Pork Goulash with Gravy in a Multicooker
The most delicious, quick, and hearty meal for the whole family! Pork goulash with gravy in a multicooker turns out even tastier than when cooked on the stove, thanks to slow, even heating. You’ve never had meat this soft and juicy! Perfect for holidays or everyday meals.
Updated : 03 November, 2025
Easy
About 30 min.
Ingredients
1 liter
Water
500 grams
Pork
1
Bell pepper
1
Tomato
1
Carrot
1
Onion
3 tablespoon
Vegetable oil
2 tablespoon
Tomato paste
3
Laurel leaf
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any vegetable oil you prefer - I use sunflower. You may also adjust the spices to your liking.
Step 2
Wash the pork, pat it dry, and cut it into medium-sized cubes. You can use any part of the pork - ham, shoulder, or tenderloin, as I did.
Step 3
Remove the seeds from the bell pepper and dice it into small cubes.
Step 4
Dice the tomato into small cubes as well. Choose firm but juicy tomatoes - overly soft ones will fall apart and ruin the appearance.
Step 5
Grate the carrot on a coarse grater or cut it into thin strips.
Step 6
Finely dice the onion. If you dislike onion pieces in goulash, you can add a whole onion (see step 12) - it will dissolve during cooking and can be removed later.
Step 7
Set the multicooker to the “Fry” mode for 15 minutes. Check the temperature setting - mine defaults to 155°C (310°F), but it may vary depending on the model. Adjust as needed to prevent burning.
Step 8
Pour vegetable oil into the bowl and preheat it. Add the onion and sauté, stirring, until translucent - about 2 minutes.
Step 9
Add grated carrot, bell pepper, and tomato. Cook while stirring for 2 minutes.
Step 10
Add tomato paste, mix well, and cook for another 5-7 minutes. If you don’t have tomato paste, you can substitute it with ketchup.
Step 11
Add the pork to the vegetables and mix thoroughly.
Step 12
Pour in 1 liter (4 cups) of water. Add salt and pepper to taste, and drop in a few bay leaves. Adjust the water amount depending on how much sauce you want - for a thicker goulash, use 500-600 ml (2-2½ cups) of water.
Step 13
Set the multicooker to “Stew” mode and cook for 1 hour. About 20 minutes before it’s done, if desired, thicken the sauce by stirring in 1 tablespoon of flour dissolved in 2 tablespoons (30 ml) of cold water.
Step 14
When done, serve the goulash hot, garnished with chopped fresh herbs. Enjoy your meal!