Cookbook author Gina Homolka points out that this Instant Pot goulash with beef and macaroni is not the Hungarian goulash she grew up eating with her immigrant father. Rather, it is an Americanized goulash that began showing up in U.S. kitchens in the 1900s, and it is a cross between a healthier Hamburger Helper and mac and cheese. The macaroni, whole wheat or gluten-free, cooks in the multicooker. Homolka recommends using 90 percent lean ground beef, ground chicken or turkey. As this recipe is mild, you can add heat with crushed red pepper flakes, a minced serrano pepper or black pepper, if desired.
Storage: Refrigerate for up to 4 days.
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Ingredients
measuring cupServings: 6
Directions
Time Icon Total: 45 minsStep 1
Set your electric multicooker on the highest SAUTE or BROWN function. Let the pot heat for 2 minutes, then add the oil and onion and cook, stirring occasionally, until it starts to soften and brown, about 5 minutes. Add the beef, paprika and salt and cook, stirring occasionally, breaking the meat into small chunks, until no longer pink, about 4 minutes.
Step 2
Add the bell pepper, garlic, Worcestershire sauce, oregano and pepper flakes and cook, stirring occasionally, until fragrant and softened, about 5 minutes. Add the tomato sauce, tomatoes, broth, macaroni and bay leaf and stir to combine.
Step 3
Lock the lid in place, set the pressure-release knob to sealing, select PRESSURE at the high setting, and set the cook time 5 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)
Step 4
Once the cooking cycle is finished, press CANCEL and release the pressure manually by moving the pressure-release knob to venting, covering your hand with a towel or oven mitt. Never put your hands or face near the vent when releasing steam.
Step 5
Top the goulash with the cheddar, cover and let sit until the cheese is melted, about 2 minutes. Garnish with the parsley, if using, and serve either in a large, family-style bowl or in individual bowls, with additional cheese on the side, if desired.
Substitutions
No cheddar? << Mozzarella or parmesan.
Variations
To make this on the stove: In a large pot or Dutch oven with a lid over medium heat, follow the directions up to the point of pressure-cooking. Reduce the heat to medium low, cover and cook the ingredients for 20 to 25 minutes, or until the pasta is tender and most of the liquid has been absorbed. Add the cheese, cover until the cheese is melted, about 2 minutes, and serve with parsley on top.
Notes
This recipe was tested using a 3-quart Instant Pot; the amount of liquid is enough for it to work in a 6- or 8-quart model, as well.
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Nutritional Facts
Per serving
Calories
463
Fat
21 g
Saturated Fat
9 g
Carbohydrates
44 g
Sodium
387 mg
Cholesterol
69 mg
Protein
25 g
Fiber
5 g
Sugar
7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Skinnytaste One and Done” by Gina Homolka and Heather K. Jones (Clarkson Potter, 2018).
Tested by Ann Maloney.
Published February 1, 2021
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