Ground Beef and Noodle Goulash

Prep Time: 5 minutes

Cook Time:  27 minutes

Serves:  5 - 6

By:  From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Ingredients

3-1/2 cups diced tomatoes packed in juice, 28‑ounce can

2 cups beef or chicken broth

2 whole jarred roasted red peppers cut into thin strips

1 tablespoon mild paprika

2 teaspoons stemmed and minced fresh oregano leaves or 1 teaspoon dried oregano

1/2 teaspoon fennel seeds

1/2 teaspoon table salt

1-pound frozen ground beef

12-ounce regular, no‑yolk, or gluten-­free dried egg noodles

Directions

1. Stir the tomatoes, broth, red pepper strips, paprika, oregano, fennel seeds, and salt in an Instant Pot. Set the chunk of ground beef into this sauce. Lock the lid onto the pot.
2. Option 1 Max Pressure Cooker
   Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
3. Option 2 All Pressure Cookers
   Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed. Option 2 All Pressure Cookers
   Press Meat/Stew or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off. The valve must be closed.
4. Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large metal spoon and a meat fork to break the ground beef chunk into small, bite-sized bits, about like tiny meatballs. (The meat will still be pink or red inside.) Stir in the egg noodles and lock the lid back onto the pot.
5. Option 1 Max Pressure Cooker
   Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
6. Option 2 All Pressure Cookers
   Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed.
7. Use the quick-­release method again to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well before serving.