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This Instant Pot Goulash is a rich, hearty meal that the whole family will love! Tender and flavorful beef goulash is the perfect comfort food for cold days!
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Healthy Beef Goulash
Hungarian Beef Goulash is a naturally healthy one-pot meal made with beef cubes and vegetables. It’s gluten-free, Paleo, and Whole30. This Instant Pot Goulash is also low-carb and keto, if you serve it over mashed cauliflower. It’s a wholesome and delicious meal you can serve on the table in less than 30 minutes.
This goulash recipe is different than American goulash which is made with ground beef, diced tomatoes, tomato sauce, elbow macaroni, and served with shredded cheddar cheese or parmesan cheese.
For more comforting meals, make sure you also try my Instant Pot Chuck Roast recipe and Instant Pot Chili.
Why you will love this Goulash Recipe!
- Most tender & juicy meat: This is a fool-proof recipe to achieve the most tender and flavorful goulash in the instant pot. I am sharing my recipe tips & notes below.
- Simple ingredients: Besides stew meat, you only need a few common seasonings and pantry staples to make this flavorful family dinner.
- Family favorite comfort food: This pressure cooker goulash is so delicious, everyone will be asking for seconds.
Ingredients
- Stew meat
- Vegetables: carrots, onion, red bell pepper, and minced garlic cloves. I prefer to cut the vegetables in bigger chunks because otherwise they can turn to mush after pressure cooking them.
- Condiments: tomato paste, beef broth or stock, Marsala wine, olive oil. You can also add a splash of Worcestershire sauce which is optional.
- Seasonings: salt & black pepper, and sweet Hungarian paprika. Optional seasonings: Italian seasoning, basil, oregano or bay leaves.
- Starch for thickening the sauce: I use arrowroot starch or cornstarch
How To Make Instant Pot Goulash
- Set the Instant Pot to ‘Saute’ function. Add oil, and when oil is hot and the display reads ‘Hot’ add the stew meat to the pot. Turn beef every 15-20 seconds or so until all sides are browned, about 1 – 2 minutes. Season beef with salt and pepper while cooking.
- Add chopped carrots, onion, red bell pepper, and garlic to the pot. Season vegetables with salt, black pepper and paprika, and stir everything.
- Add tomato paste, beef stock, and Marsala wine to the Instant Pot. Mix well. Close the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ button, and adjust to 15 minutes t ocook on high-pressure.
- When the cooking is done, allow to naturally release pressure for 5 minutes. Quick release remaining pressure by turning the valve to ‘Venting’. Allow Instant Pot to release pressure and carefully open lid.
- In a small bowl, combine arrowroot starch & several tablespoons of the goulash liquid to create a ‘slurry’. When it’s mixed well and smooth, add back to the Goulash, and stir everything while still hot. Stir constantly until the sauce thickens. (you want a gravy consistency). Serve over mashed potatoes, mashed cauliflower, pasta, or zoodles
What To Serve With Beef Goulash
I love to serve my Instant Pot Goulash over mashed potatoes but it can also be served over mashed cauliflower, noodles or rotini pasta.
How to Store It
Once it has cooled off you can store this Instant Pot meal in an airtight container in the refrigerator for about 4 to 5 days. You can also freeze it for about 4 months. Follow the instructions below for freezing and thawing.
How To Freeze & Thaw Hungarian Goulash
This Beef Goulash is a great freezer meal because it freezes well and when reheated it tastes as if you just cooked it. I usually cook 6 batches of this recipe and stock my freezer with delicious
After you cook the Instant Pot Goulash, let it cool off before transferring it to a freezer-safe container. I also portion out the exact number of servings I need to feed our family for dinner. Since I serve it over mashed potatoes, 1/2 cup of goulash (or 1 big ladle) is what I portion out for 1 serving. If you love to eat leftovers for lunch the next day, you can double the number of servings, and have enough in the container for dinner & lunch.
To thaw the Hungarian Goulash, place the container in the fridge the night before or in the morning. If it’s not completely defrosted, you can warm it up over medium to medium-high heat on the stove.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips For Success
- Use high-quality Hungarian sweet paprika. Not all paprika is the same and they can taste very different. Paprika is what makes Hungarian cooking totally unlike any other cuisine. Paprika adds so much flavor and color to a wide variety of Hungarian dishes, including this Beef Goulash.
- Don’t brown the beef for too long. Cook for max. 1-2 minutes when browning, in order to keep the beef tender and juicy.
- Use more beef stock if you want your Instant Pot Beef Goulash to have more soup-like consistency. I prefer to serve my Goulash over mashed potatoes, that’s why I like to keep it more like a stew.
More Instant Pot Recipes You Will Love
If you loved this Instant Pot Goulash recipe, I am sure you will also love these other pressure cooker recipes:
- Instant Pot Ham and Potato Soup
- Instant Pot Bolognese Sauce
- Instant Pot Zuppa Toscana
- Instant Pot Honey Sesame Chicken
Instant Pot Goulash
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Ingredients
- 1 Tablespoon olive oil
- 1 ½ lbs stew meat
- 2 carrots, , peeled & sliced
- 1 medium onion, , chopped
- 1 red bell pepper, , coarsely chopped
- 3 cloves garlic, finely chopped
- 1 Tablespoon Sweet Hungarian paprika
- 2 Tablespoon tomato paste
- ½ cup beef stock
- ¼ cup Marsala wine
- 1 teaspoon salt & black pepper
- 2 Tablespoon arrowroot starch (or cornstarch)
Instructions
- Set the Instant Pot to ‘Saute’ function. Add oil, and when oil is hot and the display reads ‘Hot’ add the stew meat to the pot. Turn beef every 15-20 seconds or so until all sides are browned, about 1 – 2 minutes. Season beef with salt and pepper while cooking.
- Add chopped carrots, onion, red bell pepper, and garlic to the pot. Season vegetables with salt, black pepper and paprika, and stir everything.
- Add tomato paste, beef stock, and Marsala wine to the Instant Pot. Mix well. Close the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ button, and adjust to 15 minutes.
- When the cooking is done, allow to naturally release pressure for 5 minutes. Quick release remaining pressure by turning the valve to ‘Venting’. Allow Instant Pot to release pressure and carefully open lid.
- In a small bowl, combine arrowroot starch & several tablespoons of the goulash liquid to create a ‘slurry’. When it’s mixed well and smooth, add back to the Goulash, and stir everything while still hot. Stir constantly until the sauce thickens. (you want a gravy consistency). Serve over mashed potatoes, mashed cauliflower, pasta, or zoodles.
I had my doubts, but the beef was very tender and the sauce very flavorful. It’s a keeper!
Really nice recipe
Good morning, I just wanted to say this recipe is wonderful. My entire family loved eating it and YES it froze well using your instructions. Definitely a keeper.