Beef Stew Goulash Instant Pot

Why You’ll Love This Recipe

This Beef Stew Goulash Instant Pot recipe is perfect for busy weeknights or meal prepping for the week. The Instant Pot cuts down the cooking time drastically, yet still results in tender, flavorful beef and a rich, savory sauce. The vegetables and seasonings infuse the broth with deep flavor, while the beef becomes melt-in-your-mouth tender. It’s a comforting, all-in-one meal that’s filling and satisfying. Plus, you can customize it by adding your favorite vegetables or adjusting the level of spices to suit your taste.

Ingredients

• 1 1/2 lbs beef stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 cup celery, chopped
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1/2 cup uncooked elbow macaroni (optional, for goulash-style texture)
• Fresh parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Beef: Set the Instant Pot to the “Sauté” function and add the olive oil. Once the oil is hot, add the beef stew meat in batches to avoid overcrowding. Sear the beef for 3-4 minutes per side until browned. Remove the beef and set it aside.
2. Sauté Vegetables: In the same Instant Pot, add the diced onion, garlic, carrots, and celery. Sauté for 2-3 minutes until the onion is soft and fragrant.
3. Deglaze the Pot: Add a splash of beef broth to the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds flavor).
4. Add the Remaining Ingredients: Return the beef to the pot along with the diced tomatoes, beef broth, paprika, thyme, oregano, black pepper, salt, Worcestershire sauce, and tomato paste. Stir to combine.
5. Pressure Cook: Close the Instant Pot lid and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” function and cook on high pressure for 35 minutes.
6. Quick Release: Once the cooking time is up, carefully perform a quick release by turning the valve to “Venting.”
7. Add Pasta (Optional): If you want to make it a goulash-style stew, add the uncooked elbow macaroni to the pot and stir. Close the lid again and set the Instant Pot to “Pressure Cook” for an additional 5 minutes. Then, perform a quick release.
8. Serve: Stir everything together, taste, and adjust the seasoning with more salt or pepper if needed. Ladle the stew into bowls and garnish with chopped fresh parsley.

Servings and timing

• Servings: 6-8
• Prep time: 10 minutes
• Cook time: 35 minutes (plus 5 minutes for pasta, if using)

Variations

• Vegetarian Goulash: Replace the beef stew meat with mushrooms or plant-based protein, and use vegetable broth instead of beef broth for a vegetarian version.
• Spicy Goulash: Add some red pepper flakes or a chopped jalapeño to the sautéed vegetables for a spicy kick.
• Add More Veggies: Feel free to include other vegetables like zucchini, peas, or green beans to make it even more hearty.
• Cabbage Goulash: For an authentic goulash twist, add shredded cabbage to the pot and cook it with the beef.

Storage/Reheating

• Storage: Store leftover Beef Stew Goulash in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.

FAQs

1. Can I use beef chuck instead of stew meat?

Yes, you can use beef chuck or any other cut of beef suitable for stewing. Just make sure to cut it into bite-sized pieces.

2. Can I skip the pasta and make it more like a stew?

Yes, you can omit the pasta entirely and just enjoy it as a hearty beef and vegetable stew.

3. How do I make sure the beef is tender in the Instant Pot?

Searing the beef before cooking and using the pressure cook function ensures that the beef becomes tender and full of flavor. The high pressure helps break down the fibers in the meat.

4. Can I use frozen vegetables instead of fresh ones?

Yes, you can use frozen vegetables if fresh ones aren’t available. Just be aware that frozen vegetables may cook a bit faster, so you may want to add them after the pressure cooking is done and cook them on the “Sauté” function for a few minutes.

5. Can I add other seasonings to the stew?

Absolutely! You can customize the seasoning to your liking. Consider adding a bay leaf, smoked paprika, or a dash of hot sauce for extra flavor.

6. Can I cook this without the pasta?

Yes, you can definitely make this recipe without the pasta. It will still be a delicious, hearty beef stew with vegetables.

7. Can I make this recipe ahead of time?

Yes, you can prepare the stew ahead of time and store it in the fridge for up to 3-4 days. It will also taste even better the next day as the flavors meld together.

8. Can I use a different type of noodle instead of elbow macaroni?

Yes, you can use any small pasta shape like rotini, penne, or farfalle. Just make sure the pasta is small enough to cook quickly and evenly.

9. How do I prevent the pasta from getting too soft in the Instant Pot?

Make sure to add the pasta toward the end of the cooking process, after the beef and vegetables are done, and pressure cook it for a short amount of time. This helps the pasta stay firm and not overcooked.

10. Can I add beans to the stew?

Yes, you can add beans like kidney beans or white beans to the stew for added protein and texture. Add them at the same time as the beef and vegetables for the best results.

Conclusion

This Beef Stew Goulash made in the Instant Pot is a rich, flavorful, and filling meal that combines the hearty goodness of beef stew with the delicious elements of goulash. With tender beef, vegetables, and the option to add pasta, this one-pot meal is perfect for busy nights when you want a comforting, homemade dish without spending hours in the kitchen. Whether you enjoy it as a stew or with pasta, this dish is sure to become a family favorite!

Beef Stew Goulash Instant Pot

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Beef Stew Goulash made in the Instant Pot is a comforting one-pot meal that combines tender beef, vegetables, and a flavorful tomato-based broth. With the added option of pasta, this dish is hearty, quick, and perfect for busy nights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes (plus 5 minutes for pasta, if using)
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner, One-pot Meal
• Method: Pressure Cooking
• Cuisine: American

Ingredients

1. 1 1/2 lbs beef stew meat, cut into bite-sized pieces
2. 1 tablespoon olive oil
3. 1 medium onion, diced
4. 2 cloves garlic, minced
5. 2 medium carrots, sliced
6. 2 medium potatoes, cubed
7. 1 cup celery, chopped
8. 1 bell pepper, diced
9. 1 can (14.5 oz) diced tomatoes
10. 4 cups beef broth
11. 1 tablespoon paprika
12. 1 teaspoon dried thyme
13. 1 teaspoon dried oregano
14. 1/2 teaspoon black pepper
15. 1/2 teaspoon salt (adjust to taste)
16. 1 tablespoon Worcestershire sauce
17. 1 tablespoon tomato paste
18. 1/2 cup uncooked elbow macaroni (optional, for goulash-style texture)
19. Fresh parsley, chopped (optional, for garnish)

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Instructions

Set the Instant Pot to the ‘Sauté’ function and heat 1 tablespoon of olive oil. Brown the beef in batches for 3-4 minutes per side, then remove and set aside.

1. In the same pot, sauté the onion, garlic, carrots, and celery for 2-3 minutes until the onion softens.
2. Add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom for extra flavor.
3. Return the beef to the pot along with diced tomatoes, beef broth, paprika, thyme, oregano, black pepper, salt, Worcestershire sauce, and tomato paste. Stir to combine.
4. Close the lid, set the valve to ‘Sealing,’ and cook on ‘Pressure Cook’ (high) for 35 minutes.
5. Once cooking is complete, perform a quick release by turning the valve to ‘Venting.’
6. If adding pasta, stir in the uncooked elbow macaroni and pressure cook for an additional 5 minutes. Perform a quick release again.
7. Stir, taste, and adjust seasoning as needed. Garnish with chopped parsley before serving.

Notes

1. For a spicier dish, add red pepper flakes or chopped jalapeños during the sautéing step.
2. Feel free to swap the pasta for a low-carb alternative or omit it for a traditional stew.
3. If you prefer a vegetarian option, use mushrooms or plant-based protein in place of beef.
4. Consider adding other vegetables like zucchini, peas, or green beans for extra flavor and nutrition.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 80mg