Step 1

In a small bowl, combine Italian Seasoning, Cumin, Chili Powder, Salt, and Pepper. Stir well, and set aside.

Step 2

Then, turn your Instant Pot to Saute. When hot, add Onion, Garlic, {optional Green Pepper} and Ground Beef, and stir well with large wooden spoon to saute veggies and brown meat. {approx. 5 - 7 minutes}

Step 3

Once meat has browned and onions have turned translucent, add blend of spices and seasonings from your small bowl and also pour in Worcestershire Sauce, and stir well. Saute an additional 1 - 2 minutes.

Step 4

Once that has been done, cancel Saute setting, add Chicken Broth and Noodles, and stir well.

Step 5

Then to the center of the mixture, add Ketchup, Tomato Sauce, and Diced Tomatoes {+ juice from can}. Try to keep these tomato products more in the center so they're not touching the sides of the Instant Pot, to avoid burning. Do NOT stir.

Step 6

Place lid on, and select Pressure Cook, High Pressure, and change cook time to 4 minutes.

Step 7

Preheating will begin 10 seconds after settings are selected.

Step 8

Once goulash is done, do a quick release. {I like to do a gradual quick release to avoid any messy splatters... basically a quick release of steam, in a few gradual nudges}.

Step 9

Finally, stir well, dish up in bowls, and top with shredded cheese. YUM!