Instant Pot Cajun Goulash Recipes

INSTANT POT® GOULASH

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
• Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.

INSTANT POT CAJUN GOULASH

Steps:

• Pre-Heat your Instant Pot using the SAUTE function. When the display panel reads HOT add the butter, bell peppers, onion, sea salt, and black pepper. Sauté for 3 minutes, stirring periodically, then add ground turkey and minced garlic.
• Cook the until the turkey has browned, about 5 minutes. Add the tomatoes, broth, coconut milk, chickpea pasta, and cajun seasoning. Stir to combine.
• Put the lid on the pot and turn the vent valve to the SEALING position. Press CANCEL and select the MANUAL/PRESSURE COOK function. Use the +/- buttons to set the pot for 4 minutes.
• When the pot is finished cooking open the vent valve to quickly vent the pressure. Once the pin drops remove the lid, press the CANCEL button and let sit so that the noodles absorb all of the yummy juice. It will be a bit soupy when you remove the lid, the longer it sits and cools the more water is absorbed. Top with cayenne pepper and green onions or chives, Enjoy!

INSTANT POT GOULASH

Steps:

• Plug in Instant Pot and place the inner pot inside.
• Set to Saute, high.
• Add oil, let heat then add in onion.
• Stir and after a minute add in garlic & keep stirring. Do not brown, just soften.
• Sprinkle in salt, pepper, dry herbs and stir.
• Add ground beef and break up and mix with onions. Add garlic and onion powder, Worcestershire sauce and Tamari, mix all to combine.
• Taste once meat is cooked and adjust seasonings to taste. If pot times out during Saute, just hit cancel and reset to Saute again and hit start.
• Once meat is done and seasoning is adjusted, hit cancel on control panel.
• Drain off any liquid from meat and put meat back into the inner pot and place back into the unit.
• Pour in both cans, tomato puree and crushed tomatoes. Stir from bottom to top to mix with the meat.
• Taste and season to taste. Add brown sugar, if you are using it, more herbs, garlic or onion powder or chili flakes if you like.
• Add in dry pasta and stir into sauce to submerge & coat.
• Add water. Stir to incorporate well. Do not reseason. Water will be absorbed into the pasta so the flavor won't be watered down.
• Lock lid in place, seal in closed position.
• Select Pressure Cook, set time to 5-6 min depending on your pasta selection, high pressure. Press Start. *IF you like soft pasta, you can go up to 7 min but it gets chef boy ardee soft if you know what I mean��
• Machine will come up to pressure then beep when actual cook time begins.
• End of cook cycle will also be marked by a beep. Let machine natural release for 25 min then finish with a quick release.
• Remove lid & Set into lid rest mount.
• Liquid will be pooled on the top of the pasta. Gently fold in and it will be combined and absorbed back into the dish. Stir up from the bottom.
• Sometime I do get a bit of scorched business on the bottom. I soak the pot in hot water, drop of dawn and a dryer sheet or two. Let it soak the try scrubbing off. A light application of the non abrasive Barkeepers Friend powder or liquid is good too.