Instant Pot American Goulash With Red Wine, Bone Broth and Garden Herbs
 
 
Here's a quick and easy American Goulash with red wine, bone broth and garden herbs!
Author:
Recipe type: Instant Pot
Cuisine: American
Ingredients
  • 1 pound of ground beef
  • 1 medium diced onion
  • 3 medium ribs of celery, diced
  • 2 bay leaves
  • 1 T of oregano
  • 1 T of basil
  • 1 T of thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 T chopped garlic
  • 2 T of Worcestershire Sauce or Fish Sauce
  • 2 green peppers chopped into half inch dice
  • ½ cup of red wine
  • 32 oz. of bone broth
  • 2 cups of Cellentani pasta or elbow pasta
  • 14 oz can of tomato sauce
  • 14 oz can of diced tomatoes with the green chiles in them
  • ½ cup of chopped parsley
  • 12 oz. bag of frozen whole kernel corn
  • Mozzarella cheese, if you like
Instructions
  1. Sauté 1 pound of ground beef in your Instant Pot using the sauté function
  2. Add 1 medium diced onion, 3 medium ribs of celery, diced, and 2 bay leaves. Sauté until translucent
  3. Add 1 T of oregano, 1 T of basil, 1 T of thyme, 1 teaspoon salt, 1 teaspoon pepper, 2 T chopped garlic, 2 T of Worcestershire or 2 T Fish Sauce, and 2 green peppers chopped into half inch dice
  4. Sauté this for a few minutes.
  5. Add ½ cup of red wine and let it cook off for a minute.
  6. Add 32 oz. of bone broth
  7. Put your glass lid (or any lid, or sheetpan, or frying pan) over the top of your Instant Pot and get the liquid hot. It doesn’t need to boil since we’re going to pressure cook this in a minute.
  8. Add 2 cups of Cellentani pasta or elbow pasta, and stir.
  9. Add a 14 oz can of tomato sauce, and a 14 oz can of diced tomatoes with the green chiles in them.
  10. Close it up with the pressurizing Instant Pot lid, turn the sealing knob, hit Cancel to clear the Sauté function, press Pressure Cook (or Manual if you have it) and set the time for 3 minutes.
  11. Once the time has expired, do a controlled quick release. I use the bowl of a spoon to slightly press the stalk of the pressure release knob towards the front and then release it. Do that several times until the pressure is not so forceful and then do a quick release with the rest.
  12. Open the lid, give that girl a stir and add in a ½ cup of chopped parsley and a 12 oz. bag of frozen whole kernel corn.
  13. You can top the bowls with mozzarella cheese if you like.
Recipe by WooPigFoodie at https://www.woopigfoodie.com/instant-pot-american-goulash-with-red-wine-bone-broth-and-garden-herbs/