Meaty Hungarian goulash gets a vegetarian makeover with chickpeas as the star.
Instant Pot Chickpea Goulash Stew
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Prep:
20 min. -
Cook:
15 min. -
Serves:
4 to 6
Recipes
Recipe tags: onion base, easy difficulty, main, vegetarian, other
Ingredients
| ¼ cup | canola oil |
| 1 | large carrot, diced |
| 1 | onion, diced |
| 1 | large red bell pepper, diced |
| 6 cloves | garlic, minced |
| 2 tbsp | tomato paste |
| 2 tbsp | sweet paprika |
| 5 tsp | Better Than Bouillon® Sautéed Onion Base |
| 2 | tomatoes, diced |
| 1 can (28oz) | no-salt-added chickpeas, drained and rinsed |
| 1 lb | baby potatoes, halved |
| 3 tbsp | freshly squeezed lemon juice |
| 2 | bay leaves |
| ¼ cup | all-purpose flour, sifted |
| ¼ cup | finely chopped fresh parsley, divided |
| 1 cup | sour cream |
Directions
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1
With lid off, select SAUTÉ on Instant Pot and set to MEDIUM. Add oil in inner pot. Add carrot, onion, red pepper and garlic. Cook uncovered, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in tomato paste. Cook, stirring, for 1 minute or until fragrant. Stir in paprika and Sautéed Onion Base. Cook, stirring, for 1 minute.
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2
Stir in 4 cups water, tomatoes, chickpeas, potatoes, lemon juice and bay leaves.
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3
Cancel SAUTÉ function. Close and lock the lid. Select PRESSURE COOK setting on HIGH and cook for 6 to 8 minutes.
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4
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid. Discard bay leaves.
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5
In small bowl, whisk together flour and 1 cup broth from the Instant Pot until smooth and blended. Slowly add slurry into stew and stir until thickened. Stir in 2 tbsp parsley.
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6
Serve goulash with dollop of sour cream and remaining parsley.
Tips: Alternatively, cook in slow cooker or stovetop, adjusting cooking time as needed until vegetables are tender, stew is thickened and flavors are married. Substitute regular sour cream with vegan-friendly sour cream if preferred.