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This recipe for INSTA POT GOULASH, by , is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Jacobs


1 Tbsp. olive oil
1 lb. raw lean beef stew meat
1 cup chopped onion
(approx. 11⁄3 medium)
˝ cup chopped carrot
(approx. 1 medium)
˝ cup chopped celery
(approx. 1 medium stalk)
3 cloves garlic, finely chopped
1 Tbsp. ground sweet paprika
1 tsp. ground smoked paprika
2 tsp. caraway seeds
2 Tbsp. tomato paste
2 Tbsp. apple cider vinegar
2˝ cups low-sodium organic
chicken or beef broth
1 tsp. finely chopped fresh thyme
(or ˝ tsp. dried thyme leaves)
2 bay leaves
˝ tsp. sea salt (or Himalayan salt)
˝ tsp. ground black pepper
2 Tbsp. cornstarch (preferably GMO-free)
+ 2 Tbsp. water (combine to
make a slurry)

1. Set instant pot to “sauté.”
2. Heat oil in pot. Add beef; cook for 5 minutes, turning to sear on all sides.
Remove from pot and set aside.
3. Add onion, carrot, celery, and garlic; cook for 5 minutes, or until vegetables
begin to soften.
4. Add sweet paprika, smoked paprika, and caraway seeds; toast for 30
seconds. Add tomato paste and vinegar; cook for 1 minute.
5. Add seared beef, broth, thyme, bay leaves, salt, and pepper. Seal pot and
switch instant pot to “meat stew.” (If your instant pot does not have this
setting, set pot to the highest pressure-cooker setting and timer for 35
6. Once cycle is complete, release pressure, being sure to keep clear of steam.
7. Switch pot to “sauté” and stir in cornstarch slurry. Simmer for 10 minutes,
or until thickened.

Personal Notes:
Personal Notes:
1/2G, 1/2P, 1.5R, 2 tsp




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