Instant Pot Goulash

Ingredients

• Olive Oil

• 2 Tbsp butter

• Salt

• Pepper

• Paprika

• 2 bay leaves

• 1 tablespoon thyme leaves (preferably fresh, but dried will work).

• 3 lb beef chuck (stew meat)

• 4 medium yellow onions

• 8 oz can tomato paste

• 1/4 cup chopped parsley

• Red wine (Chef's choice)

Directions

1. Cut beef into 1 1/2 inch cubes. Season with salt and pepper.

2. Set Instant Pot to High Saute.

3. Coat the bottom of the pot lightly with olive oil. Add 1/2 tablespoon of butter. Allow oil to get hot and butter to melt.

4. Brown beef in batches, setting aside when cooked. Between each batch add additional olive oil and butter as necessary.

5. While the beef is browning dice the onions and set aside. If using fresh thyme leaves mince and set aside as well.

6. After browning the beef add the remaining 1/2 tablespoon of butter and saute the diced onions in the drippings until they are golden brown (5-10 minutes).

7. Add the thyme and bay leaves to the onions and stir and saute for 30 seconds.

8. Deglaze the pot using small amount of red wine and scrape the bottom of the pot with a wooden spoon to loosen any fond.

9. Re-add the browned beef to the Instant Pot. Add tomato paste, parsley, 1 teaspoon salt, bay leaf, paprika to taste (normally I do about 1/2 tablespoon).

10. Add enough water so that the ingredients are covered (1 1/2 to 2 cups). Stir.

11. Cover and set to Pressure cook High Pressure/High heat for 20 minutes.

12. After 20 minutes perform a Natural pressure release, uncover and set Instant pot to High saute for 10-15 minutes to allow sauce to thicken. Stir periodically.

Serve over egg noodles or mashed potatoes and top with green peas.

First time submitting so I welcome any feedback!

bon appetit