Instant Pot Hungarian Goulash

Instant Pot Hungarian Goulash

This comforting and hearty beef Instant Pot Hungarian goulash recipe is served over egg noodles and makes for a wonderful family dinner. Included are slow cooker instructions for this Hungarian goulash if you don't have a pressure cooker

4.04 from 66 votes

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: 6 people

Equipment

Instant Pot

Ingredients

1 small yellow onion or half of a large onion - could use white if its what you have, chopped
1 - 2 tablespoons olive oil
2 pounds beef stew meat cut into cubes
Salt and pepper To taste - I like 1/2 teaspoon salt and 1/4 teaspoon pepper
2 large carrots chopped
2 red or orange bell peppers chopped - I like using red, orange or yellow bell peppers because they’re sweeter
2 tablespoons sweet paprika
2 tablespoons tomato paste
1 cup beef broth if you prefer a thicker stew-like consistency, use 1/2 cup
2 bay leafs my mom always did this. Be sure to remove before serving

Sauce thickening ingredients:

1/4 cup flour
1/4 cup beef broth
1/2 cup sour cream or you can use plain Greek yogurt

For serving:

Egg noodles cooked according to package instructions (or serve over rice)

Instructions

Instant Pot instructions:

Hit sauté on your Instant Pot. It automatically defaults to 5 minutes, which is perfect for this recipe.
Add onions and oil. Sauté for 5 minutes.
Add meat and sauté for another 5 minutes. Add in salt and pepper.
Add in carrots and bell pepper, paprika and tomato paste. Stir together.
Add in beef broth and stir. Liquid will almost cover the meat, but not fully.
Submerge the bay leaves
Set the Instant Pot to high pressure/pressure cook for 25 minutes. Make sure the valve is at “sealing.”
While that is cooking, make egg noodles according to package (or rice if you prefer).
Now it's time to make the rue/sauce. We call this sauce, "slurry."
For the sauce/slurry, simply place all of the ingredients in a bowl and whisk until combined. The sauce will be a thick, creamy mixture (almost like the consistency of mayonnaise). This sauce will be added at the end.
When the timer on the Instant Pot turns off, turn it from "sealing" to "venting." This will release the steam.
Let steam naturally release for 5 minutes. This simply means to just let it set and rest.
Stir the slurry into the stew
Remove the bay leaves and serve
Enjoy!

Slow Cooker Instructions:

In a large skillet over high heat cook onion and olive oil for a few minutes (3 minutes) and add the beef and salt and pepper and cook for an additional 3 minutes, to brown the meat slightly.
Put onions/meat into a slow cooker and add carrots, red peppers, paprika and tomato paste. Stir together. Add in the beef broth and stir. Liquid will almost cover the meat, but not fully. Add in the bay leaves. Cook on high for 4 hours or on low for 8 hours (I prefer low setting with this recipe).
Before serving combine "slurry" ingredients: flour, beef broth and sour cream in a small bowl, whisking together.
Stir the slurry into the stew before serving (the stew thickens as it sits, it's really good the next day too).
Cook egg noodles according to package instructions.
Remove bay leaves before serving. Serve Hungarian goulash over egg noodles (or rice).

Video

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition