It’s definitely stew season! With our trusty instant pot, my husband and I whipped up this delicious Whole 30 Compliant Hungarian Goulash in the Instant Pot. It’s based on this Hungarian Beef Stew Recipe, but we made some changes. While my kids and husband are not following Whole 30, if you make this scrumptious Goulash recipe and don’t have it over pasta (which Goulash is typically supposed to be served) – it is absolutely compliant if you leave out the red wine and peas. I subbed in gluten-free flour for the all-purpose flour that the recipe called for – so gluten-free and paleo eaters can also indulge. While I am not following Whole 30 right now, I’m going to be starting another round soon and I am trying to eat as Whole 30 for lunches and dinners as possible right now. I just feel better when I eat a certain way. Whole 30 Hungarian Goulash Instant Pot Recipe
Watch my video to see how to make it.
Ingredients:
3 pounds lean chuck roast – cut into 1-inch pieces
1 teaspoon pink sea salt
1 teaspoon black better
4 tablespoon olive oil
4 medium-sized yellow onions (or two large onions)
2 tablespoons paprika
2 teaspoons caraway seeds
3 cloves garlic, minced
2 cups dry red wine (this is not Whole 30, you can sub in water or more beef stock)
3 1/2 cups of water(keep 1/2 a cup of this separate)
3 cups beef stock
1 1/2 pounds small potatoes (you can also use fingerling potatoes)
1 bag baby carrots
2 red bell peppers, sliced
4 tablespoons Tapioca Starch (or you can sub in Gluten-free flour) – if you don’t need this to be Whole 30/Gluten-free/Paleo, use regular all-purpose flour
1 small bag of peas (this is not Whole 30, you can leave out)
Instructions:
Add 1/2 teaspoon of salt and 1/4 of the pepper to the cut up beef.
Take the lid off your Instant Pot and press the Saute’ button.
When the word “hot” appears, add your oil (it will take a few minutes for that to come up).
Cook beef in 3 batches — it will take 5 minutes to cook for each batch (you want it golden brown). When each batch is done, put into a bowl.
Then add onions to instant pot and cook until softened (around 5 minutes)
Add paprika, caraway seeds, and garlic and cook for 1 minute, while stirring.
Add wine and cook for around 2 minutes or so (keep stirring)
Add 3 cups of water (leaving 1/2 a cup water separately in another measuring cup), the rest of the salt and pepper, beef stock, and then the browned beef.
Close your Instant Pot and turn the knob to the sealing position. Cook on high pressure for 25 minutes and then let it do a natural release for 10 minutes (that means don’t turn it off and let the clock go to 10 minutes after it stops cooking and beeps). Then turn the knob to venting (it will still give off steam) to release the remaining pressure.
Take the lid off and stir.
Then add potatoes, carrots, and red peppers one by one, and keep stirring.
Close the lid again and turn the knob to sealing. Cook on high pressure for 5 minutes. When it beeps and stops cooking, release the knob and let the steam out (be careful).
Take off the lid and stir your stew.
Make a slurry by adding 1/2 cup of water and stirring in the tapioca flour and mixing it together.
Add the slurry to your stew and keep stirring frequently for another 5 minutes until your stew boils and thickens.
Serve in a bowl.
If you are not following Whole 30, serve over pasta or gluten-free pasta, and add your peas and use the wine.
Serving this over pasta makes it not Whole 30 compliant, but kids may like it this way.
Get the Instant Pot on Amazon.
- 3 pounds lean chuck roast - cut into 1-inch pieces
- 1 teaspoon pink sea salt
- 1 teaspoon black better
- 4 tablespoon olive oil
- 4 medium-sized yellow onions (or two large onions)
- 2 tablespoons paprika
- 2 teaspoons caraway seeds
- 3 cloves garlic, minced
- 2 cups dry red wine (this is not Whole 30, you can sub in water or more beef stock)
- 3½ cups of water(keep ½ a cup of this separate)
- 3 cups beef stock
- 1½ pounds small potatoes (you can also use fingerling potatoes)
- 1 bag baby carrots
- 2 red bell peppers, sliced
- 4 tablespoons Tapioca Starch (or you can sub in Gluten-free flour) - if you don't need this to be Whole 30/Gluten-free/Paleo, use regular all-purpose flour
- 1 small bag of peas (this is not Whole 30, leave out if you are following the Whole 30)
- Add ½ teaspoon of salt and ¼ of the pepper to the cut up beef.
- Take the lid off your Instant Pot and press the Saute' button.
- When the word "hot" appears, add your oil (it will take a few minutes for that to come up).
- Cook beef in 3 batches -- it will take 5 minutes to cook for each batch (you want it golden brown). When each batch is done, put into a bowl.
- Then add onions to instant pot and cook until softened (around 5 minutes)
- Add paprika, caraway seeds, and garlic and cook for 1 minute, while stirring.
- Add wine and cook for around 2 minutes or so (keep stirring)
- Add 3 cups of water (leaving ½ a cup water separately in another measuring cup), the rest of the salt and pepper, beef stock, and then the browned beef.
- Close your Instant Pot and turn the knob to the sealing position. Cook on high pressure for 25 minutes and then let it do a natural release for 10 minutes (that means don't turn it off and let the clock go to 10 minutes after it stops cooking and beeps). Then turn the knob to venting (it will still give off steam) to release the remaining pressure.
- Take the lid off and stir.
- Then add potatoes, carrots, and red peppers one by one, and keep stirring.
- Close the lid again and turn the knob to sealing. Cook on high pressure for 5 minutes. When it beeps and stops cooking, release the knob and let the steam out (be careful).
- Take off the lid and stir your stew.
- Make a slurry by adding ½ cup of water and stirring in the tapioca flour and mixing it together.
- Add the slurry to your stew and keep stirring frequently for another 5 minutes until your stew boils and thickens.
- Serve in a bowl.
- If you are not following Whole 30, serve over pasta or gluten-free pasta.
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