5 from 20 votes
Instant Pot Beef Goulash
Instant Pot Beef Goulash features cubed beef cooked with onions, Hungarian paprika, and onion soup mix, resulting in a rich stew with a tender texture. Carrots are added towards the end for a bit of sweetness and body, and a cornstarch slurry thickens the sauce. The Instant Pot method creates a deep, savory flavor in a shorter time than traditional stovetop methods, making it practical for hands-off cooking.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
8
Calories:
315 kcal
Course:
Main Course, Dinner
Cuisine:
American, Hungarian, Danish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 315
% 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.