Prep all the ingredients. Dice the onion into about ½" dice, Chop the peppers into about ½" dice or rounds if using the mini peppers. Measure out the seasonings for the seasoning blend. Drain the corn if using canned.
Turn the sear/sauté on high and let the pot heat up for a few minutes. Add the ground beef and chop it up into small pieces. The Mix 'N Chop works great for this. Add the onions and the seasoning blend. Stir to combine and sauté for about 2 minutes. The ground beef does not need to be cooked all the way.
Deglaze the pot with beef stock and scrape the bottom of the pot to make sure nothing is stuck on the bottom. Add in the fire roasted tomatoes with juices, corn, and the elbow macaroni. Stir to combine and try to get the pasta under the liquid.
Put the pressure lid on and turn the valve to seal. Pressure cook on high for 3 minutes and when the time is up, immediately release the pressure.
When the pin drops, open the lid and stir in the cheese and diced peppers. Taste for seasonings and adjust as needed. You can serve the dish now or add the cornbread topping.
I usually make the cornbread batter when the pot goes under pressure and starts the countdown. You don't want to make it too soon or the baking powder will activate you may not get the oven rise you want.
Melt the butter and let sit to cool. In a medium size bowl, combine 1 ½ cups of cornmeal with ½ cup of flour. Add in the baking powder and salt and whisk to combine.
In a second medium size bowl, whisk 2 eggs with ½ cup of buttermilk and ¼ cup sugar. Add in ½ of the dry mixture and stir to combine. Add in the melted butter and stir. Add the remaining dry mixture and stir until just combined. Mix in the shredded cheese if using.
Spoon the cornbread batter in an even layer on top of the goulash. Close the crisping lid and bake at 325°F/165°C for 15 minutes.
*If you want to drain the grease from the ground beef, then sauté the beef and drain the grease before adding the seasonings and onions. Pressure Cooker without Crisping Lid DirectionFollow the same instructions up until the point of adding the cornbread topping. Transfer the mixture to a casserole dish and scoop the cornbread topping on top of the goulash. Bake in a preheated oven at 375℉/190℃ for 15-20 minutes or until the cornbread is golden brown and fully cooked. Stovetop DirectionsIn a large pot, sauté the ground beef, onions and seasonings until the beef is about 50% cooked. Deglaze the pot with 2½ cups of beef stock. Add in the tomatoes, corn, and elbow macaroni and bring to a boil. Once it reaches a boil, reduce the heat to a simmer and cook uncovered for about 10-12 minutes or until the macaroni is cooked to your desired texture. This should also reduce the liquid to less than a few Tablespoons. If you still have a lot of liquid in the pot, you can simmer longer or drain some off. Stir in the cheese and transfer to a casserole dish, top with cornbread or if your pot is oven safe, you can scoop the cornbread right on top while in the pot and bake in a preheated oven at 375℉/190℃ for 15-20 minutes. Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.