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.
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.
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.
Step 5: Stir the onions into the now-empty Instant Pot.
Step 6: Add the paprika and caraway seeds. Cook, stirring constantly, for 30 seconds.
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.
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.
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.
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.
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.
Instant Pot Hungarian Goulash
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 pound beef stew meat in 1-inch pieces
- 3 medium white or yellow onions in 1-inch pieces
- 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
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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I just tried it today. It is delicious. I was thinking it might need herbs or something but no. It was prefect as is and so simple.I couldn’t find sweet Hungarian paprika at my local grocery stores but I did find sweet paprika. I’m going to order some of the Hungarian stuff from Amazon and keep this recipe handy. Thank you so much for sharing.
Hi, I’m wanting to to this recipe today but, it doesn’t mention how the onions should be cut. Sliced, diced, chopped, minced, left whole? It just says to add onions to the pot.
Hi! Thank you for catching that. I’ve fixed that, and there’s also a photo of the onions in the Instant Pot inner pot above the recipe for reference.
I didn’t really have the right ingredients, but it turned out great nonetheless. I had a red onion instead of yellow, and 1 lb of stew meat, and Smokey paprika, but it really turned out great. I’ll try this again with the right ingredients!
I’m glad it worked out for you!