Instant Pot Best Hungarian Goulash Pressure Luck Cooking Recipes

INSTANT POT® HUNGARIAN GOULASH

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.

INSTANT POT BEST HUNGARIAN GOULASH

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!

INSTANT POT HUNGARIAN GOULASH

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!