INSTANT POT GOULASH

Instant Pot Goulash image

I have the 6 qt Ultra and this is a full pot recipe which is easy to cut in half. Cook time and water for pasta depends a bit on the brand and shape you choose. I used campanelle which is like a rolled cone and sort of thick. I cooked 6 min with 2 1/2 c water. Thinner or straight tubes like ziti or elbows I'd try 5 min. with 2 c water. You can use less meat and sub drained rinsed cannelini beans also. Hope this helps. I'm still in my experimental phase of IP ownership.

Provided by dmac085

Time 1h15m

Yield 6 Qt, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs extra lean ground beef
3 tablespoons grapeseed oil or 3 tablespoons olive oil
1 (28 ounce) can tomato puree
3 tablespoons garlic, minced or 3 tablespoons garlic paste
1 large yellow onion, diced small
1 (28 ounce) can crushed tomatoes
2 1/2-3 cups water
2 teaspoons kosher salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
2 tablespoons tamari, sauce-like soy but better
1 lb dry pasta, tube like shape preferred
1 tablespoon brown sugar (optional)
1 tablespoon dry mixed Italian herbs, salt free

Steps:

Plug in Instant Pot and place the inner pot inside.
Set to Saute, high.
Add oil, let heat then add in onion.
Stir and after a minute add in garlic & keep stirring. Do not brown, just soften.
Sprinkle in salt, pepper, dry herbs and stir.
Add ground beef and break up and mix with onions. Add garlic and onion powder, Worcestershire sauce and Tamari, mix all to combine.
Taste once meat is cooked and adjust seasonings to taste. If pot times out during Saute, just hit cancel and reset to Saute again and hit start.
Once meat is done and seasoning is adjusted, hit cancel on control panel.
Drain off any liquid from meat and put meat back into the inner pot and place back into the unit.
Pour in both cans, tomato puree and crushed tomatoes. Stir from bottom to top to mix with the meat.
Taste and season to taste. Add brown sugar, if you are using it, more herbs, garlic or onion powder or chili flakes if you like.
Add in dry pasta and stir into sauce to submerge & coat.
Add water. Stir to incorporate well. Do not reseason. Water will be absorbed into the pasta so the flavor won't be watered down.
Lock lid in place, seal in closed position.
Select Pressure Cook, set time to 5-6 min depending on your pasta selection, high pressure. Press Start. *IF you like soft pasta, you can go up to 7 min but it gets chef boy ardee soft if you know what I mean��
Machine will come up to pressure then beep when actual cook time begins.
End of cook cycle will also be marked by a beep. Let machine natural release for 25 min then finish with a quick release.
Remove lid & Set into lid rest mount.
Liquid will be pooled on the top of the pasta. Gently fold in and it will be combined and absorbed back into the dish. Stir up from the bottom.
Sometime I do get a bit of scorched business on the bottom. I soak the pot in hot water, drop of dawn and a dryer sheet or two. Let it soak the try scrubbing off. A light application of the non abrasive Barkeepers Friend powder or liquid is good too.