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    Home » Instant Pot Beef Recipes » Instant Pot Hungarian Goulash

    Instant Pot Hungarian Goulash

    Published: Jan 8, 2023 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Instant Pot Hungarian Goulash is an easy dish that's made entirely in the Instant Pot! This easy dinner has pieces of tender beef in a rich, paprika tomato sauce.

    A fork with a bite of Hungarian goulash topped with sour cream.

    Hungarian goulash is the perfect dish to make in the Instant Pot! Goulash is one of those dishes that everyone has their own version of.

    This easy recipe has chunks of tender beef in a rich, paprika-tomato sauce. The goulash is made entirely in the Instant Pot, and it's made with almost no prep.

    How to make Instant Pot Hungarian goulash

    Step 1: Press sauté on the Instant Pot.

    Step 2: When it reads hot, add the olive oil.

    Beef stew meat browning in an instant pot.

    Step 3: Add in the stew meat pieces and brown the outside, about 2-3 minutes. You may need to work in batches to brown the meat. Overcrowding will cause the meat to steam, not brown.

    Step 4: Remove the browned stew meat to a plate.

    Pieces of white onion in an instant pot.

    Step 5: Stir the onions into the now-empty Instant Pot.

    Paprika and carraway seeds with onions in an Instant Pot.

    Step 6: Add the paprika and caraway seeds. Cook, stirring constantly, for 30 seconds.

    Beef broth stirred into paprika and onions.

    Step 7: Pour in 1-¾ cups beef broth, and stir to remove any browned bits from the bottom of the pan.

    Step 8: Return the stew meat to the Instant Pot.

    Canned diced tomatoes on stew meat in an instant pot.

    Step 9: Add the canned tomatoes on top. Do not stir.

    Step 10: Cover and lock the lid. Make sure the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 25 minutes.

    Step 11: When the cooking time has finished, let the pressure release naturally for 20 minutes. Turn the pressure release valve to venting to release any remaining pressure.

    Step 12: Stir the remaining ¼ cup beef broth and 2-3 tablespoons cornstarch together in a small bowl. Press cancel and then press sauté.

    A ladle stirring Hungarian goulash in an instant pot.

    Step 13: Stir in the cornstarch mixture. Cook, stirring regularly, until slightly thickened.

    Step 14: Season with salt and pepper to taste.

    Tips

    • Onions: At first glance, it may seem like there are a lot of onions in this recipe, and there are! The onions cook down and help to season and thicken the sauce.
    • Paprika: This recipe should be made with a sweet Hungarian paprika.
    • Beef broth: I recommend using reduced-sodium beef broth.
    A white dish of Instant Pot Hungarian goulash on top of egg noodles.

    Serving suggestions

    Hungarian goulash can be served with sides like spaetzle, buttered egg noodles, or mashed potatoes to soak up all of the tasty sauce.

    Sauteed cabbage or a green salad make great sides for this dish, and I recommend serving it with a dollop or two of sour cream on top.

    A dish of Hungarian goulash next to a red knit napkin.

    Storage

    Store any leftover goulash in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.

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    If you’ve tried this Instant Pot Hungarian goulash recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can follow me on Pinterest or Facebook even more delicious food!

    A fork with a bite of Hungarian goulash topped with sour cream.

    Instant Pot Hungarian Goulash

    Instant Pot Hungarian Goulash has pieces of tender beef in a paprika-spiced tomato sauce.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Hungarian
    Prep Time: 10 minutes
    Cook Time: 29 minutes
    Pressure Release: 20 minutes
    Total Time: 1 hour 9 minutes
    Servings: 8 servings
    Calories: 229kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    • 2 tablespoons olive oil
    • 2 pound beef stew meat in 1-inch pieces
    • 3 medium white or yellow onions
    • 2 tablespoons sweet Hungarian paprika
    • 1 teaspoon caraway seeds crushed
    • 2 cups beef broth divided
    • 1 cup canned diced tomatoes
    • 2-3 tablespoons cornstarch
    • ¼ teaspoon ground black pepper

    Instructions

    • Press sauté on the Instant Pot.
    • When it reads hot, add the olive oil.
    • Add in the stew meat pieces and brown the outside, about 2-3 minutes. You may need to work in batches to brown the meat. Overcrowding will cause the meat to steam, not brown.
    • Remove the browned stew meat to a plate.
    • Stir the onions into the now-empty Instant Pot.
    • Add the paprika and caraway seeds. Cook, stirring constantly, for 30 seconds.
    • Pour in 1-¾ cups beef broth, and stir to remove any browned bits from the bottom of the pan.
    • Return the stew meat to the Instant Pot.
    • Add the canned tomatoes on top. Do not stir.
    • Cover and lock the lid. Make sure the pressure release valve is set to sealing.
    • Press manual high pressure and adjust the cooking time to 25 minutes.
    • When the cooking time has finished, let the pressure release naturally for 20 minutes.
    • Turn the pressure release valve to venting to release any remaining pressure.
    • Stir the remaining ¼ cup beef broth and 2-3 tablespoons cornstarch together in a small bowl.
    • Press cancel and then press sauté.
    • Stir in the cornstarch mixture.
    • Cook, stirring regularly, until slightly thickened.
    • Season with salt and pepper to taste.

    Notes

    • Onions: At first glance, it may seem like there are a lot of onions in this recipe, and there are! The onions cook down and help to season and thicken the sauce.
    • Paprika: This recipe should be made with a sweet Hungarian paprika.
    • Beef broth: I recommend using reduced-sodium beef broth.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 229kcal | Carbohydrates: 8g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 220mg | Potassium: 668mg | Fiber: 2g | Sugar: 3g | Vitamin A: 899IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 3mg
    Tried this recipe?Leave me a comment below to let me know!
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