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InstantPot Babgulyás or Hungarian Bean Goulash

It is impossible to get more Hungarian that Gulyás or Goulash as some folk say, this Hungarian Bean Goulash is loaded with beans, beef and of course paprika!

It is impossible to get more Hungarian that Gulyás or Goulash as some folk say, this Hungarian Bean Goulash is loaded with beans, beef and of course paprika!

Instant Pot Hungarian Bean Goulash

My first recipe here on Krumpli was a Gulyás or as you probably spell it Goulash, there is nothing more Hungarian when it comes to food as a Goulash and this bean goulash or Babgulyás as it would be called here is a staple on restaurant and home tables alike. When you make a trip to a Hungarian restaurant or even better when you are invited into a home you will not get what 99% of the internet call goulash because it is in a fact a soup and not a stew and certainly not a pasta dish with minced meat.

Like most Hungarian cooking the flavours in the bean goulash are pretty simple, although I have added a couple of bits you would not normally find in a goulash like celery this remains pretty ‘authentic’.

It is impossible to get more Hungarian that Gulyás or Goulash as some folk say, this Hungarian Bean Goulash is loaded with beans, beef and of course paprika!

It was fun developing this recipe bean goulash  for my Instant Pot and really rather simple, you could of course chop you vegetables larger and cook this in one setting. I have tried it and had limited success but for me it is not the result I want for either.

I have to say babgulyás has become a bit of a running joke in the village I live in, as I have mentioned it is a small place with a population of just 180 people and every year we have a ‘village day’.

A pretty standard affair by Hungarian standards and the population for that increases five fold for that day, lots of booze is consumed, loads of terrible music and much falling over. It is fabulous but without question every single solitary year the food consist of bean goulash, now it is free and for all of the wise cracks and jokes the queue is always long but you can bet you last penny on it, it will be bean goulash on the menu again this year.

It is impossible to get more Hungarian that Gulyás or Goulash as some folk say, this Hungarian Bean Goulash is loaded with beans, beef and of course paprika!
InstantPot Babgulyás or Hungarian Bean Goulash
Yield: 4 Servings

InstantPot Babgulyás or Hungarian Bean Goulash

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Gulyás or goulash is as near as damn it the defining dish of Hungarian cuisine... But it is not a single dish but a 'spectrum' of simple and hearty soups flavoured with lots of paprika. This version is a Hungarian bean goulash and as you would expect it is a real hearty treat!

Ingredients

  • 150 g Onion, Cut into a 5mm dice
  • 50 g Celery, Cut into a 5mm dice
  • 4 Garlic Cloves, Finely diced
  • 300 g Beef Shin, Cut into a 1cm dice
  • 100 g Streaky Bacon, Cut into 5mm slices
  • 1 Tbsp Caraway Seeds
  • 1 Tsp Dried Thyme
  • 3 Tbsp Sweet Hungarian Paprika, Use regular unsmoked paprika if not using the good stuff 😉
  • 2 Bay Leaves
  • 70 g Tomato Puree
  • 1 Litre Beef Stock
  • 150 g Carrot, Cut into a 5mm dice
  • 100 g Parsnip, Cut into 5mm dice
  • 250 g Kidney Bean, Cooked

Instructions

  1. Set your InstantPot to saute mode and when warm add in the bacon stirring continually.
  2. When it has created a nice layer of bacon fat add in the onion and celery and saute for 5 minutes.
  3. Now add in the garlic, caraway seeds and thyme and stir for 1 minute.
  4. Then add in the beef and stir and saute for another 5 minutes before turning off the saute mode.
  5. Now sprinkle over the paprika and stir before adding the tomato puree, beef stock and bay leaves, once all combined have a quick test for seasoning and add salt and pepper as required.
  6. Place on the lid and cook on manual high pressure for 8 minutes.
  7. Then quick release the lid and add in the diced parsnip, carrot and beans, again replace the lid and cook on manual under high pressure for 5 minutes, now is also a good time to check that seasoning again adding salt and pepper as required.
  8. Allow a 10 minute natural pressure release and serve steaming hot.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 531Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 90mgSodium: 1018mgCarbohydrates: 36gFiber: 10gSugar: 8gProtein: 42g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Sara

Saturday 18th of January 2020

I'm just about to try this and am really looking forward to it! However, am making one substitution - the Hungarian 'feher repa' (white carrot) often gets mis-translated as 'parsnip' but actually refers to parsley root, so I'm going with the latter. It's -18C and snowing outside so this will be the perfect lunch!

Brian Jones

Monday 20th of January 2020

That is true and I mention it in my traditional goulash recipe although I learned from the comments on that recipe that parsley root, whilst ubiquitous here in Hungary, is not so easy to find in the UK and the US which where most of my readers are based. So this recipe has been developed with the sweeter parsnip in mind, using parsley root will work [erfectly well if you are luck enough to be able to score some.

Teodora

Saturday 23rd of December 2017

Just finished cooking this and OMG it’s so delicious . Not sure what I m doing wrong with the kidney beans as they re very hard texture

Brian Jones

Friday 29th of December 2017

So glad you love the flavours Teodora, the only thing I can think of with your beans is that you are using uncooked beans? The recipe calls for cooked beans you can either cook them in the IP for 12 minutes before hand or used canned beans.

Eva

Sunday 12th of March 2017

How did you know Brian that you should use caraway seeds for this dish and not cumin?! I was desperate for a long time here in England that I never got the taste of köménymag moreover I ruined my gulyasleves completely with your cumin.

Brian Jones

Monday 13th of March 2017

We all know Gulyás is made with caraway seeds and not cumin right ;) Hehe, I asked questions and watched people making Babgulyás at village days really. I hope you have found them by now, if not try in North African or Persian stores as they are very popular in that style of food.

Just Jo

Sunday 12th of March 2017

Oh I really need to try this before the weather becomes *too* Spring like for me to bare another stew! It looks fantastic and I love your traditional little pot to cook it in. And as a slight aside, you know the bad guy in John Wick? Well, I'm not sure what nationality he is but when I saw "Babgulyás" it made me think of the word he uses to call John - the boogeyman in whatever native tongue he uses lol ;)

Brian Jones

Monday 13th of March 2017

Yeah I am squeezing in the last of my winter favourites too, we are forecast to get our first 20C day by next weekend, the temps will fall back but the over all trend is looking toastie in comparison :D

I had to Google John Wicks, name been ages since I saw it, apparently it is of Slavic origin, probably best not to call a Hungarian a Slav, you will make no friends, it's a bit like calling a Scot English ;)

Jeff @ Make It Like a Man!

Friday 10th of March 2017

Man, I've really got to get myself one of those!

Brian Jones

Friday 10th of March 2017

They are pretty cool, I have nothing to compare it to though :)