Take on Aunt Arlene’s goulash and adapted for the Instant Pot.
Ingredients:
- Olive oil
- 1 large onion, diced
- 4-6 garlic gloves, minced
- 1 green pepper, chopped
- 1 zucchini, chopped
- 2 TBSP Chili powder
- 1 TBSP salt
- 4 TBSP sugar
- 2 15 oz. cans pinto beans, drained and rinsed
- 1 lb. elbow macaroni
- 2 15 oz. cans tomato sauce
- 2 15 oz. cans diced tomatoes
- 3 c. water
- 1 c. sour cream
Directions:
- Turn Instant Pot on to saute; then heat the olive oil; then add the onion and garlic and saute; then add the green pepper and zucchini and continue to saute.
- When veggies begin to soften add the chili powder, salt, and sugar. Toast the spices for a bit and then add the beans.
- Turn the instant pot off.
- After the Instant Pot is turned off, add the pasta, tomato sauce, and diced tomatoes, water, and give it a quick stir.
- Turn the instant pot to manual for 1 minute. After 1 minute, do a 5 minutes natural release and then add the sour cream and mix to combine.
Instant Pot Goulash:
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