Instant Pot Beef Goulash
If you're only going to make one stew this winter, make it this one.
Beef goulash is all about rich flavors and simple, quality ingredients. What’s great about this recipe is that it actually works wonders with cheaper cuts of meat. Think chuck roast or boneless beef shank—these cuts are packed with flavor, and when cooked low and slow, they become melt-in-your-mouth tender.
Initially, the meat is seared until golden brown to ensure a rich, deep flavor base that melds harmoniously with all the other components. Then, a medley of vegetables is added—bell peppers, carrots, and potatoes—that contributes to the stew’s rich texture and nutritional value. Don’t be afraid to cook the bell peppers over high heat and fry them off in the remaining fat from searing the beef. Bell peppers taste great when they are slightly charred and smoky.
The key to the stew’s unique taste lies in the generous use of Hungarian paprika, which imparts a smoky, slightly sweet flavor that is unmistakable. Replacing traditional caraway seeds with toasted fennel seeds also brings a refreshing twist to the recipe, adding a delightful aroma and subtle anise-like sweetness that complements the hearty beef and bold paprika.
Let all the ingredients simmer together slowly in your Instant Pot. This little marvel takes all the hassle out of slow cooking. Instead of waiting hours, you’ll have a perfectly cooked stew in a fraction of the time. Plus, the pressure cooking helps infuse the beef with all those amazing flavors from the paprika, garlic, and toasted fennel seeds, allowing their flavors to meld and create a satisfying, hearty broth.
The star of this dish is its rich, savory gravy. As the ingredients meld and the beef tenderizes, the broth transforms into a thick, luscious sauce that’s perfect for soaking up with a side of creamy mashed potatoes. Serve it up with some crusty bread and a nice bottle of red. Bon Appétit!
Instant Pot Beef Goulash
Ingredients
- 2 lbs (900g) chuck roast or boneless beef shank, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika
- 2 tsp toasted fennel seeds
- 2 tbsp tomato paste
- 4 cups beef broth
- 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
- 1 tsp salt (plus more to taste after cooking)
- 1/2 tsp black pepper (plus more to taste after cooking)
- 1 bay leaf
- 2 tbsp flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Preparation
- Set your Instant Pot to 'Sauté' mode and heat 2 tablespoons of olive oil. Add the beef cubes in batches, searing until all sides are golden brown. Remove the beef and set aside.
- Add the bell peppers and cook over high heat until they are slightly charred and smoky, about 3-4 minutes. Add the chopped onions and sauté until they are softened and beginning to brown, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the sweet paprika, smoked paprika, and toasted fennel seeds. Cook for 1 minute to release the aromas. Add the tomato paste and stir well to combine.
- Pour in a bit of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
- Return the seared beef and bell peppers to the pot along with any accumulated juices. Add the remaining beef broth, carrots, potatoes, bay leaf, and 1 tsp salt and 1/2 tsp black pepper.
- Secure the lid on your Instant Pot and set it to 'Pressure Cook' on high for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Thicken the Gravy (Optional): If you prefer a thicker gravy, set the Instant Pot back to 'Sauté' mode. Stir 2 tablespoons of flour into a small amount of water to create a slurry, then add to the pot. Stir well and let it cook for a few minutes until the sauce thickens. Taste and adjust the seasoning if necessary.