Instant Pot Beef Goulash
User Reviews
5
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
315 kcal
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Course
Main Course, Dinner
Instant Pot Beef Goulash
Description
Instant Pot Beef Goulash begins with seasoning the beef and browning it in oil using the sauté function of the Instant Pot. Onions are added and sautéed briefly before deglazing with beef broth, which lifts all the fond and flavors from the pot's bottom.
Hungarian paprika and onion soup mix contribute characteristic, warm flavors typical of goulash. The beef is then pressure-cooked to tenderize the meat efficiently. Carrots are added partway through the cooking for their natural sweetness and texture.
The stew is thickened with a cornstarch and water slurry added at the end while sautéeing in the pot, giving the sauce a glossy, clingy texture. Optional browning sauce adds a deeper color and complexity to the dish.
This goulash can be stored refrigerated for up to five days and reheated gently. For freezing, omit the carrots before freezing and cook them separately after thawing to preserve their texture. Different Instant Pot models may vary in sensitivity to burn notices, so care should be taken during cooking.
Ingredients
- 2 pounds beef roast (or stew meat) cubed
- 2 teaspoon salt
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 onion peeled, cut into pieces
- 3 cups beef broth
- 1 envelope onion soup mix dry
- 2 teaspoons Hungarian paprika (regular paprika can be used also)
- 6 carrot peeled, cut into pieces
- 1/4 cup cornstarch
- 1/3 cup water
- 1-2 teaspoons browning sauce (optional, or to taste)
Instructions
- Sprinkle beef with salt and set aside. Set Instant Pot to "saute" function. Add oil. When oil is hot, add beef. Turn beef every 15-20 seconds or so until all sides are browned. You may want to do this in batches to avoid overcrowding.
- Add onions and sauté for another minute.
- Deglaze the pot with beef broth, scraping up any browned bits that may be stuck on the bottom. Add soup mix and paprika. Stir to combine.
- Place lid on Instant Pot, turn to close, and set tab to "sealing". Press "meat/stew" setting (or high pressure for 20 minutes). Allow to naturally release for 8-10 minutes before switching tab to "venting".Allow Instant Pot to release pressure and remove lid.Add carrots.
- Place lid back on the Instant Pot. Cook on high pressure for 2 minutes and quick release.Allow Instant Pot to release pressure and remove lid. Press "saute" function.
- Combine cornstarch and water, creating a "slurry".
- Slowly add to the Instant Pot, stirring constantly until thickened (you want a gravy consistency). Stir in 1 tablespoon "browning" sauce for color.
- Serve with egg noodles or mashed potatoes.
Notes
- The recipe uses a 6-quart Instant Pot; newer models may react differently to "BURN" warnings—monitor closely to avoid scorching.
- Store cooked goulash in an airtight container in the refrigerator for up to 5 days; reheat gently on the stove or microwave.
- For freezing, omit carrots before freezing and cook them separately after thawing to maintain texture; freeze cooked goulash for 2-5 months.
- Thaw frozen goulash overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 78mg | 26% |
| Sodium | 1346mg | 56% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 7905IU | 158% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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