Step 1

Press Saute on the Instant Pot. When the pot is hot, add the ground beef and cook, crumbling, until browned. Drain excess grease if desired.

Step 2

Add the onion and cook until softened, about 2 minutes.

Step 3

Add the garlic and bell pepper and cook, stirring, for 1 minute. Press Cancel to turn off the saute function.

Step 4

Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot.

Step 5

Add the Italian seasoning, Worcestershire sauce, garlic powder, salt and pepper. Stir.

Step 6

Add the pasta to the pot and press it down into an even layer in the liquid but do not stir. It is ok if the pasta is not all covered by the liquid. Put the diced tomatoes and tomato sauce on top of the pasta. Do not stir.

Step 7

Close the Instant Pot lid and move the steam release valve to the sealing position. Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.

Step 8

When the cook time ends, do a quick release of the pressure by carefully moving the valve to the venting position. When the pin drops down open the Instant Pot lid.

Step 9

The goulash may look a little watery and some of the pasta may be slightly stuck together. Stir gently and the extra liquid will be absorbed and the pasta will separate.

Step 10

Stir in the shredded cheddar cheese. Serve, topped with fresh parsley if desired.