This instant pot goulash is one of those meals that sounds like it takes a lot of effort but really doesn’t. Everything cooks together in one pot, and it’s ready in under 30 minutes.
It’s hearty, full of flavor, and the kind of dinner that the whole family will enjoy. Ground beef, macaroni, and a rich tomato sauce all come together perfectly.
I love that you don’t even need to boil the pasta separately. It cooks right in the sauce, which means less cleanup and more flavor in every bite.
If you’ve been looking for a solid weeknight dinner that’s easy and satisfying, this one is for you. Let me show you how to make it.
What Makes This Recipe So Good
True One-Pot Meal – The pasta cooks right in the sauce alongside the beef and vegetables, so everything melds together into one rich, flavorful dish and you only have one pot to clean up.
Ready in About 25 Minutes – From browning the beef to plating dinner, this goulash comes together faster than most stovetop versions because the Instant Pot pressure cooks the macaroni in just 4 minutes flat.
The Pasta Absorbs All That Flavor – Because the elbow macaroni cooks directly in the beef broth and crushed tomatoes, every single noodle soaks up a ton of savory, tomatoey flavor instead of just being plain boiled pasta.
Incredibly Budget Friendly – Ground beef, elbow macaroni, canned tomatoes, and a bell pepper are some of the most affordable ingredients at any grocery store, making this a filling dinner that easily feeds a family without stretching your wallet.
Ingredients
- 1 1/2 lb Ground Beef
- 2 cups Elbow Macaroni
- 28 oz Canned Crushed Tomatoes
- 1 1/2 cups Beef Broth
- 1 large Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 1 tbsp Olive Oil
- 2 tsp Paprika
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Shredded Cheddar Cheese
- Fresh Parsley, chopped
Directions
Step 1
Set the Instant Pot to saute mode and add the olive oil. Once hot, add the ground beef and break it apart with a wooden spoon. Cook for 5 to 6 minutes until browned and no longer pink. Drain any excess grease.
Step 2
Add the diced onion and green bell pepper. Cook for 3 minutes until slightly softened. Add the garlic and tomato paste and stir for 1 minute until the paste is well distributed.
Step 3
Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Add the crushed tomatoes, paprika, italian seasoning, salt, and black pepper. Stir to combine.
Step 4
Add the elbow macaroni and gently push it down into the liquid. Do not stir it in aggressively, just make sure it is submerged. Press cancel.
Step 5
Lock the lid, set the valve to sealing, and cook on high pressure for 4 minutes. When the cook time is done, do a quick release by carefully turning the valve to venting.
Step 6
Open the lid and give everything a thorough stir. The sauce will thicken as the pasta absorbs the liquid. Let it rest for 2 to 3 minutes.
Step 7
Serve topped with shredded cheddar cheese and a sprinkle of fresh chopped parsley.
Pro Tips
Deglaze the Pot Thoroughly
After you add the beef broth, take your time scraping up every single browned bit stuck to the bottom of the pot. Use a wooden spoon and really get into the edges.
If you skip this step or rush through it, those stuck bits will trigger the dreaded “burn” notice on your Instant Pot. The pressure cooker’s sensors detect food stuck to the bottom and will stop cooking to protect itself.
Run your spoon across the entire bottom in a grid pattern. If it feels smooth everywhere, you’re good to go.
Don’t Stir the Macaroni In
This is a big one. When you add the elbow macaroni, just gently push it under the liquid so it’s submerged. Do not stir it down into the sauce.
If you mix it in aggressively, the starch from the pasta combines with the thick crushed tomatoes at the bottom. That creates a layer of starchy paste right on the heating element, which almost guarantees a burn notice.
Just lay the pasta on top, press it down lightly so liquid covers it, and leave it alone.
Use Exactly 1 1/2 Cups of Broth
You might think adding extra broth will make the goulash saucier, but it will actually make it watery. The pasta absorbs a specific amount of liquid as it cooks, and this ratio is dialed in for that.
On the flip side, using less broth means there won’t be enough liquid for the Instant Pot to build pressure properly, and your pasta could come out undercooked.
Stick with the 1 1/2 cups and trust the process. The sauce thickens up perfectly once you stir it after opening the lid.
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Frequently Asked Questions
Why shouldn’t I stir the macaroni in aggressively?
If you stir the macaroni too much, the starch on the pasta can cause it to stick together and to the bottom of the pot. That can lead to a burn notice on your Instant Pot, which will stop the cooking cycle and ruin the dish.
Just gently push the noodles down so they’re submerged in the liquid. That’s all you need to do – the pressure cooking will take care of the rest.
Instant Pot Goulash
Equipment
- Instant Pot
Ingredients
- 1 1/2 lb Ground Beef
- 2 cups Elbow Macaroni
- 28 oz Canned Crushed Tomatoes
- 1 1/2 cups Beef Broth
- 1 large Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 1 tbsp Olive Oil
- 2 tsp Paprika
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Shredded Cheddar Cheese
- Fresh Parsley, chopped
Instructions
- Set the Instant Pot to saute mode and add the olive oil. Once hot, add the ground beef and break it apart with a wooden spoon. Cook for 5 to 6 minutes until browned and no longer pink. Drain any excess grease.
- Add the diced onion and green bell pepper. Cook for 3 minutes until slightly softened. Add the garlic and tomato paste and stir for 1 minute until the paste is well distributed.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Add the crushed tomatoes, paprika, italian seasoning, salt, and black pepper. Stir to combine.
- Add the elbow macaroni and gently push it down into the liquid. Do not stir it in aggressively, just make sure it is submerged. Press cancel.
- Lock the lid, set the valve to sealing, and cook on high pressure for 4 minutes. When the cook time is done, do a quick release by carefully turning the valve to venting.
- Open the lid and give everything a thorough stir. The sauce will thicken as the pasta absorbs the liquid. Let it rest for 2 to 3 minutes.
- Serve topped with shredded cheddar cheese and a sprinkle of fresh chopped parsley.