Chili Bean-Pasta Goulash in the Instant Pot – Revisited

Published on February 13, 2017 by Jill McKeever

Chili Bean-Pasta Goulash in the Instant Pot is one of many fan-loved recipes from my cookbook, O M Gee Good! Instant Pot Meals, Plant-based & Oil-Free. In this video, I demonstrate how I tweaked the meal adding spicy tomatoes with green chilies and cooking the dry pasta right along with the rest of the veggies. (In my cookbook, I directed everyone to cook the pasta separately. I have an honest explanation for that in the video.)
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Chili Bean Goulash Revisited

1 medium yellow onion, diced
1 medium green bell pepper, cored, seeded, diced
2 celery stalk, thinly sliced
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro leaves
2 tablespoons tamari or low-sodium soy sauce
2 teaspoons Hickory liquid smoke
1 cup frozen yellow corn
2 cups cooked beans, drained, (pinto, red, kidney, or black beans)
1 (28-ounce) can diced tomatoes
½ to 1 (10-ounce) can diced tomatoes with green chilies
1 ½ cups dry whole wheat macaroni pasta
2 cups boiling water

Press the [Saute] button to heat inner pot. Water sauté onion, bell pepper and celery until onion is translucent. Add chili powder, cumin, cilantro, tamari, liquid smoke, yellow corn, beans, and tomatoes. Stir together.

Evenly sprinkly dry macaroni over the top of the vegetables. Pour boiling water over the macaroni. Use the back of a large spoon to gently press macaroni under the standing water. DO NOT, I repeat, DO NOT stir the pasta and water into the vegetable. Allow the pasta and water to rest above the vegetables.

Press the [Keep Warm/Cancel] button once to cancel the saute mode.

Press [Manual], use the [-] minus button to adjust the pressure cooking time to half of the pasta cooking time mentioned on the pasta package directions. For example, if the package says to boil pasta for 6 to 7 minutes, divide the lowest number in half, 3-minutes*

After the cooking time is complete, wait 10 minutes then turn the steam release handle to “Venting” to release the remaining pressure from the pot. Once the metal rod/cover lock has dropped down, you can remove the lid. The Instant Pot will still be in Keep Warm mode at this time. You can choose to cancel the Keep Warm mode or leave it on. Totally up to you.

*Recipe author note: I’m leaving it to you to read the package of the pasta you are using for this recipe. I can imagine some folks will want to use a different shape or grain-type pasta. Each pasta maker has their own best cooking times. I used whole wheat macaroni and pressure cooked it for 3-minutes; used 10-minute natural release to lower pressure before opening lid.
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