Goulash is one of my favorite throwback meals growing up in the ‘60’s and ‘70’s. So I am so happy I can convert the stove top recipe into an Instant Pot recipe. Serves 6. Total Time to prepare and cook 19 minutes. (Personally it will probably take me longer to chop and mince)
2 teaspoons olive oil
1 lb ground beef
1 onion, chopped
2 stalks of celery, chopped
2 bay leaves
1 1/2 teaspoon Italian seasoning
Salt and pepper, to taste
1 green bell pepper, seeded and chopped
4 cloves garlic, minced
1 1/2 tablespoons Worcestershire sauce
4 cups of chicken broth
2 cups of elbow macaroni
1 6oz can of tomato paste
2 cans of stewed tomatoes
1 1/2 cups corn, frozen (thawed) or canned
Choose the sauté setting on the Instant Pot, when hot add the oil. Add the ground beef, onion, celery and bay leaves and cook until the vegetables are tender and the beef is browned. Add in the Italian seasoning, salt, pepper, green peppers, garlic and Worcestershire sauce, cook for a couple minutes.
Pour the broth in and let it heat up. Once heated stir in the tomato paste, then the macaroni. Pour in the two cans of stewed tomatoes, do not stir. Close the lid. Make sure release valve is closed. Switch from sauté to pressure cook and change time to 4 minutes or 3 minutes if you like your macaroni al dente. When done use the quick release method. Open lid when you hear the pin drop. Stir and taste test to see if it needs any additional salt. Add the corn (I’d heat corn on stove before adding it and drain any liquid) Serve Yum Yum!
I made this but forgot to take pictures as I went🙁. What I did find out while using my mini Instant Pot was I hit the max line before I added the stewed tomatoes. After I pressure cooked for 3 minutes I added the stewed tomatoes while I kept the Instant Pot on warm. I also added the cooked corn. As you can see with these pictures it was quite full....but ohhh sooo good.