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!
Servings: 6
Calories: 265kcal
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
Calories: 265kcal | Protein: 42g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 106mg | Potassium: 644mg | Calcium: 36mg | Iron: 4mg