Why you’ll love this recipe:
Hungarian goulash is a hearty stew with chunks of fork-tender beef and creamy potatoes in a heavily seasoned broth!
It’s a comforting dish that normally simmers for hours to tenderize the beef and marry the flavors. Instant pot Hungarian goulash is ready in just 40 minutes!
Pressure cookers are designed to shorten cooking times, especially for tough cuts of meat. Skip the 2 hour simmer time and make it in your Instant Pot instead.
- Freezer-friendly and a great dish to meal prep!
- Ready in less than an hour
- Budget-friendly with chuck roast and potatoes
Instant pot beef goulash is always on the menu come wintertime! We make it at least once a month, and even my kids gobble it up. It’s delicious on its own, but egg noodles or mashed potatoes are a classic combo.
Key Ingredient Notes:
- Olive oil – To caramelize the beef and sauté the veggies! You can swap the olive oil with butter, but I prefer olive oil for its high smoke point. Butter will brown and then burn if it gets too hot.
- Chuck roast – There’s no need to buy expensive cuts of beef for goulash. The connective tissue melts as it cooks and the tough pieces transform into fork-tender bites of meat. The pressure cooker speeds up the process by at least half.
- Veggies – Carrots, onion, bell peppers, and potatoes add texture and depth of flavor. I recommend Yukon gold potatoes for their creamy middles and ability to hold their shape. Save your russets for mashed potatoes!
- Garlic – Four cloves may seem like a lot, but garlic mellows and sweetens as it cooks. You can always reduce the amount to 2 cloves if you prefer.
- Spices – Hungarian paprika and caraway seeds give the beef goulash its signature flavor. Hungarian paprika has a mild, sweet heat that elevates the broth.
- Red wine – A cabernet sauvignon or pinot noir is a good choice. It’s not necessary to buy an expensive brand, but it should be good enough to drink.
- Cornstarch – Cornstarch acts as a thickener, but don’t just dump it in or it will clump! Be sure to mix it with the beef stock first.
- Beef stock & tomatoes – The liquid base of the stew. You can use beef stock or beef bouillon mixed with water. I recommend a good quality beef stock.
How to make this recipe:
- Set the instant pot to sauté, then add two tablespoons of olive oil. Let the olive oil heat up for two minutes. It should be sizzling hot before you add the beef chunks.
- Brown the beef chunks in batches so they caramelize and not steam. You don’t want to crowd the pot. Caramelize all sides of the beef chunks, then transfer to a plate and set aside.
- Add the remaining olive oil, then sauté the carrot, onion, and bell peppers until softened, about 5 minutes.
- Add the minced garlic, paprika, caraway seeds, salt, and pepper. Cook for another minute, stirring constantly.
- Pour in the red wine to deglaze the pot and release the brown bits on the bottom of the pot. Turn off the sauté setting.
- Stir the cornstarch into the beef stock until smooth, then pour it into the instant pot insert.
- Add in the browned beef, potatoes, and diced tomatoes. Stir well.
- Close the lid and set it to Manual/Pressure Cook for 25 minutes on high pressure. Make sure the valve is set to “sealing”. Let the Instant Pot naturally release the pressure for 10 minutes, then carefully turn the valve to “venting”. Carefully open the lid.
- Don’t cook the beef all the way through when you brown it. You’re just looking to caramelize the outsides to develop a rich flavor for both the meat and the broth.
- If you don’t want wine, just use more beef broth to deglaze the pot.
- Don’t dump dry cornstarch into the pot. Mix it with the beef broth first, so it doesn’t clump up.
- Cook the egg noodles separately if you plan to serve it with them.
- Hungarian goulash is not to be confused with American goulash. American goulash is a one-pot dish of ground beef, tomato sauce, and pasta, typically elbow macaroni. It’s also referred to as American Chop Suey or beef-a-roni.
- Chop the meat and dice the veggies ahead of time, then you can start the cooking process immediately.
- Beef goulash tastes just as good (if not better) as leftovers! Make this dish up to three days ahead of time and reheat in the microwave or on the stovetop, then enjoy!
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat individual servings in the microwave or the whole dish in a pot on the stovetop.
- Instant pot beef goulash is freezer-friendly! Let it cool completely, then freeze in zip-top bag with the air removed. Use within 3 months for the best results.
- Thaw in the refrigerator overnight, then reheat until hot throughout.
Hungarian goulash is a rich stew made with chunks of beef, potatoes, and veggies in a paprika-seasoned broth. American goulash is a one-pot dish of ground beef, tomato sauce, and pasta, typically elbow macaroni. It’s also referred to as American Chop Suey or beef-a-roni.
Hungarian paprika! The broth is seasoned heavily with paprika, which is what gives it a warm spice and reddish hue.
An inexpensive tough cut of meat is perfect for goulash. There’s no need to buy an expensive cut of beef. The long simmer time or in this case, the short pressure cooking time, tenderizes the meat and makes it fork-tender. Cut a chuck roast into 1-inch pieces or use precut stew meat.
Goulash goes well with carbs! Try mashed potatoes, cooked egg noodles, breadsticks, biscuits, or rice. You could also serve it with roasted vegetables, cucumber salad, or steamed veggies.
Check out more instant pot recipes!Pressure Cooker Meals
Instant Pot Hungarian Goulash
- Instant Pot
- measuring cups & spoons
- 4 tablespoons olive oil divided
- 2 pounds chuck roast cut into 1-inch pieces, Note 1
- 1 cup diced carrots
- 1 onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 4 garlic cloves minced
- 2 tablespoons Hungarian paprika Note 2
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup red wine Note 3
- 3 tablespoons cornstarch
- 2 cups beef stock
- 2 cups yukon gold potatoes peeled and cut into pieces (about 3 medium potatoes)
- 1 (15 ounce) can diced tomatoes
- Set the Instant Pot to “Sauté” and add 2 tablespoons of olive oil. Heat the olive oil for 2 minutes.
- Working in batches, brown the chuck roast on all sides making sure not to cook the beef all the way through. Remove the beef from the Instant Pot and set it aside.
- Add the remaining 2 tablespoons of olive oil and sauté the carrot, onion, and bell peppers until softened, about 5 minutes.
- Stir in the minced garlic, Hungarian paprika and caraway seeds, plus the salt and pepper. Cook for 1 minute, stirring constantly.
- Deglaze the pot with the red wine. Turn off the sauté setting.
- Stir the cornstarch into the beef stock until smooth and pour it into the Instant Pot insert.
- Add in the browned beef, potatoes and diced tomatoes, then stir.
- Close the lid and set it to Manual/Pressure Cook for 25 minutes on high pressure. Make sure the valve is set to "sealing". Let the Instant Pot naturally release the pressure for 10 minutes, then carefully turn the valve to "venting". Carefully open the lid.
- Serve hot over egg noodles or mashed potatoes, garnish with fresh parsley. Enjoy!
– Store leftovers in the refrigerator in an airtight container for up to 3 days.
– Reheat individual servings in the microwave or the whole dish in a pot on the stovetop.
– Instant pot beef goulash is freezer-friendly! Let it cool completely, then freeze in zip-top bag with the air removed. Use within 3 months for the best results.
– Thaw in the refrigerator overnight, then reheat until hot throughout.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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