Goulash soup in pressure cooker

Goulash soup in pressure cooker

Goulash soup in pressure cooker needs only 12 minutes stewing time to become tender. Cut the goulash into smaller cubes. Peel the onion, carrots, celery and potatoes and cut them into even small cubes. Cut the peppers into small cubes. Heat the pressure cooker. Use a drop of water to check whether the temperature has been reached. When the water drop evaporates, add oil to the pot. Add goulash and only turn when it no longer sticks to the ground. Brown the goulash all around. Set the temperature from the stove to the lowest setting. Add the vegetables and fry lightly. Stir in the tomato pulp. Fill soup with broth. Add Piri Piri pod. Place the lid on the pressure cooker and close tightly. Adjust cooking level 2 on the lid. Set the temperature from the stove to the highest level. As soon as the 2nd ring on the lid is visible, switch the stove to the lowest setting. Stew goulash soup for 12 minutes. Drain the steam from the pressure cooker according to the instructions. Shake the pressure cooker again. Let off the rest of the steam. Open the lid. Season the soup with salt, Tabasco and cayenne pepper. Remove Piri Piri. Stir the sour cream into the soup.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
368 kcal
30 g
26 g
15 g

(C)opyright by Marions Kochbuch