Try this Instant Pot Cajun Goulash recipe, or contribute your own.
- salt and pepper
- 1 onion, sliced
- cayenne pepper
- 1 green bell pepper sliced
- 1 tbsp minced garlic
- 1 red bell pepper sliced
- 2 tbsp grass fed butter
- 1 lb 10 oz ground turkey
- 4 tomatoes, diced
- 2 cups homemade chicken broth
- 1 cup full fat canned coconut milk
- 8 oz elbow chickpea pasta
- 5 tsp cajun seasoning
- green onion/chives
- Carbohydrate 22.2893022415521 g
- Cholesterol 0 mg
- Fat 1.65256086158053 g
- Fiber 7.39776144241857 g
- Protein 7.95744825820424 g
- Saturated Fat 0.492572599751473 g
- Serving Size 1 1 recipe (1383g)
- Sodium 793.358956357317 mg
- Sugar 14.8915407991336 g
- Trans Fat 0.411810703626163 g
- Calories 128 calories
Step-by-step
- Pre-Heat your Instant Pot using the SAUTE function. When the display panel reads HOT add butter, bell peppers, and onion to the pot. Season generously with salt and pepper and sauté for 3 minutes, then add ground turkey and minced garlic.
- Once the turkey has cooked through and vegetables have softened add remaining ingredients, layering in the order specified.
- Put the lid on the pot and turn the vent valve to the SEALING position. Press CANCEL and select the MANUAL/PRESSURE COOK function. Use the +/- buttons to set the pot for 4 minutes.
- When the pot is finished cooking open the vent valve to quickly vent the pressure. Once the pin drops remove the lid, CANCEL the keep warm function, and let sit so that the noodles absorb all of the yummy juice. It will be a bit soupy when you remove the lid, the longer it sits and cools the more water is absorbed. Top with cayenne pepper and green onions or chives, Enjoy!
Swapping canned tomatoes for fresh diced fruit introduces excess moisture that requires precise balancing with chickpea pasta to prevent structural failure in the pressure cooker. Traditional goulash relies on paprika-heavy Hungarian roots, whereas this adaptation leans heavily on Cajun spice blends and ground turkey. Sautéing the sliced onion and bell peppers in two tablespoons of grass-fed butter for precisely three minutes breaks down the cellular walls of the alliums just enough to release sugars without browning the garlic. Layering the ingredients in the exact sequence requested prevents the denser elements from scorching against the bottom of the stainless steel insert during the four-minute manual pressure cycle. Opening the pressure valve immediately releases trapped steam, leaving behind a loose starch mixture that thickens considerably during a five-minute resting window off the heat. Chickpea pasta behaves differently than standard semolina noodles, absorbing liquid rapidly while cooling down. Whole canned coconut milk provides saturated fat that coats the tongue, contrasting sharply with the heat from the cayenne pepper garnish. Storing leftovers in an airtight glass container for up to three days maintains food safety, though the chickpea pasta will continue to soften as it sits in the residual sauce.
