Instant Pot Goulash

Craving a hearty, savory meal without spending hours in the kitchen? This goulash made in the Instant Pot delivers all the rich, comforting flavors of a traditional stew in a fraction of the time. The pressure cooker helps the beef become melt-in-your-mouth tender while a blend of spices and tomato paste creates a deeply flavorful sauce.

Our recipe is for German goulash, known for its use of paprika, caraway seeds and marjoram. If you’re looking for the American version, made with ground beef and elbow macaroni, try this old-fashioned American goulash instead!

Ingredients for Instant Pot Goulash

• Olive oil: Oil forms the base for browning the beef, adding a rich flavor. Substitute with avocado oil for a higher smoke point.
• Boneless beef chuck roast: Cut the beef into 2-inch cubes so it becomes tender in the pressure cooker. Beef stew meat also works well here.
• Small onions: Thinly sliced, onions add sweetness and depth to the dish as they cook down.
• Beer or beef broth: Beer gives the goulash a slightly malty flavor but beef broth can be used if you prefer a non-alcoholic version.
• Dry red wine or beef broth: The wine adds richness and acidity, balancing the flavors. More beef broth can be substituted if desired.
• Tomato paste: Tomato paste adds thickness and a hint of sweetness, concentrating the flavors in the sauce.
• Sweet Hungarian paprika: A key spice in German goulash is paprika. It provides a mild and smoky flavor. You can use regular paprika if needed.
• Beef base: This seasoned and concentrated paste enhances the umami of the sauce. Look for it near the broth section at your grocery store.
• Caraway seeds: This spice adds a warm, earthy flavor that compliments the beef. You can omit them if you’re not a fan.
• Dried marjoram: A classic herb in goulash, marjoram offers a slightly minty and earthy flavor. Oregano can be used in a pinch.
• Bay leaves: This herb contributes a subtle flavor and aroma to the stew as it simmers.
• Hot-cooked pasta: Serve the goulash over wide egg noodles or spaetzle for a traditional pairing.

Directions

Step 1: Saute and brown the beef

Select the saute or browning setting on your 6-quart Instant Pot. Once heated, add olive oil and brown the beef in batches, making sure not to overcrowd the pot. Remove the browned beef from the pot and set it aside.

Step 2: Cook the onions

In the same pot, sauté the onions in the beef drippings until they’re soft and lightly browned, for four to five minutes. Press cancel to stop the saute function.

Step 3: Add the remaining ingredients

In a bowl, combine the beer or broth, wine, tomato paste, paprika, beef base, caraway seeds, marjoram, salt and pepper. Stir well and then add this mixture to the Instant Pot along with the beef. Toss in the bay leaves.

Step 4: Pressure cook

Lock the lid and close the pressure-release valve. Set the Instant Pot to pressure cook on high for 25 minutes. Once the time is up, allow the pressure to release naturally for 10 minutes before using the quick-release option to release any remaining pressure.

Step 5: Thicken the sauce

Taste Recipes

Switch back to the saute setting. Bring the sauce to a boil and cook it for about 20 minutes or until the sauce thickens to your liking. Remove the bay leaves and serve the goulash over hot cooked pasta.

Taste Recipes

Instant Pot Goulash Variations

• Make it with pork: Swap out the beef for pork shoulder for a different take on this classic dish. Adjust the cooking time to ensure the pork is tender.
• Spice it up: Add a pinch of hot paprika to give the goulash a kick.
• Serve over mashed potatoes: Instead of pasta, serve the goulash over creamy mashed potatoes for a comforting twist.

How to Store Goulash in The Instant Pot

Once cooled, store leftover goulash in an airtight container in the refrigerator for up to four days. If the sauce thickens too much, reheat gently in a saucepan with a bit of broth over medium heat.

Can you freeze Instant Pot goulash?

Yes, you can! Freeze the cooled goulash in airtight containers for up to three months. Thaw it in the fridge overnight and reheat it on the stovetop, adding broth to refresh the sauce if needed.

Instant Pot Goulash Recipe Tips

Taste Recipes

What cuts of beef are best for goulash?

For goulash, a cut like beef chuck roast works best because it becomes tender and flavorful when cooked low and slow, or in this case, under pressure. You can also use beef stew meat for convenience, as it’s pre-cut and ready to go.

Can I use a different type of paprika in goulash?

Yes, you can substitute regular paprika for Hungarian paprika. Just note that it may change the flavor slightly. Sweet Hungarian paprika is traditional in German goulash and adds a mild, smoky sweetness. You can try hot paprika or smoked paprika for a bit more heat.

How do you thicken goulash sauce?

If the sauce isn’t thick enough after cooking, you can simmer it longer using the saute setting to let more liquid evaporate. Alternatively, you can mix a small amount of cornstarch with cold water and stir it into the sauce, cooking until it thickens.

What is the difference between American and German goulash?

German goulash typically uses chunks of beef and is flavored with paprika, caraway seeds and marjoram, served over noodles or potatoes. In contrast, American goulash is made with ground beef, elbow macaroni and a tomato-based sauce, making it more of a pasta dish.