Beef Goulash with Potatoes in a Pressure Cooker

Preparation

1. 1 Roughly dice the onions, finely chop the garlic, peel the potatoes and cut them into large pieces, and slice the carrots.
2. 2 Heat the pressure cooker and add 2 tbsp oil. Sear the meat in batches over high heat so it develops roasted flavours, removing each batch from the pot.
3. 3 Briefly sauté the onions and garlic in the remaining fat, then add the tomato paste and roast for about 1 minute.
4. 4 Stir in the paprika powder, marjoram, salt and pepper, deglaze with the beef broth and mix everything well. Add the bay leaf.
5. 5 Place the potatoes and carrots on top of the meat and do not stir, so they do not fall apart too much.
6. 6 Close the pressure cooker and heat on level 2 (high pressure) until the pressure is reached. Then cook for 30 minutes at reduced heat.
7. 7 After the cooking time, remove the pot from the heat and release the pressure completely (naturally or quickly, depending on the model).
8. 8 Open the lid, remove the bay leaf, stir the goulash and season with salt, pepper or a little paprika. If it is too thin, let it reduce briefly with the lid open or thicken it with a little starch.