Name: Goulash Soup (Instant Pot or Dutch Oven) Recipe
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Hungarian
Ingredients: 1 ½ pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch cubes (approximately 1 pound after trimming); Kosher salt, to taste; Black pepper, to taste; 2 tablespoons unsalted butter, divided; 1 pound yellow onions, diced (about 4 cups); 2 stalks celery, cut into 1-inch chunks (1 ½ cups); 1 large or 2 medium carrots, cut into 1-inch chunks (1 ½ cups); 3 large cloves garlic, chopped; 1 pound Yukon gold potatoes, cut into 1-inch pieces; ¼ cup tomato paste; ¼ cup sweet Hungarian paprika; ¼ cup whole-wheat flour or all-purpose flour; 1 ¼ teaspoons caraway seeds, crushed; 4 cups low-sodium beef broth; 1 lemon, zested; Fresh dill, for serving; Sour cream, for serving

Jump to Recipe· 4.4 from 177 reviews

The hearty, comforting flavor of a classic Hungarian stew comes alive in this Goulash Soup (Instant Pot or Dutch Oven) Recipe. Tender chunks of beef meld with sweet onions, earthy paprika, and fresh vegetables to create a soul-warming dish that’s both rustic and refined. Whether you’re using the quick convenience of an Instant Pot or the slow, gentle simmer of a Dutch oven, this soup offers a vibrant, rich taste that’s perfect for chilly evenings or anytime you crave a bowl of pure comfort. Each spoonful tells a story of tradition, warmth, and wholesome goodness.

Ingredients You’ll Need

The image shows various ingredients neatly arranged on a white marbled surface. There is a large white bowl filled with small, chopped white onions on the left side. Next to it, a clear glass bowl holds diced orange carrots and green celery pieces, placed on top of a bunch of fresh, green dill. Below these, a wooden bowl contains yellow potato chunks with some green dill on top. To the right, a white bowl is filled with red raw beef pieces. Surrounding these main bowls are smaller white and clear bowls containing ingredients like light brown flour, a yellow square of butter, minced garlic, dark pepper, vibrant red paprika powder, and thick, dark red tomato paste. In the upper left corner, a clear glass measuring cup holds orange-colored broth or stock. The arrangement is organized and colorful, with clear contrasts among the ingredients. The photo is taken with an iphone --ar 4:5 --v 7

This Goulash Soup (Instant Pot or Dutch Oven) Recipe relies on simple staples that pack a flavorful punch. Every ingredient plays a crucial role, from the tender beef to the bright lemon zest, building layers of taste, texture, and color that make the soup special.

Boneless beef chuck-eye roast (1 ½ pounds): Provides rich, tender chunks of meat that become deliciously succulent when cooked slowly.
Kosher salt and black pepper: Essential seasonings to enhance the natural flavors of the beef and vegetables.
Unsalted butter (2 tablespoons): Adds richness and helps build the base flavors during sautéing.
Yellow onions (1 pound, diced): Bring sweetness and depth, softening perfectly to meld with the broth.
Celery (2 stalks, cut into chunks): Adds a subtle crunch and aromatic freshness to the soup’s body.
Carrots (1 large or 2 medium, cut into chunks): Offer a natural sweetness and vibrant color contrast.
Garlic (3 cloves, chopped): Infuses the dish with a fragrant, savory warmth.
Tomato paste (¼ cup): Adds a tangy richness and helps thicken the broth beautifully.
Sweet Hungarian paprika (¼ cup): The star spice, giving this goulash its signature smoky, slightly sweet flavor and gorgeous red hue.
Whole-wheat or all-purpose flour (¼ cup): Used to thicken the soup and create a silky texture.
Caraway seeds (1 ¼ teaspoons, crushed): Provide a distinctive, subtle earthy note that’s traditional in Hungarian cooking.
Low-sodium beef broth (4 cups): The flavorful liquid base that ties all the ingredients together.
Yukon Gold potatoes (1 pound, cut into pieces): Add creamy texture and help round out the meal.
Lemon zest (from 1 lemon): Brings a fresh, bright pop to balance the deep, meaty flavors.
Fresh dill and sour cream (for serving): Classic garnishes that add herbaceous freshness and tangy creaminess.

How to Make Goulash Soup (Instant Pot or Dutch Oven) Recipe

Step 1: Prepare the Beef and Vegetables

Start by trimming your beef chuck-eye roast and cutting it into 1-inch cubes, then season generously with kosher salt and black pepper. This first step is crucial because well-seasoned meat forms the foundation for all the layers of flavor in the soup. While the beef rests, dice the onions, chop the garlic, and cut your carrots and celery into hearty chunks to ensure a satisfying texture in the final dish.

Step 2: Sauté and Build Flavor

In your Instant Pot or Dutch oven, melt one tablespoon of unsalted butter over medium heat. Add the beef cubes in batches to avoid overcrowding, browning them on all sides for that delicious caramelized crust. Remove the beef and set aside. Next, add the remaining butter and toss in the onions, celery, and carrots. Cook these down slowly until they’re softened and slightly golden, stirring often to develop sweetness and deepen the flavor.

Step 3: Incorporate Garlic, Tomato Paste, and Spices

Once the vegetables are tender, stir in the chopped garlic and cook just until fragrant. Then add the tomato paste and sweet Hungarian paprika, stirring constantly to coat everything evenly. This step intensifies the characteristic rich and smoky flavor that defines the Goulash Soup (Instant Pot or Dutch Oven) Recipe. Don’t forget to sprinkle in the crushed caraway seeds here as well, stirring to blend all the spices flawlessly.

Step 4: Create the Soup Base

Sprinkle the flour over the vegetable and spice mixture, and cook for a couple of minutes to remove the raw flour taste. This will add body and a satisfying thickness to the soup. Slowly pour in the beef broth while stirring to prevent lumps. Return the browned beef pieces back to the pot, ensuring everything is submerged in the flavorful liquid.

Step 5: Cook Until Tender

If using an Instant Pot, secure the lid and cook on high pressure for about 30 minutes, followed by a natural pressure release to keep the meat tender. For a Dutch oven, bring the soup to a simmer, cover, and cook on low heat for about 2 to 3 hours, stirring occasionally. Towards the last 30 minutes of cooking, add the Yukon Gold potatoes so they cook through but retain their texture.

Step 6: Final Touches

Once cooked, add the fresh lemon zest for a vibrant brightness that perfectly balances the hearty stew. Adjust seasoning with additional salt and pepper if needed. Your Goulash Soup (Instant Pot or Dutch Oven) Recipe is now ready to be ladled into bowls and garnished.

How to Serve Goulash Soup (Instant Pot or Dutch Oven) Recipe

The image shows two white bowls of thick beef stew on a white marbled surface, one placed on a round wooden board. Each bowl is filled with rich brown-red broth, with chunky orange carrots, light yellow potatoes, light green celery, and tender pieces of dark brown beef. One bowl has a silver spoon inside. A dollop of white sour cream sits on top of the stew with a sprinkle of black pepper, surrounded by small fresh green dill leaves. A glass of iced drink with visible ice cubes sits beside the bowl on the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates this soup more than a dollop of creamy sour cream and a sprinkle of fresh dill. The sour cream adds a cool, tangy contrast, while the dill contributes a fresh, herbal brightness that lifts the whole bowl beautifully. These garnishes are almost like a signature finishing touch for this classic recipe.

Side Dishes

Serve this soup with rustic crusty bread or warm rye to soak up every last drop of the broth. A fresh green salad with a light vinaigrette also pairs nicely, adding a crisp, refreshing element to the meal. For a more traditional Hungarian experience, a side of buttered spaetzle or simple boiled potatoes would make the dish feel even more authentic and comforting.

Creative Ways to Present

For a fun twist, try serving the Goulash Soup in hollowed-out rustic bread bowls to make the meal extra cozy and portable. You can also top it with shredded sharp cheddar or smoked gouda cheese for added richness right before serving. Adding a sprinkle of chopped fresh chives or parsley introduces a pop of color that catches the eye and enhances the taste.

Make Ahead and Storage

Storing Leftovers

This Goulash Soup (Instant Pot or Dutch Oven) Recipe keeps very well in the refrigerator for 3 to 4 days when stored in an airtight container. The flavors tend to deepen and marry beautifully overnight, making leftovers even more delicious. Just be sure to cool it completely before refrigerating to maintain the best texture.

Freezing

You can freeze this soup in portioned containers for up to 3 months. It’s ideal for those busy weeks when you want a quick, homemade meal ready to heat. When freezing, leave some space at the top of the container to allow the soup to expand and avoid spills.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to warm it evenly without breaking down the potatoes or meat. If the soup seems too thick after reheating, add a splash of beef broth or water to loosen it up. Avoid microwaving for best flavor and texture retention.

FAQs

Can I use different cuts of beef for this recipe?

Absolutely! While boneless beef chuck-eye roast is ideal because of its marbling and tenderness, other braising cuts like beef stew meat or brisket can also work well. Just make sure the cuts are suitable for slow cooking to become tender.

Is it possible to make this Goulash Soup vegetarian?

You can make a vegetarian version by substituting the beef with hearty mushrooms or a mix of root vegetables and using vegetable broth instead of beef broth. Adjust seasonings accordingly to maintain the rich, smoky profile.

Why is sweet Hungarian paprika important in this recipe?

Sweet Hungarian paprika is the heart and soul of the dish, providing its signature flavor and deep red color. It has a mild sweetness and smokiness that you won’t get from regular paprika, so it’s worth seeking out for the authentic experience.

Can I skip the caraway seeds?

While the recipe will still taste great without caraway seeds, they do add a distinct, earthy aroma that balances the paprika and richness of the beef. If you don’t have them, you might try a small pinch of fennel seeds as a substitute.

How can I thicken the soup if it’s too thin?

If after cooking your soup feels too watery, mix a tablespoon of flour or cornstarch with cold water to create a slurry, then stir it into the simmering soup and cook until thickened. This will give you a nice, velvety consistency.

Final Thoughts

If you’re looking to warm your heart and satisfy your appetite with a dish that’s bursting with rich tradition and flavor, give this Goulash Soup (Instant Pot or Dutch Oven) Recipe a try. It perfectly balances comforting textures, bold spices, and fresh accents, making it an all-around crowd-pleaser. Once you taste it, this dish might just become your new favorite go-to for chilly nights or whenever you crave a bowl of soul-soothing goodness.