INSTANT POT CHEESY BEEF GOULASH AND MACARONI
Serves: 6-8
■ 1/2 tsp (2.5 ml) olive oil 1 medium yellow onion, chopped 1 lb (450 g) lean ground beef 2 tsp (10 ml) sweet paprika 3/4 tsp (4 ml) salt
1 red or orange bell pepper, seeded and chopped
3 garlic cloves, minced
1 tbsp. (15 ml) Worcestershire sauce
1 tsp (5 ml) dried oregano (optional)
1/2 tsp (2.5 ml) crushed red pepper flakes (optional) 15-ounce (444-ml) can tomato sauce
14 1/2-ounce (429-ml) can diced tomatoes
1 3/4 cups (430 ml) low-sodium beef broth
8 oz (225 ml) elbow macaroni 1 bay leaf
3/4 cup (180 ml) shredded sharp cheddar cheese, plus more for serving Chopped parsley leaves (optional)
1. Set a programmable multicooker (such as an Instant Pot) to sauté. Let pot heat for 2 minutes, then add oil and onion and cook, stirring occasionally, until it starts to soften and brown, about 5 minutes.
2. Add beef, paprika and salt and cook, stirring occasionally, breaking meat into small chunks, until no longer pink, about 4 minutes.
3. Add bell pepper, garlic, Worcestershire sauce, oregano and pepper flakes and cook, stirring occasionally, until fragrant and softened, about 5 minutes.
4. Add tomato sauce, tomatoes, broth, macaroni and bay leaf and stir to combine.
5. Cover appliance and make sure steam valve is sealed. Select Pressure (High) and set to 5 minutes. (It takes about 10 minutes to come to pressure before cooking begins.)
6. Release pressure manually by moving pressure-release handle to “Venting,” covering your hand with a towel and making sure to keep your hand and face away from the vent when the steam releases.
7. Top goulash with cheddar, cover and let sit until cheese is melted, about 2 minutes.
8. Garnish with parsley, if using, and serve with additional cheese on the side if desired.
Note: To make this on the stove: In a large pot over medium heat, follow directions as above up to the point of pressure-cooking. Reduce heat to medium low, cover and cook for 20-25 minutes or until pasta is tender and most of the liquid has been absorbed. Add cheese, cover until cheese is melted, about 2 minutes, and serve with parsley on top.