Easy Instant Pot Goulash Hungarian
Easy Instant Pot Goulash Hungarian Style
My grandmother had the most amazing authentic German goulash recipe that she loved to make for us. My other grandmother made this Hungarian goulash with noodles which was just as good. It's just like a 1950s Hungarian goulash recipe instant pot or a pressure cooker goulash or an ip goulash or even an instant pot goulash frozen beef, this crockpot American goulash recipe is really good. We hope that you love this Easy Instant Pot Goulash Hungarian Style recipe.
Hungarian Goulash Recipe Instant Pot
Ingredients for the Pressure Cooker Goulash
Directions for the IP Goulash
- Cut your beef into 1 inch cubes.
- Press “sauté” on the Instant Pot.
- Add the oil, onions and garlic. Sauté until soft.
- Add the beef and brown on all sides
- Add the tomato paste, paprika, red wine vinegar, soy sauce, caraway seeds, and beef broth, (just enough to cover the meat by ½ inch). Stir and put on lid. Be sure the toggle is in the “seal” position.
- Manually, bring the time up to 15 minutes on high pressure. Let it carry out its operation.
- When the time is up, do a quick release and wait for the pin to drop.
- Remove the lid. If the mixture is too thin, then press “sauté” and let the mixture boil a bit to reduce and thicken.
- Serve on egg noodles, rice, or potatoes and a dollop of sour cream. Enjoy!
This hungarian goulash recipe instant pot is exactly what you need to warm up on a cold, winter day. Whether you want an easy beef goulash recipe, hungarian goulash with sour cream, IP Goulash, goulash recipe pressure cooker, goulash with noodles or even hungarian goulash with roasted red peppers, this instant pot hungarian beef goulash recipe is versatile and can easily be changed around to meet your needs. We hope that you are inspired by this Easy Instant Pot Goulash Hungarian Style recipe. Happy cooking!
More Instant Pot recipes:
Instant Pot Goulash Hungarian Style
Ingredients:
Directions:
- Cut your beef into 1 inch cubes.
- Press “sauté” on the Instant Pot.
- Add the oil, onions and garlic. Sauté until soft.
- Add the beef and brown on all sides
- Add the tomato paste, paprika, caraway seeds, and beef broth, (just enough to cover the meat by ½ inch). Stir and put on lid. Be sure the toggle is in the “seal” position.
- Manually, bring the time up to 15 minutes on high pressure. Let it carry out its operation.
- When the time is up, do a quick release and wait for the pin to drop.
- Remove the lid. If the mixture is too thin, then press “sauté” and let the mixture boil a bit to reduce and thicken.
- Serve on egg noodles, rice, or potatoes and a dollop of sour cream. Enjoy!
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