Instant Pot Goulash is an easy one-pot dinner made with ground beef, tender pasta, marinara sauce, peppers, and melted cheddar cheese. Everything cooks together in the pressure cooker for a hearty, comforting meal with minimal cleanup.
This is one of those simple dinners I can put together with ingredients I usually have on hand. I like adding mushrooms and peppers for extra flavor, and the cheesy pasta makes it a great choice for busy weeknights.
“I made this with pasta and it was so good! Tonight hubby suggested we try it without the pasta but over rice. Excited to see how this goes.”
Why I Love This Recipe
- One-Pot Dinner: Everything cooks in the Instant Pot for easy cleanup.
- Quick and Easy: Perfect for busy weeknights.
- Family Favorite: Ground beef, pasta, and melted cheese make a comforting meal.
- Loaded with Flavor: Peppers, mushrooms, and marinara sauce make every bite delicious.
- Great Leftovers: Reheats well for lunch or dinner the next day.
About the Ingredients
- Olive Oil: Used to sauté the onion and brown the ground beef.
- Onion: Adds savory flavor to the dish.
- Ground Beef: Makes this goulash hearty and filling.
- Dry Pasta: Elbow macaroni works well, but other short pasta shapes can be used.
- Marinara Sauce: Creates a rich tomato sauce without extra ingredients.
- Mushrooms: Optional, but add extra flavor and texture.
- Bell Pepper: Adds a little sweetness and color.
- Water: Helps cook the pasta right in the Instant Pot.
- Cheddar Cheese: Stirred in at the end for a creamy, cheesy finish.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Goulash
Sauté the Onion: Set the Instant Pot to Sauté and add the olive oil and diced onion. Cook for 1–2 minutes until softened.
Brown the Beef: Add the ground beef and cook until browned and crumbled. Drain excess grease if needed.
Add the Pasta: Turn off Sauté and spread the uncooked pasta evenly over the ground beef.
Add the Sauce and Vegetables: Pour the marinara sauce over the pasta. Add the chopped bell pepper and mushrooms, if using.
Add the Water: Pour in 4 cups of water, making sure the pasta is mostly submerged. Do not stir.
Pressure Cook: Secure the lid and cook on High Pressure for 4 minutes.
Release Pressure: Carefully perform a quick release once the cooking time is complete.
Add the Cheese: Open the lid and stir in the shredded cheddar cheese until melted and creamy.
Serve: Spoon into bowls and serve warm.
Tips I Found Helpful
- Choose Short Pasta: Elbow macaroni, shells, or rotini work well.
- Don’t Stir: Keep the marinara sauce layered over the pasta to help prevent a burn warning.
- Drain Excess Grease: Remove extra grease after browning the ground beef.
- Shred Your Own Cheese: Freshly shredded cheddar melts more smoothly.
- Adjust the Thickness: Let the goulash sit for a few minutes after cooking. The sauce will thicken as it cools.
How to Store Instant Pot Goulash
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. The pasta may soften after thawing.
- Reheating: Warm in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.
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Instant Pot Goulash
Instant Pot Goulash is a hearty one-pot dinner made with ground beef, tender pasta, marinara sauce, vegetables, and melted cheddar cheese.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 pound ground beef
- 16 ounces dry pasta
- 24 ounces marinara sauce
- 1 cup chopped mushrooms (optional)
- 1 bell pepper, chopped
- 4 cups water
- 8 ounces cheddar cheese, shredded
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and diced onion. Cook for 1–2 minutes until softened.
- Add the ground beef and cook until browned and crumbled. Drain excess grease if needed.
- Turn off Sauté and spread the uncooked pasta evenly over the ground beef.
- Pour the marinara sauce over the pasta. Add the chopped mushrooms and bell pepper.
- Pour in 4 cups of water, making sure the pasta is mostly submerged. Do not stir.
- Secure the lid and cook on High Pressure for 4 minutes.
- Carefully perform a quick release when cooking is complete.
- Stir in the shredded cheddar cheese until melted.
- Let rest for a few minutes to thicken, then serve warm.
Notes
Use short pasta such as elbow macaroni, shells, or rotini. Cooking time may vary depending on the pasta shape. The 4-minute pressure cooking time does not include the time needed to build or release pressure.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 747Total Fat: 31gSaturated Fat: 13gUnsaturated Fat: 18gCholesterol: 108mgSodium: 828mgCarbohydrates: 71gFiber: 10gSugar: 9gProtein: 43g
Thanks for this recipe! Could you please clarify as to what size jar of sauce, as I know that the amount of liquid is important with the instant pot… Especially when you put uncooked pasta in. Thanks again !
What size jar I would like to know too?
I used the regular size jar
How many ounces is a “regular jar,” though? I would hate for this to end up too watery.
I used a. 26oz jar of pasta sauce but a 32oz would probably be fine also.
Just made recipe..about to give it a taste..smells great!
This was good!! Thank you super easy too.
What type of sauce is suggested? Is it something like spaghetti sauce such as Ragu or something entirely different, please?
Is there an option to print this recipe?
I made this with pasta and it was so good! Tonight hubby suggested we try it without the pasta but over rice. Excited to see how this goes.
So basically 2 16oz jars of sauce and fill both jars with water? I never paid attention to the jar oz, I grab 1 of lassico or barilla. I dont believe 1 jar is 32oz, i may be wrong, but either way…same amount of water to sauce?
Oh and when you brown the beef in the instant pot, what about the grease? I saw one that said use a ladle? How in the world would that work? Pull the HOT pot out and drain? There is no way I want to leave grease in my food.
YES 🙂
Any Tricks for draining the fat?
Is the elbow pasta raw when it is mixed with everything or cooked please.
yes
High Pressure or low pressure? Brand new IP user here. I have the 8qt duo =)
It’s funny because I have been eating American goulash since I was a kid and we all (my whole family) make it differently. My aunt makes it one way that is different from how my mom always made it. I haven’t tried it in the Instant Pot yet, but definitely will!
The picture you have here looks so appealing…I want to make it the same way. What is the green leafy ingredient? Also what is it that resembles parmesan cheese?
parsley for photos 🙂 and yes I used sprinkle parm cheese also
Cook on manual for 4 minutes.
Stir in Cheese
Do a quick release.
How do you stir in the cheese before you release the pressure? Do you add the cheese before or after the pressure cooking?
Thanks!
Quick release first
Can I use chili beans in my goulash
Great recipe and for all of the comments referring to amt of