The best goulash recipe I've ever made! And so quick and easy with an Instant Pot®! Top with Parmesan cheese and enjoy.

Brook

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard fat.

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  • Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.

Cook's Note:

Use any kind of noodle/pasta you prefer.

Nutrition Facts

278 calories; protein 20.1g 40% DV; carbohydrates 26.8g 9% DV; fat 10.3g 16% DV; cholesterol 57.9mg 19% DV; sodium 1485.9mg 59% DV. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/25/2018
I made this omitting mushrooms (because my family would rather go hungry than eat a mushroom) and subbing Worcestershire sauce for soy sauce (per reviews). Based on some reviews I upped the pasta to a 12oz box. I used gluten free rotini for noodles, I grew up with macaroni in my goulash though. It was a pretty tasty and there weren't too many complaints about dinner from my family. Just a daughter complaining about tomato chunks but she still ate it Read More
(12)

Most helpful critical review

Rating: 3 stars
07/20/2018
I'll make it again but with more pasta added or less water it was a little thin. Read More
(1)
50 Ratings
  • 5 star values: 28
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/25/2018
I made this omitting mushrooms (because my family would rather go hungry than eat a mushroom) and subbing Worcestershire sauce for soy sauce (per reviews). Based on some reviews I upped the pasta to a 12oz box. I used gluten free rotini for noodles, I grew up with macaroni in my goulash though. It was a pretty tasty and there weren't too many complaints about dinner from my family. Just a daughter complaining about tomato chunks but she still ate it Read More
(12)
Rating: 5 stars
12/18/2018
My very first experience with the Instant Pot... It was like it was 1958 and my Mother cooked this Goulash... (No higher praise can be given) Both taste and consistency was spot on... Better than a trip to Wal Mart... Read More
(6)
Rating: 4 stars
06/30/2018
Overall a solid, very quick, fairly healthy, and low calorie meal. If anyone was wondering, this recipe yields about 10 cups. There was extra liquid when it first finished cooking, like someone else was saying - and that's despite the extra onions, mushrooms, meat, and noodles I added. I would recommend adding only 1.5-2 cups of water instead of 2.5, adding corn, and using 3-3.5 cups of noodles (shell noodles in particular). Read More
(5)
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Rating: 5 stars
09/17/2019
Didn't have an instant pot so I made this on the stovetop, I followed directions & it came out great. I've been making this exact recipe for around 5 years now & it pleases everyone who eats it. The only thing I changed was I used 1 can of diced tomatoes with green chilies. This is a great dish like when there were no instant pots, cell phones, smart tv's, just like my Mom made when I was growing up!! Read More
(3)
Rating: 5 stars
07/25/2020
The only changes I made was to use worchester sauce in place of the soy and I reduced the water to 2 C. Absolutely fantastic. Just as I remember from my youth. Read More
(2)
Rating: 3 stars
07/20/2018
I'll make it again but with more pasta added or less water it was a little thin. Read More
(1)
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Rating: 5 stars
06/14/2018
Substituted Worcestershire Sauce for the Soy Sauce and used 8 oz. gluten free 100% corn penne rigate pasta. Served with red hot pepper flakes to taste. DELICIOUS!!! No problem with too much liquid... Read More
(1)
Rating: 5 stars
06/30/2020
This was so easy to make and turned out great.. I did not use the mushrooms and added two tsp of Everglades seasoning and red crushed peppers and POW.... Read More
(1)
Rating: 5 stars
07/30/2018
We enjoyed this tonight but made it with only one can each of tomato sauce and diced tomatoes. It was thick and very tasty. Read More
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