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Instant Pot Hungarian Goulash Soup with Paprika and Caraway
Soup

Instant Pot Hungarian Goulash Soup with Paprika and Caraway

Credit: myDinnerPlan

A brothy, brick-red Hungarian-style soup of tender beef chunks, potatoes, carrots and bell pepper, deeply seasoned with sweet paprika and caraway. Hearty and warming, and the Instant Pot gets it done in about an hour.

1 hr 15 mins 6 servings
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Ingredients

  • 2 pounds Beef (Chuck Roast), cut into 1-inch cubes
  • 2 Carrots, sliced
  • 4 cloves of Garlic, minced
  • 2 tablespoons Parsley (Fresh), chopped
  • 1 Red Bell Pepper, diced
  • 2 Yellow Onions, medium, diced
  • 1 pound Yukon Gold Potato, cut into 3/4-inch cubes
  • 6 slices of Rye Bread, crusty
  • 6 slices of Rye Bread
  • ¼ cup + 2 tablespoons Sour Cream
  • 6 cups Beef Stock
  • 1 tablespoon Red Wine Vinegar
  • 2 tablespoons Tomato Paste
  • 2 Bay Leaves
  • ½ teaspoon Black Pepper
  • 1 teaspoon Caraway Seeds
  • ½ teaspoon Marjoram
  • 3 tablespoons Paprika, sweet Hungarian
  • 3 tablespoons Paprika
  • 2 tablespoons Vegetable Oil
  • 1 ½ teaspoons Salt, divided

Directions

  1. Season the beef with most of the salt and the pepper. Set the Instant Pot to Sauté, heat the oil and brown the beef in two batches, about 4 minutes per batch, then move it to a plate.
  2. Add the onions and bell pepper to the pot and cook 5 minutes until softened. Stir in the garlic for 30 seconds.
  3. Turn off the Sauté function, then stir in the paprika, caraway, marjoram and tomato paste for 30 seconds; the residual heat keeps the paprika from scorching.
  4. Pour in about a cup of the broth and scrape up all the browned bits so you don't get a burn warning. Return the beef and its juices to the pot and add the remaining broth and remaining salt.
  5. Lock the lid and pressure cook on High for 25 minutes. Let the pressure release naturally for 10 minutes, then quick-release the rest.
  6. Add the potatoes, carrots and bay leaves. Lock the lid again, pressure cook on High for 4 minutes and quick-release.
  7. Discard the bay leaves, stir in the vinegar and adjust the salt to taste.
  8. Ladle into bowls, top each with a spoonful of sour cream and some parsley, and serve with the rye bread. Tip: Like most stews, goulash tastes even better the next day. For a smoky twist, swap 1 tablespoon of the sweet paprika for smoked paprika.