{"id":1420073,"date":"2020-02-19T03:05:11","date_gmt":"2020-02-19T03:11:50","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pressure-cooker-german-goulash\/"},"modified":"2025-02-17T16:13:37","modified_gmt":"2025-02-17T22:13:37","slug":"pressure-cooker-german-goulash","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pressure-cooker-german-goulash\/","title":{"rendered":"Instant Pot Goulash"},"content":{"rendered":"<p>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.<\/p>\n<p>Our recipe is for German goulash, known for its use of paprika, caraway seeds and marjoram. If you\u2019re looking for the American version, made with ground beef and elbow macaroni, try this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-american-goulash\/\" data-name=\"www.tasteofhome.com\/recipes\/old-fashioned-american-goulash\/\" data-module=\"content engagement\" data-position=\"embedded links\">old-fashioned American goulash<\/a> instead!<\/p>\n<h2>Ingredients for Instant Pot Goulash<\/h2>\n<ul>\n<li><strong>Olive oil:<\/strong> Oil forms the base for browning the beef, adding a rich flavor. Substitute with avocado oil for a higher smoke point.<\/li>\n<li><strong>Boneless beef chuck roast:<\/strong> Cut the beef into 2-inch cubes so it becomes tender in the pressure cooker. Beef stew meat also works well here.<\/li>\n<li><strong>Small onions:<\/strong> Thinly sliced, onions add sweetness and depth to the dish as they cook down.<\/li>\n<li><strong>Beer or beef broth:<\/strong> Beer gives the goulash a slightly malty flavor but beef broth can be used if you prefer a non-alcoholic version.<\/li>\n<li><strong>Dry red wine or beef broth:<\/strong> The wine adds richness and acidity, balancing the flavors. More beef broth can be substituted if desired.<\/li>\n<li><strong>Tomato paste:<\/strong> Tomato paste adds thickness and a hint of sweetness, concentrating the flavors in the sauce.<\/li>\n<li><strong>Sweet Hungarian paprika:<\/strong> A key spice in German goulash is <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-paprika\/\" data-name=\"www.tasteofhome.com\/article\/what-is-paprika\/\" data-module=\"content engagement\" data-position=\"embedded links\">paprika<\/a>. It provides a mild and smoky flavor. You can use regular paprika if needed.<\/li>\n<li><strong>Beef base:<\/strong> This seasoned and concentrated paste enhances the umami of the sauce. Look for it near the broth section at your grocery store.<\/li>\n<li><strong>Caraway seeds:<\/strong> This spice adds a warm, earthy flavor that compliments the beef. You can omit them if you\u2019re not a fan.<\/li>\n<li><strong>Dried marjoram:<\/strong> A classic herb in goulash, marjoram offers a slightly minty and earthy flavor. Oregano can be used in a pinch.<\/li>\n<li><strong>Bay leaves:<\/strong> This herb contributes a subtle flavor and aroma to the stew as it simmers.<\/li>\n<li><strong>Hot-cooked pasta:<\/strong> Serve the goulash over wide <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-egg-noodles\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-egg-noodles\/\" data-module=\"content engagement\" data-position=\"embedded links\">egg noodles<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spaetzle\/\" data-name=\"www.tasteofhome.com\/recipes\/spaetzle\/\" data-module=\"content engagement\" data-position=\"embedded links\">spaetzle<\/a> for a traditional pairing.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Saute and brown the beef<\/h3>\n<p>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.<\/p>\n<h3>Step 2: Cook the onions<\/h3>\n<p>In the same pot, saut\u00e9 the onions in the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-gravy-from-pan-drippings\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-gravy-from-pan-drippings\/\" data-module=\"content engagement\" data-position=\"embedded links\">beef drippings<\/a> until they\u2019re soft and lightly browned, for four to five minutes. Press cancel to stop the saute function.<\/p>\n<h3>Step 3: Add the remaining ingredients<\/h3>\n<p>In a bowl, combine the beer or broth, wine, <a href=\"https:\/\/www.tasteofhome.com\/article\/tomato-paste-technique\/\" data-name=\"www.tasteofhome.com\/article\/tomato-paste-technique\/\" data-module=\"content engagement\" data-position=\"embedded links\">tomato paste<\/a>, 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.<\/p>\n<h3>Step 4: Pressure cook<\/h3>\n<p>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.<\/p>\n<h3>Step 5: Thicken the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2113706\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Instant-Pot-Goulash_TOHD25_232973_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"A bowl filled with rich, red beef stew containing chunks of meat and onions. A spoon is resting inside the bowl. The stew is accompanied by a beige cloth napkin on the left and a partial view of pasta on the right.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2113708\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Instant-Pot-Goulash_TOHD25_232973_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"A bowl of beef goulash served over wide egg noodles, placed on a light-colored surface. A textured napkin with two forks is on the left. In the background, there's a white bowl with more goulash.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Instant Pot Goulash Variations<\/h2>\n<ul>\n<li><strong>Make it with pork:<\/strong> 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.<\/li>\n<li><strong>Spice it up:<\/strong> Add a pinch of hot paprika to give the goulash a kick.<\/li>\n<li><strong>Serve over mashed potatoes:<\/strong> Instead of pasta, serve the goulash over creamy mashed potatoes for a comforting twist.<\/li>\n<\/ul>\n<h2>How to Store Goulash in The Instant Pot<\/h2>\n<p>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.<\/p>\n<h3>Can you freeze Instant Pot goulash?<\/h3>\n<p>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.<\/p>\n<h2>Instant Pot Goulash Recipe Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2113705\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Instant-Pot-Goulash_TOHD25_232973_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"A plate of beef stew served over a bed of egg noodles. The dish is placed on a light gray surface next to a folded beige cloth with two forks.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What cuts of beef are best for goulash?<\/h3>\n<p>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\u2019s pre-cut and ready to go.<\/p>\n<h3>Can I use a different type of paprika in goulash?<\/h3>\n<p>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.<\/p>\n<h3>How do you thicken goulash sauce?<\/h3>\n<p>If the sauce isn\u2019t 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.<\/p>\n<h3>What is the difference between American and German goulash?<\/h3>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Goulash always reminds me of living in Germany when my father was in the Army there. We had a German friend who didn&#8217;t speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I&#8217;m sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it&#8217;s ready in less than an hour. \u2014Johnna Johnson, Scottsdale, Arizona<\/p>\n","protected":false},"author":7061,"featured_media":2113366,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,305271,304292,305334,304343,303966,305343,303887,304268,304073,304233,324623,304243,304150,303883],"categories-v2":[308623,308984,308481,309216,308305,309337,308993,308495,309351,308478,259483,308683,309577,309177,309586,309434,308476],"coauthors":[343403],"recommended_recipes":[{"post_title":"Old-Fashioned Goulash","post_link":"\/recipes\/old-fashioned-american-goulash\/","post_image":"\/wp-content\/uploads\/2025\/05\/Old-Fashioned-Goulash_EXPS_TOHcom23_272793_DR_04_11_5b.jpg"},{"post_title":"Pressure Cooker Beef Daube 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Goulash","datePublished":"2020-02-19","dateModified":"2025-02-17","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Pressure-Cooker-German-Goulash_EXPS_TOHD25_232973_ChristineMa_2.jpg","height":1200,"width":800},"recipeCategory":["Dinner"],"description":"Make a comforting pot of savory Instant Pot goulash in just under an hour. Tender beef, rich spices, and a hearty sauce come together for an easy, satisfying meal.","recipeIngredient":["3 tablespoons olive oil","1 boneless beef chuck roast (2-1\/2 pounds), cut into 2-inch cubes","4 small onions, thinly sliced","1 cup beer or beef broth","1\/2 cup dry red wine or beef broth","3 tablespoons tomato paste","2 tablespoons sweet Hungarian paprika","1 tablespoon beef base","1 teaspoon caraway seeds","1 teaspoon dried marjoram","1\/2 teaspoon salt","1\/4 teaspoon pepper","2 bay leaves","Hot cooked pasta"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute and brown the beef","text":"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."},{"@type":"HowToStep","name":"Cook the onions","text":"In the same pot, saut\u00e9 the onions in the beef drippings until they\u2019re soft and lightly browned, for four to five minutes. Press cancel to stop the saute function."},{"@type":"HowToStep","name":"Add the remaining ingredients","text":"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."},{"@type":"HowToStep","name":"Pressure cook","text":"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."},{"@type":"HowToStep","name":"Thicken the sauce","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Instant-Pot-Goulash_TOHD25_232973_ChristineMa_2.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Stephanie Gravalese"}],"nutrition":{"@type":"NutritionInformation","calories":" 326 calories","fatContent":"19g fat (6g saturated fat)","cholesterolContent":"92mg cholesterol","sodiumContent":"468mg sodium","carbohydrateContent":"7g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"29g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, German","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AnAmerican"},"reviewBody":"Just finished this recipe with my newly purchased pressure cooker. My wife, who can be a picky eater at times, and I really enjoyed it. I used a local Swiss beer and a cheap Chilean wine. No beef broth. For the beef base, I used what we call here a \u2018braten\u2019 powder. It can probably be purchased at any international market in the States. Couldn\u2019t get my hands on Hungarian paprika, so I used a Spanish sweet paprika powder as a substitute. This combined with the tomato paste gave it a rich, red hue. It came out delicious. Served it with mashed potatoes instead of noodles. When I make it next time, I think that I will either cut down on the amount of liquid or increase the amount of chuck, as I would like for the sauce to be a wee bit thicker. Or perhaps add some cornstarch at the very end of the process for thickening. I definitely recommend this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grandmascooking22"},"reviewBody":"Really was surprised at how good this goulash was.  Thought it'd be good like most goulash recipes but this was even better.  I'm sure it's because of the unique seasonings. i.e. marjoram, Hungarian paprika and the caraway.  The wine added a nice layer of flavor also.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"232973","romance_copy_dek":"Make a comforting pot of savory Instant Pot goulash in just under an hour. Tender beef, rich spices, and a hearty sauce come together for an easy, satisfying meal.","enhanced_recipe_title":"Pressure Cooker German Goulash","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons olive oil","IngredientText":"3 tablespoons olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 boneless beef chuck roast (2-1\/2 pounds), cut into 2-inch cubes","IngredientText":"1 boneless beef chuck roast (2-1\/2 pounds), cut into 2-inch cubes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 small onions, thinly sliced","IngredientText":"4 small onions, thinly sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup beer or beef broth","IngredientText":"1 cup beer or beef broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup dry red wine or beef broth","IngredientText":"1\/2 cup dry red wine or beef broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons tomato paste","IngredientText":"3 tablespoons tomato paste"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons sweet Hungarian paprika","IngredientText":"2 tablespoons sweet Hungarian paprika"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon beef base","IngredientText":"1 tablespoon beef base"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon caraway seeds","IngredientText":"1 teaspoon caraway seeds"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried marjoram","IngredientText":"1 teaspoon dried marjoram"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Hot cooked pasta","IngredientText":"Hot cooked pasta"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pressure-Cooker-German-Goulash_EXPS_TOHD25_232973_ChristineMa_2.jpg","RecipeId":232973,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Pressure Cooker German Goulash Recipe photo by Christine Ma for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pressure-Cooker-German-Goulash_EXPS_TOHD25_232973_ChristineMa_2.jpg","ContributorId":null,"Firstname":"Johnna","Lastname":"Johnson","City":"Scottsdale","StateDescription":"Arizona","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. Cook: 50 min. + releasing","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings","DigitalTitle":"Pressure Cooker German Goulash","SubmittedTitle":"German Goulash","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"2\/19\/2020 3:05:11 AM","ContestPlacementId":null,"FbImage":"FB_THcom19_232973_C01_16_7b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":25,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pressure Cooker German Goulash","OriginalSourceProject":"Pressure Cooker German Goulash","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Goulash always reminds me of living in Germany when my father was in the Army there. We had a German friend who didn't speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I'm sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it's ready in less than an hour. \u2014Johnna Johnson, Scottsdale, Arizona","FreezerDirections":"Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.","FreezerDirectionsTitle":"Can you freeze Pressure Cooker German Goulash?","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine the next 10 ingredients; add to cooker. Return beef to cooker.","SequenceNo":1},{"Direction":"   Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.","SequenceNo":2},{"Direction":"   Select saute setting and adjust for medium heat; bring liquid to a boil. Cook until sauce reaches desired thickness, about 20 minutes. Remove bay leaves. 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