Best 5 Instant Pot Beef Paprika Recipes

Are you looking for an easy and flavorful recipe to cook in your trusty Instant Pot? Look no further than beef paprika! This classic Hungarian dish is a delightful combination of tender beef, sweet paprika, and a touch of spice. With the Instant Pot, you can have this hearty and satisfying meal on your table in a fraction of the time it would take to cook it on the stovetop or in the oven. Whether you're a seasoned cook or just starting out, this recipe is sure to become a family favorite. So, gather your ingredients and get ready to indulge in a delicious and effortless Instant Pot beef paprika.

Here are our top 5 tried and tested recipes!

INSTANT POT BEEF PAPRIKASH

Instant Pot Beef Paprikash image

This Instant Pot Beef Paprikash is a quick and easy recipe that is packed with flavor, is oh-so-filling, and is certain to be a hit with your entire family!

Provided by Janelle

Time 1h

Number Of Ingredients 14

Ingredients

1/4 cup butter
1 cup sliced onions
2 cloves garlic, minced
2 pounds beef stew meat
3/4 cup ketchup
2 Tablespoons Worcestershire sauce
1 Tablespoon brown sugar
2 teaspoons salt
1 1/2 cups beef broth
2 teaspoons paprika
1/2 teaspoon dry mustard
2 Tablespoons flour
1/4 cup water
3 cups mashed potatoes

Steps:

Turn Instant Pot to sauté.
Add butter and onions. Cook for 4 minutes then press cancel button.
Add stew beef, garlic, ketchup, Worcestershire sauce, brown sugar, salt, beef broth, paprika and dry mustard to onion mixture.
Place lid on pot and turn steam valve to closed.
Press Manual and set Instant Pot to 20 minutes.
Once cooked and timer goes off, allow Instant Pot to naturally depressurize for 10 minutes. Do NOT flip the switch.
After 10 minutes, flip the steam valve to steam and open lid. Stir.
In a small bowl combine corn starch and water. Mix well and pour into beef mixture.
Turn Instant Pot to Sautee and cook for approximately 5 minutes or until sauce thickens.
Serve over mashed potatoes.

INSTANT POT® BEEF PAPRIKA

Instant Pot® Beef Paprika image

This beef paprika cooks in the Instant Pot® for a quick, delicious dinner. Serve over mashed potatoes or cooked egg noodles.

Provided by thedailygourmet

Categories Main Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 pounds cubed beef stew meat
1 pinch salt and ground black pepper to taste
2 cloves garlic, minced
1 cup diced onion
1 ½ cups water, divided
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons smoked paprika
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper
1 dash hot pepper sauce (such as Tabasco®)
2 tablespoons all-purpose flour

Steps:

Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and meat, season with salt and pepper, and saute in batches until browned, 5 to 7 minutes per batch. Remove meat to a plate. Add onion and garlic to the pot and cook until tender and fragrant, about 5 minutes.
Return meat to the pot and stir in 1 1/4 cups water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, dry mustard, cayenne pepper, and hot pepper sauce. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Blend remaining 1/4 cup water with flour in a small bowl. Gradually stir into the meat mixture and select Saute function. Heat until thickened, about 5 minutes.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 12.1 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 0.6 g, Protein 19.5 g, SaturatedFat 6.6 g, Sodium 941 mg, Sugar 8.1 g

INSTANT POT BEEF AND RICE PILAF WITH VEGETABLES RECIPE

Instant Pot Beef and Rice Pilaf with Vegetables Recipe image

This Instant Pot Beef and Rice Pilaf with Vegetables has been on repeat at our house this month! It's packed with flavor everyone will love!

Provided by Camille Beckstrand

Categories Main Course

Time 1h50m

Number Of Ingredients 16

Ingredients

2 Tablespoons olive oil
1 onion (diced)
3 carrots (sliced)
3 celery stalks (diced)
1½ pounds beef stew cubes ((or a a beef roast, cut into 1" cubes with fat trimmed))
8 ounces tomato sauce ((1 can))
15 ounces reduced sodium beef broth ((1 can))
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon steak seasoning
1 bay leaf
1½ cups jasmine rice ( (can also use white rice))
1 head of garlic (cut in half horizontally)
¼ cup fresh parsley (roughly chopped)

Steps:

Press the SAUTE button on your Instant Pot. After it heats up, add in the oil. Heat the oil for 1 minute, then add in the onion, carrots, and celery. Sauté for 5 minutes or until the onions become tender.
Add in the beef pieces, tomato sauce, beef broth, pepper, salt, garlic powder, smoked paprika, and steak seasoning. Stir all together. Place the bay leaf on top.
Place the lid on the Instant Pot and turn the valve to the SEALING position.
Press the PRESSURE COOK (or MANUAL) button on the Instant Pot and set the timer for 40 minutes. When the timer is done, switch the valve over to VENTING and do a quick release of the pressure (you can also let it do a natural release if you have time).
Remove the lid and pull out the bay leaf.
Pour the rice over the top of everything (don't stir it together) and using the back of a spoon, spread it around evenly. All of the rice should be covered with liquid.
Press the halves of the garlic down into the rice (cut side down touching the rice). Place the lid back on the Instant Pot. Move the valve back to SEALING. Press the PRESSURE COOK (or MANUAL) button and set the timer for 15 minutes.
When the cooking time is over, let the Instant Pot do a natural release for 15 minutes (let the pressure release on it's own). When the time is up, move the valve to VENTING and allow the rest of the pressure to leave the pot.
Open the lid, remove the garlic. Add in the fresh parsley and then fluff the rice with a fork and gently stir all the ingredients together.
Serve and enjoy!

Nutrition Facts : Calories 407 kcal, Carbohydrate 45 g, Protein 31 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

BEEF PAPRIKA AND NOODLES

Beef Paprika and Noodles image

Delicious beef casserole with a sweet red onion sauce served over noodles. This dish is even better warmed over the next day. It travels well.

Provided by Lydia

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 2h25m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 pounds round steak, cut into bite-size pieces
2 cups water, or more as needed
2 cups ketchup
1 cup sliced onion
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons paprika
2 tablespoons dry mustard
2 cloves garlic, chopped
salt and ground black pepper to taste
1 (16 ounce) package egg noodles

Steps:

Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
Ladle beef mixture over noodles to serve.

Nutrition Facts : Calories 663.7 calories, Carbohydrate 88.6 g, Cholesterol 143.3 mg, Fat 14.5 g, Fiber 4.1 g, Protein 45.8 g, SaturatedFat 3.4 g, Sodium 1065 mg, Sugar 30.7 g

INSTANT POT BEEF CHILI RECIPE BY TASTY

Instant Pot Beef Chili Recipe by Tasty image

Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings--we love sour cream, shredded cheese, and cilantro!

Provided by Tasty

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 lb ground beef
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
¼ cup tomato paste
1 can whole peeled tomato
1 can kidney bean, drained and rinsed
1 ½ cups chicken stock
shredded cheddar cheese, for serving
fresh cilantro, roughly chopped, for serving
sour cream, for serving

Steps:

Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.
Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.
Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.
Serve the chili with shredded cheddar cheese, cilantro, and sour cream.
Enjoy!

Nutrition Facts : Calories 599 calories, Carbohydrate 30 grams, Fat 37 grams, Fiber 4 grams, Protein 33 grams, Sugar 9 grams

Tips:

Choose the right cut of beef: Chuck roast, sirloin tip, and brisket are all good choices for beef paprikash. These cuts are tough, but they become tender when cooked in the Instant Pot.
Brown the beef before cooking: Browning the beef adds flavor and color to the dish. You can brown the beef in the Instant Pot or in a separate skillet.
Use a good quality paprika: Paprika is the key ingredient in this dish, so it's important to use a good quality paprika. Look for paprika that is deep red in color and has a slightly smoky flavor.
Don't overcrowd the Instant Pot: If you overcrowd the Instant Pot, the beef won't cook evenly. Cook the beef in batches if necessary.
Let the beef rest before serving: Let the beef rest for 10 minutes before serving. This will help the juices redistribute throughout the meat, making it more tender.

Conclusion:

Beef paprikash is a delicious and easy-to-make dish that is perfect for a weeknight meal. The Instant Pot makes it even easier to prepare, and the results are always tender and flavorful. So next time you're looking for a quick and easy beef dish, give this Instant Pot beef paprikash recipe a try.