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
Scale
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.
