Instant Pot Goulash

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 Carrots, medium
  • 2 cloves Garlic
  • 1/2 tsp Oregano
  • 1 Parsley
  • 1/2 tsp Thyme, dried
  • 2 (14.5 oz cans Tomatoes, petite
  • 1 Yellow onion, small

• Canned Goods

  • 3 cups Beef broth, low sodium

• Condiments

  • 2 (8 oz cans Tomato sauce
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Elbow pasta, dry

• Baking & Spices

  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on itsgravybaby.com

Description

Ingredients

• 1 lb lean ground beef
• 2 Tbsp olive oil
• 1 small yellow onion, chopped
• 2 medium carrots, chopped
• 2 cloves garlic, minced
• Salt and ground black pepper
• 3 cups low-sodium beef broth*
• 2 (8 oz) cans tomato sauce*
• 2 (14.5 oz) cans petite diced tomatoes
• 1 Tbsp Worcestershire sauce
• ½ tsp dried thyme
• ½ tsp oregano
• 1 cup dry elbow pasta
• Parsley, for serving

Directions

• Heat 1 Tbsp olive oil using the Saute button. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate and set aside.
• Heat remaining 1 Tbsp olive oil in pot again using the Saute setting, add beef, season with salt and pepper and cook until browned. Drain excess fat.
• Add the sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, thyme, oregano, and season with salt and pepper to taste. Bring to a boil.
• Stir in pasta. Place lid on Instant Pot and make sure the release valve is set to sealing. Hit the Soup button and adjust it to 4 minutes.
• When time is up, use the quick release method.
• Once the pin has dropped, remove the lid and give it a stir.
• Serve warm garnished with parsley if desired.