This grown up Instant Pot Beefaroni recipe is so comforting and hearty! Chuck roast is pressure cooked in a tomato sauce with lots of veggies until fall apart tender. Even the elbow noodles are cooked right in the pressure cooker! A one pan meal!

Instant Pot Beefaroni on a white plate with a silver spoon.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • *Almost* the kid-friendly favorite you remember. Remember Beef a Roni from your childhood?! Well, I’ve updated it to have that iconic zesty, cozy, Italian food flavor but WAY better with wholesome ingredients.
    • I replaced the ground beef with chuck roast (or stewing beef). This plus adding lots of veggies AND red wine to deglaze the pot makes this homemade Beefaroni recipe not only super comforting but a little fancy, too!
    • Enjoy a little spice? Add a dash of hot sauce to heat things up in this Instant Pot Beefaroni!
    Kelley
    Beefaroni in an instant pot with a silver spoon.

    Ingredients

    • Beef – Beefaroni in a can has ground beef, however, since I’m using the instant pot I went ahead and added chuck roast. It comes out super tender! It is what makes this dish fancy enough for a dinner party or Sunday dinner!
    • Oil – Any neutral-tasting oil will work! This is for sautéing the meat and vegetables.
    • Vegetables – Celery, onion, carrots, and garlic pack in a ton of nutrition!
    • Wine – To make this recipe even more robust I added some red wine. Any full-bodied red wine will be great like cabernet sauvignon, merlot, or malbec.
    • Sauces and broth – Tomato sauce, beef broth, and Worcestershire sauce add so much flavor and make sure the vegetables and meat are cooked to perfection.
    • Seasoning – I kept it simple with just bay leaves and Italian seasoning.
    • Macaroni – I prefer elbow macaroni because its curvy shape holds more of the sauce, but you can use regular macaroni, or another pasta like farfalle, Cavatappi or fusilli if desired.
    • Cheese – A sprinkle of grated parmesan is great for serving Instant Pot Beefaroni!

    How to make Instant Pot Beefaroni

    1. Sauté: Turn on the SAUTE function on the Instant Pot. Add in oil and once it’s hot add in chuck roast in batches. Brown for 2 minutes on each side or until the outside gets a nice caramelization. Remove the beef from the instant pot and set it aside on a plate. Repeat with the remaining beef and set aside.
    Cooked beef on a white plate.
    1. Add Vegetables: Next add the celery, onion, and carrots to the Instant Pot. Saute for 4 minutes. Add in garlic and cook for an additional minute.
    Vegetables in an instant pot.
    1. Add Wine: Add the red wine and scrape the brown bits (fond) off the bottom of the pot. Select CANCEL on the Instant Pot to turn off the SAUTE option.
    Vegetables sautéing in an instant pot with metal tongs.
    1. Add Sauce and Cook: Add in tomato sauce, beef broth, Worcestershire sauce, bay leaves, Italian seasoning, and the beef back to the Instant Pot. Stir then cover the Instant Pot. Make sure the knob is set to seal not venting. Select HIGH pressure and cook for 45 minutes then allow the steam to naturally release before opening the lid.
    A red sauce with bay leaves and spices in an instant pot.
    1. Add Pasta: Remove bay leaves. Stir in macaroni and cover the lid again. Set to pressure cook on HIGH for 3 minutes then allow the steam to naturally release on its own.
    Adding macaroni to a sauce in an instant pot.
    1. Serve! Remove the lid and stir. Season with salt and pepper to taste. Garnish Instant Pot Beefaroni with fresh basil or parsley and grated parmesan for serving!
    Beefaroni in an instant pot.

    Serving Suggestions

    Beefaroni on a white plate with a silver spoon.

    Frequently Asked Questions

    What is another name for Beefaroni?

    Beefaroni is also called American Goulash or Slumgullion. It is an American pasta dish usually containing beef, macaroni pasta, tomatoes, and spices. It’s so comforting!

    What is the meat in Beefaroni?

    It’s not just a name, the meat in Beefaroni is (you guessed it) beef! It is often ground beef for this American goulash recipe, however, for Instant Pot Beefaroni I really like adding chuck roast instead to make it even heartier.

    What is the difference between American and Hungarian Goulash?

    While American goulash is a quick meal made with ground beef, tomato sauce, herbs, and elbow macaroni noodles, Hungarian goulash is a thick, spice-flavored stew of meat and vegetables. My version of Instant Pot Beefaroni contains the best parts of both recipes!

    How long does homemade Beefaroni last?

    Leftovers will keep well for up to 4 days in the fridge. Easily reheat leftovers in the microwave, on the stove, or in the oven until piping hot.

    Beefaroni on a white plate with a silver spoon.

    More Macaroni Recipes to Try

    Recipe

    Instant Pot Beefaroni

    5 from 5 votes
    This grown up Instant Pot Beefaroni recipe is so comforting and hearty! Chuck roast is pressure cooked in a tomato sauce with lots of veggies until fall apart tender. Even the elbow noodles are cooked right in the pressure cooker! A one pan meal!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Serves 6
    Rate Print

    Save this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Instructions

      • Turn on the SAUTE function on the Instant Pot.
        Add in oil and once it's hot add in chuck roast in batches.
        Brown for 2 minutes on each side or until the outside gets a nice carmalization.
        Remove the beef from the instant pot and set aside on a plate. Repeat with the remaining beef and set aside.
      • Next add the celery, onion and carrots to the Instant Pot. Saute for 4 minutes.
        Add in garlic and cook for an additional minute.
      • Add the red wine and scrap the brown bites (fond) off the bottom of the pot.
        Select CANCEL on the Instant Pot to turn off the SAUTE option.
      • Add in tomato sauce, beef broth, Worcestershire sauce, bay leaves, Italian seasoning and the beef back to the Instant Pot.
        Stir then cover the Instant Pot. Make sure the knob is set to seal not venting.
        Select HIGH pressure and cook for 45 minutes then allow the steam to naturally release before opening the lid.
      • Remove bay leaves. Stir in macaroni and cover the lid again. Set to pressure cook on HIGH for 3 minutes then allow the steam to naturally release on it's own.
      • Remove the lid and stir. Season with salt and pepper to taste. 
        Serve with fresh basil or parsley and grated parmesan for serving!

      Nutrition Information

      Calories: 365kcalCarbohydrates: 41gProtein: 22gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 52mgSodium: 1004mgPotassium: 930mgFiber: 4gSugar: 8gVitamin A: 4000IUVitamin C: 12mgCalcium: 77mgIron: 4mg

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