Description
This hearty 30-Minute Instant Pot Ground Beef Goulash is a comforting one-pot meal perfect for busy weeknights. Combining tender ground beef, savory tomato sauce, and tender macaroni, it offers a rich and flavorful dinner with minimal effort. The addition of green bell pepper, corn, and a blend of spices elevates this classic dish, all cooked quickly in the Instant Pot for convenience and deliciousness.
Ingredients
Scale
Meat and Vegetables
- 2 lb ground beef
- 1 large onion, finely chopped
- 1 large green bell pepper, diced
- 15 oz canned corn, drained
Liquids and Sauces
- 29 oz tomato sauce (recommend Muir Glen brand)
- 30 oz diced tomatoes, undrained
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2.5 cups beef broth (recommend Better Than Bouillon)
Seasonings and Spices
- 1/4 cup brown sugar
- 1.5 tsp salt
- 3/4 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Pasta
- 2.25 cups macaroni
Instructions
- Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the ground beef. Cook until browned, breaking it apart as it cooks to ensure even browning.
- Sauté Aromatics and Vegetables: Add the chopped onion and diced green bell pepper to the beef. Continue sautéing until the onion is translucent and the peppers have softened slightly, about 3-4 minutes.
- Add Corn and Liquids: Stir in the drained canned corn, tomato sauce, diced tomatoes with their juices, soy sauce, Worcestershire sauce, and beef broth. Mix well to combine all ingredients evenly.
- Season the Mixture: Add brown sugar, salt, black pepper, garlic powder, and smoked paprika. Stir thoroughly to distribute the seasonings throughout the sauce.
- Add Pasta: Stir in the macaroni, making sure it’s submerged in the liquid as much as possible for even cooking.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. Ensure the vent is sealed properly.
- Natural Release: Once the cooking cycle completes, allow a natural pressure release for about 5 minutes, then carefully quick release any remaining pressure.
- Final Stir and Serve: Open the lid, stir the goulash to combine any separated liquid and ensure even texture. Taste and adjust seasoning if necessary. Serve hot.
Notes
- You can substitute elbow macaroni with other small pasta shapes like shells or penne if preferred.
- For a richer flavor, use homemade beef broth instead of store-bought.
- If you want a spicier dish, add a pinch of red pepper flakes along with the paprika.
- This recipe stores well in the refrigerator up to 3 days and freezes nicely for up to 2 months.
- Leftover goulash can be reheated on the stovetop with a splash of water or broth to loosen the sauce.
