Instant Pot Hungarian Goulash
Instant Pot Hungarian goulash features tender beef cooked with all the flavors of the classic dish. Unlike traditional versions that take all day, the Instant Pot lets this version come together in less than 90 minutes so you can enjoy it anytime!
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My family is definitely a meat and potatoes kind of family.
So it’s no surprise they love things like beef stew and Hungarian goulash.
With the help of the Instant Pot, I have no problem putting together a dish like that.
The pressure cooker turns something that needs tons of cook time into a quick dish that I can throw in the Pot and let do its thing without needing to babysit it constantly.
And the result is tender beef pieces in a thick, hearty broth that we are all to happy to eat any time!
What is Hungarian Goulash?
Hungarian goulash is basically a Hungarian version of beef stew featuring beef and veggies seasoned with sweet Hungarian paprika and other spices.
Coming from Hungary, it’s a common meal in Central Europe.
Hungarian Paprika versus Other Paprika
Hungarian paprika is very different from common paprika sold in the grocery store.
While both are made from dried red peppers, regular paprika is neither spicy nor sweet and adds a subtle background flavor to spice blends used in barbecue or Cajun cooking or a garnish for deviled eggs.
Hungarian paprika, on the other hand, generally is sweet.
Some varieties of Hungarian paprika are spicy and sweet, while others have no heat but all the sweet flavor.
For this dish, make sure you are using Hungarian paprika as it is the predominant flavor and regular paprika just won’t cut it.
Ingredients
To make this you’ll need:
- Beef– Stew meat cut into 1″ pieces
- Canned tomatoes– Petite diced tomatoes undrained.
- Onion– A peeled and diced yellow onion
- Beef broth– Beef stock would also work
- Hungarian paprika – You definitely don’t want to substitute this for all the reasons above.
- Smoked paprika– Again this has a very different flavor profile than regular paprika. Don’t substitute it.
- Other spices– Cayenne pepper, salt, and pepper
- Flour
- Olive oil– Another light, mild oil would also work.
- Slurry ingredients– Cornstarch and water
- For serving– Fresh parsley, sour cream, and cooked egg noodles
How to Make
Making Instant Pot Hungarian goulash is a snap!
To do it, mix the flour, salt and pepper, and half of the sweet paprika together in a large ziplocking bag.
Add the cubed beef to the bag, seal the bag, and then shake it until the beef is evenly coated.
Then, add half 1/2 the oil to the liner of your Instant Pot and turn saute mode on.
Once the oil’s hot, grab the half of the beef with tongs and gently shake off the excess flour.
Add the beef to the pot to sear it on each side.
Scoop the seared beef out of the pot and set it aside on a waiting plate.
Add the remaining oil to the Pot, and repeat the process for the remaining beef.
Then, stir the onion into the Pot and sauté it until softened, stirring often.
Season the onions with the rest of the sweet paprika, smoked paprika, and cayenne pepper and cook them for another 60 seconds.
Then, add the tomatoes and broth to the Pot.
Use a sturdy wooden spoon to stir together the mixture and scrape up any browned bits stuck on the bottom to deglaze the pot.
Add the beef back to the Pot.
Then, secure the lid on the Pot, turn the vent valve to the sealed position, and cook on HIGH pressure for 30 minutes.
When the Pot beeps, do a natural release for 10 minutes, then carefully open the vent valve to quick release any remaining pent up steam.
Then whisk the cornstarch and water together to form a slurry and stir the slurry into the goulash.
Let the goulash rest for 5 minutes to thicken.
Serve over cooked egg noodles with your desired garnishes, and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through, adding a little extra beef broth to thin it out if needed.
Tips and Tricks
- Make sure you are using both Hungarian paprika and smoked paprika. The flavor won’t be right if you just use plain paprika.
- For a little extra veggie action, you could add diced carrots and celery to the Pot while you cook the onions.
- Make sure not to drain the tomatoes since their liquid adds to the broth.
Other Instant Pot Soups and Stews
Instant Pot Hungarian goulash is a faster version of the classic European comfort food.
Make it and enjoy!
Looking for other Instant Pot soups and stews?
Try these:
- Instant Pot Beef Noodle Soup
- Instant Pot Chicken & Rice Soup
- Classic Potato Soup In The Instant Pot
- Instant Pot Stuffed Pepper Soup
- Instant Pot Beef Stew
- Instant Pot Bacon Cheddar Chowder
If you’ve tried this INSTANT POT HUNGARIAN GOULASH, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Hungarian Goulash
Ingredients
- 2 1/2 - 3 lbs beef stew meat cut into 1" cubes
- 1 28 oz can petite diced tomatoes undrained
- 1 small yellow onion peeled & diced
- 2 cups beef broth
- 6 tsp sweet Hungarian paprika
- 2 tsp smoked paprika
- pinch cayenne pepper
- salt & pepper to taste
- 2/3 cup flour
- 1/4 cup extra virgin olive oil divided
- 1 tsp cornstarch + 2 1/2 water
- chopped fresh parsley leaves, for garnish, optional
- sour cream for serving
- cooked egg noodles for serving
Instructions
- Add the flour, salt & pepper, and half of the sweet paprika to a large ziplocking bag. Squeeze to mix together. Add the cubed beef to the bag, seal, and then shake until evenly coated.6 tsp sweet Hungarian paprika, salt & pepper, 2/3 cup flour, 2 1/2 - 3 lbs beef stew meat
- Add half 1/2 the oil to the liner of your Instant Pot and press the SAUTE button (normal). Once the oil's hot, use tongs to add half the beef to the pot- shaking off excess flour before adding it to the pot.1/4 cup extra virgin olive oil
- Sear the beef on all sides, then remove to a waiting plate. Add the remaining oil, and repeat for the remaining beef.
- Add the onion to the pot, stirring often, and sauté until softened- roughly 3-4 minutes.1 small yellow onion
- Sprinkle the rest of the sweet paprika, smoked paprika, and cayenne pepper over the onions. Stir to combine, and cook for 60 seconds.2 tsp smoked paprika, pinch cayenne pepper
- Add the tomatoes and broth to the pot, and use a sturdy wooden spoon to stir together and scrape up any browned bits stuck on the bottom to deglaze the pot. Add the seared beef back to the pot.1 28 oz can petite diced tomatoes, 2 cups beef broth
- Close the lid, turning the vent valve to the sealed position, and cook on HIGH pressure for 30 minutes.
- Let the pressure naturally release for 10 minutes, then carefully open the vent valve to release any remaining pent up steam.
- In a small bowl whisk the cornstarch and water together to form a slurry, then pour it into the pot, and stir to combine. Let the goulash rest for 5 minutes to thicken.1 tsp cornstarch
- Serve over cooked egg noodles with your desired garnishes, and enjoy!chopped fresh parsley leaves,, sour cream, cooked egg noodles
Notes
- Make sure you are using both Hungarian paprika and smoked paprika. The flavor won't be right if you just use plain paprika.
- For a little extra veggie action, you could add diced carrots and celery to the Pot while you cook the onions.
- Make sure not to drain the tomatoes since their liquid adds to the broth.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Your recipe does not say to return the browned beef to the pot. The beef is still sitting on a waiting plate somewhere!