Side Pannel
Instant Pot Goulash
Instant Pot Goulash
- Recipe Submitted by maryjosh on 11/12/2019
Ingredients List
- 2 tablespoons vegetable oil
- 1 pound ground beef, 80/20
- 1 1/2 cups onion, chopped
- 1 large red bell pepper, chopped
- 4 cloves garlic, minced
- 2 teaspoons sweet Hungarian paprika
- 2 bay leaves
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 3 cups beef broth
- 2 (14.5-ounce) can petite diced tomatoes, juices included
- 2 (15-ounce) canned tomato sauce
- 2 cups elbow pasta (dry)
- 2 tablespoons parsley, chopped
- 1 1/2 cups cheddar cheese, shredded
Directions
Turn 6.5-quart Instant pot onto saute function. Add the vegetable oil. When display reads "hot". Add the ground beef, onion, red pepper, and garlic and brown and crumble the beef.
Stir in the paprika, bay leaves, Italian seasoning, oregano, caraway seeds, salt, pepper and soy sauce. Continue to saute, stirring constantly so spices don't burn, until spices become fragrant, about 1 minute.
Stir in beef broth, diced tomatoes with there liquid, tomato sauce, and pasta.
Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on high for 3 minutes.
When the pressure cooking cycle has completed, do a quick release by switching the valve to the "venting" position to completely release steam before opening lid.
After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the goulash. Test the pasta. If the pasta is underdone, place the lid back on the pot and let the goulash sit a minute or so until desired doneness is achieved. If goulash becomes too thick, stir in water to thin.
Ladle into individual bowls, sprinkle with parsley and cheddar cheese then serve.
Stir in the paprika, bay leaves, Italian seasoning, oregano, caraway seeds, salt, pepper and soy sauce. Continue to saute, stirring constantly so spices don't burn, until spices become fragrant, about 1 minute.
Stir in beef broth, diced tomatoes with there liquid, tomato sauce, and pasta.
Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on high for 3 minutes.
When the pressure cooking cycle has completed, do a quick release by switching the valve to the "venting" position to completely release steam before opening lid.
After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the goulash. Test the pasta. If the pasta is underdone, place the lid back on the pot and let the goulash sit a minute or so until desired doneness is achieved. If goulash becomes too thick, stir in water to thin.
Ladle into individual bowls, sprinkle with parsley and cheddar cheese then serve.
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