Instant Pot Best Hungarian Goulash

Slice the onion long ways and into strands.

Chop the chuck roast into bite-size pieces.

Add 2 tablespoons of salted butter to the Instant Pot and hit the sauté button on high.

Once the butter is melted, add the onions and sauté for about 3 minutes.

Add 1 teaspoon of caraway seeds and 2 tablespoons of paprika to the onions and stir.

Add another 2 tablespoons of salted butter and stir until smooth.

Add the beef to the pot and stir for about 3 minutes to sear the edges.

Add 1.5 cups of beef broth, 0.5 cup of dry red wine, and 1 tablespoon of white vinegar to the pot.

Add a 14.5 ounce can of diced tomatoes with their juices, 0.25 cup of ketchup, 3 tablespoons of dark brown sugar, 1 tablespoon of seasoned salt, and 1 teaspoon of black pepper. Stir to combine.

Add 2 cups of baby carrots and stir.

Secure the lid on the Instant Pot and set to pressure cook for 30 minutes.

Allow a 10-minute natural release, then do a quick release.

Mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry.

Add the cornstarch slurry to the pot to thicken the sauce.

Equipment Needed

Allergens