Instant Pot® Midwest Goulash recipe

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Ingredients

1 tablespoon olive oil
1 pound ground turkey
2 small carrots, grated
½ onion, diced
½ green bell pepper, diced
1 tablespoon Italian seasoning, or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon seasoned salt (such as Lawry's®), or to taste
1 teaspoon ground black pepper, or to taste
1 ½ cups water
1 tablespoon Worcestershire sauce
1 ½ teaspoons beef bouillon granules
2 cups elbow macaroni
1 teaspoon paprika
1 (15 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce

Nutrition Info

460.4 calories
carbohydrate: 53.1 g
cholesterol: 83.7 mg
fat: 13.2 g
fiber: 5.4 g
protein: 32.1 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1414.5 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and turkey, cook until halfway browned and crumbly, 3 to 4 minutes. Add carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.

  2. Mix water with Worcestershire sauce and bouillon granules in a small bowl. Pour into meat mixture and mix well. Bring to a simmer. Add macaroni and paprika and stir. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set timer for 4 minutes. Allow about 10 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions to prevent sauce from mixing with the steam, about 5 minutes. Unlock and remove the lid. Mix well.

Recipe Yield

4 servings

Recipe Note

I lightened this Instant Pot® goulash up by using ground turkey instead of beef. You can add corn, beans, or peas and you could top with cheese.

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