Best Instant Pot Best Hungarian Goulash Pressure Luck Cooking Recipes

INSTANT POT® HUNGARIAN GOULASH

Instant Pot® Hungarian Goulash image

Use this hack to make Hungarian goulash using an Instant Pot®. Serve with spaetzle.

Provided by Adrienne Boswell

Categories Soups, Stews and Chili Recipes Stews Goulash Recipes

Time 1h25m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound beef sirloin, cubed
¼ cup all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper, divided
½ teaspoon ground white pepper, divided
2 teaspoons olive oil, divided
1 teaspoon bacon fat
2 cups water
2 teaspoons beef base
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 tablespoon tomato paste
2 tablespoons red pepper paste
½ teaspoon dried minced shallot
¼ cup sour cream

Steps:

Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot®). Mix water and beef base together thoroughly in a bowl and pour over the beef.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
Release Instant Pot® pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot® carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 12.1 g, Cholesterol 37.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 14.9 g, SaturatedFat 3.9 g, Sodium 250.2 mg, Sugar 3.2 g

INSTANT POT HUNGARIAN GOULASH

Instant Pot Hungarian Goulash image

Make and share this Instant Pot Hungarian Goulash recipe from Food.com.

Provided by Pawsfurthought

Categories German

Time 45m

Yield 6 Cups, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 small yellow onion, chopped
1 -2 tablespoon olive oil
2 lbs beef stew meat, cut into cubes
1/2 teaspoon salt and pepper
2 large carrots, chopped
2 red bell peppers, chopped
2 tablespoons sweet paprika
2 tablespoons tomato paste
1 cup beef broth
2 bay leaves
1 teaspoon salt
1/4 cup flour
1/4 cup beef broth
1/2 cup sour cream (or you can use plain Greek yogurt)

Steps:

Instant Pot instructions:.
Hit sauté on your Instant Pot. It automatically defaults to 5 minutes, which is perfect for this recipe.
Add onions and oil. Sauté for 5 minutes.
Add meat and sauté for another 5 minutes. Add in salt and pepper.
Add in carrots and bell pepper, paprika and tomato paste. Stir together.
Add in beef broth and stir. Liquid will almost cover the meat, but not fully.
Submerge the bay leaves.
Set the Instant Pot to high pressure/pressure cook for 25 minutes. Make sure the valve is at "sealing.".
While that is cooking, make egg noodles according to package (or rice if you prefer).
Now it's time to make the rue/sauce. We call this sauce, "slurry.".
For the sauce/slurry, simply place all of the ingredients in a bowl and whisk until combined. The sauce will be a thick, creamy mixture (almost like the consistency of mayonnaise). This sauce will be added at the end.
When the timer on the Instant Pot turns off, turn it from "sealing" to "venting." This will release the steam.
Let steam naturally release for 5 minutes. This simply means to just let it set and rest.
Stir the slurry into the stew.
Remove the bay leaves and serve.
Enjoy!