INSTANT POT GOULASH (HUNGARIAN)
This easy Hungarian style goulash recipe is delicious and satisfying.
Provided by Bintu Hardy
Categories Main
Time 35m
Number Of Ingredients 13
Steps:
- Select sauté, heat half the oil in Instant Pot insert and quickly brown the beef in batches, remove from insert and set aside.
- Add remaining oil and sauté the onion and peppers until soft (about 5 minutes), switch off and quickly stir in the garlic, followed by the caraway seed and paprika.
- Add the beef stock and thoroughly deglaze the pot.
- Add in the rest of the ingredients, cover the pot, seal, select the stew setting and set the time to 25 minutes.
- Allow for an NPR of 10 mins and then perform a QPR.
Nutrition Facts : Calories 384 kcal, Carbohydrate 8 g, Protein 44 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 117 mg, Sodium 280 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT® GOULASH
The best goulash recipe I've ever made! And so quick and easy with an Instant Pot®! Top with Parmesan cheese and enjoy.
Provided by Brook
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
- Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 26.8 g, Cholesterol 57.9 mg, Fat 10.3 g, Fiber 5.1 g, Protein 20.1 g, SaturatedFat 3.8 g, Sodium 1485.9 mg, Sugar 11.2 g
INSTANT POT HUNGARIAN GOULASH
This comforting and hearty beef Instant Pot Hungarian goulash recipe is served over egg noodles and makes for a wonderful family dinner. Included are slow cooker instructions for this Hungarian goulash if you don't have a pressure cooker
Provided by Philia Kelnhofer
Categories Beef
Time 45m
Number Of Ingredients 15
Steps:
- Hit sauté on your Instant Pot. It automatically defaults to 5 minutes, which is perfect for this recipe.
- Add onions and oil. Sauté for 5 minutes.
- Add meat and sauté for another 5 minutes. Add in salt and pepper.
- Add in carrots and bell pepper, paprika and tomato paste. Stir together.
- Add in beef broth and stir. Liquid will almost cover the meat, but not fully.
- Submerge the bay leaves
- Set the Instant Pot to high pressure/pressure cook for 25 minutes. Make sure the valve is at "sealing."
- While that is cooking, make egg noodles according to package (or rice if you prefer).
- Now it's time to make the rue/sauce. We call this sauce, "slurry."
- For the sauce/slurry, simply place all of the ingredients in a bowl and whisk until combined. The sauce will be a thick, creamy mixture (almost like the consistency of mayonnaise). This sauce will be added at the end.
- When the timer on the Instant Pot turns off, turn it from "sealing" to "venting." This will release the steam.
- Let steam naturally release for 5 minutes. This simply means to just let it set and rest.
- Stir the slurry into the stew
- Remove the bay leaves and serve
- Enjoy!
- In a large skillet over high heat cook onion and olive oil for a few minutes (3 minutes) and add the beef and salt and pepper and cook for an additional 3 minutes, to brown the meat slightly.
- Put onions/meat into a slow cooker and add carrots, red peppers, paprika and tomato paste. Stir together. Add in the beef broth and stir. Liquid will almost cover the meat, but not fully. Add in the bay leaves. Cook on high for 4 hours or on low for 8 hours (I prefer low setting with this recipe).
- Before serving combine "slurry" ingredients: flour, beef broth and sour cream in a small bowl, whisking together.
- Stir the slurry into the stew before serving (the stew thickens as it sits, it's really good the next day too).
- Cook egg noodles according to package instructions.
- Remove bay leaves before serving. Serve Hungarian goulash over egg noodles (or rice).
Nutrition Facts : ServingSize 1 g, Calories 372 kcal, Carbohydrate 13 g, Protein 36 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 104 mg, Sodium 734 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 10 g
INSTANT POT BEST HUNGARIAN GOULASH
One of my all-time favorite comfort foods, this sweet and incredibly tender Hungarian Goulash is just superb over a bowl of egg noodles.
Provided by Jeffrey
Categories Meat
Time 52m
Number Of Ingredients 16
Steps:
- Add 2 tbsp of the butter to the Instant Pot. Hit "Sauté" and adjust so it's on the "More" or "High" setting
- Once the butter's melted and sizzlin', add the onion to the pot and sauté for 3 minutes in the butter.
- Then, add the caraway seed and paprika followed immediately by the other 2 tbsp of butter, stirring constantly so the paprika doesn't stick to the bottom of the pot too much. As the butter's melting, we will also deglaze (scrape) the bottom of the pot to make sure it's free and clear of any caked-on paprika
- Add the meat and sauté/sear for only for 2-3 minutes, constantly stirring in the pot (it shouldn't be fully cooked at all, just lightly browned/seared on the edges)
- Add all the other ingredients except for the cornstarch slurry and egg noodles (if using, you'll cook the noodles on the stove separately while the Goulash is pressure cooking)
- Hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" for 30 minutes at high pressure. Once done, allow a 10 min natural pressure release (also known as a "NPR" which means you do nothing for 10 minutes) and then follow it up with a quick release
- Once the lid's off, hit "Keep Warm/Cancel" again and then hit the "Sauté" button again and adjust so it's on the "More" or "High" setting. Once it comes to a bubble, stir in the corn cornstarch slurry and let bubble for a minute and the sauce will have thickened to the perfect consistency
- Serve over egg noodles (boiled on the stove separately), if desired
- Enjoy!
Nutrition Facts : Calories 1366 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 412 milligrams cholesterol, Fat 80 grams fat, Fiber 5 grams fiber, Protein 119 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 1778 grams sodium, Sugar 13 grams sugar, TransFat 4 grams trans fat, UnsaturatedFat 40 grams unsaturated fat
INSTANT POT® HUNGARIAN GOULASH
Use this hack to make Hungarian goulash using an Instant Pot®. Serve with spaetzle.
Provided by Adrienne Boswell
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
- Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot®). Mix water and beef base together thoroughly in a bowl and pour over the beef.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
- Release Instant Pot® pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
- Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot® carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 12.1 g, Cholesterol 37.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 14.9 g, SaturatedFat 3.9 g, Sodium 250.2 mg, Sugar 3.2 g
INSTANT POT HUNGARIAN GOULASH
Make and share this Instant Pot Hungarian Goulash recipe from Food.com.
Provided by Pawsfurthought
Categories German
Time 45m
Yield 6 Cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Instant Pot instructions:.
- Hit sauté on your Instant Pot. It automatically defaults to 5 minutes, which is perfect for this recipe.
- Add onions and oil. Sauté for 5 minutes.
- Add meat and sauté for another 5 minutes. Add in salt and pepper.
- Add in carrots and bell pepper, paprika and tomato paste. Stir together.
- Add in beef broth and stir. Liquid will almost cover the meat, but not fully.
- Submerge the bay leaves.
- Set the Instant Pot to high pressure/pressure cook for 25 minutes. Make sure the valve is at "sealing.".
- While that is cooking, make egg noodles according to package (or rice if you prefer).
- Now it's time to make the rue/sauce. We call this sauce, "slurry.".
- For the sauce/slurry, simply place all of the ingredients in a bowl and whisk until combined. The sauce will be a thick, creamy mixture (almost like the consistency of mayonnaise). This sauce will be added at the end.
- When the timer on the Instant Pot turns off, turn it from "sealing" to "venting." This will release the steam.
- Let steam naturally release for 5 minutes. This simply means to just let it set and rest.
- Stir the slurry into the stew.
- Remove the bay leaves and serve.
- Enjoy!
Nutrition Facts : Calories 310.5, Fat 13.5, SaturatedFat 5.6, Cholesterol 106.7, Sodium 772.5, Carbohydrate 12.8, Fiber 2.9, Sugar 4.9, Protein 35.7
PRESSURE COOKER GERMAN GOULASH
I always think of goulash from living in Germany when my father was in the Army there. We had a German friend who didn't speak English, but she would always bring us her traditional dishes to try and this was one of my favorites. I'm sure she cooked it in the oven or on top of the stove for hours, but having a pressure cooker speeds up the time so it's ready in less than an hour. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches. Remove and keep warm. Cook onions in drippings until tender, 4-5 minutes. Press cancel. Combine the next 10 ingredients; add to cooker. Return beef to cooker., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Select saute setting and adjust for medium heat; bring liquid to a boil. Cook until sauce reaches desired thickness, about 20 minutes. Remove bay leaves. Serve with pasta., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 326 calories, Fat 19g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 468mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
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