Instant Pot Cajun Goulash Recipes

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INSTANT POT® GOULASH



Instant Pot® Goulash image

The best goulash recipe I've ever made! And so quick and easy with an Instant Pot®! Top with Parmesan cheese and enjoy.

Provided by Brook

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 40m

Yield 6

Number Of Ingredients 12

1 pound ground beef
1 pint sliced mushrooms
½ onion, chopped
3 cloves garlic
salt and ground black pepper to taste
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans diced tomatoes
2 ½ cups water
2 cups noodles
3 tablespoons soy sauce
2 tablespoons Italian seasoning
3 bay leaves

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.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 26.8 g, Cholesterol 57.9 mg, Fat 10.3 g, Fiber 5.1 g, Protein 20.1 g, SaturatedFat 3.8 g, Sodium 1485.9 mg, Sugar 11.2 g

INSTANT POT CAJUN GOULASH



Instant Pot Cajun Goulash image

Provided by Brittany Williams

Number Of Ingredients 15

2 tablespoons salted butter or ghee
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 large yellow onion, sliced thinly
1 teaspoon sea salt
1/2 teaspoon black pepper
1 pound ground turkey or pork sausage
1 tablespoon minced garlic
4 roma tomatoes, diced
2 cups chicken or vegetable broth
1 cup canned coconut milk
8 oz chickpea pasta
5 teaspoons cajun seasoning
cayenne pepper, for serving
green onions, for serving

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® MIDWEST GOULASH



Instant Pot® Midwest Goulash image

I lightened this Instant Pot® goulash up by using ground turkey instead of beef. You can add corn, beans, or peas and you could top with cheese.

Provided by Tammy Doerr

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 40m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 pound ground turkey
2 small carrots, grated
½ onion, diced
½ green bell pepper, diced
1 tablespoon Italian seasoning, or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon seasoned salt (such as Lawry's®), or to taste
1 teaspoon ground black pepper, or to taste
1 ½ cups water
1 tablespoon Worcestershire sauce
1 ½ teaspoons beef bouillon granules
2 cups elbow macaroni
1 teaspoon paprika
1 (15 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Add carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.
  • Mix water with Worcestershire sauce and bouillon granules in a small bowl. Pour into meat mixture and mix well. Bring to a simmer. Add macaroni and paprika and stir. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set timer for 4 minutes. Allow about 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions to prevent sauce from mixing with the steam, about 5 minutes. Unlock and remove the lid. Mix well.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 53.1 g, Cholesterol 83.7 mg, Fat 13.2 g, Fiber 5.4 g, Protein 32.1 g, SaturatedFat 2.9 g, Sodium 1414.5 mg, Sugar 9.4 g

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