Instant Pot Hungarian Goulash
Instant pot Hungarian Goulash is an amazing one-pot comfort meal. With tender chunks of beef cooked in a rich broth and seasoned with Sweet Hungarian Paprika, this is sure to become one of your new favorites.
Why this works
- One-pot meal - everything is cooked together, like a beef stew, unstuffed cabbage rolls, or vegetable beef soup.
- Different - this Instant Pot Hungarian Goulash has a different flavor than the normal beef tips recipe you might be more familiar with.
- Easy - anyone can make this recipe, it is just as simple as cooking a whole chicken in the Instant Pot!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
- Sirloin - I suggest using sirloin but you can use chuck roast instead.
- Sweet Hungarian Paprika - I suggest investing in a can of this unique paprika. All paprikas are not created the same, and it is hard to substitute this ingredient for a different type.
- Red wine - if you do not want to use the wine then use beef broth for the deglazing step. A pinot noir or cabernet sauvignon works well for this recipe.
How to make this
Step 1: Seasoning and browning the beef
Preheat the Instant Pot to saute.
Add a small amount of oil to the pot once it is preheated. Season with garlic powder, salt, and pepper.
Cook until the meat is browned. Remove to a plate.
Step 2: Prepping the vegetables and cooking the stew
Add additional oil if needed then added the sliced onions, and chopped bell pepper. Cook until softened. Add the minced garlic and saute until fragrant.
Pour in the red wine, and deglaze the pot. If not using wine, then use some of the beef broth to deglaze the pan. Cook until the wine is reduced by about half.
Return the browned meat to the pot. Add in the Sweet Hungarian Paprika, oregano, bay leaf, and tomato paste. Stir to coat everything.
Pour in the beef broth. Add the carrots and potatoes and stir to combine everything together.
Cook on high pressure for 15 minutes followed by a 10-minute natural pressure release.
Expert tips
You can use pork for this recipe instead of beef if you like with the same cooking time.
Be sure not to overcook the beef while browning. If you cook it too long it may cause it to be tough.
If you would like to omit the potatoes or carrots then you can reduce the beef broth to two cups. You can then serve over egg noodles or mashed potatoes.
FAQs
The two dishes are very similar, but the main difference is that goulash uses spices like caraway, cumin, paprika, and peppers to enhance and alter the flavor of a classic beef stew.
The basic difference is that a paprikash will be thickened with flour and finished with sour cream, while a goulash never includes either.
Traditionally it is mainly beef, onions, and spiced with paprika, however, it's not uncommon for it to include vegetables such as potatoes, carrots, onions, celery, peppers, and tomatoes.
Gulyas means 'herdsman' and so over time gulyashus ('goulash meat') that is, meat prepared by a herdsman, became the name of the dish,
Serving suggestions
Instant Pot Hungarian Goulash goes great served with crusty bread, mashed potatoes, rice, or even on its own.
Storage & reheating
Serve immediately, or store in an airtight container for up to one week. This stew can be frozen for up to three months, and thawed in the refrigerator prior to serving.
How-to video
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Recipe
Instant Pot Hungarian Goulash
Equipment
Ingredients
- 2 pounds sirloin cut into roughly one-inch cubes, stew or chuck can be used as well
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 onions sliced
- 1 bell pepper chopped
- 1 tablespoon garlic minced
- ½ cup red wine can use broth to deglaze instead
- ¼ cup sweet Hungarian paprika
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 bay leaf
- 4 carrots peeled and sliced thick
- 1 ½ pounds baby potatoes cut in half, if very small can be left whole
Instructions
- Preheat the Instant Pot to saute. Add a small amount of oil to the pot once it is preheated. Season with garlic powder, salt, and pepper. Cook until the meat is browned. Remove to a plate.
- Add additional oil if needed then added the sliced onions, and chopped bell pepper. Cook until softened. Add the minced garlic and saute until fragrant.
- Pour in the red wine, and deglaze the pot. If not using wine, then use some of the beef broth to deglaze the pan. Cook until the wine is reduced by about half.
- Return the browned meat to the pot. Add in the Sweet Hungarian Paprika, oregano, bay leaf, and tomato paste. Stir to coat everything.
- Pour in the beef broth. Add the carrots and potatoes and stir to combine everything together.
- Cook on high pressure for 15 minutes followed by a 10-minute natural pressure release.
- Serve immediately, or store in an airtight container for up to one week. Freeze for up to three months, and thaw prior to reheating in the refrigerator.
Video
Notes
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This was super good and flavorful! I was concerned it wouldn't be very good because I didn't have all of the ingredients, I used pimento instead of green pepper, I didn't have any beef broth, had 1 cube of vegan beef bullion so through in a teaspoon of chicken bullion too and it turned out great! Best goulash I've ever had! This is a keeper!!
So glad you enjoyed it, and thanks for all the yummy tips!