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A plate of Instant Pot Goulash with egg noodles, tender stew meat, carrots, and onion
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5 from 10 votes

Instant Pot Beef Goulash

This Instant Pot Beef Goulash is a rich, hearty meal for any day of the week. The beef tastes like it has simmered all day but is actually made in less than an hour!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American, Danish, Hungarian
Keyword: Instant Pot, Instant Pot Beef
Servings: 8
Calories: 315kcal
Author: Erica Walker

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 2 pounds beef roast (or stew meat) cubed
  • 2 teaspoon salt
  • 2 tablespoons cooking oil
  • 1 onion peeled, cut into pieces
  • 3 cups beef broth
  • 1 envelope dry onion soup mix
  • 2 teaspoons Hungarian paprika (regular paprika can be used also)
  • 6 carrots peeled, cut into pieces
  • 1/4 cup cornstarch
  • 1/3 cup water
  • 1-2 teaspoons browning sauce (optional, or to taste)

Instructions

  • Sprinkle beef with salt and set aside. Set Instant Pot to "saute" function. Add oil. When oil is hot, add beef. Turn beef every 15-20 seconds or so until all sides are browned. 
    You may want to do this in batches to avoid overcrowding.
    Beef pieces being seared in an Instant Pot to make goulash
  • Add onions and sauté for another minute. 
    Beef and onions in an Instant Pot for Hungarian goulash
  • Deglaze the pot with beef broth, scraping up any browned bits that may be stuck on the bottom. Add soup mix and paprika. Stir to combine.  
    Beef, onions, and seasoning in an Instant Pot to make goulash
  • Place lid on Instant Pot, turn to close, and set tab to "sealing". Press "meat/stew" setting (or high pressure for 20 minutes). Allow to naturally release for 8-10 minutes before switching tab to "venting".
    Allow Instant Pot to release pressure and remove lid.
    Add carrots.
    An Instant pot with beef, carrots, onion, and broth
  • Place lid back on the Instant Pot. Cook on high pressure for 2 minutes and quick release.
    Allow Instant Pot to release pressure and remove lid. Press "saute" function.
    Broth, carrots, beef, and onion in an Instant Pot
  • Combine cornstarch and water, creating a "slurry".
    cornstarch and water mixed in a liquid measuring cup to make a slurry for thickening
  • Slowly add to the Instant Pot, stirring constantly until thickened (you want a gravy consistency). Stir in 1 tablespoon "browning" sauce for color.
    A spoon holding tender, cooked beef chunks in a large pot
  • Serve with egg noodles or mashed potatoes.
    Instant pot beef goulash with noodles on a plate made Hungarian style

Notes

Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to this article: "What Does 'Burn' Mean on My Instant Pot?"
  • Goulash can be stored in an airtight container and kept in the refrigerator for up to 5 days. Reheat in the microwave or on the stove top on low heat until heated through.
  • If you are wanting to make this into a freezer meal, leave the carrots out of the recipe and freeze after cooking for 2-5 months.
  • Thaw the goulash overnight in the refrigerator before re-heating in a saucepan on the stove. Cook carrots separately and add before eating

Nutrition

Calories: 315kcal | Carbohydrates: 17g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1346mg | Potassium: 640mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7905IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 3.1mg