Instant Pot Goulash

• 1/2 T olive oil
• 1 yellow onion, chopped
• 1 lb. lean ground beef or beef stew meat is even better!
• 1 1/2 tsp. paprika
• 3/4 tsp. kosher salt
• 1 orange bell pepper, chopped
• 2 garlic cloves, minced
• 1 tsp. Worcestershire sauce
• 1 15 oz can tomato sauce
• 1 14.5 oz can petite diced tomatoes
• 1 15 oz can low sodium beef broth
• 1 bay leaf
• 8 oz elbow macaroni
• 3/4 cup shredded cheddar cheese

Press the sauté button on the instant pot. When hot, add the oil and onion and cook, stirring occasionally until the onions begin to brown. Add the beef, season with paprika and salt, and brown the meat, using a wooden spoon break it into small pieces as it cooks, 3-4 minutes. Add the bell pepper, garlic, and Worcestershire sauce and cook, stirring occasionally, until fragrant and softened, 4-5 minutes. Add the tomato sauce, tomatoes, bay leaf. Stir in the macaroni. 

Seal and cook on high pressure for 5 minutes. Quick release so the pasta stops cooking, then open when the pressure subsides. Discard the bayleaf. Top the dish with the cheddar, and let it sit until the cheese has melted, and serve!

My whole family loves this quick, easy meal! My brother Ben sent this one to me. I sure love my instant pot!