional salt and pepper after cooking to taste.
- For a spicier version, add a pinch of crushed red pepper flakes during sautéing.
- If the goulash thickens too much after pressure cooking, stir in a little extra beef broth or water to reach desired consistency.