Have you ever just got an overwhelming feeling of needing some comfort food. I don’t know if it was the cool weather that swept through Nashville last week or the lack of carbs in this house, but it happened. I went to Pinterest and landed on this recipe. Goulash was happening. To up the ante a bit I decided it would be a one pot Instant Pot meal.
Anyone who has talked to me about food in the last 12 months (now 14) has probably heard of my IP talk. I can’t help myself, this thing is magical. I got it in preparation for hotel life and haven’t quit using it since. I hope to share many more wonderful things this pot can do, but today we talk goulash.
The main thing to keep in mind when converting a recipe into a Instant Pot recipe is liquid. In most cases, the liquid needs to be reduced. I start by cutting out the water so I keep all of the other flavors.
If you really want to make this recipe work for you in a pinch do a little prep the weekend before and it will literally become a 30 minute meal from start to finish. I ground and drained my beef the day before and cut up my veggies and stored them in mason jars in the fridge. I love this little copper. Everyone should have one. I use it 1-2 times a week to bulk chop veggies and peppers I will need for the weeks meals. Perfection.
Here she is. I hope you enjoy this delicious Instant Pot Goulash dish. Tag me on Instagram or hashtag #inthekitchenwithkayla so I can see them. Enjoy!
- 2 lbs ground beef
- 3 tsp minced garlic
- 1 large yellow onion, diced
- 2 tbs olive oil
- 1/2 - 3/4 cup water
- 1/2 cup beef broth
- 2 (15-ounce) cans tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 tbs Italian seasoning
- 3 bay leaves
- 3 cups elbow macaroni, uncooked
- salt & pepper per preference
- shredded cheddar cheese
- shredded mozzarella cheese
- 1. Saute your ground beef using the "saute" setting until it is cooked and crumbled. Drain
- 2. While your beef is draining, saute the diced onion in the olive oil. When the onion is almost transparent add the garlic and saute another 30 seconds. Turn off the pot.
- 3. Add beef, water, broth, tomato sauce, diced tomatoes, italian seasoning, macaroni, salt, and pepper. Stir together. Add the bay leaves.
- 4. Lock the lid in place. Cook on manual, high pressure for 6 minutes. Natural pressure release for 5 minutes and then quick pressure release.
- 5. Remove the bay leaves and stir.
- Add shredded cheddar cheese on top and enjoy!
Things I mention in the video:
BEST THING EVER aka WalMart grocery pick-up: http://r.wmt.co/e8E2_
Pampered Chef chopper: http://amzn.to/2mfDWED
Veggie dicer: http://amzn.to/2le5pHp
Spatula I use for everything (similar):http://amzn.to/2mfpeO2
IP Glass lid: http://amzn.to/2ldPOYo