Name: Ground Beef and Noodle Goulash
Prep time: 5 min
Cook time: 27 min
Yield: 4-6 servings
Cuisine: Modern
Ingredients: 3 1/2 cups diced tomatoes packed in juice (28‑ounce can); 2 cups beef or chicken broth; 2 whole jarred roasted red peppers (cut into thin strips); 1 tbsp mild paprika; 2 tsp stemmed and minced fresh oregano leaves (or 1 teaspoon dried oregano); 1/2 tsp fennel seeds; 1/2 tsp table salt; 1 lb frozen ground beef; 12 ounce regular, no‑yolk, or gluten-free dried egg noodles

Ground Beef and Noodle Goulash

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Although there’s nothing authentically Hungarian about this dish, it’s a reasonable replication of the dish called goulash that was a favorite in the ’50s and ’60s in North America, often served at roadside diners. Once the ground beef’s been cooked, chop it into small chunks (instead of shreds) so the dish is more like a casserole rather than a stew. There’s nothing like good paprika. It has a peppery flavor and isn’t just a red coloring agent. You need not (and probably shouldn’t) use “hot” Hungarian paprika here, but a better bottling of ground paprika will make all the difference. If your paprika is more than a year or so old, trade up!

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat, Rice & Pastas

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Prep Time

5 minutes

Cook Time

27 minutes

Servings

4-6 servings

Ingredients

3 1/2 cups diced tomatoes packed in juice 28‑ounce can
2 cups beef or chicken broth
2 whole jarred roasted red peppers cut into thin strips
1 tbsp mild paprika
2 tsp stemmed and minced fresh oregano leaves or 1 teaspoon dried oregano
1/2 tsp fennel seeds
1/2 tsp table salt
1 lb frozen ground beef
12 ounce regular, no‑yolk, or gluten-free dried egg noodles

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat, Rice & Pastas

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Prep Time

5 minutes

Cook Time

27 minutes

Servings

4-6 servings

Ingredients

3 1/2 cups diced tomatoes packed in juice 28‑ounce can
2 cups beef or chicken broth
2 whole jarred roasted red peppers cut into thin strips
1 tbsp mild paprika
2 tsp stemmed and minced fresh oregano leaves or 1 teaspoon dried oregano
1/2 tsp fennel seeds
1/2 tsp table salt
1 lb frozen ground beef
12 ounce regular, no‑yolk, or gluten-free dried egg noodles

Instructions

Stir the tomatoes, broth, red pepper strips, paprika, oregano, fennel seeds, and salt in an Instant Pot. Set the chunk of ground beef into this sauce. Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed. Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large metal spoon and a meat fork to break the ground beef chunk into small, bite-sized bits, about like tiny meatballs. (The meat will still be pink or red inside.) Stir in the egg noodles and lock the lid back onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method again to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well before serving.

Recipe Notes

Beyond
• For a richer stew, stir up to 1/2 cup heavy or light cream into the goulash after opening the cooker in step.
• Or for brighter flavor, stir up to 1 tablespoon balsamic vinegar into the goulash after opening the cooker in step 7. (But do not use both cream and vinegar— the cream will curdle.)
• Add up to 2 cups frozen mixed vegetables: Scatter them over the top of the dish after you stir in the noodles in step 7. (That way, they’ll steam on
top of the dish without dropping the temperature of the sauce too much.
• Garnish the servings with ground black or red pepper, if desired.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.