Instant Pot Hungarian goulash

Name: Instant Pot Hungarian goulash
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 yellow onions, chopped; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 lb Yukon Gold potatoes, cut into 1-inch chunks; 2 lb stew beef; 1½ tsp salt; ½ tsp black pepper; 2 tbsp olive oil; 3 tbsp paprika; 2 tbsp tomato paste; 3 cups beef broth; 1 tsp dried marjoram; 2 bay leaves; ½ cup sour cream (optional); 2 tbsp fresh parsley, chopped (optional)

Tender beef and potatoes in a brick-red paprika broth with sweet peppers and lots of onion, the real Hungarian gulyás, fast.

90 min total
30 min hands-on
Follow-a-recipe easy
Serves 6
About $4.32 a serving
390 calories
Good the next day
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

2 yellow onions, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 lb Yukon Gold potatoes, cut into 1-inch chunks
2 lb stew beef
2 tbsp tomato paste
3 cups beef broth
½ cup sour cream (optional)
2 tbsp fresh parsley, chopped (optional)

From your pantry

1½ tsp salt
½ tsp black pepper
2 tbsp olive oil
3 tbsp paprika
1 tsp dried marjoram
2 bay leaves

Each serving has about 390 calories, 35 g protein, 24 g carbs and 18 g fat, and costs about $4.32 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No red bell peppers? Yellow bell peppers work.
No Yukon Gold potatoes? Russet potatoes or red potatoes work.
No stew beef? Chuck roast works.
No beef broth? Bone broth works.
No sour cream? Plain Greek yogurt works.
No fresh parsley? Cilantro works.

Steps

Tap an underlined word for a quick explanation.

the onions and bell pepper, the garlic and cut the potatoes into chunks. the beef with the salt and pepper.
Press , heat the oil and half the beef for 5 minutes, turning once, then move it to a plate. You only need to brown half.
Medium-high heatTimer: 5 min
Add the onions to the pot and cook, stirring, for 6 to 8 minutes, until soft and golden.
Medium heatTimer: 7 min
Press Cancel, then stir in the garlic, paprika and tomato paste for 30 seconds in the hot pot.
Dolly’s tip: Paprika scorches fast and turns bitter, so turn the heat off before it goes in.
Pour in the broth and scrape the bottom clean. Add all the beef, the bell pepper, marjoram and bay leaves, then set the potatoes on top without stirring.
Lock the lid, set the valve to Sealing and pressure cook on High for 30 minutes.
Timer: 30 min
Dolly’s tip: It takes about 15 minutes to come up to pressure first.
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Let the pressure release on its own for 10 minutes, then vent the rest, keeping your hand clear of the steam.
Timer: 10 min
Pull out the bay leaves, taste for salt, and serve with a spoonful of sour cream and parsley.