Hungarian Goulash Soup in the Instant Pot
1 hour 30 min serves 4-6
Hungarian Goulash Soup in the Instant Pot
Traditional goulash recipe made with potatoes, red pepper, and caraway. Replace your sour cream topping with greek yogurt.
Ingredients:
- 1 Pre Chuck Roast: patted dry, cut into six chunks, salted
- 1 tablespoon coconut oil
- 6 strips sugar-free bacon, chopped
- 3 yellow onions, chopped fine
- 3 garlic cloves, minced
- 3 tablespoons smoked paprika
- 2 teaspoons caraway seeds
- 1/3 cup cassava flour (or AP flour)
- ¼ cup apple cider vinegar
- ¼ cup tomato paste
- 5 cups beef broth
- 1 teaspoon salt
- 2 red bell peppers, chopped fine
- 4 large russet baking potatoes (or sweet potato if paleo), cut into 2-inch chunks
- Turn the Instant Pot* to sauté. Heat coconut oil in the bottom. Cook bacon slices in oil until crisp. Set aside.
- In same oil, brown chuck roast pieces until deep color appears on each side. Set aside.
- In the same fat, sauté onions and garlic until caramelized. Add paprika, caraway seeds, and flour to make a paste, about 1 minute.
- Whisk in vinegar and tomato paste for about 1 minute. It should be thick.
- Stir in broth, salt, bell peppers, bacon, red pepper, potatoes, and chuck roast.
- Cover with a lid, set the valve to ‘Sealing’, set Instant Pot to manual for 45 minutes.
- When the timer goes off, release the pressure manually by turning the valve to ‘Venting.’ (Be careful of hot steam!)
- Taste and adjust with salt. Serve warm with crusty bread, sour cream or Greek yogurt (not if paleo), and freshly cracked black pepper.
- *Don’t have an instant pot? Make this recipe in a slow cooker set to "low heat" for 8-10 hours instead. Sauté chuck roast, onions and garlic in a skillet on the stove and transfer to slow cooker after step 3.
Made with Pre©
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*vs. USDA Data for Choice Chuck Roast
