Description
A hearty and flavorful Instant Pot Beef Goulash featuring tender chunks of beef, bell peppers, carrots, and potatoes simmered with Hungarian sweet paprika and aromatic spices. This easy, one-pot meal combines rich beef broth and tomato paste to create a comforting stew perfect for any occasion.
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)
- 2 tbsp olive oil
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika
- 2 tsp toasted fennel seeds
- 1 bay leaf
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
Liquids and Others
- 2 tbsp tomato paste
- 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 them until all sides are golden brown. Remove the beef and set aside to preserve the juices and flavor.
- Sauté vegetables and spices: Add the bell peppers to the pot and cook until slightly charred. Add the onions and sauté until softened. Add the minced garlic and cook until fragrant. Stir in the Hungarian sweet paprika, smoked paprika, and toasted fennel seeds; cook for 1 minute to release their flavors. Add the tomato paste and stir well to integrate.
- Deglaze the pot: Pour in a portion of the beef broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds rich flavor to the goulash.
- Pressure cook: Return the seared beef and bell peppers to the pot. Add the remaining beef broth, carrots, potatoes, bay leaf, salt, and black pepper. Secure the Instant Pot lid and set to ‘Pressure Cook’ on high for 35 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
- Thicken the goulash (optional): If you prefer a thicker sauce, set the Instant Pot back to ‘Sauté’ mode. Prepare a slurry by mixing flour with a little water until smooth, then gradually stir it into the stew. Continue stirring until the sauce thickens to your liking.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish the goulash with freshly chopped parsley and serve hot for a comforting meal.
Notes
- For best flavor, use chuck roast or boneless beef shank which become tender during pressure cooking.
- The flour slurry is optional and used only if a thicker gravy is desired.
- Natural pressure release helps maintain tenderness and prevents splatter.
- Feel free to substitute beef broth with vegetable broth for a milder flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
