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So I’m not sure I can technically call this “goulash” seeing as how it doesn’t have paprika and also doesn’t have meat. Unless you are going by my personal definition of what Goulash is. But, it reminds me of the goulash my dad use to make when I was a kid (minus the meat), so that’s what we’re calling it. My Instant Pot American Vegetable Goulash Recipe is so easy and comes together in minutes.
Literally, it is the fastest goulash I have ever made! The reason this meal came together so quickly is, I already had the juice. Leftover au jus from my Instant Pot French Dip Sandwiches was my liquid base!
It only looks ugly because it’s been in the refrigerator and the butter has solidified. Homemade-ish au jus is packed with incredible flavor.
If you don’t first make my Instant Pot French Dip Sandwiches for the au jus in this recipe, you can use some kind of stock. Whatever stock you like. Keep in mind the flavor will not be the same.
Just sayin.
From one 3-4 lb roast that I use for the French Dip Sandwiches, I was able to re-create it into 3 additional dinners that were completely different! Check them out:
- Lightning-Fast Shredded Venison Tacos, Easy and Flavorful!
- 20-Minute Red Chili Recipe With Shredded Venison and Beans.
And of course this Instant Pot American Vegetable Goulash Recipe!
**Each of these recipes starts by using leftover Instant Pot French Dip**
The time commitment required to make this American Vegetable Goulash Recipe is only chopping some veg, adding pasta, spice and canned tomatoes into the pot, then pressure cooking.
- What even is Goulash??
- American Vegetable Goulash Recipe
- Next, you’re going to add the vegetables.
- A bay leaf, pasta, and frozen peas.
- Cook on High Pressure for 5 Minutes.
- Finally,
- Instant Pot American Vegetable Goulash Printable Recipe
- Equipment
- Ingredients
- Instructions
- Notes
- 5 More Dinner Ideas to Make With Leftover French Dip!
What even is Goulash??
It’s yummy! And healthy!
That’s all we really need to know, right?
To me, Goulash has always just been kind of a “clean out the fridge” type meal that starts with ground meat and pasta. However, a traditional Hungarian Goulash is quite different. I have never had the traditional Hungarian Goulash but I found this incredible looking recipe from laurenslatest.com that I cannot wait to try!!
Traditional American Goulash is a quick dish that usually has ground beef, vegetables, pasta, and paprika. It seems every American Goulash recipe is different. A quick google search will pull up a ton of really great recipes. You shouldn’t have any trouble finding one that fits your taste.
American Vegetable Goulash Recipe
You could really bump up the nutrition in this dish by adding a pound of ground meat. It has such a hearty taste without the meat but if you have it and you want it, go ahead and add some cooked ground meat. Deer or Elk meat would be good. And of course beef or turkey!
My thought behind not adding any meat was simply to make this dish as speedy as possible. It’s great for when you just get home from work! Especially if you have already prepped all your vegetables!
For the vegetables in this recipe, I used up things in my fridge that needed to be used. You can really put any vegetables you like in this goulash. Even a package of frozen mixed vegetables would be great, but if you have fresh veg that might be on the verge of having to be tossed, USE THEM!
Waste not, want not. Click To Tweet
I hate wasting food!
With all the craziness in the world right now, empty grocery store shelves, TP shortages and what not; no one can afford to waste food or money! Click To TweetEverything is prepped so we’re just going to get on with it and add everything to the pot. 🙂
You will need about 2 tablespoons of tomato paste, which is about what you see here. A great way to not waste tomato paste is to freeze it in ice cube trays! Tell you what, I never toss out tomato past anymore. Store the cubes in a freezer bag in the freezer and you’ll always have perfect portions ready to go.
Next, you’re going to add the vegetables.
I left out onion and garlic because of the au jus already having those ingredients from the Instant Pot French Dip Sandwich Recipe. The flavor is already there!
A 14 oz can of diced tomatoes along with chopped carrots, potatoes and celery.
I wouldn’t usually add beer to this but I had a half of one left in the fridge from another recipe so I decided to use it up.
There were about 4 ounces left in this bottle so I would add at least a half of a cup of additional liquid of your choosing so that this recipe turns out right.
A bay leaf, pasta, and frozen peas.
There is no need to add salt or pepper to this recipe. Remember, the au jus is packed with flavor!
Use whatever pasta you like for this! I just happened to have only wheels left in my pantry. 🙂
Cook on High Pressure for 5 Minutes.
Do not put the frozen peas in until after the rest of the goulash has cooked. You don’t want mushy peas.
Blech!
Remember to turn your pressure valve to “sealing”. If you skip this step your Instant Pot won’t come to pressure and you’ll be left with a hot mess. Ha, ha!
Punny!
Do a quick release of the pressure. Do you use some kind of utensil to open the valve? There are some brave folks out there that don’t. Yikes! Not me. 🙂
. 
Finally,
stir in the frozen peas.
PRO TIP: I have found that with pasta it’s best to remove the inner pot when it’s done cooking. The Instant pot retains a lot of heat and will cause your pasta to become overcooked.
After you add the peas pull out the liner and let the goulash rest for about 5 minutes.
Serve as is or add a little freshly grated parmesan cheese on top. I hope you enjoy my American Vegetable Goulash Recipe! ♥ Leave me a comment below and let me know.
Instant Pot American Vegetable Goulash Printable Recipe
Equipment
- Pressure cooker
Ingredients
- 1 batch leftover au jus **The leftover au jus from my Instant Pot French Dip Sandwiches is required for this recipe**
- 1-14 oz can diced tomatoes
- 2 tbsp tomato paste
- 3 large carrots peeled and sliced
- 3 medium celery stalks chopped
- 2 medium potatoes diced
- 1-16 oz box pasta of your choice
- 4 oz light beer or beef stock
- 1 dry bay leaf
- 1 cup frozen peas
- grated parmesan cheese
Instructions
- Take the leftover au jus out of the fridge and pour it into your Instant Pot liner.
- Add tomato paste, canned diced tomatoes, diced potatoes, carrots, and celery.
- Pour in 4 ounces of light beer.
- Add pasta and bay leaf.
- Place the Instant Pot liner in the Instant Pot. Lock your lid in place. Cook on high pressure for 5 minutes.
- When the Instant Pot beeps, hit cancel and release the pressure manually. When the pressure has been fully released remove the lid.
- Stir in the frozen peas.
- Remove the Instant Pot liner from the Instant Pot and allow the goulash to cool for 5 minutes.
- Enjoy topped with a little grated parmesan cheese.
Notes
5 More Dinner Ideas to Make With Leftover French Dip!
- BBQ Sandwiches: Add your favorite barbeque sauce and maybe a drop or two of liquid smoke to the meat. Be sure to use just the meat and not the juice or you will have a soggy mess!
- Gyros: Yes! All-day long. These are just as easy as the tacos, you don’t even have to season the meat just reheat it. You can buy store-bought flatbread but I discourage that with everything that is in me!! Homemade flatbread is extremely easy to make. I do it in my bread machine! If you don’t have a bread machine don’t fret. This recipe by Mel over at Mel’s Kitchen Cafe is OUTSTANDING and very easy! It’s the one I use in my bread machine. 🙂
- Venison or Beef Stew: You’ll need the broth for this. The only seasonings I’ve added when making the stew is a bit of rosemary and thyme. The french dip has tons of flavor already. Remove the meat from the broth so it doesn’t get overcooked. Simmer the broth with all your veggies until tender. Add a cornstarch slurry. Then put the meat back in the stew and heat through!
- Soup: Here is where you can get really creative! Go nuts. A Mexican style soup would be fantastic. With hominy and red chili. Yum, yum!
- Shredded Beef Gravy: For this, you will need the juice and some or all of the meat. It depends on how many you want to feed. You could just heat the mixture up and add a cornstarch slurry which would be super fast. But, I like to separate the meat and juice. In a hot skillet melt 3 tablespoons butter. Add 3 tablespoons flour to make a roux. Now add the juice and once the gravy is thickened add back in the shredded meat. Serve over mashed potatoes, rice, or noodles! This is a favorite in my family. So comforting. ♥
What kinds of meal stretching have you done during the quarantine? Stay safe and healthy my friends!
Leigh Ann♥
Leigh Ann
Leigh Ann Schooley is the owner and founder of Making My Abode, a blog dedicated to helping homemakers live well and simply on one income. She is a believer, wife, and mother of three with more than sixteen years of homemaking experience. Leigh Ann is the recipient of the Wife of The Year award eighteen years running. She has also won the Mother of The Year award every year for the past sixteen years. She is a Colorado native raised by her dad who taught her almost everything she knows. Leigh Ann lives with her husband and family in Colorado.
