Description
Comforting Instant Pot Beef Goulash brings Hungarian culinary magic straight to your dinner table with tender beef, rich paprika-infused sauce, and quick preparation. Delicious one-pot magic promises satisfying warmth you’ll crave on chilly evenings.
Ingredients
Scale
Meat and Protein:
- 1 pound (454 grams) beef stew meat (or chuck roast, cut into cubes)
Vegetables and Aromatics:
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings:
- 1 14.5 ounces (411 grams) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups (473 milliliters) beef broth (or vegetable broth for a lighter version)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika (regular or smoked)
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons oil (for sauteing)
Pasta:
- 2 cups (240 grams) elbow macaroni (or any small pasta)
Instructions
- Energize the Instant Pot’s sauté mode, introducing a touch of oil to caramelize the beef stew meat. Work in batches, allowing each piece to develop a rich, golden-brown exterior, which typically requires about 5 minutes per round. Transfer the browned meat to a separate plate.
- Utilize the same pot to soften the chopped onions, creating a translucent base that releases aromatic oils. Introduce minced garlic for a brief 30-second sizzle, awakening its pungent essence.
- Reunite the beef with the aromatic foundation, then incorporate crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, paprika, salt, black pepper, and Italian seasoning. Thoroughly integrate these components, carefully loosening any caramelized remnants clinging to the pot’s bottom to prevent scorching.
- Secure the Instant Pot lid, positioning the valve to “Sealing” mode. Execute a high-pressure cooking cycle lasting 20 minutes, allowing the ingredients to meld and tenderize. Once complete, permit a natural pressure release for 10 minutes, followed by a manual pressure elimination.
- Gently fold in the elbow macaroni, creating a harmonious blend with the robust sauce. Reseal the lid, return to high-pressure cooking for an additional 5 minutes. Carefully release the pressure using a quick-release method.
- Conclude by thoroughly stirring the goulash, ensuring the pasta absorbs the rich, complex flavors. Conduct a final taste assessment, fine-tuning the seasoning with additional salt, pepper, or paprika as desired to achieve a perfectly balanced dish.
Notes
- Use high-quality beef chuck or stew meat for maximum tenderness and rich flavor development during pressure cooking.
- Brown meat in batches to ensure proper caramelization and prevent overcrowding, which can lead to steaming instead of searing.
- Choose low-sodium beef broth to control salt levels and prevent the dish from becoming too salty during pressure cooking.
- Opt for smoked paprika for an enhanced depth of flavor that adds complexity to the traditional goulash profile.
- For gluten-free variation, replace regular elbow macaroni with gluten-free pasta or use cauliflower rice as a low-carb alternative.
- Allow natural pressure release partially to help meat fibers relax and become more tender, improving overall texture and succulence.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Hungarian
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg