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!

Macaroni is my favorite pasta shape! Try my Hamburger Helper for another childhood throwback, and my One Pan Mexican Pasta is spicy and so tasty!

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

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!

Beefaroni in an instant pot with a silver spoon.

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.

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.

Vegetables in an instant pot.

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.

Vegetables sautéing in an instant pot with metal tongs.

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.

A red sauce with bay leaves and spices in an instant pot.

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.

Adding macaroni to a sauce in an instant pot.

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!

Beefaroni in an instant pot.

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.

Beefaroni on a white plate with a silver spoon.

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!

Beefaroni on a white plate with a silver spoon.

Love macaroni? Give these recipes a try!

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Instant Pot Beefaroni

5 from 5 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6

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!

Ingredients

  • 1 lb chuck roast, cubed
  • 1 tbsp olive oil
  • 3 ribs celery, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 1/4 cup red wine
  • 24 ounces tomato sauce
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp Italian seasoning
  • 8 ounces elbow macaroni
  • parmesan cheese, for serving

Instructions

Images:
  • 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 Facts
Instant Pot Beefaroni
Amount Per Serving
Calories 365 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 52mg17%
Sodium 1004mg44%
Potassium 930mg27%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 8g9%
Protein 22g44%
Vitamin A 4000IU80%
Vitamin C 12mg15%
Calcium 77mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: Chuck Roast, Instant Pot Beefaroni, Pressure Cooker Recipes