My husband is a ground beef lover so anything I make with ground beef goes over well.  However, goulash is a definite favorite and this recipe was a hit.

• 1 lb lean ground beef
• 2 Tbsp olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• Salt and ground black pepper
• 3 cups low-sodium beef broth
• 1 (28 oz) can crushed tomatoes, undrained
• 1 (14.5 oz) can whole kernal corn, drained
• 1 Tbsp Worcestershire sauce
• 2 cups dry elbow pasta

1. Turn IP to ‘Saute’ and when pot says ‘Hot’ add 1 Tbsp olive oil.  Add onions and saute 3 minutes then add garlic and saute 1 minute longer.
2. Add ground beef, season with salt and pepper and cook until browned. Drain excess fat.
3. Add the beef broth, crushed tomatoes, Worcestershire and drained corn.  Season with salt and pepper to taste. Stir well.
4. Stir in pasta. Place lid on Instant Pot and make sure the release valve is set to sealing. Cook on ‘Manual’ setting  for 4 minutes.
5. When when the timer goes off do Quick Release (QR).

Serve with warm crusty bread for a yummy comfort meal.