Instant Pot Hungarian Goulash

Instant Pot Hungarian Goulash is a simple recipe with few ingredients; making this a Commando Kitchen top ten dinner meal. In my house we prefer to serve it over egg noodles, but I can be served with potatoes or even thick slices of sourdough bread. Better yet how about a bread bowl?  This is a classic hearty meal that warms and fills your belly, perfect for a cold wintery day.

Ingredients:

• 3 lbs – stew meat cut into 1 inch chunks if not precut packages are available at the store. I also like to use bottom round if I am slicing my own.
• 1 onion diced
• Garlic Salt
• 1 – 14.5 oz can of diced tomatoes
• Cooking oil
• 2 cups Beef Broth
• 2 tablespoons Corn Starch
• 2 generous tablespoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon Caraway seeds (optional)
• Sour Cream
• Chopped Italian Parsley
  
  

Putting it all together:

1. Set your Instant Pot on Saute. Saute the diced onion with cooking oil in your Instant Pot.
2. Once the onion are translucent, deglaze the pot with 1.5 cups of beef broth.
3. Season the stew meat with garlic salt then add the meat to the instant Pot.
4. Add paprika, black pepper, caraway seeds.
5. It is important that the the can of diced tomatoes are added last. The tomatoes are added last, on top of the meat so you will not get a “BURN” error code.
6. Next cancel the SAUTE program and use the MEAT/STEW program on your Instant Pot. This program should automatically show 35 mins, if not set the time to 35 mins. pressure should already be set at high with KEEP WARM on.
7. After the cooking cycle is over. Let the pressure release naturally for 20-25 mins. After 20-25 mins you can Quick release any remaining pressure.
8. Next take the remaining 1/2 cup of beef broth and make a slurry with the 2 tablespoons of cornstarch. Stir the slurry into the stew thoroughly until the stew thickens. Pressure cookers trap all the moisture in and the stew will look watery, the cornstarch slurry will help thicken the stew.
9. Serve over egg noodles with some sour cream and italian parsley on top.  You will have to cook the egg noodles traditionally on the stove top as they cannot cook with the stew under pressure.  Egg noodles are fast cooking typically 6 minutes.