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.
Instant Pot Goulash
Amount Per Serving
Calories 235Calories from Fat 72
% Daily Value*
Saturated Fat 2g10%
Vitamin A 4100IU82%
Vitamin C 29.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.