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american goulash recipe

Instant Pot Goulash Recipe | American Goulash

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!
Course Dinners, Lunch
Cuisine American
Keyword ground meat, instant pot, Pasta, tomato sauce, tomatoes
Prep Time 10 minutes
Cook Time 10 minutes
Pressure Cooking Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Niveditha


  • Instant Pot


  • 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


  • 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!


  • 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.