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Instant pot goulash cooked. (pasta and beef)

Instant Pot Goulash

Instant Pot Recipe for American Goulash, also called pasta and beef. This easy recipe uses one pound of ground beef, one pound of pasta, and one jar of pasta sauce. (Along with onion, garlic, and water.) So tasty and so easy! 

Prep Time 15 minutes
Cook Time 5 minutes
Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (25-ounce) jar pasta sauce
  • 3 cups water
  • 16 ounces elbow macaroni

For Serving

  • grated Cheddar cheese
  • extra sauce, see note

Instructions

  1. Cook the ground beef. Place the cooking insert (pot) into an electric pressure cooker. Select the saute setting and turn to high. Heat olive oil until it shimmers. Add ground beef and cook until brown, crumbling and stirring as it cooks, about 3-5 minutes. If needed, drain excess fat.

  2. Saute the onion and garlic. Add onion, and cook, stirring frequently, until tender, about 2-3 minutes. Add garlic. Stir and cook until fragrant, about 1 minute.

  3. Deglaze the pot. Turn off the saute setting. Stir in 1/4 cup water. Using a wooden spoon, scrape any stuck-on bits of food from the bottom of the pot.

  4. Add the pasta. Stir in pasta sauce, remaining water, and pasta. Select the manual setting and adjust pressure setting to high. Set a 5 minute cook time.

  5. Release the pressure. When the cooking cycle completes, quick-release the pressure according to the manufacturer’s directions. Remove the lid and stir the pasta to combine.

  6. Serve. If desired, stir in grated cheese and additional sauce. Serve immediately.

Recipe Notes

Ground Beef: If desired, replace the ground beef with ground turkey. Or use half ground beef and half ground turkey. 

Sauce for serving: If you enjoy additional sauce on your pasta, use a can of tomato sauce. I like the flavor of Hunt's tomato sauce. I heat up a small can, so I don't have any leftovers. 

Topping with Cheese: If you want your goulash with a cheesy top, transfer the cooked goulash to an over-proof container (9x13-inch pan or large casserole dish). Top with grated Cheddar and broil until cheese is melted and brown, about three minutes.