Nothing beats a steaming bowl of Hungarian Goulash on a cold evening—the rich paprika sauce, tender chunks of beef, and hearty aromatics make it the ultimate comfort food. Traditionally, this beloved Hungarian classic requires long, slow simmering in a cauldron (bogrács). But thanks to the Instant Pot, you can achieve the same deep, authentic flavors in a fraction of the time.
This recipe captures everything you love about classic goulash—melt-in-your-mouth beef, smoky-sweet paprika, and a velvety sauce—while keeping the process weeknight-friendly.
Why You’ll Love This Instant Pot Hungarian Goulash
✔️ Faster, Without Sacrificing Flavor – Pressure cooking infuses paprika and aromatics into the beef, creating restaurant-quality flavor in under 2 hours.
✔️ Fall-Apart Tender Beef – Chuck roast becomes incredibly soft and juicy, no long simmer required.
✔️ Authentic Taste with Modern Ease – Hungarian paprika and classic seasonings bring old-world flavor to today’s kitchen.
✔️ One-Pot Convenience – From browning to pressure cooking, everything happens in the Instant Pot—minimal cleanup, maximum flavor.
✔️ Versatile Serving Options – Perfect over noodles, mashed potatoes, rice, or traditional Hungarian dumplings.
Hungarian Goulash vs American Goulash
- Hungarian Goulash (Gulyás): A paprika-rich beef stew or soup, often with potatoes, carrots, and dumplings.
- Pörkölt: A thicker Hungarian stew, closer in texture to what many Western recipes call “goulash.”
- American Goulash: Ground beef, macaroni, and tomato sauce—comforting, but entirely different from Hungarian Gulyás.
This Instant Pot version leans toward Pörkölt-style goulash—a thick, stew-like dish with tender beef and a luscious sauce, perfect for spooning over noodles or potatoes.
The Secret Ingredient: Hungarian Paprika
Paprika is the soul of goulash, and quality matters:
- Sweet Hungarian Paprika (Édesnemes): The backbone of flavor—sweet, peppery, and vibrant red.
- Hot Paprika (Csípős): Adds gentle warmth and depth; optional but recommended if you enjoy a little kick.
- Smoked Paprika: Not traditional, but a touch adds subtle smokiness, reminiscent of open-fire cooking.
👉 Tip: Always bloom paprika in fat (not high heat!) for 30–60 seconds to unlock flavor compounds without burning.
Best Beef Cuts for Goulash
The Instant Pot works wonders on collagen-rich cuts:
- Beef Chuck Roast (Best Choice): Marbled and flavorful; breaks down beautifully.
- Bottom or Top Round: Leaner, slightly firmer but still works.
- Stew Meat: Convenient but inconsistent—choose well-marbled packages.
❌ Avoid tender cuts like sirloin or tenderloin—they dry out under pressure.
Ingredients (Serves 6–8)
- 2.5–3 lbs beef chuck roast, trimmed & cut into 1.5–2″ cubes
- 2 tbsp olive oil or avocado oil (or bacon fat for richness)
- 2 large yellow onions, chopped (about 3 cups)
- 4–6 garlic cloves, minced
- 3 tbsp Hungarian sweet paprika
- 1 tsp Hungarian hot paprika (optional)
- 1 tsp smoked paprika (optional)
- 1 ½ tsp salt (plus more to taste)
- 1 tsp freshly ground black pepper
- 1 tsp dried marjoram
- ½ tsp caraway seeds (optional but traditional)
- 1 (14.5 oz) can diced tomatoes (undrained) or 2 tbsp tomato paste
- 1 red bell pepper + 1 green bell pepper, chopped (optional but classic)
- 3 cups beef broth (low sodium recommended)
- 1 tbsp apple cider vinegar (or red wine vinegar)
- 2 bay leaves
Optional for thickening:
- 2 tbsp cornstarch + 3 tbsp cold water (slurry)
For serving:
- Sour cream, fresh parsley, egg noodles, mashed potatoes, dumplings, or crusty bread
Step-by-Step Instructions
1. Prep the Beef & Veggies
- Pat beef cubes dry and season with salt & pepper.
- Chop onions, peppers, and garlic.
2. Sear the Beef
- Set Instant Pot to Sauté (High/More).
- Heat oil, sear beef in batches until browned (2–3 min per side). Remove and set aside.
3. Sauté Onions & Peppers
- Add onions, sauté 6–7 min until golden.
- Stir in garlic & peppers, cook 1–2 min.
4. Bloom Paprika & Spices
- Turn off Sauté.
- Stir in paprika, marjoram, caraway, and pepper for 30–60 sec.
5. Deglaze
- Pour in ½ cup broth, scrape browned bits.
6. Pressure Cook
- Return beef + juices. Add tomatoes, remaining broth, vinegar, and bay leaves.
- Lock lid, set to High Pressure – 35 minutes.
7. Natural Release
- Let pressure release naturally for 15 min, then vent.
8. Thicken Sauce (Optional)
- Remove bay leaves.
- For thicker goulash: whisk slurry and stir in while simmering on Sauté for 2–3 min.
9. Rest & Serve
- Let rest 5 min. Garnish with parsley & sour cream.
Serving Ideas
- Classic: Over buttered egg noodles or nokedli (Hungarian dumplings).
- Hearty: With mashed or roasted potatoes.
- Light: Over steamed rice or polenta.
- Rustic: With crusty sourdough or rye bread.
🍷 Wine pairing: Hungarian Egri Bikavér (Bull’s Blood red wine) or Pinot Noir.
Storage & Freezing
- Fridge: 4 days in airtight container.
- Freezer: Up to 3 months (store without noodles/potatoes).
- Reheat: Gently on stovetop with a splash of broth to loosen sauce.
Variations to Try
- Traditional Style: Add potatoes directly to the stew.
- Smoky Goulash: Use bacon fat + smoked paprika.
- Vegetarian Goulash: Replace beef with mushrooms & lentils.
- Low-Carb/Keto: Serve over cauliflower mash or zucchini noodles.
Expert Tips for Success
⭐ Don’t rush the browning—those caramelized bits = flavor.
⭐ Use fresh paprika (replace yearly for best flavor).
⭐ Always deglaze the pot to avoid “burn” warnings.
⭐ Allow natural release for tender beef.
⭐ Rest before serving—the flavors deepen as it cools slightly.
Frequently Asked Questions
Q: Can I make this without an Instant Pot?
Yes! Cook in a Dutch oven for 2.5–3 hours on low, or in a slow cooker (6–8 hours on Low, 3–4 on High).
Q: Is Hungarian goulash spicy?
Not unless you add hot paprika. By default, it’s flavorful and aromatic, not fiery.
Q: What’s the difference between goulash and paprikás?
Paprikás (like chicken paprikash) is finished with sour cream, while goulash typically is not.
Q: Can I meal-prep this?
Absolutely—this dish reheats beautifully and tastes even better the next day.
Nutrition (Per Serving, 6 servings)
Approx. 490 calories | 34g protein | 18g fat | 28g carbs