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  • Instant Pot Goulash

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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!

    Instant Pot Goulash

    Tips For Making The Best Instant Pot Goulash

    • 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.
    Pressure Cooker Goulash

    Healthy Beef Goulash

    Hungarian Beef Goulash is a naturally healthy 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.

    Goulash Recipe

    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 or rotini pasta.

    Hungarian Goulash

    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 homecooked comfort food for busy days.

    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.

    Instant Pot Goulash

    More Instant Pot Recipes You Will Love

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    Instant Pot Zuppa Toscana

    Instant Pot Honey Sesame Chicken


    How To Make Instant Pot Goulash

    Instant Pot Goulash
    5 from 9 votes
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    Instant Pot Goulash

    This Instant Pot Goulash is a rich, hearty meal that the whole family will love! This tender and flavorful beef goulash is the perfect comfort food for cold days!
    Prep Time 10 minutes
    Cook Time 15 minutes
    Pressure building & releasing 15 minutes
    Total Time 25 minutes
    Servings 6
    Calories 235kcal



    • 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.


    Calories: 235kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 549mg | Potassium: 626mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4100IU | Vitamin C: 29.5mg | Calcium: 37mg | Iron: 2.7mg
    Course Main Course
    Cuisine American, Hungarian
    Keyword Dinner, Gluten Free, Instant Pot, Low Carb, Paleo
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    Heidy L. McCallum

    5 stars
    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.

    Helen of Fuss Free Flavours

    5 stars
    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.

    Jacqueline Debono

    5 stars
    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!

    Bintu | Recipes From A Pantry

    5 stars
    You just can’t beat a goulash at dinner time. This looks absolutely delicious, a hearty meal my family would definitely devour in minutes.

    Beth Neels

    5 stars
    This goulash looks so comforting! It is still cold here so perfect for me!

    Kelly Anthony

    5 stars
    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.


    5 stars
    This was really amazing! A new favorite in my house!


    5 stars
    Such a delicious recipe! Love that this can be made in the instant pot and my whole family loved it!

    Danielle Wolter

    5 stars
    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!

      Neli | Delicious Meets Healthy

      You made my day! So glad to hear that you loved the recipe! It’s definitely a keeper! 🙂

    Eileen Ambler

    The recipe does not say when to add the paprika. Do you season the meat with it??? Thank you.

      Neli | Delicious Meets Healthy

      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!

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