Instant Pot Best Hungarian Goulash
Instant Pot Best Hungarian Goulash
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.
- 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!
- Add 2 tbsp of the butter to the Instant Pot. Hit “Sauté” and adjust so it’s on the “More” or “High” setting
- Once the butter’s melted and sizzlin’, add the onion to the pot and sauté for 3 minutes in the butter.
- 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
- 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)
- 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)
- 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
- 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
- Serve over egg noodles (boiled on the stove separately), if desired