Instant Pot Goulash Recipe is one of the easiest dinners; you can make this in under 30 minutes. Loaded with meat and tomato sauce and pasta, it tastes so delicious that you can never stop with one serving! Pair it with Mushroom Soup for a perfect meal!
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I’m personally a big fan of one-pot meals. I have very little to clean up and it’s super easy to make. This Instant Pot Goulash Recipe is one of those recipes. It’s good for a lazy movie night dinner and if you’re like me, you’d love to take this bowl of goulash to the TV room and enjoy every bit.
Instant Pot Goulash Recipe
The first time I made this American Goulash recipe, it was a huge hit. I’ve since made a few changes by adding a little bit of spice and a more flavorful sauce. This Instant Pot American Goulash is truly a one-pot wonder!
What goes into this Instant Pot Goulash Recipe?
- Meat: Any ground meat would work fine. I like to use ground lamb or ground chicken. But use any ground meat you prefer.
- Sauce: When given a choice, I would always use spaghetti sauce for this. I’d sometimes use leftover frozen sauce or make this a day prior especially for this instant pot goulash recipe. You can really use any of your favorite canned or homemade Tomato sauce for this recipe. Even pizza sauce.
- Seasonings: Some salt and pepper go into this American goulash recipe along with some paprika powder for a hint of hotness. For flavouring, use mixed Italian herbs and fresh parsley if available.
- Pasta: Macaroni is the best choice for this and of course the classic. This is because the meat and sauce go into the pasta and makes a pretty bite with every spoonful. In any case, you can use any other pasta for this American goulash. Also, try using whole wheat, it is really doesn’t taste any different at all and it is a bit more healthier.
- Cheese: This recipe tastes the best with cheese in it; lots of cheddar cheese. You also use a mix of cheddar and parmesan. Of course if you want a healthy version, reduce or skip the cheese.
Serving suggestions:
This Instant Pot Goulash Recipe tastes best alongside garlic bread or steamed/ sauteed vegetables. Of course it’ll taste just fine without any sides too since it is a whole meal indeed.
Variations:
To make an uber special American Goulash for when you have guests, use 1/2 cup of heavy cream in place of 1/2 cup of water and simmer. Also, use more parmesan it’s so worth it!
How to store this?
The one other advantage of making this Instant Pot Goulash recipe is it freezes really well. Store in an airtight container and it stays well in the freezer for up to a month. Thaw it overnight and reheat it in the microwave to use it.
On the other hand, you can store this American goulash in the refrigerator until the next day.
To make this American goulash without an instant pot:
It is just as easy to make this American goulash recipe without an instant pot. Use a heavy bottom, like a dutch oven. Follow the same instructions and when this recipe calls for the pressure cooking part, cover the pan with its lid and simmer for 20 minutes. Also, use 0.5 cups more of broth water and check after 10 minutes if there the goulash has dried up or if scorching is happening at the bottom. If so add 0.5 cups more of water/broth.
Tips to note:
- Store leftovers in the refrigerator for a day. Or in the freezer for up to a month.
- To meal prep, make a large batch and freeze it in individual portions or entirely.
- Also, if you prefer thicker goulash, dilute 2 tsp of corn starch with milk and add to the goulash after the pressure cooking time is done and simmer for 5 minutes.
More recipes you might like:
- Instant Pot Chickpeas Tikka Masala
- Instant Pot Lamb Rice (South Indian Style)
- Mushroom Curry in Instant Pot
Instant Pot Goulash Recipe | American Goulash
Equipment
- Instant Pot
Ingredients
- 2 tbsp Olive Oil
- 1.5 lbs Lean Ground Lamb , or any other red meat
- 1 medium Onion , chopped
- 5 large Garlic Cloves , minced
- 1 tsp Salt
- 1/4-1/2 tsp Black Pepper Powder
- 2 cups Tomato Sauce*
- 7 oz Roma Tomatoes , diced
- 2 tbsp Tomato Paste
- 2 cup Broth Water or Regular Water
- 1 tbsp Italian Seasoning
- 1 tsp Paprika Powder , or 1/2 tsp chilli powder
- 1/2 tsp Garam Masala , (optional)
- 2 cups Whole Wheat Macaroni
- 1-1.5 cups Chedder Cheese , Grated
Instructions
- Place the inner pot into the Instant Pot and set it to SAUTE mode for 20 minutes. Once the pot is hot, add the olive oil.
- Then drop all of that ground mutton meat. Sauté it until all of the meat is no longer pink.
- Put the chopped onions and garlic into the instant pot and sauté until the onions turn translucent. Since there'll be water from the meat, the onions will not turn brown.
- Now add the salt, black pepper powder, tomato sauce, tomato paste, diced tomatoes, paprika powder, italian seasonings, garam masala and the broth water. Just go ahead and dump them in.
- Lastly, add the macaroni pasta and give it all a good mix.
- Close the Instant Pot with its lid and SEAL it. Set it to PRESSURE COOKER mode for 10 minutes.
- After the timer is off, hit CANCEL and QUICK RELEASE. Open the lid and check seasonings and add salt/pepper if needed.
- Finally, serve it hot with an extra shaving of parmesan!
Notes
- Store leftovers in the refrigerator for a day. Or in the freezer for up to a month.
- To meal prep, make a large batch and freeze it in individual portions or entirely.
- For a super special American goulash, use some cream after the pressure release. And more parmesan!
- Also, if you prefer thicker goulash, dilute 2 tsp of corn starch with milk and add to the goulash after the pressure cooking time is done and simmer for 5 minutes.
- In place of garam masala, you can use Worcestershire sauce.
- If there is water left after you open the lid, simmer for a few more minutes. The goulash should be sauce but not watery or not dry at the same time.
Made this? Got doubts? Let me know what you think in the comments below!
