Description
This Instant Pot Beef Goulash is a hearty and flavorful Hungarian-inspired stew made with tender beef, colorful vegetables, and a rich blend of sweet and smoked paprika. Perfectly cooked under pressure for tender meat and infused with aromatic fennel seeds, this comforting dish comes together quickly in your Instant Pot and is ideal for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Seasoning
- 2 lbs (900g) chuck roast or boneless beef shank, cut into 1-inch cubes
- 1 tsp salt (plus more to taste after cooking)
- 1/2 tsp black pepper (plus more to taste after cooking)
- 1 bay leaf
Vegetables
- 2 large onions, finely chopped
- 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
- 3 cloves garlic, minced
Spices and Flavorings
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika
- 2 tsp toasted fennel seeds
- 2 tbsp tomato paste
Liquids and Cooking Additions
- 4 cups beef broth
- 2 tbsp olive oil
- 2 tbsp flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the beef: Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. In batches, add the beef cubes and sear them until all sides are golden brown. Remove the beef from the pot and set aside to preserve their browned flavor.
- Sauté vegetables and spices: Add the bell peppers to the pot and cook until they become slightly charred. Then add the onions and sauté until softened. Stir in the minced garlic and cook until fragrant. Incorporate the Hungarian sweet paprika, smoked paprika, and toasted fennel seeds, cooking for about 1 minute to release their aromas. Stir in the tomato paste thoroughly to combine.
- Deglaze the pot: Pour in a small amount of beef broth to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon. This adds depth to the stew’s flavor.
- Pressure cook: Return the seared beef and bell peppers back into the pot. Add the remaining beef broth, carrots, potatoes, bay leaf, salt, and pepper. Secure the Instant Pot lid and set it to ‘Pressure Cook’ on high pressure for 35 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Thicken the stew (optional): If you prefer a thicker gravy, set the Instant Pot back to ‘Sauté’ mode. Prepare a slurry by mixing flour with water until smooth, then stir this mixture into the stew. Continue cooking and stirring until the sauce thickens to your desired consistency.
- Serve: Taste the goulash and adjust the seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve hot for a comforting meal.
Notes
- To avoid overcooking, do not cook the beef under pressure for longer than recommended.
- For a gluten-free version, omit the flour or replace it with cornstarch for thickening.
- Allowing a natural pressure release helps keep the meat tender and flavorful.
- Adjust the level of paprika based on your spice preference.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
