Description
This Instant Pot Beef Goulash is a hearty, flavorful Hungarian stew featuring tender beef cubes, smoky paprika, aromatic fennel seeds, and a medley of vegetables. Prepared quickly using the pressure cooker method, this comforting dish combines seared beef with sautéed vegetables and spices, then simmers to perfection, making it an ideal weeknight meal rich in taste and easy to prepare.
Ingredients
Scale
Beef and Oil
- 2 lbs (900g) chuck roast or boneless beef shank, cut into 1-inch cubes
- 2 tbsp olive oil
Vegetables and Aromatics
- 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
Spices and Flavorings
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika
- 2 tsp toasted fennel seeds
- 2 tbsp tomato paste
- 1 tsp salt (plus more to taste after cooking)
- 1/2 tsp black pepper (plus more to taste after cooking)
- 1 bay leaf
Liquids and Garnish
- 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. This step locks in flavor. Remove the seared beef and set aside.
- Sauté vegetables and spices: Add the bell peppers to the pot and cook until slightly charred. Then add the onions and sauté until softened. Stir in the minced garlic and cook until fragrant. Add the Hungarian sweet paprika, smoked paprika, and toasted fennel seeds; cook for one minute to release their aroma. Mix in the tomato paste thoroughly.
- Deglaze the pot: Pour in a small amount of beef broth to deglaze, scraping up the flavorful browned bits stuck to the bottom of the pot. These bits add depth to your 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 lid and set your Instant Pot to ‘Pressure Cook’ on high for 35 minutes. After cooking, allow natural pressure release for 10 minutes, then perform a quick release to release the remaining pressure.
- Thicken (optional): If you prefer a thicker sauce, set the Instant Pot back to ‘Sauté’ mode. Combine the flour with a bit of water to make a slurry, then stir it into the pot until the goulash thickens to desired consistency.
- Serve: Taste the goulash and adjust seasoning with additional salt or pepper if needed. Garnish with freshly chopped parsley and serve hot, enjoying a rich and comforting meal.
Notes
- You can substitute beef broth with low-sodium broth to control salt content.
- For a gluten-free option, omit the flour or use a gluten-free thickener.
- Allowing natural pressure release helps keep the beef tender and juicy.
- To enhance smoky flavor, use smoked paprika generously.
- The dish tastes even better the next day after flavors meld.
