Ground Beef and Noodle Goulash

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

Ground Beef and Noodle Goulash
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon 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."]
cuisine icon Keywords
30-60 min, 4-6 servings, beef or chicken broth, contributed, cook 27 min, diced tomatoes packed in juice, dinner, easy, fennel seeds, From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough, frozen ground beef, main course, max pressure cook, mild paprika, modern, no‑yolk, or gluten-­free dried egg noodles, prep 5 min, pressure cook, regular, stemmed and minced fresh oregano leaves, table salt, whole jarred roasted red peppers

prep icon Prep Time
5 min
cook icon Cook Time
27 min

serving icon Servings
4-6 servings
Ingredients
  • 3 1/2 cups diced tomatoes packed in juice
  • 2 cups beef or chicken broth
  • 2 whole jarred roasted red peppers
  • 1 tbsp mild paprika
  • 2 tsp stemmed and minced fresh oregano leaves
  • 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 tonormal. 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.
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