Hungarian Beef Goulash


  • 2 lbs beef chuck
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 medium onions
  • 1 clove garlic
  • 3 tbsp paprika
  • 1 tsp caraway seeds
  • 1 tbsp tomato paste
  • 1/2 cup beef broth
  • 14.5 oz diced tomatoes
  • 2 tbsp corn starch
  • sour cream
  • Season the beef with salt and pepper.
  • Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter melts, brown the meat on one side, 3-4 minutes. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add onion to the pot and saute until soft, 3-4 minutes.
  • Add garlic, paprika, caraway and tomato paste. Cook and stir 1-2 minutes more.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the meat and any juices back into the pot, stir in diced tomatoes.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • In a small bowl, mix together cornstarch and 1/2 cup pot juices. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
  • Serve hot with a dollop of sour cream, alongside noodles, zucchini zoodles, mashed potatoes or with crusty bread.
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