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
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 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.
