Quick Goulash with Pressure-Cooked Beef

Method

1. Cut beef into 2-inch cubes and season with salt and pepper.
2. In a pressure cooker, brown the beef on all sides over medium heat.
3. Add chopped onions and garlic, sauté until softened.
4. Stir in paprika, then add wine and broth to deglaze the pot.
5. Close the pressure cooker, bring to high pressure, and cook for 20 minutes.
6. Let the pressure release naturally for 10 minutes.
7. Meanwhile, peel and dice potatoes and carrots, add to the pot.
8. Cook for an additional 5 minutes on high pressure.
9. Rinse rice and cook according to package instructions.
10. Serve goulash over rice.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.