Smoky Hungarian White Bean Goulash (Electric Pressure Cooker)

1.Cook the White Beans: Place the rinsed white beans and 6 cups of fresh water into the electric pressure cooker pot. Seal the lid and set to High Pressure for 40 minutes. Allow a Natural Pressure Release (NPR) for 15 minutes, then manually release any remaining pressure. Drain the beans, reserving about 1 cup of the cooking liquid, and set aside. Season the cooked beans lightly with salt.

2.Sauté Aromatics: Clean and dry the pressure cooker pot. Set the cooker to the 'Sauté' function (Medium/Normal). Add the oil or lard. Once hot, add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and sauté for 1 minute until fragrant.

3.Build the Flavor Base: Turn off the 'Sauté' function. Stir in the sweet paprika, hot paprika (if using), crushed caraway seeds, and marjoram. Cook for 30 seconds, stirring constantly to prevent the paprika from burning (which would make it bitter).

4.Add Pork and Pastes: Add the cubed smoked pork, Goulash Paste, and Paprika Paste to the pot. Stir well to coat the pork and spices. Pour in about 1/2 cup of the broth and scrape the bottom of the pot with a wooden spoon to deglaze and ensure no bits are stuck (this prevents a 'Burn' warning).

5.Pressure Cook the Goulash: Add the remaining broth and the bay leaf. Seal the lid and set the cooker to High Pressure for 25 minutes. Ensure the vent is sealed.

6.Release and Combine: Once cooking is complete, allow a 10-minute Natural Pressure Release, then manually release any remaining pressure. Open the lid and remove the bay leaf.

7.Thicken and Finish: Stir in the cooked white beans and the reserved bean cooking liquid (if a thicker consistency is desired). Simmer on the 'Sauté' function for 5-10 minutes until the stew reaches your preferred thickness. Taste and adjust seasoning with salt and pepper.

8.Serve: Stir in the apple cider vinegar just before serving to brighten the flavors. Serve hot, garnished with a dollop of sour cream or fresh parsley, alongside crusty bread.