Name: Instant Pot Transylvanian Goulash
Total time: 1 h 30 min
Ingredients: 1 (3½-pound) boneless pork butt roast , trimmed and cut into 1½-inch pieces; 1 tablespoon table salt , divided; ¾ teaspoon pepper; 2 tablespoons vegetable oil , divided; 1 onion, chopped fine; 1 green bell pepper , stemmed, seeded, and chopped fine; 2 celery ribs , chopped fine; 1 plum tomato , chopped; ¼ cup sweet paprika; 1½ tablespoons caraway seeds; 4 garlic cloves , minced; 1 tablespoon tomato paste; 2 cups water; 2 cups sauerkraut , rinsed and drained; 6–8 tablespoons sour cream; 2 tablespoons minced fresh dill

Instant Pot Transylvanian Goulash

By Lawman Johnson

Published on October 31, 2023

Time

1½ hours

Yield

Serves 6 to 8

Ingredients

1 (3½-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces1 tablespoon table salt, divided¾ teaspoon pepper 2 tablespoons vegetable oil, divided1 onion, chopped fine 1 green bell pepper, stemmed, seeded, and chopped fine2 celery ribs, chopped fine1 plum tomato, chopped¼ cup sweet paprika 1½ tablespoons caraway seeds 4 garlic cloves, minced1 tablespoon tomato paste 2 cups water 2 cups sauerkraut, rinsed and drained6–8 tablespoons sour cream 2 tablespoons minced fresh dill

Before You Begin

Rinsing the sauerkraut reduces its sharp flavor and bite; if you prefer sharper sauerkraut flavor, omit this step. Serve with rice, if desired.

Instructions

Pat pork dry with paper towels and sprinkle with 2 teaspoons salt and pepper. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Add half of pork and brown on all sides, 6 to 8 minutes; transfer browned and unbrowned pork to bowl.

Add remaining 1 tablespoon oil to fat left in pot. Add onion, bell pepper, celery, tomato, and remaining 1 teaspoon salt and cook, scraping up any browned bits, until vegetables are softened and lightly browned, 6 to 8 minutes.

Stir in paprika, caraway seeds, garlic, and tomato paste and cook until fragrant, about 30 seconds. Stir in water and pork and any accumulated juices and bring to simmer, scraping up any browned bits.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Using wide spoon or ladle, skim any fat from surface. Gently stir in sauerkraut and let sit for 5 minutes to heat through. Season with salt and pepper to taste. Dollop individual portions with sour cream and sprinkle with dill. Serve.