Old-fashioned Instant Pot goulash is a delicious family meal that your whole family will love! This reminds me of the Johnny Marzetti that my grandma used to make when I was a kid!
yield: 10 SERVINGS
prep time: 20 MINUTES
cook time: 25 MINUTES
total time: 45 MINUTES
Ingredients
- tablespoon olive oil
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 4 cloves garlic, chopped
- 1 cup beef broth
- 2 cups of water
- (2) 15-ounce cans tomato sauce
- (2) 15-ounce cans diced tomatoes
- 2 tablespoons Worcestershire sauce
- 3 bay leaves
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
Instructions
- Set the Instant Pot to sauté. When hot, add the olive oil, onion, and garlic; sauté for 3 to 4 minutes. Add the ground beef. Break up the meat with a wooden spoon and brown until no pink remains. Spoon off any excess liquid.
- Add the one cup of beef broth and stir to deglaze. Add the 2 cups of water, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaves, and the remaining seasonings. Stir well. Stir in the elbow macaroni.
- Put on the lid, set to sealing position, and set to high pressure for 1 minute, with a quick release. After all the pressure is released carefully remove lid and stir. Make sure to turn off the keep warm function to prevent the pasta from overcooking. Top with shredded cheese, optional.
