Instant Pot Hungarian Goulash
Instant pot Hungarian goulash is a quick and comforting beef stew. It features chunks of melt-in-your-mouth beef, creamy potatoes, and fork-tender veggies in a rich, paprika-spiced broth!
Equipment
- Instant Pot
- spatula
- measuring cups & spoons
Ingredients
- 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
Instructions
- 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!
Notes
Note 1: You can also use stew meat, which is typically made from chuck or round.
Note 2: If you can't find Hungarian paprika, use sweet paprika instead.
Note 3: If you don't want to use red wine, replace with beef stock.
Storing Tips:
- 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.
- 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.
Nutrition
Calories: 490kcalCarbohydrates: 27gProtein: 34gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 104mgSodium: 693mgPotassium: 1253mgFiber: 5gSugar: 4gVitamin A: 5401IUVitamin C: 81mgCalcium: 75mgIron: 5mg
* Disclaimer: All nutrition information are estimates only.