Craving a bowl of pure comfort food without the carbs? This Instant Pot Keto Beef Goulash is your answer! We’ve swapped traditional potatoes and pasta for tender cabbage and zucchini, creating a hearty, flavorful stew that’s both satisfying and low-carb. The pressure cooker does all the hard work, infusing the tender beef with a rich, savory broth packed with sun-dried tomatoes and a hint of spice. It’s the perfect, soul-warming meal for a busy weeknight, delivering that classic goulash taste you love in a fraction of the time.
Ingredients
• For the Goulash
• 1 lb (450g) beef stew meat
• 1 cup (90g) cabbage, shredded
• ½ small zucchini (approx. 100g), chopped
• 1 cup (55g) sun-dried tomatoes
• 1 large onion (approx. 150g), finely chopped
• 4 cups (960ml) beef broth
• 3 tbsp (42g) butter
• For the Spices
• 1 tsp (6g) salt
• ½ tsp (2.5ml) Tabasco sauce
• ½ tsp (1g) white pepper, freshly ground
Instructions
1. Set your pressure cooker to the “Sauté” function. Add the butter to the pot and once it’s melted and shimmering, add the finely chopped onion. Cook for 3-4 minutes until soft and translucent.
2. Add the sun-dried tomatoes to the pot and continue to sauté for another 5-6 minutes to deepen their flavor.
3. Press the “Cancel” button to stop the sautéing. Add the beef stew meat, shredded cabbage, chopped zucchini, beef broth, salt, Tabasco, and white pepper. Stir well to combine all .
4. Securely lock the lid on the pressure cooker. Turn the steam release handle to the “Sealing” position.
5. Select the “Manual” or “Pressure Cook” setting and set the timer for 20 minutes on high pressure.
6. When the cooking time is complete, perform a quick pressure release by carefully turning the steam release handle to the “Venting” position. Wait for the float valve to drop completely.
7. Once it’s safe, open the lid. Press the “Sauté” button again and allow the goulash to simmer for 15-20 minutes, or until the excess liquid has evaporated and the sauce has thickened to your liking.
8. Serve hot and enjoy!
Nutritional Information
• Per Serving
• Calories: 356
• Total Fats: 17.3g
• Net Carbs: 5.9g
• Fiber: 2.1g
• Protein: 40.6g
Pro Tips
• For a deeper, richer flavor, brown the beef stew meat in batches after sautéing the onions. Remove the beef, then add the broth and scrape up any browned bits from the bottom of the pot before returning the beef and adding the remaining .
• Add 1-2 tablespoons of sweet or smoked paprika along with the other spices for a more authentic Hungarian flavor. A bay leaf tossed in before pressure cooking also adds a wonderful aromatic depth.
• If you’re short on time, you can thicken the sauce quickly by making a slurry. Mix 1 teaspoon of xanthan gum with 1 tablespoon of cold water, then whisk it into the simmering goulash until it thickens.
• For a creamy finish, stir a dollop of full-fat sour cream or crème fraîche into each bowl just before serving.
FAQ
Q: How can I make the goulash sauce thicker
A: You can thicken the sauce by simmering the goulash on the “Sauté” setting for 15-20 minutes after pressure cooking. For a quicker method, whisk a slurry of 1 teaspoon of xanthan gum with 1 tablespoon of cold water into the simmering goulash until it thickens.
Q: Can I make this goulash taste more like authentic Hungarian goulash
A: Yes, for a more authentic Hungarian flavor, add 1-2 tablespoons of sweet or smoked paprika with the other spices. Tossing in a bay leaf before pressure cooking will also add a wonderful aromatic depth.
Q: How do I get a richer flavor from the beef
A: For a deeper, richer flavor, brown the beef stew meat in batches after sautéing the onions. Be sure to scrape up any browned bits from the bottom of the pot with the beef broth to incorporate all that flavor into the stew.
Q: What can I serve with this keto goulash
A: This hearty goulash is a satisfying meal on its own. For a creamy finish, you can stir a dollop of full-fat sour cream or crème fraîche into each bowl just before serving.
