Instant Pot Goulash
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Pressure building & releasing
15 mins
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Total Time
25 mins
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Servings
6
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Calories
235 kcal
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Course
Main Course
Instant Pot Goulash
Description
Instant Pot Goulash features well-seasoned stew meat quickly browned and cooked together with aromatic vegetables such as carrots, onions, and red bell pepper. Garlic and Hungarian sweet paprika add layered flavor while tomato paste deepens the stew’s richness. The addition of beef stock and Marsala wine enhances the savory depth. The Instant Pot method pressures the ingredients for 15 minutes, tenderizing the meat thoroughly. Once finished, a slurry of arrowroot starch is incorporated to thicken the sauce for a smooth, glossy consistency.
The texture balances tender, juicy meat chunks with softened vegetables, all coated in a moderately thick sauce. This dish is suitable as a main course, pairing well with simple sides like mashed potatoes or buttered noodles to soak up the flavorful gravy.
Natural pressure release for 5 minutes is part of the recipe to ensure gradual cooking results. The slurry helps adjust thickness just before serving, allowing control over the final sauce consistency without diluting flavors.
Ingredients
- 1 Tablespoon olive oil
- 1 ½ lbs stew meat
- 2 carrot peeled & sliced
- 1 onion chopped, medium
- 1 red bell pepper , coarsely chopped
- 3 cloves garlic finely chopped
- 1 Tablespoon paprika sweet, Hungarian
- 2 Tablespoon tomato paste
- ½ cup beef stock
- ¼ cup marsala wine
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoon arrowroot starch or cornstarch
Instructions
- Set the Instant Pot to 'Saute' function. Add oil, and when oil is hot and the display reads 'Hot' add the stew meat to the pot. Turn beef every 15-20 seconds or so until all sides are browned, about 1 - 2 minutes. Season beef with salt and pepper while cooking.
- Add chopped carrots, onion, red bell pepper, and garlic to the pot. Season vegetables with salt, black pepper and paprika, and stir everything.
- Add tomato paste, beef stock, and Marsala wine to the Instant Pot. Mix well. Close the lid and turn the valve to 'Sealing'. Press the 'Manual' button, and adjust to 15 minutes.
- When the cooking is done, allow to naturally release pressure for 5 minutes. Quick release remaining pressure by turning the valve to 'Venting'. Allow Instant Pot to release pressure and carefully open lid.
- In a small bowl, combine arrowroot starch & several tablespoons of the goulash liquid to create a 'slurry'. When it's mixed well and smooth, add back to the Goulash, and stir everything while still hot. Stir constantly until the sauce thickens. (you want a gravy consistency). Serve over mashed potatoes, mashed cauliflower, pasta, or zoodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 549mg | 23% |
| Potassium | 626mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 4100IU | 82% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 37mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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