Paleo Instant Pot Beef Goulash
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Learn more →Ingredients
6 servings
- 2 lb beef chuck, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp vegetable oil, divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 3 tbsp sweet hungarian paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups low-sodium beef broth
- 1 tbsp red wine vinegar
- 2 bay leaves
- 1 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 1 tbsp cold water
For serving
- ½ cup sour cream, for serving
Can be omittedsour cream
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper.
- 2
Select the Sauté function on the Instant Pot and heat 1 tbsp of the oil until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two faces. Transfer the seared beef to a plate and repeat with the remaining beef, adding the second tbsp of oil before the second batch.
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