A delicious ground beef, macaroni and tomato meal made quick and easy using the Instant Pot.
Instant Pot American-Style Goulash
I have truly enjoyed having an Instant Pot. Even though, much like the whole air fryer thing, I was skeptical, I own several pots now and I use them all the time!
For plain rice, rice dishes and boiled eggs. Potatoes for both mashed potatoes and potato salad or just for a side. Fresh green beans and carrots and cabbage and dried beans, done in no time. Pork roasts and ribs and pulled pork. Soups and stews and chicken, especially good for chicken and dumplings. And, given enough time, it's great for a nice, tender pot roast too.
It sure is fantastic for a quick pasta meal!
I actually based this off of one of my favorite basic ground beef casseroles, but since I made it in the Instant Pot, and didn't bake it, it's more of an American-style goulash in the end really I suppose - not to be confused with Hungarian goulash y'all.
Every time I share a recipe on social media for what we call goulash here in America, somebody is bound to inform me that "that's not goulash!" meaning it's not what they know as Hungarian goulash. I will give them that, though it's not intended to be either.
Here, in America, we have our own version of goulash. Though they have at least two things in common typically - meat and paprika - it's really apples and oranges to try to compare the two.
Also, known around the country by a variety of names, mostly depending on where you live - including Slumgullion, or some version of that name, American Chop Suey, Beef and Macaroni, Beefy Macaroni, Cheesy Beef Macaroni, homemade Hamburger Helper, and many other names, adopted by individual families - we mostly just know it as simply goulash in the south.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how I make my Instant Pot American-Style Goulash.
Heat one tablespoon oil in pot using sauté function. If you don't have a masher like this, you should get one. It's much easier on the hands and does a great job of chopping up meat.
Add beef and cook, breaking up, but don't mince it - leave some bite-sized pieces.
Drain off excess fat. This is one of my favorite kitchen tools. It's called an Easy Greasy, a kind of new and improved kitchen strainer. By the way, in the background there is my Pioneer Woman Instant Pot too! I actually wanted the red one, just because I have a lot of red kitchen appliances, but it was out of stock at the time, and the blue one is pretty too.
Add remaining 1/2 tablespoon oil to pot and add vegetables, cooking for 3 minutes.
Add beef stock and tomatoes. I'm using one can diced tomatoes along with a can of Rotel - diced tomatoes with green chilies - both undrained.
Add in one small can tomato sauce, 2 cups of uncooked elbow noodles and water. I have been using Dreamsfield brand pasta for awhile now. It's really good, a bit healthier and I'd challenge anybody to know the difference as far as texture and taste.
Add the seasonings and give it all a stir.
Seal and set on manual for 6 minutes; quick release, taste and adjust seasonings.
Carefully quick release pressure, taste and adjust seasonings. Stir in half of cheese. I used an Italian 5 Cheese Blend. Top with the remaining cheese.
Seal pot until cheese melts.
For more of my favorite Instant Pot recipes, check out the collection on my Pinterest page!
Unable to view the printable below on your device? Tap/click here.
Instant Pot American-Style Goulash
Yield: About 4 to 6 Servings
Prep time: 15 MinCook time: 25 MinInactive time: 15 MinTotal time: 55 Min
A delicious ground beef, macaroni and tomato meal made quick and easy using the Instant Pot.
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1 pound ground chuck
- 1 1/2 cups diced onion
- 1/2 cup diced bell pepper
- 1/4 cup diced celery
- 1 cup beef stock or broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) diced tomatoes with green chilies (like Rotel), undrained
- 1 (8 ounce) can tomato sauce
- 2 cups water
- 2 cups uncooked medium elbow macaroni (I used Dreamfields)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon cayenne pepper, or to taste, optional
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheese (I used an Italian 5 Cheese Blend)
Instructions
- Heat one tablespoon oil in pot using sauté function. Add beef and cook, breaking up, but leaving in bite sized pieces. Drain off excess fat.
- Add remaining 1/2 tablespoon oil to pot and sauté vegetables, cooking for 3 minutes. Return meat to pot.
- Add beef stock, tomatoes, tomato sauce, water, pasta and seasonings. Seal and set on manual for 6 minutes; quick release, taste and adjust seasonings.
- Stir in half of cheese, top with remaining cheese and seal pot until cheese melts.
Notes:
To bring your pot up to pressure faster, warm the broth and water before adding.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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