This rich and warm dish can be on your dinner table in less than an hour!
Instant Pot Goulash is one of the best beef recipes you can make in your pressure cooker.
What is Goulash anyway?
Goulash is a Hungarian dish of meat stew with vegetables.
It is very tasty and flavorful thanks to the use of paprika and other spices and it is widespread in Central Europe in general.
This Instant Pot Goulash is filling and nutritious and it is perfect for cold winter days.
What else can be added?
The 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. The beef goulash is a soul-warming dish, 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 to use?
I always use the beef as for me it works the best. If you want to experiment, you can use pork or lamb. Make sure the meat is not completely lean, and to have just a bit of fat. The fat will give some extra flavor to your goulash. If you are using pork or lamb you can add different herbs to make it more interesting:
Pork pairs amazing with bay leaf.
Lamb will be perfect if you add rosemary or thyme.
How to serve goulash?
You can also serve it as is as instead of soup.
How to make goulash
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, perform a natural pressure release.
- 1 lb beef meat chopped
- 1½ cup beef stock
- 2 tomatoes chopped
- 2 carrots chopped
- 1 onion chopped
- 2 tbsp 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 🙂