Instant Pot Goulash

Goulash is instant comfort food for me! I remember my mom making this. I wanted a quicker way to make it, so I made Instant Pot Goulash! Tastes just like I remember! 

Harvest time is here, and farmers are getting busier in the fields. Goulash is a great meal to make, even if you get back in the house late. If you prefer spaghetti, try my Pressure Cooker Spaghetti recipe. 

When the corn plant starts dying off, it means the corn is getting ready to be harvested. If you look closer, you can see other changes. 

This ear of corn is completely filled out, and it is hanging down on the stalk, instead of standing up. That means is is very close to harvest, the silks are brown and the corn is starting to dent. The plant is no longer supplying the sugars to the corn, and the moisture is releasing out of the corn. The corn is still protected by the husks, which are starting to dry out. 

First step is to brown the meat.  You can brown the meat on the stove, but I used the brown function on the Instant Pot.  I added a chopped onion and a clove of garlic.  I used one ground pork and one ground beef.  Use seasonings of your choice. 

After the meat is brown, add one pound, or 16 ounces of uncooked pasta.  

We had an overabundance of tomatoes this year in our garden, so I am using our canned tomatoes.  One can of tomato juice and one can of stewed tomatoes.  Use spaghetti sauce of your choice.  Also, add one can of tomato paste and one cup of water. 

Set the Instant Pot to 15 minutes. When is is completed, carefully put a towel over the lid, and set the quick release.  Carefully remove lid, and add in cheese and serve the goulash. 

If you love pasta, you also need to try Pressure Cooker Spaghetti.

Instant Pot Goulash

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Ingredients:

1 onion, chopped

1 clove garlic, minced

1 pound ground beef

1 pound ground pork

1 box elbow macaroni

1 jar tomato sauce*

1 jar stewed tomatoes*

1 can tomato paste

1 cup water

Salt and pepper to taste

Directions:

1. Chop onion and mince garlic.
2. Brown beef and hamburger on stove top, or use brown function on Instant Pot.
3. Add salt and pepper to taste.
4. Layer beef/pork mixture on the bottom, add dry elbow macaroni, and then add water, tomato sauce, stewed tomatoes and paste.
5. Follow directions for your Instant Pot and set for 15 minutes.
6. Open valve for quick release.
6. Immediately stir goulash and serve with parmesan or shredded cheese

* You can substitute the jar of tomato sauce and stewed tomatoes for 2 jars of spaghetti sauce.

Crock Pot Spinach and Bacon Queso Dip

I absolutely love dips, and so does my family.   Creating new dips in the Crock Pot is as fun way to get ready for the fall and tailgating seasons.  This Crock Pot Spinach and Bacon Queso Dip is a great appetizer to take to your next party.

What makes tailgating and parties more fun is when you can sport your favorite team on your Crock Pot! The Indianapolis Colts Crock Pot is a great conversation starter, and you can get your favorite team on your crock pot!

Defrost the chopped spinach by running warm water over it, in a colander. Cook 8-10 slices of bacon until crispy. Crumble bacon. Cut up ½ lb of Velveeta cheese into ½ inch cubes. Place Velveeta Cheese in a crock pot sprayed with Pam, or use crock pot liner. Place cream cheese in crock pot. Drain 10 oz can of diced tomatoes and green chiles, and put in crock pot. Add spinach and crumbled bacon. Set Crock Pot on low heat, for 2-3 hours, stirring occasionally.

CROCK POT SPINACH & BACON QUESO DIP

7-8 oz frozen chopped spinach, thawed and drained

8-10 slices bacon, cooked, crispy & crumbled

½ lb Velveeta cheese, cut in ½ inch cubes

8 oz cream cheese, softened

10 oz can diced tomatoes & green chiles, drained

4.5 oz can chopped green chies

1. Thaw chopped spinach by running warm water over it, in a colander.
2. Cook 8-10 slices of bacon until crispy.  Crumble bacon.
3. Cut up ½ lb of Velveeta cheese into ½ inch cubes.
4. Place Velveeta Cheese in a crock pot sprayed with Pam, or use crock pot liner.
5. Place cream cheese in crock pot.
6. Drain 10 oz can of diced tomatoes and green chiles, and put in crock pot.
7. Add spinach and crumbled bacon.
8. Set Crock Pot on low heat, for 2-3 hours, stirring occasionally.

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