Instant Pot Goulash Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Add carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.
• Mix water with Worcestershire sauce and bouillon granules in a small bowl. Pour into meat mixture and mix well. Bring to a simmer. Add macaroni and paprika and stir. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set timer for 4 minutes. Allow about 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions to prevent sauce from mixing with the steam, about 5 minutes. Unlock and remove the lid. Mix well.

Steps:

• 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.
• 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.

Steps:

• Press the SAUTE button. When the pot is hot, add in the ground beef, onions, and green pepper.
• Cook until beef is no longer pink. If desired, drain grease.
• Add in corn, tomato sauce, diced tomatoes, brown sugar, soy sauce, Worcestershire sauce, salt, pepper, and garlic powder.
• Add uncooked macaroni noodles on top, then pour beef broth on top of macaroni. DO NOT STIR, but press down the macaroni so that it's all covered in liquid as much as possible.
• Place the lid on top of the Instant Pot and turn the knob to SEALING (not venting).
• Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.
• Do a QUICK RELEASE of the pressure when the timer is done (move the knob to VENTING to let out all the steam).
• Remove the lid and stir everything together.
• If desired, you can serve this with shredded cheddar cheese on top.

Steps:

• Plug in Instant Pot and place the inner pot inside.
• Set to Saute, high.
• Add oil, let heat then add in onion.
• Stir and after a minute add in garlic & keep stirring. Do not brown, just soften.
• Sprinkle in salt, pepper, dry herbs and stir.
• Add ground beef and break up and mix with onions. Add garlic and onion powder, Worcestershire sauce and Tamari, mix all to combine.
• Taste once meat is cooked and adjust seasonings to taste. If pot times out during Saute, just hit cancel and reset to Saute again and hit start.
• Once meat is done and seasoning is adjusted, hit cancel on control panel.
• Drain off any liquid from meat and put meat back into the inner pot and place back into the unit.
• Pour in both cans, tomato puree and crushed tomatoes. Stir from bottom to top to mix with the meat.
• Taste and season to taste. Add brown sugar, if you are using it, more herbs, garlic or onion powder or chili flakes if you like.
• Add in dry pasta and stir into sauce to submerge & coat.
• Add water. Stir to incorporate well. Do not reseason. Water will be absorbed into the pasta so the flavor won't be watered down.
• Lock lid in place, seal in closed position.
• Select Pressure Cook, set time to 5-6 min depending on your pasta selection, high pressure. Press Start. *IF you like soft pasta, you can go up to 7 min but it gets chef boy ardee soft if you know what I mean��
• Machine will come up to pressure then beep when actual cook time begins.
• End of cook cycle will also be marked by a beep. Let machine natural release for 25 min then finish with a quick release.
• Remove lid & Set into lid rest mount.
• Liquid will be pooled on the top of the pasta. Gently fold in and it will be combined and absorbed back into the dish. Stir up from the bottom.
• Sometime I do get a bit of scorched business on the bottom. I soak the pot in hot water, drop of dawn and a dryer sheet or two. Let it soak the try scrubbing off. A light application of the non abrasive Barkeepers Friend powder or liquid is good too.

Steps:

• Instant Pot instructions:.
• Hit sauté on your Instant Pot. It automatically defaults to 5 minutes, which is perfect for this recipe.
• Add onions and oil. Sauté for 5 minutes.
• Add meat and sauté for another 5 minutes. Add in salt and pepper.
• Add in carrots and bell pepper, paprika and tomato paste. Stir together.
• Add in beef broth and stir. Liquid will almost cover the meat, but not fully.
• Submerge the bay leaves.
• Set the Instant Pot to high pressure/pressure cook for 25 minutes. Make sure the valve is at "sealing.".
• While that is cooking, make egg noodles according to package (or rice if you prefer).
• Now it's time to make the rue/sauce. We call this sauce, "slurry.".
• For the sauce/slurry, simply place all of the ingredients in a bowl and whisk until combined. The sauce will be a thick, creamy mixture (almost like the consistency of mayonnaise). This sauce will be added at the end.
• When the timer on the Instant Pot turns off, turn it from "sealing" to "venting." This will release the steam.
• Let steam naturally release for 5 minutes. This simply means to just let it set and rest.
• Stir the slurry into the stew.
• Remove the bay leaves and serve.
• Enjoy!