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.
1 ½poundsbaby potatoes cut in half, if very small can be left whole
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.
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.