Instant Pot Beefaroni

Remember Beef a Roni from your childhood?! Well this favorite got an update! This grown up Instant Pot Beefaroni 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 instant pot! A one pan meal!

Looking for more Beef Recipes to make? Then try my Hamburger Helper for another childhood throwback, my One Pan Mexican Pasta for a spicy and tasty recipe, or my Crockpot Goulash if you’re looking for something super easy!

Instant Pot Beefaroni

I love revamping old childhood classic recipes. 9 times out of 10 they taste much better, especially if they came from a can! This Instant Pot Beefaroni recipe is just that. I replaced the ground beef with chuck roast (or stewing beef), added lots of veggies AND red wine to deglaze the pot and now this dish is not only super comforting but a little fancy too!

I made it in the instant pot so that the beef would cook down quickly and become tender. Chuck roast usually takes hours to break down, but instant pots are so handy that they slash the cooking time way down! It only took 45 minutes to get tender fall apart beef! It would take at least 8 hours to get the same results in the slow cooker!

My favorite pasta shape for all things saucy is elbow macaroni but you can use whatever shape you prefer. Fusilli or farfalle, even penne would be great in this Beefaroni recipe.

What’s in Instant Pot Homemade Beefaroni?

• 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.

2. 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.

3. Add red 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.

4. 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.

5. 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.

6. 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!

Tips for Success

• Use a different pasta like regular macaroni, fusilli, farfalle, Cavatappi or penne if desired.
• If you don’t have a can of tomato sauce handy use passata or blend a can of chopped tomatoes instead.
• Enjoy a little spice? Add a dash of hot sauce to heat things up in this Instant Pot Beefaroni!
• Store any leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave, on the stove, or in the oven until piping hot.

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 Hungarish 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!

Love macaroni? Give these recipes a try!

• Baked Mac and Cheese
• Easy Macaroni Salad
• Mexican Street Corn Pasta Salad
• Buffalo Chicken Macaroni and Cheese
• Three Cheese Mac and Cheese

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