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Instant pot goulash recipe

Instant pot goulash recipe

Gorgeous and speedy reasonably authentic Hungarian goulash
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Course: Main Course
Cuisine: European, Hungarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Keep under pressure: 15 minutes
Servings: 6
Calories: 494kcal

Ingredients

  • 125 g Butter I used salted.
  • 2 Medium Onions Roughly chopped.
  • 3 Cloves Garlic Finely chopped
  • 3 tbsp Sweet paprika
  • 908 g Stewing beef Cut into even bitesize chunks.
  • 2 Peppers (any colour) Cut into small pieces.
  • 500 ml Beef stock
  • 400 g Tinned tomato
  • 3 tbsp Tomato puree
  • 2 tbsp Brown sugar
  • To taste Salt and pepper
  • 3 tbsp Cornflour
  • 100 ml Sour cream To serve.
  • Parsley (chopped) To garnish.
Metric - US Customary

Instructions

  • Add the butter to the instant pot and set to saute. When melted add the onions. Cook for around 4 minutes and then add the finely chopped garlic and cook for a further 1 minute.
  • Add the sweet paprika and combine before adding the beef. Saute for a couple of minutes and then add the chopped peppers, beef stock, tinned tomatoes, tomato puree, brown sugar and salt/pepper. Mix well.
  • Put the lid on the instant pot and set on high pressure for 35 minutes.
  • Leave under pressure for 15 minutes and then do a quick release if required and remove the lid.
  • Stir well and set the instant pot to saute. Remove approximately 4 tablespoons of liquid and add to the cornstarch. Mix together and add back to the pot. Stir in well continuosly until the sauce is thickened (around 2 minutes).
  • Serve over either, pasta, rice or potatoes. Add a dollop of sour cream and garnish with the parsley.

Video

Nutrition

Calories: 494kcal | Carbohydrates: 22g | Protein: 38g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 147mg | Sodium: 509mg | Potassium: 1133mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2679IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 5mg