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Instant Pot Hungarian Goulash

Instant Pot Hungarian Goulash

This Instant Pot Hungarian Goulash is a hearty, flavorful meal that's perfect for the cold winter months. With this incredible beef stew, you get one of the most amazing dinner that the whole family will love.
Course Dinner
Cuisine hungarian
Keyword hungarian goulash
Prep Time 5 minutes
Cook Time 45 minutes
Servings 5
Author Lauren


  • 3 tablespoons vegetable oil
  • 2 pounds lean beef chuck cut into 1 1/2-inch pieces
  • 1/4 cup sweet paprika
  • 3 tablespoons all-purpose flour
  • 2 teaspoons caraway seeds
  • 2 cups low-sodium beef broth
  • 1 pounds mushrooms sliced
  • 2 medium onions halved and sliced
  • 2 red bell peppers chopped
  • 3 garlic cloves finely chopped
  • 1/2 teaspoon sea salt
  • 4 teaspoons tomato paste
  • egg noodles cooked according to package directions


  • Turn the instapot on using the saute button and press the adjustment once until the “more” area is lit up. You want the hottest saute temperature possible for the beef. Once the Instant pot reads ‘hot’, add your beef. You will need to do this in batches, depending on the size of your instant pot. Sear the beef on all sides until it is a deep brown color.
  • Once all the beef is seared, add the remaining ingredients to the pot (except the egg noodles) and give it a stir.Place the lid on the instapot and make sure the knob is set to ‘sealing’. Hit the cancel button to stop the saute cooking mode. Press the manual button and set the time to 30 minutes.
  • Let the pressure release naturally for 10 minutes, then quick release any remaining pressure and remove the lid. Check the sauce for seasoning and add more salt, according to your taste, if needed.
  • If you would like the sauce to be thicker, add a slurry of 1 tsp of cold water and 1 tsp of cornstarch to the mixture and bring to a boil using the saute button.
  • Serve the goulash over the egg noodles.


Cooks note: dry the meat with a paper towel before adding to the pot to get a good sear. Any excess moisture on the surface of the meat will prevent browning.