I lightened up this Instant Pot Midwest goulash by using ground turkey instead of beef. Feel free to add corn, beans, or peas. Garnish with cheese if desired.
Ingredients
- olive oil: 1 Tbsp
- ground turkey: 1 pound
- carrots: 2 piece (grated)
- medium onion: 0.5 piece (diced)
- medium green bell pepper: 0.5 piece (diced)
- italian seasoning: 1 Tbsp (to taste)
- garlic powder: 1 tsp (to taste)
- seasoned salt (such as Lawry's®): 1 tsp (to taste)
- ground black pepper: 1 tsp (to taste)
- ½ cups water: 1 piece
- Worcestershire sauce: 1 Tbsp
- ½ teaspoons beef bouillon granules: 1 piece
- elbow macaroni: 2 cups
- paprika: 1 tsp
- petite diced tomatoes: 1 can (15 ounce can)
- tomato sauce: 1 can (8 ounce can)
Metric Conversion
Stages of cooking
-
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Stir in carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.
-
Mix water, Worcestershire sauce, and bouillon granules together in a small bowl. Pour into meat mixture and stir until well combined. Bring to a simmer, then stir in macaroni and paprika. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set the timer for 4 minutes. Allow about 10 minutes for pressure to build.
-
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
-
Mix well before serving.
