It’s finally here! You asked for an Instant Pot version of my Plant-Based Goulash and today I’m delivering. I’m so excited to share this Plant-Based Instant Pot Goulash recipe with you. That’s right, no oil, no meat and no dairy!
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You know how much I love my Instant Pot! Here is one more reason, I think this easy recipe tastes even better than the stove top version!
I am still experimenting with this recipe. It will remain mostly the same but I think I can cut down on the liquid and the pressure cooking time. I’m going to go ahead and post this because I’ve gotten about a hundred emails from those of you who are patiently waiting on this recipe!
As I make it with small adjustments and get your feedback, I’ll update it.
Instant Pot Lessons
This recipe takes a long time to come to pressure. It’s because it’s full of liquid. Soups usually take a long time for pressure to build. Then, once it’s done, it will seem very soupy. Don’t worry, a lot of the liquid will get absorbed as it cools down.
With Instant Pot recipes, the order you put ingredients in can make or break your meal. In many recipes, tomatoes or tomato products can cause weird things to happen. Some foods will cook more slowly with tomato products. Other times, your pot will say “BURN” and you’ll get food stuck to the bottom, preventing it from coming to pressure.
With this recipe, the important thing to remember is to add the tomato products last and do not stir them in. I didn’t have any problem with this recipe burning or sticking but I’m always careful with tomato.
I was also nervous about cooking lentils and pasta together but it totally worked. Next time, I’ll cook it for 5 minutes instead of 6 to see how it goes. Both the lentils and the pasta were very soft.
Plant-Based Instant Pot Goulash
Did you grow up eating goulash? This Plant-Based Instant Pot Goulash is made with whole food ingredients, and a few canned products for convenience. Your family will love this hearty comfort food.
Ingredients
- 4 cups Veggie Broth
- 1/2 cup diced onion
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1/2 cup dry brown lentils
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika (optional)
- 1 bay leaf
- 2 teaspoons dried Italian seasoning
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Soy Sauce (I used Tamari)
- 1 15 oz can of kidney beans, drained and rinsed
- 1 cup uncooked pasta, I used macaroni
- 1 15 oz can of tomato sauce
- 1 15 oz can of petite diced tomatoes
Do
- Add the veggie broth, onion, garlic, peppers, lentils spices, Worchershire sauce, soy sauce (or Tamari), kidney beans, pasta and bay leaf.
- Give it a stir to mix it together.
- Then pour in the tomato sauce and petite diced tomatoes.
- Put on the lid and lock it in place sealing the lid. Close the vent.
- Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
- Wait for the pot to come to pressure and cook all the way.
- Once the pot is done, carefully open the pressure release valve to release the pressure.
- Once the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.
I think this recipe could use less liquid and I’ll be trying it with less soon. The stove top version has a lot of evaporation and this one does not.
Plant-Based Instant Pot Goulash
Plant-Based Instant Pot Goulash is an easy and delicious recipe. Your family will love this hearty comfort food.
Ingredients
- 4 cups Veggie Broth
- 1/2 cup diced onion
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1/2 cup dry brown lentils
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika (optional)
- 1 bay leaf
- 2 teaspoons dried Italian seasoning
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Soy Sauce (I used Tamari)
- 1 15 oz can of kidney beans, drained and rinsed
- 1 cup uncooked pasta, I used macaroni
- 1 15 oz can of tomato sauce
- 1 15 oz can of petite diced tomatoes
Instructions
- Add the veggie broth, onion, garlic, peppers, lentils spices, Worcestershire sauce, soy sauce (or Tamari), kidney beans, pasta and pay leaf.
- Give it a stir to mix it together.
- Then pour in the tomato sauce and petite diced tomatoes. DO NOT STIR!
- Put on the lid and lock it in place sealing the lid. Close the vent.
- Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
- Wait for the pot to come to pressure and cook all the way.
- Once the pot is done, carefully open the pressure release valve to release the pressure.
- After the pot is depressurized, open the lid and stir. Allow it to cool down before eating. Finish with salt and pepper if needed.
Notes
Make sure you add the tomato sauce and petite diced tomatoes last and do not stir them.
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Freezer Meals
If you want to make this as a freezer meal go ahead. Cook as instructed but leave out the pasta. Pasta isn’t very freezer friendly. Then when you are ready, defrost the Goulash and warm it on the stove or in the Instant Pot. Cook a quick batch of pasta to add to the previously cooked Goulash.
Have you made this yet? Let me know what you think! I’d love to hear how you adapt it to your family’s tastes.
Enjoy!
This recipe is on my radar! Can’t wait to try it.
I will try this recipe soon. Thanks!
Great post!
This is delicious, Holly! The taste and consistency reminded my husband and me of the hot dishes we ate when we were growing up in Minnesota. Per your comments, I cut the broth to 3 cups and the pressure time to 5 minutes. It thickened nicely as it cooled. Other mods: I used 1 1/2 tablespoons of both the Worcestershire sauce and Tamari, 1 1/4 cups of green lentils and 1 1/4 cups of macaroni. I also added some chopped crimini mushrooms. Thank you!!
Cooked it and Love it!!!
Here is what I did differently.
I added 3 cups veggie broth,
three cloves garlic,
2 teaspoon paprika,
1 teaspoon smoked paprika,
two bay leaves,
4 teaspoons Italian seasoning
and only one 8 ounce of tomato sauce.
The rest of the ingredients I added exactly like you had on the recipe. I will be making this again even my husband who is a meat eater said that it smelled really good when I was cooking it and he would like to try some.
I cooked this recipe exactly as it is and it was really good and savory. Noodles were a little softer than I like them but my family loved them. Thank you for sharing!
Roni, I’m thrilled you and your family enjoy it. The noodles are the tricky part! It’s hard to get pasta right in the Instant Pot. I feel like whole wheat pasta stands up a little better but isn’t always as appealing to kids. You can always cook the noodles on the stove to get them just how you like it and add them later. I prefer to do this in my Minestrone but sometimes its just easier to do it all together.
I cooked the recipe as is. It was delicious. The sauce thickened as it cooled a bit before serving. This will be in my rotation for sure. As mentioned above, it also reminded me of a dish my mom made when I was a kid.
I love that Barbara! Thank you so much for your kind comment! I was just thinking this needs to be on next week’s meal plan because it’s cold here and this would hit the spot!
Made it exactly as per the recipe, it turned out great. Will make again.
I’m so happy to hear that Pam! Thanks for sharing!
I would like this recipe on the stove top in a Dutch oven. I do not have an Insta Pot..thx!!
Hi Lindy,
I have a stove top version! You can find it at https://myplantbasedfamily.com/2019/09/27/plant-based-goulash/
I actually prefer the stove top version over the Instant Pot version but both are good.
thanks for sharing
its very good
thaks sharing
i would like your recipe so thanks you
Can you do this recipe with red lentils instead of brown?
Hi Laura,
You could but the texture isn’t the same. I’d give it try but you could also leave them out and just use the beans. I had someone else ask me on Facebook so if they try it and give me feed back I’ll let you know.
The sauce thickened as it cooled a bit before serving. This will be in my rotation for sure. As mentioned above
Thank you Hailey! I’m glad you enjoyed it!
Amazing post. I really enjoyed it.
Excellent research and your work is good.
Hey Holly, I have not tried this type of recipe. But it looks so delicious. Now I am gonna try this today.
Thanks for sharing this in delicious way.
So many people love it! I bet you will too!
its very good
thanks for sharing
Thanks for sharing this in delicious way.
I’m a 65 year old male, newbie Vegan, first time cook, first time instant pot user. Most probably a daft questions but how do you mince garlic as opposed to say chopping? Also is tinned tomatoe sauce a purree? Instant pot arrives today. So looking forward to making this dish.
Hi Martin,
Welcome! I’m happy to have you hear!
For this recipe, and really most of my recipes, chopped or minced (very finely chopped into super tiny pieces) will work. I’ve been a bit lazy and have been buying minced garlic from the refrigerated produce section of the veggie department of the grocery store. Its usually by the refrigerated salad dressings and fresh salsas and hummus.
This recipe will work for either.
For the tomato sauce, depending where you are, it may have a different name. Here, it says sauce and a purree is a bit thicker. Either will work. I’m linking to a tomato sauce on Amazon so you will know what I use. https://www.amazon.com/Amazon-Brand-Happy-Belly-Tomato/dp/B07TSCWN1P/ref=sr_1_7_0o_fs?dchild=1&keywords=tomato+sauce&qid=1612746580&sr=8-7
This recipe was sooooo good! I didn’t have the kidney beans or bell pepper, so I just put in some black beans. So perfect for a quick meal that tastes like it took a long time!
I’m so happy you enjoyed it Rebecca! I’m always substituting ingredients like that too. I almost always works! This Goulash is one of the best recipes for switching out ingredients and trying new ones. Thanks for trying and and letting us know your substitutions.
This recipe is too Amazing , I tried it at my home.
Thanks for Sharing this Delicious recipe.
My husband, who hates lentils, loved this! Will definitely have to double next time, so we have leftovers. Thanks for a simple and delicious meal!
Thanks for writing such a nice content for us. hope to see you again.
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Worcestershire has anchovies. Those aren’t vegan? Any substitutes you recommend?
I used vegan version from Whole Foods
Made per the recipe in my Instantpot, so fast and easy AND delicious. Thank you!