There’s nothing more comforting than a big bowl of Hungarian Beef Goulash served over a pile of warm dumpling noodles! Using your Instant Pot to make this classic Eastern European stew will also speed up the cooking process. Large pieces of beef chuck roast are pressure cooked in a delicious spice and herb onion sauce. This dish definitely tastes best over fresh German spaetzle (a dumpling style noodle). However, the process of making spaetzle from scratch can be quite messy, so we use frozen egg noodles from our local supermarket. Therefore, just hop on over the freezer section at your local grocery store and save yourself the time and energy. Also, roasted potatoes or cooked rice would taste great. So, try Instant Pot Hungarian Beef Goulash tonight! Eat more international Instant Pot food and stay fabulous!
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instant pot hungarian beef goulash
- Instant Pot
- chef’s knife
- Cutting Board
- 2 tbsp extra virgin olive oil
- 3 large yellow onions thinly sliced
- 1 tbsp sugar
- 1 tbsp caraway seed toasted and ground
- 2 tbsp Hungarian Paprika
- 1 tbsp minced garlic
- ¼ tsp cayenne pepper
- 2 tbsp minced fresh marjoram leaves or 2 tsp dried
- 1 tsp minced fresh thyme leaves
- 1 bay leaf
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 4 cups chicken stock
- 2 tsp Better Than Bouillon Beef Base
- 2½ lbs beef chuck roast cut into 2 inch cubes
- 1 tsp kosher salt
- Set the Instant Pot to “Saute” and add the 2 tbsp olive oil, sliced onions, and sugar. Toss together so that all of the onions are coated with the oil and sugar. Saute the onions for 15-20 minutes, stirring occasionally, until they start to caramelize and turn a golden color.
- Once the onions are caramelized, add the ground caraway seed, paprika, minced garlic, , cayenne pepper, minced marjoram, and minced thyme. Cook and stir for one minute.
- Add the bay leaf and tomato paste and cook for an additional one minute while stirring. Turn the Instant Pot off by pressing the “Cancel” button.
- Deglaze the pot by adding the balsamic vinegar and stirring it into the onion and tomato “paste” mixture. Add in the chicken stock, Better Than Bouillon Beef Base, and pieces of chuck roast. Stir all the ingredients together and cover with the Instant Pot lid.
- Making sure the steam valve is in the sealed position, set the cooking time to 45 minutes by pressing the “Manual” button. Allow the goulash to come to pressure and cook for 45 minutes. At the end of 45 minutes, allow the pressure to naturally release by allowing it to sit for an additional 15 minutes. At the end of 15 minutes, carefully open the valve to release any leftover steam.
- Serve with German Spaetzle or thick dumpling style noodles.
Adapted from “Wolfgang’s Beef Goulash”.