Instant Pot Beef Goulash Recipe
Goulash is a traditional Hungarian stew made with beef, paprika, and other spices. It is hearty and satisfying, making it a great meal for cold winter days. But it can be time-consuming to make on the stove. This Instant Pot beef goulash recipe is much easier and faster, and can be ready in less than an hour. The flavors are just as good as the original, and you can serve it over noodles, mashed potatoes, or spaetzle.
Description
This Instant Pot beef goulash recipe is a great way to enjoy a classic Hungarian dish without all the time and effort. It has all the flavors of the traditional stew, including beef, paprika, onions, and other spices, but it comes together much faster thanks to the Instant Pot. Serve it over noodles, mashed potatoes, or spaetzle for a delicious and comforting meal.
Prep Time
This recipe takes about 10 minutes of prep time to prepare the ingredients. Make sure to have all the ingredients prepped and ready before you start cooking.
Cook Time
The Instant Pot does most of the work for this recipe, and it only takes about 30 minutes of cook time. The pressure cooker does the rest, so you can relax while it does its job.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 onions, diced
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground caraway seeds
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 cup beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons sour cream
- 2 tablespoons fresh parsley, chopped
Instructions
1. Turn the Instant Pot to the sauté setting and add the olive oil. When the oil is hot, add the beef and cook until lightly browned, about 4 minutes. Remove the beef from the pot and set aside.
2. Add the onions and garlic to the pot and cook until softened, about 4 minutes. Add the paprika, smoked paprika, caraway, cumin, oregano, cinnamon, and cayenne pepper and cook, stirring, for 1 minute. Add the beef broth and stir to combine.
3. Return the beef to the pot and add the tomato paste and bay leaf. Stir to combine and season with salt and pepper. Put the lid on the Instant Pot and set to high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes and then manually release the remaining pressure.
4. Remove the lid and stir in the sour cream and parsley. Taste and adjust the seasoning if necessary. Serve over noodles, mashed potatoes, or spaetzle.
Equipment
- Instant Pot
- Knife
- Cutting board
- Spatula
Notes
If you don't have an Instant Pot, you can make this beef goulash in a Dutch oven or large pot on the stove. Just simmer it for about 1 hour, stirring occasionally, until the beef is tender.
Nutrition: Per Serving
- Calories: 372
- Fat: 23g
- Carbohydrates: 12g
- Protein: 28g
Recipe Tips
This Instant Pot beef goulash can be made ahead of time and reheated when ready to serve. Just store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. To reheat, just thaw in the refrigerator overnight and then reheat on the stove or in the microwave.
You can also customize this recipe by adding your favorite vegetables, such as carrots or mushrooms. Just add them to the pot in step 2 and cook until softened before adding the beef broth.
For a vegetarian version, replace the beef with a plant-based protein, such as tempeh or seitan. You can also use vegetable broth instead of beef broth.
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