Instant Pot Hungarian Goulash Soup (Gulyásleves)
Warmup with our Instant Pot Hungarian Goulash Soup. It’s a hearty meal with tender beef, veggies, sweet paprika, petite dumplings & homemade paprika cream. Recipe from our dear friend -Anna Feher
Servings: 4 large bowls
Calories: 377kcal
Equipment
- Instant Pot Multi Cooker at least a 6 quart
Ingredients
Hungarian Goulash Soup Base
- 1 tablespoon oil
(avocado or other light tasting oil) - 8 ounces beef
we used beef chuck - 1 whole onion
medium peeled and chopped - 3 cloves garlic
peeled and minced - salt and white pepper to taste
- 3 potatoes
large, peeled and chopped - 3 carrots
peeled and sliced in about ¼ inch slices - 3 teaspoons Hungarian Sweet Paprika
- 2 tablespoons Paprika Cream store bought (piros arany, red gold) or homemade paprika cream **see notes below for recipe.
- 2 whole bay leaves dried
- 1 cup tomatoes
fresh tomatoes pureed * see notes - 6 -8 cups vegetable broth or beef broth
- 1 teaspoon caraway seeds ground
- 1 cup parsley
large handful of flat leaf parsley chopped, if you can find parsley roots this is even better.
Petite Dumplings
- 2 eggs beaten
- salt
to taste - 4-5 tablespoons flour or just enough to make a thick paste. * see notes
Instructions
Hungarian Beef Goulash
- Add oil to Instant Pot and turn on to sauté function.
- Sauté beef and sear on all sides.
- Add the onions and garlic and sauté until aromatic. Season with salt and pepper.
- Next, add the chopped potatoes and carrots to the Instant Pot.
- Turn the Instant Pot off! Then, add the Hungarian sweet paprika, store bought paprika cream or Homemade Paprika cream (see recipe below in the notes) and optional ground caraway seeds. Stir to combine.
- Add the grated fresh tomato and vegetable or beef broth, finely chopped parsley STEMS (reserve the parsley leaves for garnish) and bay leaves.
- Close and lock the Instant Pot lid. Set on high pressure for 25 minutes. It may take up to 30 minutes to come to pressure. After done pressure cooking, allow the Instant Pot to natural release for 10-15 minutes while staying warm.
Make the Petite Dumplings
- In the meantime, in a little bowl, beat 2 eggs and add a pinch of salt and about 4-5 tablespoons of flour or just enough flour to make a thick paste pasta dough. If you drag the spoon on the bottom of the bowl it should leave a line without the dough. (You can use gluten free flour cup for cup or measure for measure to keep gluten free.) Set aside!
Putting it all together!
- After the Hungarian Goulash Soup has a chance to naturally release for 10-15 minutes, carefully release the rest of the pressure. Once the nozzle releases down, carefully open the lid of the Instant Pot.
- Change the Instant Pot setting from warming to sauté. Once small bubbles are forming in the Hungarian goulash soup, drop in the petite dumplings in the soup with a small teaspoon at a time. Be careful to drop the dumplings in a new area every time so they do not stick together. The pasta will float up to the top when cooked.
- Garnish with fresh parsley leaves and serve with crusty bread and enjoy. (Anna liked to garnish her Gulyásleves with a little bit extra spicy paprika sauce but I loved it just liked it was, rich and flavorful)
Video
Notes
Homemade Paprika Cream
Ingredients
- 1 extra-large roasted red bell peeled or about 1 heaping cup.
- 5 tablespoons of tomato paste
- 1 teaspoon of garlic chili sauce, sriracha sauce, or Cento Hot Cherry Pepper Hoagie Spread.
- 1 teaspoon of salt
- Use at least a 6-quart Instant Pot for the recipe.
- Cut your vegetables into approximately 1.5-inch cubes so they do not break down while cooking in the pressure cooker.
- Turn off the Instant Pot when adding the Hungarian Sweet Paprika so it does not burn.
- Season with salt and pepper to your liking. We used white pepper as that is what we used when we first made the recipe in Hong Kong, but you can use black pepper too.
- It can take upwards of 30 minutes for the Instant Pot to come up to temperature to begin pressure cooking.
- The ratio between egg to flour is 1: 2-3 or just enough flour to make a thick paste that leaves a line on the bowl. See the photo above.
- Use a standard small spoon from your silverware set – about 1 teaspoon size to form the dumplings.
- Drop the dumplings carefully into the soup in separate areas of the pot to cook – not on top of each other!
- Dumplings will float to the top, like Grandma’s Chicken and Sliders, when they are fully cooked.
Nutrition
Serving: 1bowl | Calories: 377kcal | Carbohydrates: 38g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 356mg | Potassium: 1143mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10418IU | Vitamin C: 57mg | Calcium: 99mg | Iron: 5mg
