| | | |

Instant Pot Goulash

Pin This Recipe!

Jump to Recipe

My Instant Pot Goulash recipe starts with tender beef, savory spices, and hearty vegetables, this comforting dish brings warmth and flavor to every bite. Using the magic of the Instant Pot, we’ll create a rich and satisfying meal in a fraction of the time. Whether you’re craving a cozy family dinner or hosting a gathering with friends, this easy-to-make goulash will surely become a favorite in your recipe collection. Let’s dive in and savor the essence of comfort food reinvented!

Instant Pot Goulash

What you’ll love about this recipe:

  • Effortless Preparation: Instant Pot goulash streamlines the cooking process, allowing you to achieve tender and flavorful results with minimal effort. The pressure cooking method ensures that your goulash cooks quickly and evenly, perfect for busy weeknights or whenever you’re short on time.
  • Rich Flavor: The Instant Pot locks in the flavors of the ingredients, resulting in a rich and deeply satisfying goulash. With a harmonious blend of tender beef, aromatic spices, and savory vegetables, every spoonful bursts with deliciousness.
  • Versatility: Instant Pot goulash is highly customizable, allowing you to adjust the ingredients and seasonings according to your taste preferences. Whether you prefer a spicier kick or a milder flavor profile, you can easily tailor this dish to suit your liking.
  • One-Pot Wonder: Say goodbye to multiple pots and pans! With the Instant Pot, you can cook everything in one pot, minimizing cleanup and making mealtime a breeze. This convenience makes Instant Pot goulash perfect for busy households and anyone who appreciates simplicity in the kitchen.
  • Comfort Food Reinvented: Goulash is a classic comfort food beloved by many, and the Instant Pot elevates it to new heights. Enjoy the nostalgia of a comforting homemade meal with the modern convenience of pressure cooking technology.
  • Perfect for Meal Prep: Instant Pot goulash is great for meal prep and batch cooking. Whip up a large batch and portion it out for easy grab-and-go lunches or quick dinners throughout the week. It reheats beautifully and remains just as delicious, making it a mealtime hero for busy schedules.

Ingredients for Instant Pot Goulash

  • 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 pepper, chopped
  • 4 cups water
  • 8 ounces cheddar cheese
Goulash in the instant Pot with a spoon
INSTANT POT GOULASH 4 MINUTE MEAL

Instant Pot Goulash Recipe

  • Place your Instant Pot on sauté mode.
  • Add olive oil and diced onion, and cook for 1-2 minutes until softened.
  • Add the ground beef and cook until it crumbles.
  • Afterward, add the dry pasta.
  • Pour in the marinara sauce.
  • Optionally, add the chopped mushrooms and peppers.
  • Pour in 4 cups of water, ensuring not to stir.
  • Set the Instant Pot to manual high pressure for 4 minutes.
  • Once cooked, perform a quick release of pressure.
  • Stir in the cheddar cheese until melted.
  • Serve and enjoy your delicious meal!
INSTANT POT GOULASH 4 MINUTE MEAL

Tips & Tricks

  • Properly Seal the Lid: Make sure the sealing ring is properly in place and the venting knob is set to the sealing position before starting the cooking process. This ensures that the Instant Pot can build up pressure effectively.
  • Use the Saute Function: Utilize the sauté function to brown meats, onions, and other aromatics before pressure cooking. This adds depth of flavor to your dishes.
  • Deglaze the Pot: After sautéing, deglaze the pot by adding a small amount of liquid (such as broth or water) and scraping up any browned bits from the bottom of the pot. This helps prevent the “burn” error and ensures proper pressure buildup.
  • Adjust Cooking Times: Remember that the cooking times listed in recipes are for the actual cooking under pressure and do not include the time it takes for the Instant Pot to come to pressure or release pressure. Factor in additional time for these processes as needed.
  • Natural Release vs. Quick Release: Understand when to use natural release (letting the pressure release naturally) versus quick release (manually releasing the pressure). Natural release is often recommended for foods that foam or contain a lot of liquid to prevent spewing, while quick release is suitable for foods that can overcook quickly.
  • Be Mindful of Liquid Levels: Ensure there is enough liquid in the Instant Pot for proper pressure cooking. Insufficient liquid can lead to the burn error or undercooked food.
  • Experiment with Flavors: Don’t be afraid to experiment with different herbs, spices, and flavorings to customize your dishes. The Instant Pot does a great job of infusing flavors into your food.

FAQs for Instant Pot Goulash

The Instant Pot is a versatile electric pressure cooker that also functions as a slow cooker, rice cooker, steamer, sauté pan, and yogurt maker, all in one.

The Instant Pot uses high pressure to cook food quickly and efficiently. It traps steam inside the sealed pot, which raises the pressure and temperature, resulting in faster cooking times.

To prevent the “burn” error, ensure that there is enough liquid in the Instant Pot and avoid thickening agents like flour or cornstarch until after pressure cooking. Also, deglaze the pot well after sautéing to prevent any food from sticking to the bottom.

  1. Refrigeration: Allow the goulash to cool to room temperature before transferring it to an airtight container or a sealable plastic bag. Ensure that the container is tightly sealed to prevent air exposure, which can cause the goulash to spoil more quickly. Store it in the refrigerator for up to 3 to 4 days.
  2. Freezing: If you want to store goulash for a longer period, freezing is an excellent option. Allow the goulash to cool completely before transferring it to freezer-safe containers or bags. Leave some space at the top of the container to allow for expansion during freezing. Label the containers with the date and contents for easy identification. Goulash can be frozen for up to 3 months.
  3. Portioning: Consider portioning the goulash before storing it. This way, you can defrost only what you need without thawing the entire batch, reducing waste and ensuring optimal freshness.
  4. Thawing: When ready to enjoy the frozen goulash, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Alternatively, you can thaw it more quickly by placing the sealed container in a bowl of cold water, changing the water every 30 minutes until thawed. Once thawed, reheat the goulash on the stovetop or in the microwave until heated through.
  5. Reheating: To reheat refrigerated or thawed goulash, gently warm it on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth or water if needed to prevent the goulash from drying out.

More Recipes;

Instant Pot Goulash

Instant Pot Goulash

Yield: 6
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

My Instant Pot Goulash recipe starts with tender beef, savory spices, and hearty vegetables, this comforting dish brings warmth and flavor to every bite. Using the magic of the Instant Pot, we’ll create a rich and satisfying meal in a fraction of the time. 

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 pepper, chopped
  • 4 cups water
  • 8 ounces cheddar cheese

Instructions

  1. Place your Instant Pot on sauté mode.
  2. Add olive oil and diced onion, and cook for 1-2 minutes until softened.
  3. Add the ground beef and cook until it crumbles.
  4. Afterward, add the dry pasta.
  5. Pour in the marinara sauce.
  6. Optionally, add the chopped mushrooms and peppers.
  7. Pour in 4 cups of water, ensuring not to stir.
  8. Set the Instant Pot to manual high pressure for 4 minutes.
  9. Once cooked, perform a quick release of pressure.
  10. Stir in the cheddar cheese until melted.
  11. Serve and enjoy your delicious meal!

Notes

You can add any veggies you like today we had mushrooms and peppers at home

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 19gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 64mgSodium: 543mgCarbohydrates: 43gFiber: 3gSugar: 6gProtein: 25g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Adventures of a Nurse
Cuisine: American / Category: Main Course

Pin This Recipe!

Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

Similar Posts

33 Comments

  1. Pingback: 20 Must Have Instant Pot Recipes
  2. Pingback: One Pot Meals | Instant Pot Resources
  3. Pingback: Instant Pot Stuffed Rigatoni - Adventures of a Nurse

  4. 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 !

    Reply

      2. 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!

        Reply
  5. Pingback: Must Have Instant Pot Accessories - Adventures of a Nurse
  8. Pingback: 10 Frugal Instant Pot Dinners - Adventures of a Nurse
  10. Pingback: 10 Cheap Instant Pot Recipes for Eating on a Budget
  11. Pingback: Instant Pot Beginners Master the Pressure Cooker

  12. 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.

    Reply

  13. 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?

    Reply

    1. 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.

      Reply
  16. Pingback: Instant Pot Supreme Pizza Pasta
  17. Pingback: 25 Instant Pot pasta dishes to serve up for any occasion.

  18. 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!

    Reply

  19. 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?

    Reply

  20. 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!

    Reply
  21. Pingback: Easy and Healthy Instant Pot Goulash Recipes - Best of Crock

Leave a Reply

Your email address will not be published. Required fields are marked *