There’s nothing quite like the deep, comforting aroma of a goulash simmering away for hours. This Hungarian Goulash recipe captures that old-world magic but simplifies it for modern kitchens using the slow cook function on your Instant Pot. We’re talking fall-apart tender beef, a rich broth infused with sweet paprika and earthy caraway, and a medley of hearty vegetables. It’s the kind of soul-warming stew that makes any evening feel special. Forget standing over a stove; this set-it-and-forget-it meal delivers profound flavor with minimal effort. Let’s get cozy!
Ingredients
• 2 tbsp / 28g butter
• 2 lbs / 900g beef chuck, cubed into 1-inch pieces
• 1 cup / 150g chopped onion
• 2 tsp / 6g minced garlic
• 2 tbsp / 14g sweet paprika
• 1 tsp / 2g caraway seeds
• ½ tsp / 3g salt
• 1 large bell pepper, diced
• 2 celery stalks, chopped
• 2 cups / 300g cubed daikon radish
• 15 oz / 425g canned diced tomatoes, undrained
• 1 ½ cups / 355ml beef broth
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function. Once hot, add the butter and allow it to melt.
3. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
4. Stir in the minced garlic and paprika. Cook for one more minute until fragrant, stirring constantly to prevent burning.
5. Add the cubed beef to the pot in a single layer (work in batches if necessary) and sear on all sides until nicely browned.
6. Turn off the SAUTE function. Stir in the caraway seeds, salt, bell pepper, celery, daikon radish, diced tomatoes with their juice, and beef broth.
7. Scrape the bottom of the pot to deglaze any browned bits stuck to the bottom.
8. Secure the lid and set the steam release valve to VENTING. Select the SLOW COOK function and set the timer for 4 hours on HIGH.
9. Once the cooking time is complete, carefully open the lid. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with a dollop of sour cream or fresh parsley if desired.
Nutritional Information
• Per Serving: Calories 345
• Total Fats: 24g
• Net Carbs: 5.8g
• Protein: 24g
• Fiber: 2.8g
Pro Tips
• Don’t overcrowd the pot when browning the beef. Searing in batches ensures a deep, rich crust on the meat, which translates to more flavor in the final stew.
• For the most authentic flavor, use high-quality sweet Hungarian paprika. It provides a rich color and flavor without being overly spicy.
• If you prefer a thicker goulash, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the goulash after slow cooking and turn on the SAUTE function for a few minutes until it thickens.
• This goulash tastes even better the next day! The flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: What is the best cut of beef for this Instant Pot goulash
A: This recipe specifically calls for beef chuck. It’s the ideal choice because its fat and connective tissue break down beautifully during the long slow cook time, resulting in exceptionally tender, fall-apart meat.
Q: Why does this recipe use daikon radish instead of potatoes
A: Daikon radish is used as a hearty, low-carb alternative to traditional potatoes. It becomes tender and absorbs the rich flavors of the stew, providing a similar texture while keeping the net carb count low, as shown in the nutritional information.
Q: How can I make my goulash thicker
A: If you prefer a thicker stew, the recipe suggests making a cornstarch slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the finished goulash and use the SAUTE function for a few minutes until it thickens.
Q: Can I use a different type of paprika
A: For the most authentic flavor and deep color, it is highly recommended to use a high-quality sweet Hungarian paprika as listed in the ingredients. Using smoked or hot paprika will significantly alter the traditional taste of the dish.
