A hearty beef stew with lots of sweet Hungarian paprika in a fraction of the time of traditional cooking methods. (Note you have an American goulash with macaroni and ground beef in the database—this is not the same.)
2lbsbeef chuckor bottom roast, cut into bite-sized pieces
2medium onionsfinely diced
3tbsppaprikapreferably good quality Hungarian sweet paprika
1tspcaraway seedslightly crushed
14.5ozdiced tomatoes(one can>
2tbspcorn starchor arrowroot
sour creamfor serving (optional)
Season the beef with salt and pepper.
Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
When butter melts, brown the meat on one side, 3-4 minutes. Meat will not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onion to the pot and saute until soft, 3-4 minutes.
Add garlic, paprika, caraway and tomato paste. Cook and stir 1-2 minutes more.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the meat and any juices back into the pot, stir in diced tomatoes.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
In a small bowl, mix together cornstarch and 1/2 cup pot juices. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
Serve hot with a dollop of sour cream, alongside noodles, zucchini zoodles, mashed potatoes or with crusty bread.
*The MANUAL and PRESSURE COOK buttons are interchangeable.