This Instant Pot Hungarian Goulash is a hearty, flavorful meal that’s perfect for the cold winter months. With this incredible beef stew, you get one of the most amazing dinner that the whole family will love.

Instant Pot Hungarian Goulash

The goulash is so easy to make in your Instant Pot and it tastes amazing too! You’ll love this dish because it’s a one-pot meal with minimal prep time. Make the beef goulash in the Instant Pot, from start to finish.

This recipe will save time, save money and keep you feeling full and satisfied. Make this Hungarian Beef Goulash once and eat it twice. Keep it on hand for those busy nights when you would otherwise hit the drive through.

Easy Instant Pot Recipes

What is Hungarian Goulash

Hungarian goulash is a stew with tender pieces of beef that is cooked with onions, garlic and caraway seeds. It is seasoned well with paprika and then it is simmered in beef broth. This gives a very hearty dish that has a rich flavor. It can be made on the stove, as slow cooker Hungarian Goulash or in the Instant Pot.

Because this stew is made in the Instant Pot, it will have that long simmered flavor even though it is ready in a fraction of the time.

Is Goulash the same as Beef Paprikash?

While both dishes are very similar, they do have some differences. Hungarian goulash is more of a soup while Beef Paprikash is thicker because it also contains sour cream.

Also, the way that the dish is seasoned makes the difference between these two dishes. Goulash has caraway seeds while paprikash does not.

What Kind of Meat is Best for Hungarian Beef Goulash?

You want to use lean beef chuck when you are making Hungarian Beef Goulash. You can use stewing cubes as well or other similar cuts of beef.

If you use stewing cubes that are already cut into small pieces, then you can stir fry them for a few minutes to brown them. If the beef are not pre-cut, then you will want to trim any fat off of the beef and cut it into small chunks.

What Is The Difference Between Hungarian and American Goulash?

People get excited when they hear that you are making goulash but you are going to want to tell them which kind first. They are very different.

American goulash is a pasta style dish. It is served with ground beef and tomato sauce. Sometimes it is called American Chop Suey.

Hungarian goulash is more like a stew. Beef goulash is served with chunks of beef, like beef stew cubes and then seasoned with paprika, onions and caraway seeds.

How To Store

Make sure the goulash is cooled completely and them place it in an airtight container. Keep it in the refrigerator for 3 to 4 days. If you are not going to eat all of the goulash before it goes bad, you will want to move it to the refrigerator.

How to Freeze Hungarian Goulash

Place the beef goulash in an airtight container or freezer bags. I like to portio it into smaller individual portions so that the kids can take out what they want and reheat it whenever they want it.

This dish can be frozen safely for up to 3 months. If you are not going to use the entire amount, then freeze it in a freezer safe container and take out what you need when you want to use it.

Reheat the goulash in the microwave or on a stove in a pot.

What side dishes go with Hungarian Goulash

Hungarian goulash is a dish that is usually served with noodles. Egg noodles are the best choice because they resemble the closest to homemade noodle but any type will work.

You can also serve this over mashed potatoes or even over rice.

If you are looking for a delicious side dish, you can also serve

Ingredients

3 tablespoons vegetable oil
2 pounds lean beef chuck, cut into 1 1/2-inch pieces
1/4 cup sweet paprika
3 tablespoons all-purpose flour
2 teaspoons caraway seeds
2 cups low-sodium beef broth
1 pounds mushrooms, sliced
2 medium onions, halved and sliced
2 red bell peppers, chopped
3 garlic cloves, finely chopped
1/2 teaspoon sea salt
4 teaspoons tomato paste
egg noodles, cooked according to package directions

How to Make Instant Pot Hungarian Goulash

Turn the instant pot on using the saute button and press the adjustment once until the “more” area is lit up. You want the hottest saute temperature possible for the beef.

Once the Instant pot reads ‘hot’, add your beef. You will need to do this in batches, depending on the size of your instant pot.

Sear the beef on all sides until it is a deep brown color. Once all the beef is seared, add the remaining ingredients to the pot (except the egg noodles) and give it a stir.

Place the lid on the instant pot and make sure the knob is set to ‘sealing’.

Hit the cancel button to stop the saute cooking mode. Press the manual button and set the time to 30 minutes.

Let the pressure release naturally for 10 minutes, then quick release any remaining pressure and remove the lid.

Check the sauce for seasoning and add more salt, according to your taste, if needed. If you would like the sauce to be thicker, add a slurry of 1 tsp of cold water and 1 tsp of cornstarch to the mixture and bring to a boil using the saute button.

Serve the goulash over the egg noodles.

Cooks note: dry the meat with a paper towel before adding to the pot to get a good sear. Any excess moisture on the surface of the meat will prevent browning.