Instant Pot Goulash

Take on Aunt Arlene’s goulash and adapted for the Instant Pot.


  • 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


  1. 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.
  2. When veggies begin to soften add the chili powder, salt, and sugar.  Toast the spices for a bit and then add the beans.
  3. Turn the instant pot off.
  4. After the Instant Pot is turned off, add the pasta, tomato sauce, and diced tomatoes, water, and give it a quick stir.
  5. 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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