Hungarian Porkolt

(Total Time: 40 MIN| Serves: 8)

2 lbs. Beef Chuck Steak (cut into 1-2 inch chunks)
1 tsp Salt
1 tsp Ground Black Pepper
1 tbsp. Vegetable Oil
1 large Onion (diced)
1 medium Red Bell Pepper (diced)
4 cloves Garlic (minced)
14 oz. Diced Tomatoes (canned)
3 tbsp. Sweet Paprika
2 cups Beef Broth
½ tbsp. Cornstarch (dissolved in ½ tbsp. Water)


  1. Place the beef in a bowl and add salt and pepper, and toss to mix.
  2. Set the Instant Pot to “Sauté” and add to it the oil. Add beef and brown it while occasionally stirring for 5 minutes. Remove the beef from pot and set aside.
  3. Add to pot onions and bell pepper and cook for 5 minutes while frequently stirring.
  4. Add garlic and stir well.
  5. Add the tomatoes, beef broth, paprika and browned beef, and stir well to combine.
  6. Place and lock the lid, and set the Instant Pot to “Meat/Stew” and decrease the time to 25 minutes.
  7. When done let naturally release the pressure for 10 minutes and then quick release.
  8. Set the Instant Pot to “Sauté” and add the dissolved cornstarch. Stir well and cook for 5 minutes to thicken.
  9. Serve warm.

(Calories: 273 | Total Fats: 15g | Net Carbs: 7g | Proteins: 23g |Fibers: 2g)