There’s something deeply comforting about a big bowl of goulash—rich tomato sauce, hearty beef, tender pasta, and a burst of spice and sweetness in every bite. Now, imagine getting all of that flavor in under 30 minutes. That’s where the Instant Pot comes in. This modern twist on a classic Eastern European dish delivers everything you love—just faster. Whether you’re feeding a crowd or just want leftovers for days, Instant Pot Goulash is the perfect one-pot meal that’s bold, filling, and ridiculously easy.
1. What Is Goulash, and Why the Instant Pot?
Goulash has a long, flavorful history. Originally from Hungary, traditional goulash is a stew made with meat, paprika, and vegetables—slow-simmered and deeply spiced. Over time, the dish evolved into an American-style version, sometimes called “American Chop Suey,” with ground beef, pasta, tomatoes, and plenty of seasonings.
The Instant Pot version blends the best of both worlds. You get the rich, slow-cooked taste of traditional goulash, but it’s all done in one pot—quickly and with minimal cleanup. The pressure cooker locks in flavor while making the pasta perfectly tender, without ever boiling water.
Why Instant Pot goulash wins:
- It’s fast (done in about 25 minutes)
- It uses affordable pantry staples
- It makes enough to feed a family
- It’s a complete meal in one bowl
And the best part? It’s a dump-and-go kind of recipe—no babysitting required. Just add, cook, and stir.
2. Ingredients That Make Goulash Great
Instant Pot Goulash may seem simple, but choosing the right ingredients makes a big difference in taste and texture. Let’s break it down.
Ground Beef
Use lean ground beef (80/20 or 85/15) to keep the dish flavorful without being greasy. You can also swap in ground turkey or plant-based meat for a lighter or vegetarian option.
Onion and Garlic
Classic aromatics that lay the foundation of flavor. Sautéed until golden, they bring out the savory depth that goulash is known for.
Tomatoes
Use a mix for richness and texture:
- Diced tomatoes: for body
- Tomato sauce: for smoothness
- Tomato paste: for depth
Crushed tomatoes can work too if you prefer a chunkier consistency.
Broth or Water
Use beef broth to deepen the meaty flavor. If you don’t have any, water works just fine—but you may want to add a bouillon cube or extra seasoning.
Elbow Macaroni
The pasta cooks right in the sauce, absorbing all the savory goodness. Elbows are traditional, but small shells, rotini, or penne can work too. Don’t use long noodles—they won’t hold up as well.
Spices and Seasonings
Here’s where the flavor comes alive. You’ll want a well-balanced blend of:
- Paprika (smoky or sweet)
- Italian seasoning
- Bay leaves
- Salt and black pepper
- A pinch of red pepper flakes for heat (optional)
For a smoky, more Hungarian-style kick, use smoked paprika or even a touch of caraway.
Optional Add-ins
- Shredded cheese on top
- Bell peppers for color
- Worcestershire sauce for umami
- A splash of soy sauce or balsamic for extra depth
Make it your own, but don’t skip the paprika—it’s what gives goulash its soul.
3. Step-by-Step Guide to Instant Pot Goulash
Making goulash in the Instant Pot is easy. Here’s how to do it, step by step.
Step 1: Sauté the Aromatics
Set the Instant Pot to Sauté mode. Add olive oil and cook the onions until soft—about 3 minutes. Add garlic and cook another minute until fragrant.
Step 2: Brown the Beef
Add the ground beef and cook until no longer pink. Break it up with a wooden spoon. Drain excess fat if needed. Season with salt, pepper, paprika, and Italian herbs.
Step 3: Add Liquids and Tomatoes
Pour in the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir everything together, scraping up any bits from the bottom of the pot.
Step 4: Add the Pasta
Add the dry elbow macaroni and stir to submerge. Press the pasta gently into the sauce, but don’t stir too much—you want it evenly distributed.
Step 5: Pressure Cook
Seal the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes. (Yes, just 4 minutes!)
When done, let the pressure naturally release for 5 minutes, then do a quick release for any remaining pressure.
Step 6: Stir, Rest, and Serve
Stir the goulash well. Let it sit for 5–10 minutes to thicken up. Taste and adjust seasoning. Add shredded cheese if desired and garnish with fresh parsley.
That’s it—dinner is served.
4. What to Serve with Instant Pot Goulash
While Instant Pot Goulash is a complete one-pot meal, the right sides and toppings can round it out and elevate the experience.
Bread
Serve with garlic bread, crusty rolls, or a slice of buttered toast. Goulash is saucy, and you’ll want something to mop it up.
Simple Salad
Balance the richness with something fresh:
- Romaine or mixed greens
- Cucumber and cherry tomatoes
- Light vinaigrette or lemon juice
Roasted Veggies
Add a healthy edge with sides like:
- Roasted broccoli
- Glazed carrots
- Sautéed zucchini
Cheese and Toppings
A handful of shredded cheddar, dollop of sour cream, or even a drizzle of hot sauce can make the dish feel extra comforting. Let everyone customize their bowl.
5. Tips, Tricks, and Troubleshooting
Don’t Overcrowd the Pot
Stick to the recommended amounts. Too much pasta or liquid can lead to sealing issues or overflow.
Use the Right Pasta
Short pasta works best—elbows, small shells, or bowtie. Longer pastas like spaghetti may clump or cook unevenly.
Deglaze the Pot
After sautéing meat, scrape the bottom of the pot before pressure cooking. This prevents the dreaded “burn” warning.
Let It Sit
The sauce thickens as it rests. If it looks a little loose when you open the lid, give it 5–10 minutes uncovered and it will come together beautifully.
Make It Ahead
Goulash stores and reheats like a dream. It even tastes better the next day after the flavors meld.
6. Variations for Every Taste
Instant Pot Goulash is endlessly customizable. Here’s how to make it fit your diet or mood.
Cheesy Goulash
Stir in shredded cheddar or mozzarella after cooking. It becomes creamy, cheesy, and totally indulgent.
Hungarian-Inspired Goulash
Use chunks of beef stew meat instead of ground beef. Add more paprika, caraway seeds, and bell peppers. Cook the beef in broth for 25 minutes on high pressure before adding pasta.
Veggie Goulash
Skip the meat and bulk it up with:
- Mushrooms
- Zucchini
- Lentils
- Chickpeas
Still hearty, still delicious.
Gluten-Free Goulash
Use gluten-free pasta. Cook time stays the same, but be sure not to overcook, as GF pasta can get mushy.
Spicy Goulash
Add jalapeños, chipotle powder, or hot smoked paprika. A splash of hot sauce on top makes it even better.
FAQs
1. Can I freeze Instant Pot Goulash?
Yes, it freezes well. Let it cool completely and portion into freezer-safe containers. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave. Add a splash of water or broth if it’s too thick.
2. What pasta is best for this recipe?
Elbow macaroni is traditional and works best. It cooks evenly and holds up well under pressure. Small shells or rotini also work, but avoid spaghetti or fettuccine—they can clump or overcook.
3. How do I prevent the Instant Pot burn warning?
After sautéing the meat, always scrape the bottom of the pot with a wooden spoon to deglaze. This removes any browned bits that might trigger a burn notice. Also, avoid stirring the pasta too much once added.
4. Can I double the recipe?
You can, but don’t go over the max fill line. Goulash expands during cooking, and overfilling can prevent the pot from sealing properly. If making a large batch, cook in two rounds or use an 8-quart Instant Pot.
5. Can I make it without an Instant Pot?
Yes. You can make stovetop goulash using a large pot. Brown the meat, add sauce and broth, simmer for 15–20 minutes, then stir in cooked pasta. It takes a bit longer, but the flavor is just as good.
6. How long do leftovers last?
Stored in an airtight container, goulash will last 4–5 days in the fridge. Reheat gently in the microwave or on the stove. It thickens as it sits, so add a splash of broth or water before reheating.
7. Can I make it vegetarian or vegan?
Absolutely. Use plant-based ground beef or skip the meat and load up on vegetables or lentils. Use vegetable broth instead of beef broth. It’s still hearty and filling without the meat.
8. What spices make it taste authentic?
Paprika is the star. Use sweet or smoked paprika, depending on your taste. Bay leaves, garlic, and onion build depth. A dash of Worcestershire sauce or soy sauce adds that extra umami kick.
9. Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to cook them down to reduce the moisture. Use peeled, chopped fresh tomatoes, and add tomato paste to thicken the sauce. Keep in mind that canned tomatoes are more convenient and consistent.
10. Is this recipe kid-friendly?
Very. It’s a mild, comforting dish that most kids enjoy. Skip the spicy elements, and consider adding a bit of shredded cheese for fun. It’s also great for picky eaters since the ingredients are familiar and not overly seasoned.