Plant-Based Instant Pot Goulash

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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!

Plant-Based Instant Pot Goulash

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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. 

Plant-Based Instant Pot Goulash

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.

Plant-Based Instant Pot Goulash

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

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

  1. Add the veggie broth, onion, garlic, peppers, lentils spices, Worchershire sauce, soy sauce (or Tamari), kidney beans, pasta and bay leaf.
  2. Give it a stir to mix it together.
  3. Then pour in the tomato sauce and petite diced tomatoes.
  4. Put on the lid and lock it in place sealing the lid. Close the vent.
  5. Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
  6. Wait for the pot to come to pressure and cook all the way.
  7. Once the pot is done, carefully open the pressure release valve to release the pressure.
  8. 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. 

Yield: 5+

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash

Plant-Based Instant Pot Goulash is an easy and delicious recipe. Your family will love this hearty comfort food.

Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 30 minutes
Total Time 46 minutes

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

  1. Add the veggie broth, onion, garlic, peppers, lentils spices, Worcestershire sauce, soy sauce (or Tamari), kidney beans, pasta and pay leaf.
  2. Give it a stir to mix it together.
  3. Then pour in the tomato sauce and petite diced tomatoes. DO NOT STIR!
  4. Put on the lid and lock it in place sealing the lid. Close the vent.
  5. Press Manual or Pressure Cook (depending on your model) and adjust the time to 6 minutes.
  6. Wait for the pot to come to pressure and cook all the way.
  7. Once the pot is done, carefully open the pressure release valve to release the pressure.
  8. 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!

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Comments

  1. This recipe is on my radar! Can’t wait to try it.

  2. I will try this recipe soon. Thanks!

  3. Great post!

  4. 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!!

  5. 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.

What do YOU think?

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