Instant Pot Best Hungarian Goulash

4 tbsp (½ stick) of salted butter, divided in half

1 large Spanish onion, cut length-wise into strands

2 tbsp of paprika (regular, smoked or Hungarian is fine - since paprika is a key ingredient of this dish and if you wish to go heavier on it, add ¼ cup instead)

1 tsp of caraway seeds

2 to 3 lbs of chuck roast, cut into bite-sized pieces (use this cut of meat for the best results and make sure it’s marbled - meaning strands of fat are visible)

1.5 cups of beef broth (I used 1.5 tsp of Beef Better Than Bouillon 1.5 cups of water)

½ cup of a dry red wine, like a Pinot Noir or Cabernet Sauvignon (if you don’t wish to use wine, use another ½ cup of broth)

1 tbsp of white vinegar

14.5 oz can of diced tomatoes

¼ cup of ketchup

3 tbsp of dark brown sugar

1 tbsp of seasoned salt

1 tsp of pepper

2 cups of baby carrots

2 tbsp of cornstarch 2 tbsp of water to form a slurry (I think it’s perfect this way, but use ¼ cup of each if you want the gravy very thick)

Egg noodles, to serve the Goulash over (optional, but cook separately on the stove according to package)

Directions at pressureluckcooking.com

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