Old-fashioned Instant Pot goulash is a classic family dish that comes together easily in your pressure cooker. Whether you call it goulash, Johnny Marzetti, or American chop suey, you have to agree that this recipe is simply THE BEST!
Pressure Cooker Goulash Recipe
Readers have been begging me to create an Instant Pot version of my popular Old-Fashioned Goulash recipe.
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Therefore, I’m SO happy to be sharing this incredible Instant Pot goulash recipe with you today!
This is the most popular recipe on my blog, and thousands of Pinterest users have tried and loved this easy family recipe!
Our Instant Pot goulash recipe is SPECIAL and UNIQUE! In other words, It’s not just pasta, meat, and a jar of sauce.
It’s loaded with quality, real ingredients that come together to make a flavorful family meal.
How to Make Instant Pot Goulash
Note, this is American goulash. Sometimes it’s also called American chop suey or for Ohioans like me, Johnny Marzetti.
Certainly, I love easy recipes. I’m not above using a jar of pasta sauce!
However, you just can’t beat the depth of flavor achieved when using my special combination of delicious ingredients.
If you’re saying to yourself, enough talk already, just SHOW ME THE RECIPE, then just scroll down toward the bottom of the page to get our complete Instant Pot goulash recipe! :)
Cook the ground beef
Firstly, set the Instant Pot to sauté. When hot, add the olive oil, onion, and garlic; sauté for 3 to 4 minutes. Add the ground beef. Break up the meat with a wooden spoon and brown until no pink remains. Spoon off any excess liquid.
Add the additional ingredients
Secondly, add the one cup of beef broth and stir to deglaze. Add the 2 cups of water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves, and the remaining seasonings. Stir well. Stir in the elbow macaroni.
Cook on high pressure
Finally, put on the lid, set to sealing, and set to high pressure for 1 minute, with a quick release. After that, when all the pressure is released carefully remove lid and stir. Make sure to turn off the keep warm function to prevent the pasta from overcooking. Serve your Instant Pot goulash IMMEDIATELY for best results! Top with shredded cheese, optional, but who wouldn’t? :)
save this!
I’ll email it, plus my weekly recipes.
Tips for Making Instant Pot Old-Fashioned Goulash
I make this goulash recipe in my 6-quart Instant Pot. You will need to use a 6-quart or larger pot to accommodate this recipe. I’ve been thinking about getting an 8-quart pot, myself. Do you have one? Do you love it?
In addition, be sure to break up your ground beef well during the sautéing phase.
Important note about cooking time. While it may seem like 1 minute at high pressure is not enough time, trust me, it is. Keep in mind that the pasta will be starting to cook while the pot comes up to pressure.
I find that the 1 minute with a QUICK RELEASE produces a JUST al-dente pasta that will hold up on day two and three. If you want your pasta to be even closer to true al-dente, you could cook for 0 minutes at high pressure with a quick release.
If you find the pasta is still too firm for your liking, it’s a very simple fix. Put the lid back on and let it sit for a minute or two. You can make your pasta softer, but you don’t want to go too far and have mushy pasta hence the 1 minute cook time!
Finely grate your own cheese (like in my picture) for the most luscious results. You can use the bagged stuff too, of course! :)
More Easy Dinners
Did you make this recipe? It really is the BEST! If you loved it and want to really help this site, consider leaving a rating, comment, and pinning this recipe to your favorite Pinterest boards. Your support helps us so much! :)
- Old Fashioned Goulash
- Instant Pot Potato Soup
- Instant Pot Spaghetti
- Pressure Cooker Pulled Chicken
- Instant Pot Pot Roast
- Instant Pot Beef Stew
- Pressure Cooker Chicken Orzo Soup
- Chicken Cobbler
- Ground Turkey Goulash
Instant Pot Goulash
Video
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 2 large yellow onions chopped
- 4 cloves garlic chopped
- 1 cup beef broth
- 2 cups water
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- ½ teaspoon salt
- â…› teaspoon black pepper
- 2 cups elbow macaroni uncooked
- 1 cup shredded cheddar cheese
Instructions
- Set the Instant Pot to sautĂ©. When hot, add the olive oil, onion, and garlic; sautĂ© for 3 to 4 minutes. Add the ground beef. Break up the meat with a wooden spoon and brown until no pink remains. Spoon off any excess liquid.Â
- Add the beef broth and stir to deglaze. Add the water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves, and the remaining seasonings. Stir well. Stir in the elbow macaroni.
- Put on the lid, set to sealing position, and set to high pressure for 1 minute, with a quick release. After all the pressure is released carefully remove lid and stir. Make sure to turn off the keep warm function to prevent the pasta from overcooking. Top with shredded cheese, optional.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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I made this for the first time tonight and it won’t be the last… this is AWESOME!!! I made the following substitutions: ground turkey in place of the beef (no need to drain fat) and GF pasta. Cooked for 0 minutes because GF pasta tends to cook quicker than wheat. I also added 1 minced hot pepper (de-seeded) because we like heat. I LOVE this recipe, and it’s made with pantry staples! I’ll make this again and again! Thank you, thank you, thank you! (My husband thanks you, too!)
Family fave for over a year now well ever since we found the recipe this is great just as it is we even make it without the noodles and jar it up and save the sauce for other pasta dishes love it love it love it thank you, the Wilsons.
Jeffrey, I’m so glad that your family enjoys this. Your comment made my day!
I’ve made this before and it’s delicious. I want to make it again but cook the macaroni separately so I can cater to gluten free and regular. Should I reduce the liquids ? Thanks
Delish! Flavors are perfect in this. We did add a light sprinkle of crushed red pepper flakes because we enjoy some spice. Thanks for sharing Crissy!