Turkey Goulash {Instant Pot or Stove Top}

KristineDinner in a Dash, Recipes, Soups & StewsLeave a Comment

You guys, this recipe is such a winner! If you’re like me, you could always use more quick and easy recipes that the whole family will eat! This easy Turkey Goulash that’s done in the instant pot or stove top is definitely one of them! Its 10 ingredients, most of which you might already have on hand.

If you have an instant pot, I’d recommend doing it in that as the flavors were more developed. But if you don’t have one, it seriously works just find in a large pot! As for the pasta, you’ll want to use a small pasta in this.  Macaroni is what I tested the recipe with (gluten-free macaroni), but I think it would also work with rotini or spirals. Penne might be a bit too thick and might just need a bit longer cooking time.

If you want to add a little more nutrition to this, I think adding shredded carrot and/or zucchini would work great!

Turkey Goulash {Instant Pot or Stove Top}
Prep time
Cook time
Total time
Quick and easy turkey goulash that can be done in an Instant Pot or on the stove top. Gluten-free and can also be made vegan with 2 swaps.
Recipe type: Main
Cuisine: American
Yield: 6 servings
  • 1 pound (454 g) ground lean turkey
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • 1 cup water
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes
  • 1 Tbsp Worcestershire sauce
  • 2 bay leaves
  • 2 tsp dried italian seasoning
  • 1 cup uncooked pasta (elbows or rotini). Regular or gluten free
  • Salt & pepper to taste
Optional topping: shredded cheddar cheese
For the Instant Pot
  1. Prepare your veggies by chopping the onion, & garlic
  2. Using the saute option, warm the instant pot for 30 seconds. Lightly mist with oil.
  3. Add the raw turkey breaking it up with a wooden spoon into smaller pieces.
  4. Add the onion and garlic and saute together for a few minutes until the turkey starts to brown and onions softened.
  5. Add the broth, water, tomato sauce, diced tomatoes, Worcestershire, italian seasoning & uncooked pasta.
  6. Close the lid to the instant pot making sure the seal around the lid is on properly and the valve is in the closed position.
  7. Cook on high pressure for 1 minute. (yes, 1 minute)
  8. Once its finished cooking, do a quick release waiting until its safe to open the lid.
  9. Remove the metal insert of the instant pot so it cools down faster and the pasta doesn't continue to cook.
  10. Taste and season with salt & pepper if needed.
  11. Serve on its own or top with cheddar cheese.
For the Stove Top
  1. Prepare your veggies by chopping the onion & garlic.
  2. In a large soup pot, warm over medium heat.
  3. Mist or add a little oil.
  4. Add the raw turkey and saute until it starts to brown. Add the onion & garlic and cook, stirring frequently until the onion has softened.
  5. Add the broth, water, tomato sauce, diced tomatoes, Worcestershire, italian seasoning & uncooked pasta and lower the heat to low/medium.
  6. Allow to simmer together for 12-15 minutes until the pasta is cooked el dente.
  7. Season with salt & pepper if needed.
  8. Turn off heat and serve. Top with shredded cheddar (optional).
*To make VEGAN - swap ground turkey for veggie ground (like Yves ground round), & use vegan Worcestershire.
Serving size: ⅙ of recipe Calories: 211 Fat: 4.3 g Saturated fat: 0.9 g Unsaturated fat: 2.1 g Trans fat: 0 g Carbs: 24.5 g Sugar: 5.2 g Sodium: 670 mg Fiber: 3.5 g Protein: 18.1 g Cholesterol: 46 mg