Looking for a hearty winter stew that sticks to your bones? This keto-friendly Hungarian beef goulash stew gives you exactly that, making short work of it by using the Instant Pot. With plenty of veggies and healthy bone broth, it's the soup that will keep you feeling satiated long after the meal.
Keto Instant Pot Hungarian Beef Goulash Stew - Keto, Low-Carb
Ingredients:
- ¾ teaspoon baking soda
- 1½ teaspoons kosher salt, plus more to taste
- 2 tablespoons water
- 1½ lbs lean ground beef
- Freshly ground black pepper, to taste
- 3 teaspoons avocado oil, divided
- ¾ cup onion, cut into short strips
- 4 cloves garlic, minced
- 1 large red bell pepper (around 2 cups), stem and seeds removed, cut into short strips
- 4 oz mushrooms (around 1 cup), sliced
- ½ cup celery, chopped
- 2 tablespoons sweet paprika, preferably Hungarian
- ½ teaspoon hot paprika, preferably Hungarian (*May sub with more sweet paprika and a pinch of cayenne pepper.)
- 3 cups beef bone broth
- One 28oz can of diced tomatoes, diced
- ½ teaspoon caraway seeds
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons red wine vinegar
Optional Garnish Ingredients:
- ½ cup Sauerkraut
- ¼ cup fresh parsley, chopped
- Sour cream, for serving
Directions:
Whisk together baking soda, kosher sea salt and water in a large mixing bowl. Add the beef and work the mixture into it. Allow to rest for 20 minutes while you get started on the other ingredients.
Turn the Instant Pot to 'Saute,' and heat 2 teaspoons avocado oil. Stir in ground beef, breaking it apart as you do. Sprinkle with kosher salt and freshly ground black pepper.
When the beef is mostly browned, remove from the Instant pot and add to a plate. Return the pot liner to the Instant Pot.
Add the remaining avocado oil to the Instant Pot, along with the onions, peppers, and celery. Sprinkle with a little kosher salt and cook, until softened, around 3-4 minutes.
Add the garlic, mushrooms, sweet paprika, and hot paprika and cook 2-3 minutes longer, or until garlic and paprika are fragrant. Return ground beef to the Instant pot, stirring in until coated in the spices.
Add the broth and diced tomatoes. Bring to a boil and allow to cook 5-7 minutes, stirring frequently. Close the lid and set to 'sealing.' Set the Instant Pot to 6-8 hours on low. Alternatively, if you want it to be done more quickly, use the 'Soup' setting, and set it for 15 minutes. (*Note: The 'low-and-slow method of using the slow cooker function, in my opinion, producing a more flavourful stew, but pressure cooking is a good option when you just don't have the time.)
When the cooking stops, let the pressure release manually for a few minutes, then use quick release to finish releasing. Stir in the vinegar. Add the stew to bowls, stirring in your desired amount of sauerkraut (if using), then top with fresh parsley and a generous dollop of sour cream (if desired).
Did you make this keto Instant Pot Hungarian beef goulash stew recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
