Instant Pot Hungarian Goulash

Description §

Instant Pot Hungarian Beef Stew / Goulash is a hearty one-pot comfort meal. Tender chunks of beef cook in a rich paprika broth with potatoes, carrots, and aromatics. Yield: 6–8 servings.

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Ingredients §

• 3 pounds boneless beef chuck roast, cut into 3–4 pieces
• 2 teaspoons fine sea salt
• Black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large yellow onion, thinly sliced
• 2 celery stalks, thinly sliced
• 4 large garlic cloves, thinly sliced
• ⅓ cup édes (sweet) Hungarian paprika
• 2 heaping tablespoons smoked paprika
• 1 teaspoon csípős (hot) paprika, optional
• 2 teaspoons caraway seeds
• 1 tablespoon tomato paste
• 1 (28-ounce) can diced tomatoes, drained
• 6 cups low-sodium chicken stock, or water
• 2 tablespoons all-purpose flour
• 1 pound small new potatoes, peeled if desired and cut into ½-inch pieces
• 4 large carrots, peeled and cut into ½-inch chunks
• 2 parsnips, optional, peeled and cut into ½-inch chunks
• 1–2 tablespoons apple cider vinegar, to taste
• Sour cream, for serving
• Chopped fresh dill, for serving

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Method §

1. Season the beef all over with the salt and black pepper.
2. Preheat the Instant Pot to saute.
3. Add half of the vegetable oil to the pot once it is preheated.
4. Brown the beef in batches, then remove and set aside.
5. Add the remaining oil if needed, then add the onion and celery.
6. Cook, stirring occasionally, until softened, about 10 minutes.
7. Scrape up any browned bits from the bottom of the pot.
8. Add the garlic and stir to coat.
9. Stir in the sweet Hungarian paprika, smoked paprika, hot paprika if using, caraway seeds, and tomato paste.
10. Cook until fragrant, about 1 minute.
11. Add the drained tomatoes and chicken stock.
12. Bring to a simmer and cook, covered, for about 20 minutes on low heat.
13. Toss the browned beef with the flour.
14. Add the beef back into the pot along with the potatoes, carrots, and parsnips if using.
15. Stir well.
16. Seal the lid.
17. Cook on the Stew setting, or Manual/Pressure Cook on High, for 25 minutes.
18. Allow a 10-minute natural pressure release, then carefully perform a quick pressure release.
19. If needed, thicken with a cornstarch slurry.
20. Stir in apple cider vinegar to taste.
21. Serve hot with sour cream and chopped fresh dill.