This Instant Pot Low-Carb Goulash Soup with Ground Beef and Peppers is a quick dinner that's low-carb, Keto, low-glycemic, gluten-free and South Beach Diet friendly, and if you skip the optional sour cream this can be Paleo or Whole 30 as well. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Everywhere I go people are talking about the Instant Pot, and it seems like about a million people must have gotten one for Christmas. Even though I already had a good stovetop pressure cooker and a Cuisinart Electric Pressure Cooker when I got my Instant Pot, it's quickly becoming my favorite. It's partly just marketing, but the Instant Pot is so easy to use, with specific settings for certain dishes. However, you can definitely make this Instant Pot Low-Carb Goulash Soup with Ground Beef and Peppers in any kind of pressure cooker you happen to have! Or if you don't want to use the pressure cooker or don't have one, use the instructions from this similar stovetop goulash soup and make it on the stove!
This soup is all about the spicy paprika, so if you're not a fan of that flavor it may not be for you. I use both sweet and hot paprika for the soup, but if you don't have any hot paprika (sometimes called sharp) use a bit more sweet and a tiny pinch of cayenne. I urge you to use real Hungarian Paprika if you can; the flavor is so different from the paprika you get in the grocery store. I'm a fan of Szeged Paprika, which I've been buying for years from Amazon.com, but any brand of Hungarian Paprika will be better than the stuff from the grocery store.
Turn the Instant Pot to saute', heat 2 tsp. olive oil, and brown the ground beef, breaking apart with a turner as it cooks. When the beef is mostly browned, remove to a bowl (or drain on paper towels if you see much fat on the meat.) While beef cooks, cut up the onions and red pepper. Add the other tsp. olive oil with the onions and peppers and cook 3-4 minutes. Then add the minced garlic and the sweet and hot paprika and cook 2-3 minutes more, stirring a few times. Do not skip that step of cooking the paprika.
Put the ground beef back into the Instant Pot with the beef stock (or canned beef broth) and petite diced tomatoes. Lock the lid, choose SOUP (low pressure on my model) and set the time for 15 minutes. When it stops cooking, let the pressure release naturally for a few minutes, then quick release the rest.
Instant Pot Low-Carb Goulash Soup with Ground Beef and Peppers
(Makes about 6-8 servings; recipe created by Kalyn and Jake and inspired by a favorite Low-Carb Goulash Soup with Red Pepper and Cabbage.)
1 1/2 - 2 lbs. extra lean ground beef (preferably less than 10% fat)
2 tsp. + 1 tsp. olive oil
1 large red bell pepper, stem and seeds removed and cut into short strips
1 large onion, cut into short strips
1 T minced garlic (minced garlic from a jar is fine)
2 T sweet paprika, preferably Hungarian paprika (I used Szeged Sweet Paprika)
1/2 tsp. hot paprika, preferably Hungarian paprika (I used Szeged Hot Paprika)
(If you don't have hot paprika, use a little more sweet paprika and a pinch of Cayenne pepper.)
4 cups homemade beef stock (or use a little less than 3 cans beef broth - 14 oz. can)
2 cans (14.5 oz. can) petite diced tomatoes
sour cream for serving (optional)
Turn the Instant Pot to saute', heat the 2 tsp. olive oil, and cook the ground beef, breaking it apart with your fingers as you put it into the Instant Pot and also with a turner as it cooks. When the beef is mostly browned, remove to a bowl (or drain on paper towels on a plate if the meat looks at all greasy.)
While the meat cooks, cut away the stem and seeds from the red pepper and cut into short strips. Cut onion into short strips, same size as the red pepper. Add the other tsp. olive oil to the Instant Pot, add the onions and peppers and cook 3-4 minutes. Then add the minced garlic, sweet paprika, and hot paprika and cook 2-3 minutes longer, stirring so the paprika is all cooked. (DO NOT skip the step of cooking the paprika with the onions and peppers.)
Add the beef stock or broth and petite diced tomatoes, along with the ground beef. Lock the lid and use the SOUP setting, changing the time to 15 minutes. (On my Instant Pot SOUP is low pressure. If yours is different use the MANUAL setting and choose LOW PRESSURE - 15 minutes.)
When the cooking stops, let the pressure release manually for a few minutes, then use quick release to finish releasing. Serve hot with a generous dollop of sour cream if desired.
If you want to make this soup on the stovetop instead of in a pressure cooker, use these ingredients but follow the cooking times and instructions for Low-Carb Goulash Soup with Red Pepper and Cabbage.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This soup is a perfect recipe for low-carb diets, low-glycemic diets, and any phase of the South Beach Diet, and if you skip the optional sour cream it can be Paleo or Whole 30 with approved beef.
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. Or Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Recipes with the Instant Pot or Pressure Cooker:
Instant Pot Low-Carb Soup with Ground Beef, Green Beans, and Tomatoes ~ Kalyn's Kitchen
Pressure Cooker Kalua Pig ~ Nom Nom Paleo
Pressure Cooker Low-Carb Flank Steak Tacos with Spicy Mexican Slaw ~ Kalyn's Kitchen