Steam curls up from the valve and your stomach starts talking back. That sound of the valve hiss is almost like an invite to dig in. You catch that rich smell filling the air, a mix of onions caramelizing and paprika warming up the kitchen.
You notice the beef cubes getting that perfect sear right in your pressure cooker pot. The sealing ring does its job keeping all that flavor locked in while you wait for the float valve to pop up. It’s a kinda comforting hum, knowing the tender pull you want is cooking inside.
After some natural release, you lift the lid to catch the thick sauce glistening and the meat falling-apart tender. It’s dang satisfying doing this from scratch and getting it all right in one pot. You’re mostly just ready to grab that first bite and soak in all those cozy flavors.
What Makes Pressure Cooking Win Every Round
- Fast cooking time means you spend less time waiting and more time eating.
- The sealed environment keeps all your flavors locked in tight, no steam escaping to take away taste.
- Pressure helps break down tough beef cuts so you get that tender pull without hours of simmering.
- It uses less energy, so you’re not heating up your whole kitchen all day.
- The float valve shows when pressure is up and ready, making it easy to follow without guesswork.
- A natural release keeps meat juicy and avoids drying out your goulash.
Pressure cooking is great when you want to learn more tips — check out our pressure cooker safety tips and explore delicious pressure cooker recipes for more inspiration.
All the Pieces for This Meal
- 3 lb beef cubes, chuck or round, for tender pull and rich flavor.
- 2 teaspoon Cajun seasoning or salt and pepper for a little zing on your meat.
- 3 tablespoon flour to dust the beef and help thicken that sauce up.
- 3 tablespoon oil or bacon fat, divided, to get your meat seared and onions caramelized just right.
- 3 large yellow onions, sliced thin so they melt into the sauce.
- 4 cloves garlic, minced, for that fragrant backdrop.
- 1 cup red wine to deglaze and add depth to the flavor.
- 4 cups beef broth plus paprika, bay leaves, salt, and pepper to build the hearty sauce.
How It All Comes Together Step by Step
First, you season the beef cubes with Cajun seasoning or just salt and pepper. Then toss them with flour so every piece gets a light coating. This helps thicken the sauce later.
Heat up 2 tablespoons of your oil or bacon fat in the pressure cooker pot over medium-high. Sear the beef in batches till browned on all sides. Don’t crowd the pot or the meat’ll steam instead of getting that caramelized crust. Set the browned beef aside.
Next, add the remaining oil to the pot. Toss in the sliced onions and cook ‘em low and slow till they’re soft and caramelized. This takes like 10 to 15 minutes but trust me it’s dang worth it for the flavor.
Stir in minced garlic and cook for another minute or two till it’s nice and fragrant. Then pour in your red wine, scraping up all those tasty brown bits stuck to the pot bottom. That’s gonna add a deep rich flavor base to your goulash.
Pop the beef back in and pour in beef broth. Toss in paprika and bay leaves too. Give everything a good stir to mix it up and lock in those flavors.
Turn the heat up and bring to a boil. Once you see that float valve pop up, switch your heat down low, seal the lid, and let it cook for about 2 hours till the beef gets that tender pull. After cooking, do a natural release so the meat stays juicy when you open the lid.
Valve Hacks You Need to Know
- If you’re in a hurry, do a quick release after about 1.5 hours just to check on your beef’s tenderness. You can always reseal and cook more if needed.
- Keep an eye on your sealing ring before you start. If it’s cracked or dry, replace it so your pressure keeps up.
- When you hear the valve hiss, that’s your signal the pressure’s building. You can reduce heat just a little to keep it steady.
- For easy cleanup, put a little water in with the broth. It stops the sauce from sticking hard to the pot bottom during pressure cooking.
That First Bite Moment
When you bite into that juicy beef, you catch how tender it is, like it totally melts in your mouth. That paprika flavor wraps around every bite without being too spicy.
The onions in there are soft and add just the right sweetness, balancing the savory broth perfectly. You spot little garlic bursts making it feel extra cozy.
The sauce itself is thick and velvety, clinging to the beef in a way that makes you wanna keep dunking your bread in it. It’s that kind of comforting taste that hugs ya from the inside out.
And dang, that smell still kinda lingers on your fingers after you eat. It’s like a little reminder of the good meal you just had and how you made it happen all in one pot.
Keeping Leftovers Fresh and Ready
- Store leftovers in airtight containers once cooled. This keeps your goulash tasting fresh for a few days in the fridge.
- If you wanna keep it longer, freezing works real good. Portion it out and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
- Reheat gently on the stove or in your pressure cooker pot with a splash of broth to keep sauce from drying out.
- For a super quick lunch, you can microwave single servings, but it’s best to cover it so it heats moist and doesn’t get tough.
Your Most Asked Questions Answered
Q Can I use other cuts of beef for this recipe?
A Absolutely. Chuck or round works best cause they break down nicely during pressure cooking. You can try brisket or stew meat but might need to adjust time.
Q What if I don’t have red wine?
A No sweat. You can swap with extra beef broth or a splash of apple cider vinegar for some tang.
Q Is it okay to skip the flour?
A You can, but the sauce won’t thicken as much. Try a cornstarch slurry at the end if you want thicker sauce without the flour.
Q How do I know when it’s done?
A You’re looking for a tender pull. When beef chunks are soft enough to fall apart easily, you’re good to go.
Q Can I use smoked paprika instead of sweet?
A Sure thing. It’ll add a smoky depth but keep it a bit light or the smokiness might overpower the dish.
Q Do I need to brown the beef first?
A Yup. Browning seals in flavor and gives your goulash a richer taste. Skip it and you miss out on that deep caramelized flavor.
For more comforting recipes that cook quickly in your pressure cooker, be sure to check out our Easy Homemade Italian Penicillin Soup, Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners, or Marshmallow Crispy Cookies for a sweet treat.
How to Make German Goulash from Scratch
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 3 lb Beef cubes chuck or round
- 2 teaspoon Cajun seasoning or salt and pepper for seasoning beef
- 3 tablespoon Flour for dusting beef
- 3 tablespoon Oil or bacon fat divided for searing and sautéing
- 3 Large yellow onions sliced thin
- 4 cloves Garlic minced
- 1 cup Red wine for deglazing
- 4 cups Beef broth
- 2 tablespoon Paprika not hot
- 2 Bay leaves
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 3 tablespoon Fresh parsley chopped, for garnish
Instructions
Instructions
- Season the beef cubes with Cajun seasoning or salt and pepper, then toss with flour to lightly coat.
- Heat 2 tablespoons of oil or bacon fat in the pressure cooker over medium-high heat. Sear beef in batches until browned on all sides. Set aside.
- Add the remaining oil to the pot. Add sliced onions and cook over low heat until caramelized, about 10–15 minutes.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Pour in red wine and scrape up browned bits from the bottom to deglaze.
- Return beef to the pot. Add beef broth, paprika, and bay leaves. Stir to combine.
- Bring to a boil. Once float valve activates, reduce heat, seal lid, and cook for 2.5 hours under pressure.
- Allow natural release. Open lid and stir. Season to taste with salt, pepper, or extra paprika. Garnish with parsley and serve.
