Description
This Instant Pot Beef Goulash is a hearty and comforting Eastern European stew made with tender beef chunks, bell peppers, carrots, potatoes, and a rich blend of paprika and spices. Using the Instant Pot significantly reduces cooking time while developing deep, robust flavors. Perfect for a warming family dinner.
Ingredients
Scale
Meat
- 2 lbs (900g) chuck roast or boneless beef shank, cut into 1-inch cubes
Vegetables
- 2 large onions, finely chopped
- 2 large bell peppers, cut into 1-inch pieces
- 3 large carrots, peeled and cut into 1/2-inch slices
- 4 large potatoes, peeled and cut into 1-inch cubes
- 3 cloves garlic, minced
Spices and Seasonings
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika
- 2 tsp toasted fennel seeds
- 1 tsp salt (plus more to taste after cooking)
- 1/2 tsp black pepper (plus more to taste after cooking)
- 1 bay leaf
Other Ingredients
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 tbsp flour (optional, for thickening)
- Water (for slurry, if thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the beef: Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the beef cubes in batches, searing until all sides are golden brown. Remove the beef and set aside to retain the beef juices and develop deep flavors.
- Sauté vegetables and spices: Add the bell peppers to the pot and cook until slightly charred. Then add the onions and sauté until softened. Stir in the minced garlic and cook until fragrant. Mix in both Hungarian sweet paprika and smoked paprika along with toasted fennel seeds; cook this spice mix for 1 minute to release aroma. Stir in the tomato paste thoroughly.
- Deglaze the pot: Pour in a small amount of beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom to enhance the stew’s flavor and prevent burning during pressure cooking.
- Pressure cook: Return the seared beef and bell peppers to the Instant Pot. Add the remaining beef broth, carrots, potatoes, bay leaf, salt, and pepper. Secure the lid and set the Instant Pot to ‘Pressure Cook’ (high pressure) for 35 minutes. Once cooking is complete, allow natural pressure release for 10 minutes before performing a quick release to remove remaining pressure.
- Thicken (optional): If you prefer a thicker stew, set the Instant Pot back to ‘Sauté’ mode. Make a slurry by mixing the flour with a little water until smooth. Stir the slurry into the stew and cook, stirring, until the stew thickens to your desired consistency.
- Serve: Taste the goulash and adjust seasoning with additional salt and pepper if necessary. Garnish generously with freshly chopped parsley and serve the goulash hot for a comforting and flavorful meal.
Notes
- For best results, cut beef into uniform 1-inch cubes to ensure even cooking.
- Toasting fennel seeds enhances their flavor; you can toast them briefly in a dry pan before adding.
- If you do not want to thicken the goulash with flour, you can skip the slurry step for a brothier stew.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust the paprika amount based on your preferred level of smokiness and sweetness.
- Natural pressure release helps keep the meat tender and juicy.
