Instant Pot Hungarian Goulash Sandwich

Name: Instant Pot Hungarian Goulash Sandwich
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs (900 g) beef chuck, trimmed of large fat pockets, cut into 1-inch cubes, patted dry; 2 tbsp (30 ml) olive oil; 3 whole (450 g) yellow onions, medium, halved lengthwise, then sliced into 1/2-inch thick half-moons; 6 whole (30 g) garlic cloves, minced; 4 tbsp (40 g) Hungarian sweet paprika; 1 tsp (5 g) caraway seeds; 2 whole bay leaves; 2 cups (480 ml) beef broth, low-sodium; 2 tbsp (30 g) tomato paste; ½ cup (120 ml) dry red wine; kosher salt; freshly ground black pepper; ¾ cup (180 ml) sour cream, at room temperature; 8 slices (320 g) dense rye bread or pumpernickel, cut 1/2-inch thick; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Tender beef chuck braised with caramelized onions, Hungarian paprika, and warm spices in the Instant Pot, finished with a dollop of sour cream and served on thick slices of rye bread. This streamlined version of Hungarian goulash captures the deep, savory flavors in a fraction of the traditional cooking time, making it perfect for a hearty sandwich.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 4 sandwiches with about 3 cups goulash

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Ingredients

4 servings

2 lbs (900 g) beef chuck, trimmed of large fat pockets, cut into 1-inch cubes, patted dry
2 tbsp (30 ml) olive oil
3 whole (450 g) yellow onions, medium, halved lengthwise, then sliced into 1/2-inch thick half-moons
6 whole (30 g) garlic cloves, minced
4 tbsp (40 g) Hungarian sweet paprika
1 tsp (5 g) caraway seeds
2 whole bay leaves
2 cups (480 ml) beef broth, low-sodium
2 tbsp (30 g) tomato paste
½ cup (120 ml) dry red wine
kosher salt
freshly ground black pepper
¾ cup (180 ml) sour cream, at room temperature
8 slices (320 g) dense rye bread or pumpernickel, cut 1/2-inch thick
¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (6)

Instant Pot (6-quart or 8-quart)
Sharp knife and cutting board
Measuring spoons and cups
Paper towels
Wooden spoon or silicone spatula
Small bowl

Steps

Before you start

Cut the beef into 1-inch cubes and pat dry with paper towels
Measure out all spices and have them ready
Set out the sour cream to sit at room temperature for about 15 minutes

1
Sear the beef
- Set the Instant Pot to high sauté mode.
- Once the pot is hot, add 1 tbsp (15 ml) of olive oil.
- Working in batches, sear the beef cubes for 2-3 minutes per side until browned on the edges.
- Don't crowd the pot—do this in 2-3 batches.
- Transfer the browned beef to a small bowl and set aside.
- The beef doesn't need to be cooked through, just browned for color and flavor.
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Ready when: Beef is browned on all sides
Tip: Drying the beef with paper towels prevents steaming instead of searing. Don't skip searing—it builds deep flavor.
2
Build the aromatics
- Add the remaining 1 tbsp (15 ml) of olive oil to the pot.
- Add the sliced onions and sauté on high heat for 4-5 minutes, stirring occasionally, until softened and just starting to caramelize at the edges.
- Add the minced garlic and cook for 30 seconds until fragrant.
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Ready when: Onions are softened and lightly caramelized; garlic is fragrant
Tip: Don't brown the garlic too hard—it can become bitter in the Instant Pot's moist environment.
3
Add spices and tomato
- Add the Hungarian paprika, caraway seeds, and tomato paste to the pot.
- Stir constantly for about 1 minute to toast the spices and bloom the paprika.
- This releases the aromatics and prevents the paprika from tasting raw.
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Ready when: Spices are fragrant and paprika is darkened slightly
Tip: Blooming paprika in fat is essential—it prevents a grainy texture in the finished goulash.
4
Deglaze and add liquid
- Pour the red wine into the pot, scraping the bottom with a wooden spoon to lift any browned bits stuck to the pot.
- Let it bubble for 1-2 minutes to reduce the wine slightly.
- Add the beef broth and stir to combine.
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Ready when: Wine has reduced slightly and all browned bits are dissolved
Tip: Deglazing removes flavor from the bottom of the pot—don't skip this step for maximum depth.
5
Return beef and add seasonings
- Add the browned beef back to the pot along with the bay leaves.
- Season generously with kosher salt and freshly ground black pepper.
- Stir well to distribute all ingredients evenly.
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Ready when: All ingredients are combined and beef is submerged
Tip: Season now and taste before serving—the pressure-cooking process concentrates flavors, so you can always add more salt later.
6
Pressure cook the goulash
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 25 minutes.
- Once the cooking time ends, allow the pressure to release naturally for 10 minutes, then carefully move the valve to venting to release any remaining pressure.
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Ready when: Instant Pot beeps and pressure has fully released; beef is fork-tender
Tip: Natural pressure release prevents the beef from breaking apart and keeps the broth smooth.
7
Finish with sour cream
- Open the Instant Pot and stir the goulash.
- Remove and discard the bay leaves.
- Set the pot to sauté mode again and bring the liquid to a gentle simmer.
- In a small bowl, whisk together a few tablespoons of the hot goulash liquid with the room-temperature sour cream until smooth.
- Slowly stir this mixture back into the pot while simmering, which tempers the sour cream and prevents curdling.
- Simmer for 2-3 minutes until the sauce is creamy and slightly thickened.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: Sauce is creamy, pale, and coats the beef without any lumps
Tip: Tempering the sour cream prevents curdling. Never add cold sour cream directly to a hot pot.
8
Toast the breadOven 375°F / 190°C
- While the goulash finishes, lightly toast the rye bread slices.
- You can use a toaster, toaster oven at 375°F (190°C) for 2-3 minutes, or a skillet on medium heat.
- Toast until the bread is warm and slightly crispy on the outside but still soft within.
- Toasting helps the bread support the weight of the goulash without becoming soggy.
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Ready when: Bread is warm and lightly browned or crispy at the edges
Tip: Don't over-toast—the bread should still be pliable enough to hold the goulash without crumbling.
9
Assemble the sandwiches
- Place one slice of toasted rye bread on each plate or cutting board.
- Divide the goulash evenly among the four sandwiches, spooning it generously over each slice of bread, including plenty of the creamy sauce.
- Top each with another slice of toasted rye bread.
- If desired, garnish with freshly chopped parsley for color and freshness.
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Ready when: Sandwiches are assembled and ready to eat
Tip: This is an open-faced sandwich, so serve immediately while the bread is warm and the goulash is hot.

Good to know

Tips

Hungarian paprika is essential to authentic goulash—it's worth seeking out at a specialty grocery or online. Sweet paprika (not the hot kind, unless you like heat) is the traditional choice.
The Instant Pot cuts the cooking time from 2-3 hours of stovetop simmering to under an hour total, including prep. The pressure environment tenderizes the beef quickly while preserving the deep, savory flavors.
If your goulash seems too thin after cooking, set the Instant Pot to sauté mode and simmer uncovered for a few minutes to reduce the liquid slightly. If it's too thick, stir in a splash of broth.
This is an open-faced sandwich meant to be eaten with a knife and fork. The combination of creamy sour cream, tender beef, and hearty rye bread is authentically Hungarian—warming, satisfying, and perfect for a cool evening.

Make ahead

You can make the goulash up to 3 days ahead. Cool it completely, then refrigerate in an airtight container. Reheat gently on the stovetop over medium heat, stirring occasionally, adding a splash of broth if the sauce has thickened too much. Do not toast the bread until ready to serve.

Storage & reheating

Refrigerate the goulash in an airtight container for up to 3 days. Freeze for up to 2 months. To reheat from frozen, thaw overnight in the fridge, then warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through (about 10 minutes). Do not refreeze. Bread is best fresh; store separately in a bread bag at room temperature for up to 2 days.

Substitutions

Hungarian sweet paprika → Spanish smoked paprika (pimentón) or sweet paprika. Use the same amount. The flavor will be slightly smokier with Spanish paprika, but the dish will still be delicious. Hungarian paprika has a unique earthiness that is ideal, but this is a good backup.
beef chuck, trimmed of large fat pockets → Beef short ribs or beef brisket, trimmed. Both will cook in the same time and become equally tender. Short ribs will be slightly meatier; brisket is leaner. Cut both into 1-inch cubes as you would the chuck.
dry red wine → Additional beef broth (1/2 cup / 120 ml). The wine adds acidity and depth, but if you prefer to skip it, add more broth instead. The goulash will be slightly less complex but still flavorful.
dense rye bread or pumpernickel → Pumpernickel, whole wheat bread, or country sourdough. Any hearty, dense bread works well. Avoid soft white bread, which will fall apart under the weight of the goulash.