Step 1

Add 2 tbsp of the butter to the Instant Pot. Hit “Sauté” and adjust so it’s on the “More” or “High” setting

Step 2

Once the butter’s melted and sizzlin’, add the onion to the pot and sauté for 3 minutes in the butter.

Step 3

Then, add the caraway seed and paprika followed immediately by the other 2 tbsp of butter, stirring constantly so the paprika doesn’t stick to the bottom of the pot too much. As the butter’s melting, we will also deglaze (scrape) the bottom of the pot to make sure it’s free and clear of any caked-on paprika

Step 4

Add the meat and sauté/sear for only for 2-3 minutes, constantly stirring in the pot (it shouldn’t be fully cooked at all, just lightly browned/seared on the edges)

Step 5

Add all the other ingredients except for the cornstarch slurry and egg noodles (if using, you’ll cook the noodles on the stove separately while the Goulash is pressure cooking)

Step 6

Hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” for 30 minutes at high pressure. Once done, allow a 10 min natural pressure release (also known as a “NPR” which means you do nothing for 10 minutes) and then follow it up with a quick release

Step 7

Once the lid’s off, hit “Keep Warm/Cancel” again and then hit the “Sauté” button again and adjust so it’s on the “More” or “High” setting. Once it comes to a bubble, stir in the corn cornstarch slurry and let bubble for a minute and the sauce will have thickened to the perfect consistency

Step 8

Serve over egg noodles (boiled on the stove separately), if desired

Step 9

Enjoy!