Description
This Instant Pot Beef Goulash is a hearty and flavorful Hungarian-inspired stew featuring tender beef cubes, bell peppers, carrots, and potatoes slow-cooked under pressure for maximum tenderness. The dish combines sweet and smoked paprika with toasted fennel seeds for a rich and aromatic flavor, thickened optionally with a flour slurry, and garnished with fresh parsley. Ideal for comforting family meals, this recipe delivers deep, warming flavors in a convenient and time-saving way.
Ingredients
Scale
Beef and Seasonings
- 2 lbs (900g) chuck roast or boneless beef shank, cut into 1-inch cubes
- 2 tbsp olive oil
- 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
Vegetables & Broth
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 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
- 4 cups beef broth
Thickening and Garnish
- 2 tbsp flour (optional, for thickening)
- Water (to make slurry with flour)
- 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 flavorful crust.
- Sauté Vegetables and Spices: Add the bell peppers to the pot and cook until slightly charred for added smoky flavor. Then add the onions and sauté until softened. Stir in the garlic and cook until fragrant. Next, add the Hungarian sweet paprika, smoked paprika, and toasted fennel seeds, cooking for 1 minute to release their aromas. Stir in the tomato paste thoroughly.
- Deglaze the Pot: Pour in a small amount of beef broth to deglaze the pot, scraping up the browned bits stuck to the bottom. This brings rich flavor into the stew and prevents burning during pressure cooking.
- Pressure Cook the Goulash: Return the seared beef and bell peppers to the pot. Add the remaining beef broth, along with carrots, potatoes, bay leaf, salt, and pepper. Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high for 35 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Thicken the Sauce (Optional): If a thicker sauce is desired, set the Instant Pot back to ‘Sauté’ mode. Mix the flour with cold water to create a smooth slurry, then stir it into the stew. Continue to cook and stir until the sauce is thickened to your liking.
- Finish and Serve: Taste the goulash and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve the stew hot for a comforting and delicious meal.
Notes
- Be sure to cut beef into uniform cubes for even cooking.
- Searing beef in batches ensures better browning and flavor.
- Toasted fennel seeds add a subtle sweetness and depth to the dish.
- If you prefer a gluten-free version, omit the flour thickening or use a gluten-free thickener.
- Natural pressure release helps keep the meat tender and juicy.
- This stew reheats well and flavors even deepen after resting.
