Learn how to make a delicious and hearty Instant Pot Hungarian Goulash with beef, carrots and potatoes. Seasoned with garlic and paprika, this stew is full of flavor and can be served over pasta noodles, rice or mashed potatoes.
Course Main Course
Cuisine Hungarian
Keyword Beef Goulash, Beef Stew, Budget-Friendly, Hungarian Recipes, Instant Pot Beef Stew, Instant Pot Casserole, Instant Pot Dinner Recipes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 354kcal
Author Irena Macri
Ingredients
Part 1
2tablespoonolive oil
1yellow oniondiced
½teaspoonsalt
2.2lbbeef steakfor braising or stewing , cut into bite-size chunks (1 kg)
Turn the Instant Pot on and select the Saute setting on Normal. Add olive oil, onions and salt and cook for 3-4 minutes, until onions are softened
Add the beef chunk and press the Saute setting again until it shows High (hotter setting, although you can also keep it on Normal). Cook for 1 minute and stir. Cook for another minute and stir again. Press Cancel to stop the Saute.
Add garlic, diced bell pepper, black pepper, sweet and smoked paprika and stir.
Pour in the stock and stir through the beef. Spread the canned diced tomatoes over the top and do the same with the tomato paste. Don’t stir through all the way as to avoid the pesky Burn error notice, which can sometimes come up when cooking with tomatoes.
Secure and lock the lid. Set to Pressure Cook on HIGH for 25 minutes. Once the timer is done, leave on natural release for maybe 5 minutes and then do the quick release. Open the lid and stir the stew.
Add the diced carrots and potatoes, stir through and pop the lid back on top. Set to Pressure Cook on HIGH for 3 minutes. Once the timer is done, release naturally all the way.
Open the lid and stir. Whisk 1-2 tablespoons of flour with 3-4 tablespoons of water or the liquid from the stew. Once smooth and thick, stir this flour slurry into the stew to thicken the sauce slightly.
Taste for salt and pepper and season further if needed. Finish by stirring in ½ of the cup of the sour cream and top with parsley. Reserve the remaining sour cream to serve on the side or as dollops in the bowls.