HUNGARIAN PORKOLT

Pressure Cooker Hungarian Porkolt

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Pressure Cooker Hungarian Porkolt or authentic Hungarian Goulash is a thick meat stew, with meat, onions, and a few other vegetables, fragranced and flavored with Hungarian Paprika, and cooked until it’s soft and fork-tender. 

Course: Main Course 

Cuisine: Hungarian 

Dietary Consideration: Dairy-Free, Gluten-Free, High Fat, High Protein, Keto, Low Carb, Low Sugar 

Cooking Style: Instant Pot/Pressure Cooker 

Ease of Cooking: Pour and Cook 

Recipe Type: Pork, Pressure Cooker 

Servings: 

Calories: 273 kcal

Ingredients

For Porkolt

• 2 pounds boneless country style pork ribs cut into 1-2 inch chunks
• 1 teaspoon salt
• 1 teaspoon Pepper 
• 1 tablespoon vegetable oil
• 1 onion diced
• 1 bell pepper of your choice diced
• 4 cloves garlic minced
• 15 ounces diced canned tomatoes
• 3 tablespoon ground sweet Hungarian paprika DO NOT USE smoked Spanish paprika
• 2 cup chicken broth/stock
• 1 tablespoon cornstarch dissolved 
• Sour cream to serve

Tarhnoya

• 1 cup tarhonya
• 2 cups chicken broth
• 1 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon pepper

US Customary - Metric

Instructions

Report this ad

For Porkolt

1. Sprinkle meat chunks with salt and pepper to taste.
2. Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
3. Brown the meat – leave it alone for a few minutes to get a nice color.
4. Remove to a bowl when nicely browned , and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
5. Add garlic and sauté til fragrant (30 sec or so)
6. Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
7. Cancel the saute. Seal the lid
8. Push the meat/stew button and adjust time to 25 minutes.
9. Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
10. Cancel the keep-warm function and turn on Sauté
11. Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
12. Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.

For Tarhonya

1. Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown
2. Heat the broth in a separate pot or the microwave until boiling
3. Pour hot broth over tarhonya
4. Cover and simmer on low for 20 min until tender
5. Season to taste