INSTANT POT BEST HUNGARIAN GOULASH - PRESSURE LUCK COOKING

Instant Pot Best Hungarian Goulash - Pressure Luck Cooking image

Provided by @MakeItYours

Number Of Ingredients 16

Previous Next

4 tbsp (1/2 stick) of salted butter, divided in half
1 large Spanish onion, cut length-wise into strands
2 tbsp of paprika (regular, smoked or Hungarian is fine - since paprika is a key ingredient of this dish and if you wish to go heavier on it, add 1/4 cup instead)
1 tsp of caraway seeds
2-3 lbs of chuck roast, cut into bite-sized pieces (use this cut of meat for the best results and make sure it's marbled - meaning strands of fat are visible)
1.5 cups of beef broth (I used 1.5 tsp of Beef Better Than Bouillon + 1.5 cups of water)
1/2 cup of a dry red wine, like a Pinot Noir or Cabernet Sauvignon (if you don't wish to use wine, use another 1/2 cup of broth)
1 tbsp of white vinegar
14.5 oz can of diced tomatoes
1/4 cup of ketchup
3 tbsp of dark brown sugar
1 tbsp of seasoned salt
1 tsp of pepper
2 cups of baby carrots
2 tbsp of cornstarch + 2 tbsp of water to form a slurry (I think it's perfect this way, but use 1/4 cup of each if you want the gravy very thick)
Egg noodles, to serve the Goulash over (optional, but cook separately on the stove according to package)

Steps:

Add 2 tbsp of the butter to the Instant Pot. Hit "Sauté" and adjust so it's on the "More" or "High" setting
Once the butter's melted and sizzlin', add the onion to the pot and sauté for 3 minutes in the butter.
Then, add the caraway seed and paprika followed immediately by the other 2 tbsp of butter, stirring constantly so the paprika doesn't stick to the bottom of the pot too much. As the butter's melting, we will also deglaze (scrape) the bottom of the pot to make sure it's free and clear of any caked-on paprika
Add the meat and sauté/sear for only for 2-3 minutes, constantly stirring in the pot (it shouldn't be fully cooked at all, just lightly browned/seared on the edges)
Add all the other ingredients except for the cornstarch slurry and egg noodles (if using, you'll cook the noodles on the stove separately while the Goulash is pressure cooking)
Hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" for 30 minutes at high pressure. Once done, allow a 10 min natural pressure release (also known as a "NPR" which means you do nothing for 10 minutes) and then follow it up with a quick release
Once the lid's off, hit "Keep Warm/Cancel" again and then hit the "Sauté" button again and adjust so it's on the "More" or "High" setting. Once it comes to a bubble, stir in the corn cornstarch slurry and let bubble for a minute and the sauce will have thickened to the perfect consistency
Serve over egg noodles (boiled on the stove separately), if desired
Enjoy!