Description
This Instant Pot Beef Goulash is a hearty and comforting Hungarian-inspired stew featuring tender chunks of beef, smoky bell peppers, sweet paprika, and a medley of vegetables simmered to perfection. Using the pressure cooker shortens the cooking time while developing deep, rich flavors, making it an ideal meal for family dinners or gatherings.
Ingredients
Meat and Oil
- 2 lbs (900g) chuck roast or boneless beef shank, cut into 1-inch cubes
- 2 tbsp olive oil
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
Spices and Seasonings
- 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
Liquids and Optional
- 4 cups beef broth
- 2 tbsp flour (optional, for thickening)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Instant Pot: Set your Instant Pot to 'Sauté' mode and heat 2 tablespoons of olive oil.
- Sear the beef: Add the beef cubes in batches, searing them until all sides are golden brown. Remove the beef and set aside to keep.
- Cook bell peppers: Add the bell peppers to the pot and cook over high heat until slightly charred and smoky, about 3-4 minutes.
- Sauté onions and garlic: Add the finely chopped onions and sauté until softened and beginning to brown, around 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add spices and tomato paste: Stir in the Hungarian sweet paprika, smoked paprika, and toasted fennel seeds, cooking for 1 minute to release the aromas. Then incorporate the tomato paste, stirring well to combine.
- Deglaze the pot: Pour in a bit of beef broth and scrape up any browned bits from the bottom to capture all the flavor.
- Combine ingredients: Return the seared beef and bell peppers with any juices back into the pot. Add the remaining beef broth, carrots, potatoes, bay leaf, salt, and black pepper.
- Pressure cook: Secure the Instant Pot lid and set it to 'Pressure Cook' on high for 35 minutes.
- Natural and quick release: When cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
- Thicken the gravy (optional): If desired, turn the Instant Pot back to 'Sauté' mode. Mix 2 tablespoons of flour with a small amount of water to create a slurry, then stir it into the pot. Cook for a few minutes until the sauce thickens. Adjust seasoning to taste.
- Serve: Garnish with freshly chopped parsley and serve the goulash hot, perfect for a comforting meal.
Notes
- Searing the beef in batches ensures a better caramelization and deeper flavor.
- Toasted fennel seeds add a subtle licorice note that compliments the smoky paprika.
- If you prefer a gluten-free version, omit the flour or use a gluten-free thickener.
- You can adjust the level of paprika to suit your spice preference.
- The natural pressure release helps keep the meat tender by allowing the cooking to finish gently.
- Leftovers taste even better the next day as flavors continue to meld.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Hungarian
