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If you’ve ever wanted a hearty, comforting meal that tastes like it’s been simmering all day but comes together in under two hours, I’ve got just the thing for you. This Instant Pot Beef Goulash Recipe is a personal favorite that brings together tender chunks of beef, vibrant vegetables, and a warm, smoky paprika-spiced sauce, all cooked to perfection with the magic of pressure cooking. Whether it’s a chilly weeknight or a weekend treat, this dish delivers rich, homey flavors with minimal fuss and maximum satisfaction.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to this goulash’s incredible flavor. Each component plays a vital role—from the tender beef that melts in your mouth to the sweet paprika that gives the dish its signature color and warmth.
- 2 lbs chuck roast or boneless beef shank, cut into 1-inch cubes: The star protein that becomes beautifully tender after pressure cooking.
- 2 tbsp olive oil: Perfect for that initial sear, locking in flavor and caramelizing the beef.
- 2 large onions, finely chopped: Reveal natural sweetness and add depth to the sauce.
- 3 cloves garlic, minced: Adds fragrant warmth that lifts the entire dish.
- 2 tbsp Hungarian sweet paprika: The soul of the goulash, providing its iconic smoky, slightly sweet punch.
- 1 tsp smoked paprika: Boosts the smoky notes for a more complex flavor profile.
- 2 tsp toasted fennel seeds: A subtle, aromatic twist that enhances the paprika’s earthy tones.
- 2 tbsp tomato paste: Brings umami richness and natural acidity to balance the stew.
- 4 cups beef broth: The flavorful liquid base that tenderizes the meat and melds all flavors.
- 2 large bell peppers, cut into 1-inch pieces: Add color and a fresh, slightly sweet crunch.
- 3 large carrots, peeled and cut into 1/2-inch slices: Bring a subtle natural sweetness and hearty texture.
- 4 large potatoes, peeled and cut into 1-inch cubes: Perfect for soaking up the sauce and making the meal extra filling.
- 1 tsp salt plus more to taste: Enhances all the flavors to perfection.
- 1/2 tsp black pepper plus more to taste: Adds a gentle heat and depth.
- 1 bay leaf: Infuses the stew with a warm, herbal aroma during cooking.
- 2 tbsp flour (optional, for thickening): For that lovely, velvety texture if you prefer your sauce thicker.
- Fresh parsley, chopped (for garnish): Brightens the dish with a fresh herbal finish.
How to Make Instant Pot Beef Goulash Recipe
Step 1: Sear the Beef
Start by setting your Instant Pot to ‘Sauté’ mode and heating the olive oil until shimmering. Carefully add the beef cubes in batches to avoid overcrowding and sear them until each side develops a beautiful golden crust. This caramelization locks in flavor and makes every bite incredibly satisfying. Once browned, remove the beef and set it aside—your kitchen will already smell irresistible.
Step 2: Sauté Vegetables and Spices
Next, toss those vibrant bell peppers into the pot and cook until they start to char slightly, which brings out a wonderful smokiness. Then add the chopped onions and sauté until they soften and become translucent, releasing their natural sweetness. Stir in the garlic and cook just until fragrant. Now sprinkle in the Hungarian sweet paprika, smoked paprika, and toasted fennel seeds, stirring constantly for about a minute to toast the spices and amplify their flavors. Finally, mix in the tomato paste to create a rich, deep base for your goulash.
Step 3: Deglaze the Pot
Pour a splash of the beef broth into the pot and use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom. This step is essential because those caramelized pieces add layers of taste and prevent any burning when you pressure cook.
Step 4: Pressure Cook the Goulash
Return the beautiful seared beef and bell peppers to the pot. Then pour in the remaining beef broth along with the carrots, potatoes, bay leaf, salt, and black pepper. Secure the lid, set your Instant Pot to ‘Pressure Cook’ on high for 35 minutes, and let it do its magic. Once the timer goes off, allow the pressure to release naturally for about 10 minutes—this gradual release keeps the meat tender. Finish with a quick release to let out any remaining pressure.
Step 5: Thicken the Sauce (Optional)
If you prefer a thicker, stew-like consistency, set your Instant Pot back to ‘Sauté’ mode while making a slurry by mixing flour with a little water. Slowly stir this mixture into the goulash and cook until the sauce reaches your desired thickness. This step enhances the texture without compromising the flavors.
Step 6: Final Seasoning and Serving
Before plating, taste your Instant Pot Beef Goulash Recipe and adjust the seasoning as needed with extra salt or pepper. Garnish with freshly chopped parsley for a burst of color and freshness. Now you’re ready to enjoy a bowl of pure comfort.
How to Serve Instant Pot Beef Goulash Recipe
Garnishes
Fresh parsley isn’t just pretty; it adds a refreshing, herbal brightness that cuts through the richness of the beef and vegetables. For an extra touch, a dollop of sour cream can add creaminess and mellow the paprika’s smoky punch beautifully.
Side Dishes
This dish is hearty enough to stand on its own, but serving it alongside crusty bread, buttered spaetzle, or even a simple buttered egg noodle can turn this Instant Pot Beef Goulash Recipe into a truly satisfying meal. These sides catch and savor every drop of that luscious sauce.
Creative Ways to Present
For a fun twist, serve the goulash over a bed of creamy polenta or mashed potatoes—both create a velvety base that complements the tender beef. You can also transform leftovers into tasty stuffed peppers or hearty sandwiches by piling the goulash into crusty rolls topped with melted cheese.
Make Ahead and Storage
Storing Leftovers
Leftover goulash keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making each bite even more luscious the next day. Just reheat gently on the stove or in the microwave until warmed through.
Freezing
If you want to prepare this Instant Pot Beef Goulash Recipe in advance, freezing is a fantastic option. Cool the goulash completely, then transfer into freezer-safe containers or bags. It will keep well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To bring your goulash back to life, gently reheat it over low to medium heat on the stovetop. Stir occasionally to prevent sticking and add a splash of broth or water if it becomes too thick. This approach ensures the beef stays tender and the vegetables keep their shape perfectly.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While chuck roast or beef shank works best for tenderness and flavor, you can also try brisket or stew meat. Just keep in mind that tougher cuts benefit most from pressure cooking.
Is it necessary to use both types of paprika?
Using both Hungarian sweet and smoked paprika adds depth and complexity, but if you only have one type, you can still make a delicious goulash. Just adjust quantities to suit your taste preferences.
Can I make this recipe gluten-free?
Yes! Simply skip the optional flour for thickening or substitute with a gluten-free thickener such as cornstarch or arrowroot powder to keep the sauce luscious.
What if I don’t have an Instant Pot?
You can make a similar stew on the stovetop or in a slow cooker, but cooking times will be longer—expect several hours to get the same tender results.
How spicy is this goulash?
This recipe is mildly spiced and focuses on smoky, sweet paprika flavors rather than heat. You can always add a pinch of cayenne or chili flakes if you want a little kick.
Final Thoughts
I can’t recommend this Instant Pot Beef Goulash Recipe enough for those evenings when you crave something warm, flavorful, and fuss-free. It’s a timeless dish that comes together simply but tastes like you’ve spent hours in the kitchen. Once you try it, I promise it will become a staple in your dinner rotation. Give it a go—you’re in for a comforting, deeply satisfying meal!
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Instant Pot Beef Goulash Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Stew
- Method: Instant Pot
- Cuisine: Hungarian
Description
This Instant Pot Beef Goulash is a hearty, comforting Hungarian-inspired stew featuring tender beef cubes simmered with paprika, fennel seeds, and a medley of vegetables. Perfect for a satisfying family dinner, this recipe utilizes the Instant Pot for a rich, flavorful dish in under two hours.
Ingredients
Beef and Spices
- 2 lbs (900g) chuck roast or boneless beef shank, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika
- 2 tsp toasted fennel seeds
- 2 tbsp tomato paste
- 1 tsp salt (plus more to taste after cooking)
- 1/2 tsp black pepper (plus more to taste after cooking)
- 1 bay leaf
- 2 tbsp flour (optional, for thickening)
Vegetables
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 large bell peppers, cut into 1-inch pieces
- 3 large carrots, peeled and cut into 1/2-inch slices
- 4 large potatoes, peeled and cut into 1-inch cubes
Liquids and Garnish
- 4 cups beef broth
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the beef: Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the beef cubes in batches, searing until all sides are golden brown. Remove the beef and set aside.
- Sauté vegetables and spices: Add the bell peppers to the pot and cook until slightly charred. Then add the onions and sauté until softened. Add the garlic and cook until fragrant. Stir in the Hungarian sweet paprika, smoked paprika, and toasted fennel seeds; cook for about one minute to release their flavors. Add the tomato paste and stir well to combine.
- Deglaze the pot: Pour in a small amount of beef broth to deglaze the pot, scraping up any browned bits from the bottom to incorporate those deep flavors into the sauce.
- Pressure cook: Return the seared beef and bell peppers to the Instant Pot. Add the remaining beef broth, carrots, potatoes, bay leaf, salt, and black pepper. Secure the lid and set to ‘Pressure Cook’ on high pressure for 35 minutes. After cooking, allow a natural pressure release for 10 minutes, then perform a quick release to release remaining pressure.
- Thicken (optional): If you prefer a thicker sauce, set the Instant Pot back to ‘Sauté’ mode. Prepare a slurry by mixing the flour with a little water until smooth, then stir it into the pot. Cook while stirring until the goulash thickens to your desired consistency.
- Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve the goulash hot, accompanied by crusty bread or a side of your choice.
Notes
- For an authentic touch, use Hungarian sweet paprika and toasted fennel seeds to enhance the flavor profile.
- Choosing chuck roast or boneless beef shank ensures tender meat after pressure cooking.
- Add flour slurry gradually and cook well to avoid lumps when thickening the sauce.
- Natural pressure release helps keep the beef tender and juicy.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently.
- Use fresh parsley as garnish for a bright color contrast and fresh flavor.
