Instant Pot Goulash: A Hearty, Flavorful One-Pot Meal

Goulash is the kind of dish that warms your soul. It’s rich, savory, and full of flavor — and thanks to the Instant Pot, you can make it in under an hour with minimal fuss. Whether you’re feeding a family or meal prepping for the week, this recipe is a weeknight lifesaver.

There are two popular types of goulash: the Hungarian version made with chunks of beef and paprika, and the American version made with ground beef, tomatoes, and pasta. This post focuses on the American-style goulash — a classic, all-in-one comfort food that’s especially great for busy weeknights.

Making it in the Instant Pot turns a stovetop favorite into a fast, hands-off meal that still delivers big on flavor. Everything cooks in one pot, including the pasta, and cleanup is a breeze.

Ingredients You’ll Need

This recipe uses simple, affordable ingredients you likely already have in your pantry or fridge.

Main ingredients:

• 1 lb ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups elbow macaroni (uncooked)
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes (with juices)
• 1 tablespoon tomato paste
• 3 cups beef broth
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Optional additions:

• 1/2 cup shredded cheddar (for cheesy goulash)
• 1 bay leaf (for added depth)
• A splash of Worcestershire sauce
• Fresh parsley for garnish

You can adjust the spices or meat depending on what you have. Ground turkey, pork, or even plant-based meat substitutes work well.

this Recipe

Step-by-Step Cooking Instructions

This Instant Pot version of goulash comes together in three quick phases: sauté, pressure cook, and stir.

1. Sauté the aromatics and beef
Turn the Instant Pot to sauté mode. Add a splash of oil and the diced onion. Cook for 2–3 minutes until softened.
Add the garlic and cook for another 30 seconds.
Add the ground beef, breaking it up with a spatula. Cook until fully browned, then drain excess grease if needed.

2. Add the liquids and pasta
Stir in the tomato paste, tomato sauce, and diced tomatoes (with juice).
Pour in the beef broth and season with paprika, Italian seasoning, salt, and pepper.
Add the elbow macaroni last. Gently press it down into the liquid but don’t stir too much.

3. Pressure cook and finish
Cancel sauté mode. Secure the lid and set the Instant Pot to pressure cook on high for 4 minutes.
Once the cooking time is up, do a quick release. Carefully open the lid.
Give everything a good stir. If it looks too liquidy, let it sit for a few minutes — it will thicken as the pasta absorbs more sauce.

Optional: Stir in shredded cheese for an extra rich finish. Garnish with parsley and serve hot.

Tips for the Best Goulash

This dish is easy to master, but these tips help ensure it turns out perfectly every time.

Deglaze the pot after browning
Before adding the liquids, scrape the bottom of the pot well. This prevents the burn warning and captures more flavor.

Don’t overcook the pasta
Set the timer for just 4 minutes, as pasta continues to cook during the pressure release and resting time. Overcooked pasta can turn mushy quickly.

Use low-sodium broth
This gives you more control over the seasoning. You can always add salt later, but you can’t take it out once it’s in.

Let it rest before serving
The sauce may seem a little thin at first. Letting it rest for 5–10 minutes thickens the goulash naturally and improves the texture.

Double it if needed
You can easily double the recipe for a crowd. Just don’t exceed the max fill line in your Instant Pot. No need to change the cooking time.

Variations and Customizations

American goulash is super flexible. You can make it your own with just a few swaps or additions.

Protein swaps:

• Ground turkey or chicken for a lighter version
• Plant-based crumbles for a meatless meal
• Add cooked bacon or sausage for smoky depth

Spice it up:

• Add red pepper flakes or cayenne
• Stir in a few dashes of hot sauce
• Use spicy diced tomatoes or Rotel

Veg it up:
Add vegetables like:

• Bell peppers
• Zucchini
• Mushrooms
• Spinach
  Sauté or stir them in after cooking so they keep some texture.

Make it cheesy:
Mix in cheddar, mozzarella, or a handful of Parmesan after cooking. Cheese adds richness and stretch.

Try different pasta:
Elbow macaroni is traditional, but you can use:

• Rotini
• Shells
• Penne
  Just keep the shape small and adjust the cooking time if needed (4 minutes usually works for most).

What to Serve with Goulash

Goulash is hearty enough to stand on its own, but it pairs well with simple sides for a complete meal.

Side dish ideas:

• Garlic bread or dinner rolls
• A green salad with vinaigrette
• Steamed green beans or broccoli
• Roasted Brussels sprouts
• Buttered peas or corn

Topping ideas:

• Sour cream
• Shredded cheese
• Chopped green onions
• Crushed red pepper flakes

This dish is also great for leftovers and reheats beautifully. Make a big batch and enjoy it for days.

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FAQs

1. What’s the difference between Hungarian and American goulash?
Hungarian goulash is a slow-cooked stew made with beef cubes, paprika, and root vegetables. American goulash is a one-pot meal made with ground beef, tomatoes, and pasta. It’s quicker, uses pantry staples, and is more of a casserole-style comfort food.

2. Can I make this with ground turkey?
Yes, ground turkey works perfectly. It’s leaner than beef and still absorbs all the spices and sauce. Just be sure to season it well during the sauté step.

3. How do I keep the pasta from getting mushy?
Use a short pressure cooking time (4 minutes), and don’t stir the pasta too much before cooking. Let the goulash rest after cooking to thicken the sauce without overcooking the noodles.

4. Can I freeze Instant Pot goulash?
Yes, it freezes well. Let it cool completely, then store in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

5. What kind of pasta is best for goulash?
Elbow macaroni is the classic choice, but small shapes like rotini, penne, or shells also work. Just avoid large or long pasta, which may cook unevenly.

6. Can I add vegetables to the goulash?
Definitely. Add diced bell peppers, mushrooms, or zucchini after browning the meat. For delicate veggies like spinach, stir them in after pressure cooking to avoid overcooking.

7. How do I make it cheesy?
Stir in 1/2 to 1 cup of shredded cheddar or mozzarella right after cooking. The residual heat will melt it into the sauce for a creamy, comforting texture.

8. What size Instant Pot should I use?
A 6-quart Instant Pot works well for this recipe. If you’re doubling the recipe, make sure not to exceed the max fill line. An 8-quart model can hold larger batches comfortably.

9. Do I need to drain the beef after browning?
If your ground beef is high in fat, it’s a good idea to drain some grease before continuing. Too much fat can make the goulash greasy and may interfere with the pressure cooking.

10. Can I make this ahead of time?
Yes, it’s a great make-ahead meal. Store in the fridge for up to 4 days or freeze for longer. Reheat on the stove with a splash of broth or water to loosen the sauce if needed.