Perfect for a busy weeknight meal, this Instant Pot Goulash is one-pot, delicious, hearty, Vegan and its perfect recipe to satisfy the whole family! It gets ready under 20 minutes which is faster and better than the take out option!
Who doesn’t love good filling, comforting a One-pot meal? I think most of us, right? Especially on busy weeknights. This Instant Pot vegan recipe fits the bill.
Jump to:
What is Goulash?
Goulash is a stew made with meat and vegetables and seasoned with paprika and other spices. It is a common meal eaten in Central Europe. It is one of the national dishes of Hungry and a symbol of the country.
But in this recipe, instead of meat(beef), I have used Red lentils as a protein and made it vegan/vegetarian-friendly recipe. Plus used mushrooms to give meaty texture.
This is also a great recipe to make if you have leftover marinara sauce, and it’s always crowd-pleasing, which is why I love making it for pot-lucks too!
Why I love this recipe so much?
- One-pot
- Filling
- Takes less than 20 minutes
- Hearty
- Satisfying
- Comforting
- Crowd pleaser
- Perfect for Potluck
- Freezes well
What You’ll Need?
- Red lentils
- Macaroni
- Marinara Sauce
- Diced tomatoes
- Vegetable broth
- Smoked Paprika
- Cayenne Pepper
- Italian Seasoning
- Salt
- Garlic
- Onion
- Vegetables (Carrots, Mushroom, Bell Pepper and Celery)
- Olive oil
- Worcestershire sauce
- Bay leaves
What else can you add to Instant Pot Goulash?
- Beans
- Zucchini
- Spinach
- Peas
- Corn
- French beans
How to Make Instant Pot Goulash?
Press sauce button, add garlic, onion, celery and bay leaves. Saute for a minute.
Now add all the vegetables, Pasta, Marinara Sauce, Diced Tomatoes, Spices, and Vegetable Stock.
Close the lid, vent valve on the sealing position.
Turn off the saute button. Press the manual/ pressure button, set it for 5 minutes under high pressure.
Once cooking time is done, let the pressure release naturally for 10 minutes, and then quick release the remaining pressure.
Open the lid and stir once. You want to add cheese, add it at this point.
Instant Pot Goulash is ready. Enjoy!
Notes and Pro-tips
- If not making this Vegan, you can top it up with shredded cheese.
- This goulash recipe calls for macaroni pasta but you can use shaped pasta for this dish.
- Adjust seasoning according to your taste.
- Goulash dry/thickens out as they cool down.
- Adjust the consistency by adding more broth.
- You may use water if you don’t have vegetable broth on hand.
- If you don’t have or couldn’t find Worcestershire sauce, add Soy sauce.
- You can substitute Smocked Paprika with regular chili powder.
Quick FAQS
What to serve with Goulash?
I’d serve it with a yummy salad (Like this Southwest, Wild Rice Salad or Roasted Butternut Squash Quinoa Salad) and Crusty bread.
Can you freeze Goulash?
You can flat freeze the cooked and cooled goulash in zip-seal bags or freezer-proof airtight containers for up to 3 months.
Thaw overnight in the fridge then reheat in the microwave or a large saucepan over medium heat, until piping hot.
Whether you call it goulash or American chop suey, you have to agree that this recipe is simply THE BEST!
More Instant Pot One-Pot recipes-
BTW, Did you guys check my recent Christmas Posts Yet?
Christmas Antipasto cheese ball
Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.
You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.
Subscribe to our YouTube Channel for tasty and easy video recipes.
Instant Pot Goulash
Ingredients
- ⅓ cup – Red lentils
- 1 cup – Macaroni
- 1 cup – Marinara Sauce
- ¼ cup – diced tomatoes
- 3 cups – Vegetable broth
- 1 teaspoon – Smoked Paprika
- ½ teaspoon – Cayenne Pepper
- 1 teaspoon – Italian Seasoning
- Salt to taste
- 1 teaspoon – Garlic
- ½ cup – Onion chopped
- ½ cup – Carrots chopped
- 1 cup – Mushroom chopped
- ½ cup – Bell Pepper chopped
- ¼ cup – Celery
- 2 tablespoon – Olive oil
- ½ tablespoon – Worchistire sauce
- 2 – Bay leaves
Instructions
- Press sauce button, add garlic, onion, celery and bay leaves. Saute for a minute.
- Now add all the vegetables, red lentil, Pasta, Marinara Sauce, Diced Tomatoes, Spices, and Vegetable Stock.
- Close the lid, vent valve on the sealing position.
- Turn off the saute button. Press the manual/pressure button, set it for 5 minutes under high pressure.
- Once cooking time is done, let the pressure release naturally for 10 minutes, and then quick release the remaining pressure.
- Open the lid and stir once. You want to add cheese, add it at this point.
- Instant Pot Goulash is ready. Enjoy!
Video
Notes
- If not making this Vegan, you can top it up with shredded cheese.
- This goulash recipe calls for macaroni pasta but you can use shaped pasta for this dish.
- Adjust seasoning according to your taste.
- Goulash dry/thickens out as they cool down.
- Adjust the consistency by adding more broth.
- You may use water if you don’t have vegetable broth on hand.
- If you don’t have or couldn’t find Worcestershire sauce, add Soy sauce.
- You can substitute Smocked Paprika with regular chili powder.
Nutrition
Warm Regards,
Dhwani.
I love one-pot meals, and this one looks delicious! Great for busy weeknights 🙂
Thanks, Dear!
The ingredients call for lentils, but I don’t see them in the instructions. What’s the process when adding lentils?
Updated the instructions. Sorry for the confusion.
wowowow just had this for dinner and it was SO easy and SSSOOO good. Thank you!!
So glad to know. Thank you 🙂