Instant Pot American Goulash

Ingredients:
1 pound grass fed ground beef
1/2 dices white onion
3 small sweet peppers, deseeded and deveined, diced
2 cups beef broth
3 tablespoons Italian seasoning
1 tablespoon smoked Paprika
1 teaspoon Cayenne pepper
1 24 ounce can of your favorite Spaghetti sauce
1 28 ounce can crushed tomatoes
3 minced garlic cloves
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 pound macaroni, uncooked
1 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
1/2 cup sour cream
1/4 cup minced parsley

With the Instant Pot on sauté high, add the ground beef and cook until brown. Remove the beef and discard any excess beef fat.
Quickly sauté the diced onions and sweet peppers.
Deglaze the pan with two cups of beef broth, scraping the bottom to remove all of the fond.
Return the ground beef to the pan and add the can of spaghetti sauce and crushed tomatoes.
Stir to combine.
Add the garlic, Italian seasoning, Paprika, Cayenne, soy and Worcestershire sauce. Stir to combine.
Turn off the instant pot and let it cool for about 3 to 4 minutes.
Turn the Instant pot back on to pressure cook, high. Cook the meat and the sauce for 5 minutes and do a quick release.
Turn off the instant pot and add the uncooked macaroni, stir to combine. Allow the instant pot to cool for about 3 minutes.
Return the lid and pressure cook again for 5 minutes and allow a 5 minute natural release. Then, do a quick release.
When the pressure is completely released, remove the lid and turn off the instant pot.
Reserve some of the cheeses for garnish. Add the remaining cheese and stir.
Let the goulash rest for 5 minutes.
To serve, top with a teaspoon of sour cream, a bit of the cheddar and parmesan cheeses, and the parsley.

Enjoy!

Modern Jazz Samba by Kevin MacLeod