Kalyn's Kitchen

Instant Pot Hungarian Pot Roast

Instant Pot Hungarian Pot Roast is going to be a hit with people who like Hungarian flavors like paprika, sour cream, peppers, and tomatoes! And there’s a slow cooker recipe if you’re not an Instant Pot fan.

PIN Instant Pot Hungarian Pot Roast to try it later!

Instant Pot Hungarian Pot Roast finished pot roast on plate with sauce

I’m excited to be starting the year with this new recipe for Instant Pot Hungarian Pot Roast! There’s a favorite recipe on the site for Slow Cooker Hungarian Pot Roast, and back when I needed lunches to take to school I’d make that several times a month. But creating a version of that slow cooker recipe to cook in the Instant Pot turned out to be a challenge!

It wasn’t that our Hungarian Pot Roast experiments in the Instant Pot weren’t delicious, they were. But some ingredients (like roasted red peppers in a jar) didn’t hold up well to Instant Pot cooking. And the Instant Pot versions with sliced onions were a bit of a food photography nightmare.

To get better results and help with the photos we made a few changes from the slow cooker recipe. They were minor changes, but they made a lot of difference in the results. Kara and I absolutely loved this when we tested the recipe you see here! And we decided it was fine to have a chunky sauce, and managed to get new photos that weren’t half bad! (And we added new-and-improved photos to the slow cooker version too.) Hope you enjoy trying this recipe, no matter which way you make it! 

Check out My Favorite Low-Carb and Keto Instant Pot Dinners for more recipes like this one.

What ingredients do you need for this recipe?

  • olive oil
  • beef chuck roast
  • steak seasoning
  • onion
  • sweet Hungarian paprika
  • sharp Hungarian paprika (optional, but good)
  • jar of roasted red bell peppers
  • canned petite diced tomatoes
  • beef broth
  • fresh ground black pepper to taste
  • sour cream

What kind of Paprika did I use?

I’m a HUGE fan of Szeged Paprika (affiliate link) and I use both Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link) in this recipe. But if you don’t have that brand, try to use authentic Hungarian paprika. It will make a big difference in the flavor.

What Size Instant Pot Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! You can find more Instant Pot Recipes on my other site, Slow Cooker or Pressure Cooker.

Instant Pot Hungarian Pot Roast process shots collage

How to make Hungarian Pot Roast in the Instant Pot:

(Scroll down for complete recipe with nutritional information.)

  1. I trimmed a large chuck roast to about 3.5 pounds after trimming.
  2. Rub the roast with steak seasoning. 
  3. Brown the meat well in olive oil. I did this on the stove so I could cook onions in the Instant Pot.
  4. Add olive oil to the Instant Pot, use SAUTE, MEDIUM HEAT and brown onions.
  5. Add paprika after the onions are lightly browned and cook a few minutes more. 
  6. Then add petite dice tomatoes, and one cup beef stock to the Instant Pot.
  7. Use a non-metal turner to scrape the bottom of the pot to be sure onions don’t stick, then add browned pieces of chuck roast to the Instant Pot.
  8. Season with some black pepper. (The steak rub has salt so I didn’t add more.)
  9. Set Instant Pot to MANUAL, HIGH HEAT, 40 minutes.
  10. When it finishes cooking, let it NATURAL RELEASE for 20 minutes, then release the rest of the pressure.
  11. Remove meat to a cutting board. (You might want to cover with foil.)
  12. Remove about 1/3 cup of liquid, let it cool for a minute or two, and then whisk it into the sour cream.
  13. Set the Instant Pot to SAUTE, MEDIUM HEAT and start simmering the liquid in the pot.
  14. Drain the jar of roasted red peppers, finely chop, and add them to the Instant Pot to be part of the sauce.
  15. When liquid has reduced as much as you’d like, turn off Instant Pot and let it cool for several minutes.
  16. While the sauce cools, slice meat and arrange on a serving plate.
  17. When sauce has slightly cooled, stir sour cream mixture into the Instant Pot. (Be sure the ingredients are not still boiling or the sour cream may separate in the sauce.)
  18. Serve sliced meat with the sauce, either spooned over the meat or on the side. Serve hot.

Slow Cooker Hungarian Pot Roast with beef sliced on plate and sauce served on the side

Make it a Low-Carb Meal:

This would be amazing with Easy Cauliflower Rice with Garlic and Green Onion or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese to serve with the sauce over it. I’d also like it with something like Twice Baked Cauliflower or Roasted Cauliflower with Parmesan.

More Tasty Beef In the Instant Pot!

Low-Carb and Keto Instant Pot Dinners with Beef ~ Slow Cooker or Pressure Cooker
Low-Carb and Keto Instant Pot Dinners with Ground Beef ~ Slow Cooker or Pressure Cooker
Instant Pot Southwestern Beef Stew
Instant Pot Corned Beef with Creamy Horseradish Sauce
Instant Pot All-Beef Ancho and Anaheim Chili

Instant Pot Hungarian Pot Roast finished pot roast on plate with sauce

Instant Pot Hungarian Pot Roast

Yield 8 servings
Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes

Everyone who's a fan of Hungarian food is going to love this Instant Pot Hungarian Pot Roast.

Ingredients

  • 2 T olive oil, divided
  •  1 beef chuck roast, about 3.5 pounds after trimming
  •  2 T steak seasoning (see notes)
  •  1 large onion, chopped
  •  2 T sweet Hungarian paprika (or more)
  •  1/2 tsp. sharp Hungarian paprika (optional, but good)
  •  one 12 oz. jar roasted red bell peppers, drained and chopped
  •  one 14.5 oz. can petite diced tomatoes, drained
  •  1 cup beef broth
  •  fresh ground black pepper to taste (see notes)
  •  1 cup sour cream

Instructions

  1. Trim fat and unwanted parts from the chuck roast; my roast was about 3.5 pounds after trimming.
  2. Rub the roast with steak seasoning.
  3. Heat 1 tablespoon olive oil in a large frying pan and brown the meat well. (I did this in a pan so I could cook onions in the Instant Pot at the same time.)
  4. Add the rest of the olive oil to the Instant Pot, use SAUTE, MEDIUM HEAT and brown onions.
  5. Add the paprika after the onions are lightly browned and cook a few minutes more.
  6. Then add the drained petite dice tomatoes, and one cup beef stock to the Instant Pot.
  7. Use a non-metal turner to scrape the bottom to be sure onions aren't stuck on, then add the browned pieces of chuck roast to the Instant Pot.
  8. Season with some black pepper. (The steak rub has salt so I didn't add more.)
  9. Set Instant Pot to MANUAL, HIGH HEAT, 40 minutes.
  10. When it finishes cooking, let it NATURAL RELEASE for 20 minutes, then release the rest of the pressure.
  11. Remove meat to a cutting board. (You might want to cover with foil to keep it warm.)
  12. Remove about 1/3 cup of the liquid, let it cool for a minute or two, and then whisk it into the sour cream.
  13. Set the Instant Pot to SAUTE, MEDIUM HEAT and start simmering to reduce the liquid in the pot. We simmered about 5 minutes.
  14. Drain the jar of roasted red peppers, finely chop, and add them to the Instant Pot to be part of the sauce.
  15. When liquid has reduced by a little less than half (or as much as you prefer), turn off Instant Pot and let the liquid cool for several minutes.
  16. While the sauce cools, slice meat and arrange on a serving plate.
  17. When sauce has slightly cooled, stir the sour cream mixture into ingredients in the Instant Pot to make the sauce. (Be sure the ingredients are not still boiling or the sour cream will separate.)
  18. Serve sliced meat with the sauce, either spooned over the meat or on the side. Serve hot.

Notes

I was out of my homemade steak rub so I used Szeged Steak Rub (affiliate link).

This recipe adapted from Slow Cooker Hungarian Pot Roast, with a lot of experiment to make it work in the Instant Pot!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 163Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 555mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Instant Pot Hungarian Pot Roast square image of finished pot roast on plate with sauce over it

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served with vegetables and gravy over the meat, this Hungarian Pot Roast is a great low-carb dish and it would also work for any phase of the original South Beach Diet. You might want to use a leaner cut of beef and use reduced-fat sour cream if you’re strictly following South Beach.

Find More Recipes Like This One:
Use Pressure Cooker Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click for Slow Cooker / Pressure Cooker Recipes on my other site!

Instant Pot Hungarian Pot Roast Pinterest image

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    5 Comments on “Instant Pot Hungarian Pot Roast”

  1. Like all of your recipes, simply wonderful! Thank you for all of your hard work and efforts, they are appreciated!

  2. I don’t have an instant pot as yet.  Can this be cooked in the oven?  If so… what temp & how long?
    Thank you, Rebecca

    • I have given instructions for the Instant Pot and a link for making it in a slow cooker, but I haven’t made it in the oven. I actually haven’t ever made pot roast in the oven so I’m sorry but I wouldn’t be able to tell you how to do it, but if you’re experienced maybe you can tell from the slow cooker instructions. Hope you can make that work!

  3. Great recipe. I tried it with slight modification in spices and it came out fabulous.