5 from 2 votes
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Instant Pot Goulash

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Instant Pot Goulash is an easy, family-friendly meal that is made even easier by cooking in the pressure cooker. This simple recipe is going to become a staple on your weekly meal rotation in no time at all.

Goulash in a white bowl sitting on a wooden table with an instant pot in the background.

As a kid, my favorite meal was mom’s goulash. It was simple, hearty, and delicious. I could never recreate it as well as she did, but now that I have an Instant Pot, I can make a version that’s pretty darn close to her original!

Why You’ll Love These This Instant Pot Goulash Recipe

  • It’s a one-pot meal! You’ll love having fewer dishes to clean.
  • This is an easy recipe that your kids can help you make!
  • It comes together quickly, so it’s perfect for those busy weeknights.

If you love recipes like this, you may also enjoy this Instant Pot-Italian Tomato Chicken Penne recipe.

Ingredients Needed

Ingredients of goulash poppers in individual glass bowls sitting on a wooden table.
  • Ground meat (I used turkey)
  • Salt
  • Black pepper
  • Dry minced onion 
  • Dry chives
  • Minced garlic
  • Butter
  • Chicken broth
  • Dried Italian herbs
  • Dry minced onion 
  • Freeze Dried chives
  • Egg noodles, dry
  • Canned diced tomatoes

How to Make Instant Pot Goulash

Collage of cooking the ingredients of goulash in an instant pot.
  1. Turn your Instant Pot on to sauté mode.
  2. Add in your meat, onion, chives, salt, pepper, and garlic. Continue until your meat is brown. (Photo 1)
  3. Add seasonings and water to the pressure cooker.
  4. Then add in tomatoes. (Photo 2)
  5. Lastly, add in the noodles and mix to make sure the noodles are covered. (Photo 3)
  6. Place your lid on and close your sealing valve. 
  7. Set your Instant Pot to high pressure for 8 minutes. 
  8. Once your 8 minutes is complete, do a quick release by opening the sealing valve and releasing the pressure. Stir together.
  9. Enjoy as-is or with a fresh salad and loaf of bread!
A white bowl of goulash sitting on a wooden table.

Storage

Store your Instant Pot Goulash in a sealed container or bag for up to three days. The flavors will combine and deepen as the pressure cooker goulash sits, so it’s even better the next day if you ask me.

Tips

  • If your pressure cooker is prone to burn notices then add the tomatoes last, and do not stir once you add the tomatoes.
  • Be sure to clean the bottom of your Instant Pot well once you brown the beef and onions. Any browned bits stuck on the bottom of the pot will burn, and that is no bueno!
  • Serve with a fresh salad or bread.
  • This is not an overly saucy nor brothy recipe. If you are wanting more liquids, you can add some water or beef broth to thin it out.
Goulash in a white bowl with scattered pasta and salt and pepper in the background.

Substitutions and Additions

  • Vegetarians can make this goulash without meat by adding in 1 cup of cooked beans (such as kidney beans) and using vegetable broth.
  • I used ground turkey for this goulash recipe but you can use beef or chicken if you prefer.
  • You can’t find dried chives you can use fresh instead.

Instant Pot Goulash FAQs

Do you have questions about this Instant Pot Goulash recipe? Here are the answers to the most commonly asked questions.

Can I freeze Instant Pot Goulash?

Do not freeze this recipe. It contains dairy and tomatoes which are not good when they thaw.

What are freeze-dried chives?

Freeze-dried chives are just fresh chives that have been dried to preserve them.

Can I use beef broth instead of chicken broth?

Yes, you can use beef broth instead.

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A bowl of goulash.
5 from 2 votes

Instant Pot Goulash


Author: Kim Schob
Course: Instant Pot
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yields 6 Servings
Hungry for something hearty and comforting? Look no further than this easy Instant Pot goulash recipe. It's perfect for a cozy night in.

Ingredients 

  • 1 pound (453 ⅗ g) ground meat I used turkey
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons dry minced onion
  • 2 tablespoons dry chives
  • 1 teaspoon minced garlic
  • 1 Tablespoon butter
  • cups (352 ½ g) chicken broth
  • 1 Tablespoon dried Italian herbs
  • 2 tablespoons dry minced onion
  • 2 tablespoons dry chives
  • 2 cups (76 g) egg noodles dry
  • 20 ounces (567 g) canned diced tomatoes

Instructions

  • Turn your Instant Pot on to sauté mode. Add in your meat, onion, chives, salt, pepper and garlic. Continue until your meat is brown.
  • Add in your remaining ingredients. Mix.
  • Place your lid on and close your sealing valve.
  • Set your Instant Pot to high pressure for 8 minutes.
  • Once your 8 minutes is complete, do a quick release by opening the sealing valve and releasing the pressure.
  • Stir together. Enjoy as is or with a fresh salad and loaf of bread!

Nutrition Information

Serving: 1Serving Calories: 295kcal (15%) Carbohydrates: 17g (6%) Protein: 16g (32%) Fat: 18g (28%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 69mg (23%) Sodium: 1210mg (53%) Potassium: 515mg (15%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 285IU (6%) Vitamin C: 14mg (17%) Calcium: 75mg (8%) Iron: 3mg (17%)

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