Instant Pot Best Hungarian Goulash

Instant Pot Best Hungarian Goulash

by Mar 24, 2019

Instant Pot Best Hungarian Goulash

by Mar 24, 2019

When it comes to Goulash, there are two types: American Goulash (which also goes by American Chop Suey) which is simply a macaroni in a meaty tomato sauce and the REAL Goulash that is Hungarian Goulash. And there is zero comparison in flavor as Hungarian-style wins by a landslide.

Slightly reminiscent of my famed Jewish Brisket, this dish is best described as sweet & savory stew while also being super rich in flavor with meat that literally falls apart and melts in your mouth. It’s like eating meaty butter in the best gravy-like sauce ever. And when served over noodles? Forget it. Comfort food at its finest.

What’s even more is this is a relatively inexpensive dish to make since the chuck roast is on the cheaper side and is where the Instant Pot uses its magic to take cheaper cuts of meat and have them taste like high-end fabulousness! This dish will satisfy meat lovers anywhere.

Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 
Take a good sized onion…
…and slice it up longways and into wedge-like pieces.
Then, take a nice marbled chuck roast (“marbled” means there are nice, visible strands of fat within the meat)…
…and dice it up into chunks.
Now, go to the pot, add some butter and give it some heat.
Once that butter’s melted and sizzlin’…
…add in the onion!
Allow it to sauté for a few minutes in that glorious butter.
Now there are two key spice ingredients to a Hungarian Goulash and that would be caraway seed (like the seeds in rye bread)…
…and paprika (you can use any variation of this spice).
Once added to the onions, give it a good stir so they’re all coated up…
…and add in some MORE butta!
This is important because you’ll need to deglaze (scrape) the bottom of the pot from any paprika that may have stuck onto it. So when the butter is added, make sure you swoosh it around well, making sure the bottom of the pot is nice and smooth so we don’t have any issues when we come to pressure.
Ah! Isn’t that pretty?!
Add in the meat…
…and stir it up with everything constantly for a few quick minutes. We don’t want to meat be fully cooked at all now, just lightly seared/browned.
Now, it’s time to get a sauce going. Add in some broth…
…a basic, dry red wine (or extra broth if you don’t want wine)…
…white vinegar…
…a can of diced tomatoes…
…brown sugar…
…seasoned salt…
…and black pepper.
Give everything a good stir!
Then, add in some baby carrots if you wish (you can also add some baby potatoes as well – see the yellow “Jeffrey Sez” section)…
…and lightly stir them in. Secure the lid and cook at high pressure.
While the Goulash is cooking, create a cornstarch slurry which will thicken our final sauce. Take equal parts cornstarch…
…and water…
…and mix together in a bowl until smooth.
Once the Goulash is done cooking, bring it to a boil…
…and stir in the cornstarch slurry.
Allow it to bubble for a moment and then kill the heat. This is when the sauce thickens perfectly into a gravy-like texture.
Now it’s time to serve this Goulash up!
Take a bowl and add in some egg noodles, if you wish. NOTE: You must boil the egg noodles separately because they will absorb all of the broth and become mush if you pressure cook with the Goulash.
And spoon that unbelievable Goulash over them.
Make sure you get plenty of that sweet & savory gravy and carrots!
Stick a fork in it, and try not to drool over it from that rich and wonderful aroma.
Show it off…
…have it melt in your mouth.
And enter food ecstasy.
The meat is literally fork tender and will make make you hungry for Hungarian Goulash!
At the time of this post, Pressure Luck exclusively uses Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
  • 4 tbsp (1/2 stick) of salted butter, divided in half
  • 1 large Spanish onion, cut length-wise into strands
  • 2 tbsp of paprika (regular, smoked or Hungarian is fine – since paprika is a key ingredient of this dish and if you wish to go heavier on it, add 1/4 cup instead)
  • 1 tsp of caraway seeds
  • 2-3 lbs of chuck roast, cut into bite-sized pieces (use this cut of meat for the best results and make sure it’s marbled – meaning strands of fat are visible)
  • 1.5 cups of beef broth (I used 1.5 tsp of Beef Better Than Bouillon + 1.5 cups of water)
  • 1/2 cup of a dry red wine, like a Pinot Noir or Cabernet Sauvignon (if you don’t wish to use wine, use another 1/2 cup of broth)
  • 1 tbsp of white vinegar
  • 14.5 oz can of diced tomatoes
  • 1/4 cup of ketchup
  • 3 tbsp of dark brown sugar
  • 1 tbsp of seasoned salt
  • 1 tsp of pepper
  • 2 cups of baby carrots
  • 2 tbsp of cornstarch + 2 tbsp of water to form a slurry (I think it’s perfect this way, but use 1/4 cup of each if you want the gravy very thick)
  • Egg noodles, to serve the Goulash over (optional, but cook separately on the stove according to package)

Like my acclaimed Beef Stroganoff, this dish is elevated when served over egg noodles. But make sure you cook them separately on the stovetop (remember that?!). We do this because if the noodles are cooking with the beef for 30 minutes, not only will they absorb all the broth, they will become mush.

Since paprika is a key ingredient of this dish and if you wish to go heavier on it, add 1/4 cup instead

Want potatoes as well as carrots? Add in a nice handful of baby white or red potatoes, halved. Nothing changes cook-time wise!

You can absolutely double this recipe in the 6qt easily!

This dish makes for amazing leftovers!

  1. Add 2 tbsp of the butter to the Instant Pot. Hit “Sauté” and adjust so it’s on the “More” or “High” setting
  2. Once the butter’s melted and sizzlin’, add the onion to the pot and sauté for 3 minutes in the butter.
  3. Then, add the caraway seed and paprika followed immediately by the other 2 tbsp of butter, stirring constantly so the paprika doesn’t stick to the bottom of the pot too much. As the butter’s melting, we will also deglaze (scrape) the bottom of the pot to make sure it’s free and clear of any caked-on paprika
  4. Add the meat and sauté/sear for only for 2-3 minutes, constantly stirring in the pot (it shouldn’t be fully cooked at all, just lightly browned/seared on the edges)
  5. Add all the other ingredients except for the cornstarch slurry and egg noodles (if using, you’ll cook the noodles on the stove separately while the Goulash is pressure cooking)
  6. Hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” for 30 minutes at high pressure. Once done, allow a 10 min natural pressure release (also known as a “NPR” which means you do nothing for 10 minutes) and then follow it up with a quick release
  7. Once the lid’s off, hit “Keep Warm/Cancel” again and then hit the “Sauté” button again and adjust so it’s on the “More” or “High” setting. Once it comes to a bubble, stir in the corn cornstarch slurry and let bubble for a minute and the sauce will have thickened to the perfect consistency
  8. Serve over egg noodles (boiled on the stove separately), if desired
  9. Enjoy!

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