This Instant Pot goulash takes everything I love about my classic American goulash recipe and turns it into an even easier one-pot dinner. Ground beef, tomatoes and elbow macaroni all cook together in the pressure cooker, and the entire meal is ready in about 30 minutes.
My original goulash recipe has been one of the most-loved recipes on Pip and Ebby for years, so I didn’t want to mess with what makes it work. This version keeps those same familiar, comforting flavors while letting the Instant Pot do most of the work. The pasta cooks right in the tomato sauce with the beef, which means fewer steps, fewer dishes and no separate pot of boiling water.
For me, that’s exactly where the Instant Pot earns its place in the kitchen. If I can simplify a dinner I already love without sacrificing the part that makes it good, that’s a shortcut worth taking!
Why This Recipe Works
- It’s a true one-pot meal. The ground beef is browned right in the Instant Pot, then the macaroni cooks with the tomatoes, sauce and seasonings. No separate pot of pasta to boil or drain.
- You get classic American goulash in about 30 minutes. The pressure-cooking time is only 4 minutes. Allow about 17 minutes for the Instant Pot to come to pressure, then do an immediate quick release so the pasta doesn’t continue cooking.
- The pasta absorbs all that flavor as it cooks. Instead of boiling the elbow macaroni separately in water, it cooks right alongside the beef and tomato mixture.
- It’s adapted from a recipe readers already love. My classic goulash recipe has been a reader favorite for years. I used that same beefy, tomato-based combination as the starting point for this pressure cooker version.
- It works for real-life dinner nights. Ground beef, canned tomatoes, tomato sauce and pasta are easy ingredients to keep around, making this one of those meals you can pull together without much planning.
Instant Pot Goulash Ingredients
Ground beef – I use 1 1/2 pounds of ground beef for a hearty goulash. Ground turkey or ground pork can also be used. Drain off excess grease after browning, if needed.
Diced tomatoes – Add the tomatoes with their juices. That liquid is important because the macaroni cooks directly in the Instant Pot.
Tomato sauce – This creates the rich tomato base for the goulash. If you have some on hand, my homemade tomato sauce works great here, too.
Water or beef broth – Either works, but I prefer beef broth when I have it on hand because it adds another layer of savory flavor.
Worcestershire sauce – Don’t skip this one! It adds savory depth to the beef and tomato sauce without making the finished dish taste like Worcestershire sauce.
Elbow macaroni – Classic elbow macaroni is my preference for American goulash and the 4-minute pressure-cooking time is written specifically for it.
How To Make Instant Pot Goulash
- Add the beef, onion and garlic. Set the Instant Pot to Sauté. Add the ground beef, chopped onion and minced garlic to the pot.
- Brown the beef. Cook until the beef is no longer pink and the onion has softened, breaking the meat apart as it cooks. Drain excess grease, if needed.
- Add the pasta and remaining ingredients. Add the diced tomatoes with their juices, tomato sauce, water or beef broth, Worcestershire sauce, Italian seasoning, seasoned salt and elbow macaroni. Scrape the bottom of the pot to loosen any browned bits from the beef.
- Stir everything together well. Mix until the ingredients are evenly combined and the macaroni is incorporated into the liquid. This helps the pasta cook evenly during pressure cooking.
- Pressure cook for 4 minutes. Secure the lid, set the valve to sealing and cook on high pressure for 4 minutes. Allow about 17 minutes for the Instant Pot to come to pressure before the cooking time begins.
- Quick release, stir and serve. When cooking is complete, immediately quick release the pressure to prevent the pasta from overcooking. Once the float valve drops, remove the lid and stir well. Serve immediately with shredded cheddar cheese, if desired.
Recipe Notes
- Quick release the pressure right away. Once the 4-minute cook time is complete, do an immediate quick release. Letting the pressure release naturally will continue cooking the macaroni and can make it too soft.
- Use beef broth for even more flavor. Water works perfectly well, but replacing some or all of it with beef broth adds extra savory flavor to the finished goulash.
- Add bell pepper. Sauté a chopped red, green, yellow or orange bell pepper along with the onion for extra flavor and texture.
- Try a couple of bay leaves. Add 2 bay leaves before pressure cooking and be sure to remove them before serving.
- Expect the goulash to look saucier when you first open the pot. Give everything a good stir after pressure cooking. The sauce will continue to thicken slightly as the goulash sits.
Can I Make Goulash in a Slow Cooker?
Yes! If you’d rather let dinner cook low and slow, try my Crockpot Goulash. It has the same hearty beef, tomato and pasta combination with a method designed specifically for the slow cooker.
How to Avoid the Instant Pot Burn Notice
Because this Instant Pot goulash contains tomato sauce and pasta, making sure nothing is stuck to the bottom of the pot before pressure cooking helps prevent a burn notice.
- Scrape the bottom of the pot before pressure cooking. After browning the beef, make sure no browned bits are stuck to the bottom. Add the remaining ingredients and stir everything together well before securing the lid.
- Don’t reduce the liquid. The water or beef broth helps the Instant Pot come to pressure and allows the macaroni to cook properly.
- If you get a burn notice, press Cancel and carefully quick release the pressure. Once the float valve drops, open the pot and check the bottom for stuck or burned food.
- If nothing has burned, scrape the bottom well, add about 1/2 cup additional water or beef broth if the mixture looks too thick, and resume pressure cooking.
- If food has burned onto the bottom, transfer the unburned goulash to a bowl, thoroughly clean the inner pot, return the food to the pot and resume cooking.
Storing Leftover Goulash
Store leftover Instant Pot goulash in an airtight container in the refrigerator for 3 to 4 days. The pasta will absorb more of the sauce as it sits, so leftover goulash will be thicker than it was when freshly made.
Reheat individual portions in the microwave or warm larger portions gently on the stovetop. If the goulash seems dry, stir in a splash of water, beef broth or tomato sauce as it reheats.
Instant Pot Goulash FAQs
Is this American goulash or Hungarian goulash?
This recipe is American goulash, made with ground beef, tomatoes and elbow macaroni. Hungarian goulash is a very different dish, traditionally made as a meat and vegetable stew seasoned heavily with paprika.
What should I serve with goulash?
Instant Pot goulash is a complete meal on its own, but garlic bread and a simple chopped salad are two of my favorite sides. Steamed or roasted vegetables such as broccoli, green beans or Brussels sprouts work well, too.
Can you freeze Instant Pot goulash?
Yes, but the pasta will be softer after freezing and thawing. Let the goulash cool completely, transfer it to a freezer-safe container and freeze. If you’re making goulash specifically for the freezer, I prefer cooking the pasta separately and adding it after reheating for the best texture.
Are goulash and spaghetti the same thing?
No. American goulash and spaghetti use some similar ingredients, but they’re prepared differently. With spaghetti, the pasta is typically cooked separately from the sauce. American goulash is a one-pot dish where the macaroni cooks with the ground beef and tomato sauce.
Why is my Instant Pot goulash soupy?
The goulash may look a little saucy when you first remove the lid. Give it a good stir and let it sit for a few minutes before serving. The pasta will continue to absorb some of the liquid and the sauce will thicken as it rests.
Can I use a different type of pasta?
Elbow macaroni works best because the 4-minute pressure-cooking time has been tested with this pasta shape. Other pasta shapes may require different cooking times and could become too soft or remain undercooked.
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Instant Pot Goulash Recipe
Equipment
- Instant Pot
Ingredients
- 1 1/2 lbs ground beef
- 3 cloves garlic minced
- 1 yellow onion chopped
- 30 oz diced tomatoes with juices
- 30 oz tomato sauce
- 3 cups water or beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 2 tsp seasoned salt
- 16 oz elbow macaroni
- 1/4 cup cheddar cheese shredded, for topping
Instructions
- Set the Instant Pot to Sauté. Add the ground beef, garlic and onion. Cook until the beef is no longer pink and the onion has softened, breaking the meat apart as it cooks. Drain excess grease, if needed.1 1/2 lbs ground beef, 3 cloves garlic, 1 yellow onion
- Add the remaining ingredients. Add the diced tomatoes with their juices, tomato sauce, water or beef broth, Worcestershire sauce, Italian seasoning, seasoned salt and elbow macaroni. Scrape the bottom of the pot to loosen any browned bits, then stir everything together well.30 oz diced tomatoes, 30 oz tomato sauce, 3 cups water, 2 tbsp Worcestershire sauce, 1 tbsp Italian seasoning, 2 tsp seasoned salt, 16 oz elbow macaroni
- Pressure cook. Secure the lid and set the valve to sealing. Cook on high pressure for 4 minutes. Allow approximately 17 minutes for the Instant Pot to come to pressure before the cooking time begins.
- Quick release and serve. When cooking is complete, immediately quick release the pressure. Once the float valve drops, carefully remove the lid and stir well. Serve immediately with shredded cheddar cheese, if desired.1/4 cup cheddar cheese
Video
Notes
- Quick release immediately after cooking to prevent the macaroni from becoming too soft.
- Beef broth can be used in place of the water for additional savory flavor.
- Add a chopped bell pepper with the onion, if desired.
- Add 2 bay leaves before pressure cooking for extra flavor. Remove before serving.
- The goulash may look saucy when you first open the pot. Stir well and let it sit for a few minutes. The sauce will thicken as the pasta absorbs more liquid.Do an immediate quick release as soon as the 4-minute cook time is complete. This prevents the elbow macaroni from continuing to cook and becoming too soft.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I will never make it another way again! So so good!
I can’t agree more! I’m so glad you enjoy it as well!
Super delicious.
Thanks! I’m glad you enjoyed it.
My husband and I really enjoyed this recipe! I have an off brand instant pot and it took more like 25 minutes to come to pressure 😅 but it was worth the wait! I followed the recipe exactly but added 2 beef stock cubes and used a different type of pasta. So yummy!
So glad you tried it out! The beef stock addition sounds great! Thanks for sharing.
What size instant pot is suggested for this recipe?
Great question! I use a 6 quart.
Could you swap out the noodles for white rice? So it would be Rice Goulash? If so, would you adjust the cook time or would 4 minutes be enough and quick release?
That’s a great question. I haven’t tested this myself, but plain white rice cooks fairly quickly, like noodles, so I wouldn’t adjust the time at all. If you are thinking to use a heartier rice, like brown rice, you would need to test that timing out. Please let us know what you find!
You clearly add water to this one. At least that is what the recipe says. 3 cups. I have it in the pot right now, so hope that is correct!
Yes, there is water in it to help the IP achieve pressure and help cook the pasta and make the meat and seasoning mesh together!
Didn’t have tomato sauce so added another can I’d diced tomato’s.. because I need heart healthy it was easy to use no sodium tomato’s and no salt. Very good recipe.
This is definitely one of those recipes you can throw anything in and it will still be good. I’m glad you enjoyed it – thank you for sharing!
One of the best goulashs initiative have ever tasted. 5 stars.
Thank you! I appreciate you taking the time to share!
Came out absolutely amazing! So glad I decided to give this recipe a shot.
Me too! I’m glad it was enjoyed!
Delicious! I make this regularly.
For the people getting a “burn notice”, I agree with others not to stir the pasta, and also make sure to deglaze or “clean” the bottom with a little of the broth after sautéing. If still having a problem with “burn notice”, it might be that your ground beef doesn’t have enough fat content. I would often get a “burn notice” when using veggie crumbles. I haven’t had a problem with this and other recipes since putting the “beef” on top of the pasta and tomato sauce. Hope this is helpful.
Thank you Elisa for those distinctions!
If you have an allergy to fish like I do, you can’t have Worcestershire sauce, I found subbing it out for a to taste mixture of soy sauce, hot sauce, and ketchup. I also subbed the tomato sauce and water for 3 12 oz cans of tomato juice and 1 12 oz can of v8 juice. I also used Adobo and ground pepper instead of seasoned salt.
Hi Sarah, Thank you for those tips! They all sound delicious.
Question-this is my first time using my instant pot. Do I put water in the bottom of it b4 I place the pot in and start cooking the rest? I’m so confused! Help
Do not stress! Water is needed to create pressure in any and all recipes made in the IP so just remember that. Most recipes that you prepare in the IP have water or sauce/broth for the actual recipe themselves. In this recipe, you’re sauteing the veggies first with the pot open, then you are adding the additional ingredients (no water in this case) but the steam will build and the liquid in the pot cooks your food. It’s going to be a game changer for you!! So, no water necessary in this one.
I add corn and green beans to mine. And I usually cook it with tomatoe juice or v8 to make it more soupy. Would that give me a burn notice, do you think? And would the cook time over cook the green beans and corn? I usually add those at the beginning of cooking on the stove. So I’m curious how that might work in the ip.
I love the addition of tomato juice or V8. Both work! The IP just needs liquid inside the pot to make it create the necessary steam to cook so those will definitely work fine. As for veggies that soften and cook quickly, sometimes I wait until the IP has finished, I reopen the pot and then add the veggies, shut the cover and let them warm/cook a few minutes because there’s a lot of heat still inside.
I swapped out the water and tomato sauce for 3 12 oz cans of tomato juice and 1 12 oz v8 juice
Could this be made in a slow cooker instead? If so how would you change the recipe. Thank you??
Leanne – great question! It certainly could. Step 1 is still to cook your ground beef and saute your veggies so they get a little flavor and soften nicely. Then toss all the rest of the ingredients with the beef and veggies into a crockpot. Cook on low 3-4 hours and add your pasta by stirring it in the last 45 min it cooks, watching it to make sure it isn’t too soft.
This recipe is awesome, I used beef broth, 1 green pepper and 1 cup,of frozen corn. I had no problem with burn warnings but I sprayed the inside of my pot before browning my beef. My family like this so much they d.said not to make my other recipe again! Thanks for the post!
Great additions and tips – thank you for sharing!
What is the serving size for the 391 calories that you have provided in the nutritional information? Thank you!
I would guess about a cup, cup and half.
I agree with Jeremy! I did not stir noodles after adding everything! Did not get Burn warning!! Add noodles last and Do Not Stir!
Thank you for commenting!
I want to use the small shells pasta instead of the macaroni one. Will the time stay the same? Thanks!
Yes, it should stay the same. Good question!
Do not mix with the pasta that is why there is a burn notice. This ruined the whole thing.
Just mix everything first and then add the pasta without stirring.
I’m sorry you had that experience. I have not but be sure to layer the pasta in between meat and sauce, then you just make sure there’s enough sauce for the sauce to soak up in the cooking of it.
I made this tonight. I followed the directions just as they were listed. I got the burn notice twice. I even added several cups of water to it after the first burn notice, and I got another one. When all was said and done, the noodles were really soggy, but it did have good flavor. Gonna have to scrap this one. ?
Amanda, I’m so sorry to hear that happened. There’s nothing more frustrating than following directions and not ending up with a meal to feed your family. What size IP do you have? Did you layer the ingredients in and stir or not stir? When you got the burn notice, did you notice burned bits on the bottom or was it just starting? I’d like to help figure out what happened because I’ve made this successfully many times and its so delicious and an easy go to meal!
This recipe was delicious as everyone else said I got. Urn notice twice but the second time it happened I just turned it off because it was done already anyway. My honey loved and said to make it again
I have the Cuisinart version of the electric pressure cooker. I followed the recipe exactly (used beef broth + green pepper) but did not have elbow macaroni. I used penne pasta and only put 1/2 the 1 pound box in the pressure cooker. It was plenty of pasta but needed an additional 3 minutes of simmering to cook the penne pasta. Definitely a keeper. Next time I use penne pasta I will cook 5 minutes.
Thanks for the tips! I am so glad to hear that you enjoyed it.
Not my absolute favorite goulash, but such a good, quick and easy weeknight recipe that I make it atleast 2-3 times per month. The cheddar cheese adds a lot of flavor. I also like adding green peppers and add a little more meat. My husband loves this!
Goulash can be made so many ways. I know some people who never add more than salt and pepper for seasoning! Thank you for sharing your tweaks and I’m glad you are able to have a good go-to for feeding your family!