Instant Pot Goulash

beef chunks with carrot cubes and potato cubes with parsley in a white bowl

Goulash is a traditional Hungarian stew with vegetables that is very common throughout all of Central Europe.

It is very tasty and flavorful thanks to the use of paprika and other spices.

beef chunks with carrot cubes and potato cubes with parsley in a white bowl

Instant Pot Goulash is one of the best beef recipes you can make in your pressure cooker. And this rich and warm dish can be on your dinner table in less than an hour!

This Instant Pot Goulash recipe is filling and nutritious. All the benefits of a great comfort food without added cream or butter!

This soul-warming dish is ideal for cold winter nights, but also a gourmet treat to serve through the year. Unlike the traditional preparation method, with the Instant Pot, you can make your beef goulash in the peak of summer, and without any sweat.

Which Meat Should I Use?

I always use beef for goulash, as for me it works the best. I would recommend a fairly lean cut of beef which just a little bit of fat. You don’t want to trim all the fat or you will miss out on a ton of flavor.

Top round or beef chuck are good cuts to use for this recipe. You can also purchase stew meat to save time on prep since it’s pre-cut.

If you want to experiment, you can use pork or lamb. If you are using pork or lamb you can add different herbs to make it more interesting and compliment the type of meat you are using.

For example, pork pairs really well with bay leaf. Lamb on the other hand will be perfect if you add rosemary or thyme.

Can I Use Canned Tomatoes?

Yes, canned tomatoes are a great option, especially when tomatoes aren’t in season.

Even for slow cooking recipes like Instant Pot ropa vieja I'm using canned tomatoes and get a great results.

For this recipe, you can use either canned whole tomatoes and dice them yourself, or canned diced tomatoes.

If you use canned tomatoes, you should drain most of the liquid before adding to the Instant Pot so it’s not too soupy. One can should be equal to about 2 large tomatoes.

What Else Can Be Added?

Beef goulash is traditionally made with meat and vegetables like carrots and onion. Still, some like to toss in few potatoes, that are cubed or a handful of rice for a heartier, more complete meal.

If you choose to add potatoes or rice, I would suggest preparing them separately and then mixing them in at the end, to make sure the potatoes or rice are cooked properly.

How to Serve Goulash?

This Instant Pot goulash is great served with mashed or boiled potatoes, over jasmine rice, or over riced cauliflower.

You can also serve it as is as instead of soup. It’s a pretty hearty stew, even without having to add potatoes or rice! And, it’s a one-pot meal, so it’s great for limiting clean up.

Similar recipes

If you like this recipe, check out this Instant Pot Jewish brisket and the Instant Pot beef stew.

For more one-pot meals, the Instant Pot venison Roast or the Instant Pot Cholent are both great options! Must-try!

Hw to make Goulash

First, gather your ingredients:

In Instant Pot on Saute, heat olive oil. Cook the beef and onions until the beef is browned.

Add the rest of the ingredients.

Lock lid into place. Select High pressure and cook for 20 minutes.

Once the cooking cycle is done, wait for a natural pressure release, which may take up to 20 minutes.

Serve warm.

Instant Pot Beef Recipes

Instant Pot Carne Asada

Instant Pot Roast Beef

Instant Pot French Dip

Instant Pot Hawaiian Beef Stew

Instant Pot Beef Bourguignon

beef chunks with carrot cubes and potato cubes with parsley in a white bowl

Instant Pot Goulash

This classic comfort dish is filled with hearty and rich flavors.
4.62 from 31 votes
Print Pin Rate
Course: Main Course
Cuisine: Hungarian
Keyword: beef, Goulash, noodles
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 4
Author: Corrie


  • 1 lb beef meat chopped
  • cup beef stock
  • 2 tomatoes chopped
  • 2 carrots chopped
  • 1 onion chopped
  • 2 tablespoon olive oil
  • Paprika to taste
  • Salt and black pepper to taste


  • Pour olive oil into your Instant Pot and press "saute".
  • Add beef and onion and cook for 2-3 minutes until the beef is browned.
  • Add salt, pepper, carrots, tomatoes, paprika and beef stock.
  • Close the lid and cook at high pressure for 20 minutes.
  • When cooking time ends, wait for a natural pressure release.
  • Open the lid and enjoy 🙂


Calories: 267kcal Carbohydrates: 9g Protein: 28g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Cholesterol: 70mg Sodium: 267mg Potassium: 837mg Fiber: 2g Sugar: 5g Vitamin A: 5608IU Vitamin C: 12mg Calcium: 51mg Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

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24 thoughts on “Instant Pot Goulash

  1. First time I had this was in Germany, 60's...I can't seem to find it here since then, so I'm going to try yours out thank you

  2. Hi Corrie,
    Just wondering, when you say beef meat, what cut are you using for this goulash recipe? Are you using chuck?

  3. Corrie, did you use sweet or smoked paprika? If there is really no taste differential, I think I’ll use the one reviewer’s suggestion of 1&1 tbls. I would like to make it per what paprika flavor you used. I’m Thanks.

  4. Enjoyed this meal quite a bit. Pretty simple to make. I did cook the potatoes separately and added them at the end. I also added a little bit of flour to thicken up the juices. Just delicious.

  5. Why didn’t I cook this earlier?! Couldn’t be less work and the result is great (mixed loads of paprika with some smoked paprika). Thank you for the recipe

  6. Will you please send me the 1001 insta pot recipes I erased the email by accident.
    Robert Torbett

  7. This is a pretty good goulash recipe. But growing up with this from my German mom, who had the recipe handed down from her mom and so on, I can't help but mention that there are not enough onions or paprika. I was always told that the onions and meat were a one to one ratio. And at least 3 tablespoons of hungarian paprika. I've tried other types like McCormick but Szged is the only paprika that gives the most authentic taste.

    1. I agree. Make a pile of beef cubes, then another equally big pile of finely diced white onion. White onions will disintegrate into a nice gravy, but yellow onions will not. We don't use tomatoes or carrots, but do sometime add peppers/chiles.

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