Instructions
- Set Instant Pot to "Sauté" and adjust to "more". Once the pot is hot, add oil. Place meat in the pot and top with Mrs. Dash, salt, and pepper. Cook, stirring occasionally, until the meat is brown all over.
- Add Worcestershire sauce, mustard, ketchup, and water. Close the lid, adjust the vent to "sealing" and set the Instant Pot to "Manual" high pressure for 20 minutes.
- Once the timer goes off, manually release the pressure (quick release) before opening the lid. Taste for seasoning and adjust if necessary. If you have time, you can set the pot back to "Sauté" for a few minutes with the lid off to let it bubble away to thicken the sauce a bit. Make sure to stir occasionally, scraping the bottom of the pot so nothing burns.
- Serve goulash over mashed potatoes, sprinkling with chopped parsley, if desired.
Notes
- If your meat isn't tender after cooking, you can close the lid and cook it on high pressure for an additional 3-5 minutes.
- I like to measure the ketchup first, then measure the water in the same measuring cup so that the water rinses any extra ketchup back into the goulash.
- This dish tastes even better the next day after it sits in the refrigerator. I haven't tried freezing it for later but I'd guess that it would work well!
Nutrition information
Nutrition Facts
Instant Pot Beef Goulash
Amount per Serving
Calories
240
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
84
mg
28
%
Sodium
426
mg
19
%
Potassium
538
mg
15
%
Carbohydrates
7
g
2
%
Fiber
0.1
g
0
%
Sugar
5
g
6
%
Protein
31
g
62
%
Vitamin A
124
IU
2
%
Vitamin C
1
mg
1
%
Calcium
32
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
