Entrée Instant Pot Recipes

Pressure Cooker Goulash – American Style

Pressure Cooker Goulash | The Foodie Eats
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Pressure Cooker Goulash

American Style

From start to finish, we were eating this pressure cooker goulash in less than 30 minutes. That alone almost makes it worth trying. But the real reason for giving this recipe a try is the flavor. All things considered, this is a perfect weeknight meal when you’re in a hurry. And even more, everyone will be full! Doubtful there will be leftovers on this one. Well, this recipe does make quite a bit, so maybe…

 

The Secret to Cooking Pasta in a Pressure Cooker

There’s a simple rule-of-thumb for cooking pasta in a pressure cooker that I’ve found works every time… so far. That rule is this: divide in half, then subtract 2 minutes. So let’s say the box says cook pasta for 10 minutes, that would be 3 minutes in your pressure cooker goulash (or any other dish); half of 10 is 5, then minus 2 equals 3. I have yet to have this method fail. Sure hope the trends continues!

The Process

(It’s Almost Too Easy)

Pressure Cooker Goulash | The Foodie Eats

Using sauté setting – add beef, onions, peppers, 1 teaspoon of salt, and black pepper to cooker. Cook until meat is thoroughly browned, stirring frequently to break up meat.

 

Pressure Cooker Goulash | The Foodie Eats

Then add Worcestershire and garlic and cook for another minute or two.

Pressure Cooker Goulash | The Foodie Eats

Add tomato sauce, crushed tomatoes, 2 teaspoons of salt, and sugar. Mix well.

 

Pressure Cooker Goulash | The Foodie Eats

Finally add chicken stock and elbow pasta and mix once again. Close lid and set manual timer for 3 minutes at high pressure. (Time could be different based on the pasta you choose. Divide time on box in half, then subtract 2 minutes.)

 

Pressure Cooker Goulash | The Foodie Eats

Once cook time is complete, quick-release pressure and open lid. Add parsley and mix well. Serve and enjoy!

 

Pressure Cooker Goulash | The Foodie Eats

 

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Pressure Cooker Goulash | The Foodie Eats

 

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Pressure Cooker Goulash | The Foodie Eats
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Pressure Cooker American Goulash

Super simple, hearty, and flavorful meal - perfect for a quick weeknight dinner.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 299 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. lean ground beef
  • 1/2 cup yellow onion diced
  • 1/2 cup green bell pepper diced
  • 3 tsp. sea salt divided
  • 1 tsp. black pepper
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. garlic minced
  • 28 oz. crushed tomatoes
  • 4 cups low sodium chicken stock
  • 16 oz. tomato sauce
  • 1 Tbsp. sugar
  • 1 lb. elbow macaroni
  • 2 Tbsp. fresh parsley finely chopped

Instructions

  1. Using sauté setting - add beef, onions, peppers, 1 teaspoon of salt, and black pepper to cooker. Cook until meat is thoroughly browned, stirring frequently to break up meat.

  2. Then add Worcestershire and garlic and cook for another minute or two.

  3. Add tomato sauce, crushed tomatoes, 2 teaspoons of salt, and sugar. Mix well. Finally, add chicken stock and elbow pasta and mix once again. Close lid and set manual timer for 3 minutes at high pressure. (Time could be different based on the pasta you choose. Divide time on box in half, then subtract 2 minutes.)

  4. Once cook time is complete, quick-release pressure and open lid. Add parsley and mix well. Serve and enjoy!

Nutrition Facts
Pressure Cooker American Goulash
Amount Per Serving
Calories 299 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 1008mg 42%
Potassium 799mg 23%
Total Carbohydrates 47g 16%
Dietary Fiber 4g 16%
Sugars 9g
Protein 19g 38%
Vitamin A 12.9%
Vitamin C 26.5%
Calcium 6.4%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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1 Comment

  • Reply
    Rebecca
    October 3, 2018 at 2:11 pm

    I’m still not used to the convenience of cooking pasta in the instant pot, but I’m getting used to it. My mother used to make something similar when I was growing up and it’s always been a favorite. I love this recipe! I used 1 cup of onions as I don’t like green peppers and it turned out great. Easy and fast and so good!

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