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The Instant Pot Hungarian Beef Goulash Recipe is a soul-warming dish that beautifully captures the rich flavors of traditional Hungarian cuisine with the modern convenience of the Instant Pot. This recipe combines tender beef, sweet paprika, and hearty vegetables to create a stew that’s both deeply flavorful and comforting. Whether you’re craving something homey for a weeknight dinner or planning a crowd-pleasing meal, this goulash delivers robust taste and satisfying textures that feel like a hug in a bowl.
Ingredients You’ll Need
Every ingredient in this Instant Pot Hungarian Beef Goulash Recipe plays an important role, from the tender chunks of beef to the vibrant paprika and aromatic spices. These simple but essential components come together for a harmonious blend of color, texture, and flavor.
- 2 lbs chuck roast or boneless beef shank: Cut into 1-inch cubes; the star protein that becomes melt-in-your-mouth tender.
- 2 tbsp olive oil: For searing and sautéing, adding richness to the base of the stew.
- 2 large onions, finely chopped: Provide sweetness and depth when softened.
- 3 cloves garlic, minced: Infuse a fragrant, savory punch.
- 2 tbsp Hungarian sweet paprika: The signature spice giving goulash its iconic, warm red color and mild pungency.
- 1 tsp smoked paprika: Adds a subtle smoky dimension for complexity.
- 2 tsp toasted fennel seeds: Impart a delicate licorice note that enhances the overall aroma.
- 2 tbsp tomato paste: Concentrates the tomato essence, enriching the stew’s body.
- 4 cups beef broth: The liquid gold that melds flavors while keeping the stew luscious.
- 2 large bell peppers, cut into 1-inch pieces: Add crunch and a splash of color.
- 3 large carrots, peeled and sliced: Bring natural sweetness and texture.
- 4 large potatoes, peeled and cubed: Absorb the flavorful sauce and lend heartiness.
- 1 tsp salt (plus more to taste): Enhances all the flavors perfectly.
- 1/2 tsp black pepper (plus more to taste): Gives a gentle heat and depth.
- 1 bay leaf: A subtle accent that rounds out the spices.
- 2 tbsp flour (optional): Used for thickening the stew to your preferred consistency.
- Fresh parsley, chopped: For a fresh, bright garnish at the end.
How to Make Instant Pot Hungarian Beef Goulash Recipe
Step 1: Sear the Beef
Turn on your Instant Pot to the ‘Sauté’ setting and heat the olive oil until shimmering. Working in batches to avoid overcrowding, sear the beef cubes until they develop a beautiful golden crust on all sides. This caramelization seals in flavor and sets the stage for a rich stew. Once browned, transfer the beef to a plate and set aside.
Step 2: Sauté Vegetables and Spices
In the same pot, toss in the bell peppers and sauté until they show slight char marks, adding a smoky sweetness. Then add the onions and cook until soft and translucent, which creates a fragrant base. Stir in the garlic until fragrant, but not burned. Now comes the magic: sprinkle in the Hungarian sweet paprika, smoked paprika, and toasted fennel seeds, stirring constantly to bloom their flavors for about a minute. Mix in the tomato paste thoroughly to coat the vegetables and build depth.
Step 3: Deglaze the Pot
Pour a small splash of beef broth into the pot and use a wooden spoon to scrape up all the delicious browned bits clinging to the bottom. This technique captures every ounce of flavor and prevents any bitterness when pressure cooking.
Step 4: Pressure Cook the Goulash
Return the seared beef and sautéed bell peppers to the pot. Add the remaining beef broth, carrots, potatoes, bay leaf, salt, and pepper. Seal the lid securely and set your Instant Pot to ‘Pressure Cook’ on high for 35 minutes. Once the timer beeps, allow the pressure to release naturally for 10 minutes before performing a quick release. This slow pressure cooking transforms the beef into tender morsels that absorb all the warm, spiced goodness.
Step 5: Thicken the Stew (Optional)
If you prefer a thicker sauce, set the Instant Pot back to ‘Sauté’. Whisk flour together with a bit of water to create a smooth slurry, then stir it into the pot. Cook for a few minutes until the goulash reaches your desired consistency, stirring frequently so it doesn’t clump.
Step 6: Final Touches and Serve
Taste the goulash and adjust salt and pepper as needed. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve steaming hot and get ready to delight your taste buds with every spoonful!
How to Serve Instant Pot Hungarian Beef Goulash Recipe
Garnishes
A handful of fresh parsley is the classic choice, offering a vibrant contrast to the rich stew. You can also add a dollop of sour cream on top for creaminess and an authentic Hungarian touch that balances paprika’s mild heat.
Side Dishes
This goulash is wonderful on its own, but pairing it with warm, crusty bread helps soak up every last drop of sauce. For a heartier meal, serve alongside buttery egg noodles or creamy mashed potatoes. A crisp green salad on the side adds refreshing crunch and balances the richness.
Creative Ways to Present
Try ladling the goulash over buttered spaetzle or even polenta for a comforting twist. For a festive dinner, serve in small bowls topped with roasted paprika-spiced pumpkin seeds or a sprinkle of crumbled feta cheese to add different textures and flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Hungarian Beef Goulash Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve all that wonderful flavor and moisture.
Freezing
This dish freezes well if you want to prep ahead. Cool the goulash completely before transferring into freezer-safe containers or heavy-duty ziplock bags. It will keep splendidly for up to 3 months, making it a perfect make-ahead meal for busy days.
Reheating
When ready to enjoy leftover goulash, reheat gently on the stovetop over medium heat or in the microwave. If needed, add a splash of beef broth or water to loosen the sauce and bring it back to that lovely stewy texture. Be sure to stir occasionally for even warming.
FAQs
Can I use a different cut of beef in this Instant Pot Hungarian Beef Goulash Recipe?
Absolutely! Chuck roast and boneless beef shank are ideal for their tenderness after slow cooking, but you can also use brisket or stew meat. Just ensure the beef is cut into even 1-inch cubes for consistent cooking.
Is it necessary to use both sweet paprika and smoked paprika?
While sweet paprika provides the signature mild sweetness and vibrant color, smoked paprika adds a subtle smoky flavor that deepens the dish. If you don’t have smoked paprika, you can omit it, but including both elevates the flavor complexity.
Can I make this goulash without the Instant Pot?
Definitely! The Instant Pot speeds up the cooking time, but you can simmer the stew slowly on the stove or in a Dutch oven for 2 to 3 hours until the beef is tender. Just keep an eye on the liquid levels and adjust seasoning as needed.
How thick should the stew be when finished?
The sauce should be rich and stew-like but not overly thick or gluey. Use the optional flour slurry sparingly to achieve your preferred thickness; the vegetables and beef naturally help thicken the stew as they cook.
Can this recipe be made spicier?
For sure! Add a pinch of cayenne pepper or a diced hot pepper along with the bell peppers to introduce some heat. Keep in mind that traditional Hungarian goulash is flavorful but generally mild, so adjust according to your spice preference.
Final Thoughts
There’s something incredibly satisfying about making the Instant Pot Hungarian Beef Goulash Recipe at home. The ease of the Instant Pot paired with the bold, comforting flavors of paprika and tender beef makes this dish a true keeper. I encourage you to try it soon—whether for a family dinner or when you want to impress friends with a taste of Hungary that is both authentic and effortless. You’ll find yourself coming back to this recipe again and again.
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Instant Pot Hungarian Beef Goulash Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Hungarian
Description
This Instant Pot Beef Goulash is a hearty, flavorful Hungarian-inspired stew made with tender beef chunks, aromatic spices, and a medley of vegetables. Prepared quickly using the pressure cooker, it offers a comforting meal with rich paprika-infused sauce, perfect for family dinners.
Ingredients
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 Others
- 2 tbsp olive oil
- 4 cups beef broth
- 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. Add the beef cubes in batches, searing until all sides are golden brown. Remove the beef and set aside to retain juices and develop flavor.
- Sauté vegetables and spices: Add the bell peppers to the pot and cook until slightly charred for added depth. Then add onions and sauté until softened. Stir in minced garlic and cook until fragrant. Add Hungarian sweet paprika, smoked paprika, and toasted fennel seeds; cook for 1 minute to release aromas. Mix in tomato paste thoroughly.
- Deglaze the pot: Pour in a small amount of beef broth and scrape the bottom of the pot to loosen browned bits, incorporating them into the sauce for extra flavor.
- Pressure cook: Return the seared beef and bell peppers to the pot. Add the remaining beef broth, sliced carrots, cubed potatoes, bay leaf, salt, and pepper. Close the lid securely and select ‘Pressure Cook’ on high for 35 minutes. After cooking, allow natural pressure release for 10 minutes, then perform a quick release to unlock the pot.
- Thicken (optional): If a thicker consistency is preferred, set the Instant Pot back to ‘Sauté’ mode. Create a slurry by mixing flour with some water, then gradually stir it into the stew until the sauce thickens.
- Serve: Taste the stew and adjust salt and pepper to preference. Garnish with freshly chopped parsley and serve hot for a comforting meal.
Notes
- For a gluten-free version, omit the flour or replace with cornstarch as a thickener.
- If you prefer, use boneless beef chuck over beef shank for more tenderness.
- To boost smokiness, add a small pinch of smoked paprika.
- You can prepare this stew a day ahead; flavors deepen with time.
- Leftovers refrigerate well for up to 3 days or freeze for up to 3 months.
