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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!
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 Pot 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
INGREDIENTS
- 1 Tablespoon olive oil
- 1 1/2 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
- 1/2 cup beef stock
- 1/4 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.
NUTRITION
Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!
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.
I love these kind of hearty dishes, so easy to make and full of flavour. You can so easily make this in advance and have it later in the day when you’re ready to relax. Serving with mashed cauliflower sounds amazing.
I don’t have an Instant Pot yet, but I love this recipe. I’ve eaten goulash in Hungary and love it! However, I’ve never made it myself. Yours looks delicious. Can’t wait to make it!
You just can’t beat a goulash at dinner time. This looks absolutely delicious, a hearty meal my family would definitely devour in minutes.
This goulash looks so comforting! It is still cold here so perfect for me!
This instant pot goulash is a great weeknight meal for the whole family. I love your idea of making extra to put in the freezer for later.
This was really amazing! A new favorite in my house!
Such a delicious recipe! Love that this can be made in the instant pot and my whole family loved it!
this is totally my kind of meal. it’s like comfort food at it’s finest. Paprika has such an awesome flavor too! Great recipe!
This Goulash was SO yummy! I always try to cook the recipe as written, but I had to make some slight adjustments, based on what I had on hand. I used a whole round roast, cut in stew meat sized pieces, Sake cooking wine and regular paprika, but everything else was the same – oh and I doubled it as well (6qt IP). I’m making this again tomorrow! Thanks for such an easy, delicious IP recipe! I’ll be making this one often!
You made my day! So glad to hear that you loved the recipe! It’s definitely a keeper! 🙂
The recipe does not say when to add the paprika. Do you season the meat with it??? Thank you.
Thanks, Eileen! I forgot to mention the paprika in the 2nd step when you season all the vegetables. I just updated the recipe card. Hope you enjoy it!