Recipe
Hungarian Goulash Instant Pot Recipe
Published: April 27, 2024
Discover a delicious Hungarian Goulash Instant Pot recipe that's perfect for a hearty meal. Try this easy and flavorful recipe today!
This Hungarian Goulash is my go-to comfort food. Tender beef, hearty potatoes, and robust flavors, all cooked up in my trusty Instant Pot. It's a bowl of cozy goodness, perfect for chilly nights.
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Can't resist a bowl of hearty goulash, especially on chilly nights. This recipe is my go-to. Rich, flavorful, and generously filled with meat and veggies, this Hungarian goulash takes me back to grandma's kitchen. Running on the simpler side, it's an instant pot wonder that never fails to impress. Bursting with robust flavors, it's an absolute must-try. Get your spoons ready!
Ingredients for Instant Pot Hungarian Goulash
- Beef stew meat: Tenderizes during cooking, provides rich flavor and texture to the dish.
- Vegetable oil: Used for browning the meat and sautéing the onions and garlic, adding depth of flavor.
- Onion: Adds sweetness and depth of flavor to the goulash, creating a savory base for the dish.
- Garlic: Enhances the overall taste of the goulash with its aromatic and pungent flavor profile.
- Paprika: Signature spice in Hungarian goulash, adds color, depth, and a mild heat to the dish.
- Caraway seeds: Provides a unique earthy flavor and aroma that complements the paprika in the goulash.
- Diced tomatoes: Adds acidity and sweetness to the dish, creating a flavorful base for the goulash.
- Beef broth: Infuses the goulash with rich beefy flavor and helps tenderize the meat during cooking.
- Potatoes: Add heartiness and texture to the goulash, absorbing the flavors of the dish as they cook.
- Red bell pepper: Adds sweetness and a pop of color to the goulash, enhancing the overall visual appeal of the dish.
- Sour cream: Optional topping that adds a creamy tanginess to the goulash, balancing the richness of the stew.
Hungarian goulash is traditionally cooked with beef, but it can also be made with pork or lamb for a delicious variation.
Read more: Instant Pot Jambalaya Recipe
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the beef stew meat and vegetables quickly, infusing flavors and tenderizing the meat.
- Chef's knife: Needed to chop the beef stew meat, onion, garlic, potatoes, and bell pepper into uniform pieces for even cooking.
Common Questions About Making Instant Pot Hungarian Goulash
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Ingredients:
- 1.5 lbs beef stew meat, cut into cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp paprika
- 1 tsp caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 large potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1/4 cup sour cream (optional)
- Chopped fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat the vegetable oil. Add the beef cubes and brown on all sides.
- Add the onion and garlic, sauté for a few minutes until softened.
- Stir in the paprika, caraway seeds, salt, and pepper.
- Add the diced tomatoes and beef broth, then close the lid and set to high pressure for 30 minutes.
- Once done, do a quick pressure release, then add the potatoes and bell pepper. Close the lid and cook on high pressure for an additional 10 minutes.
- Release the pressure naturally for 10 minutes, then do a quick release.
- Serve the goulash hot, topped with a dollop of sour cream and chopped parsley.
Read more: Instant Pot Chipotle Barbacoa Recipe
Nutritional value:
Per Serving in Calories: 480 kcal | Carbohydrates: 25 g | Protein: 35 g | Total Fat: 26 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 12 g | Polyunsaturated Fat: 2 g | Cholesterol: 110 mg | Sodium: 1100 mg | Dietary Fiber: 4 g | Sugar: 6 g | Calcium: 90 mg | Potassium: 1000 mg | Iron: 5 mg | Vitamin A: 500 µg | Vitamin C: 60 mg
Can You Make Hungarian Goulash Ahead of Time or Freeze It?
Make Ahead Instructions
- Prepare the goulash as instructed, but do not add the sour cream or parsley.
- Let the dish cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the goulash to cool to room temperature.
- Place it in a freezer-safe container or resealable bag, removing any excess air.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave until heated through.
