THE INSTANT POT, a brand of multicooker, is the ideal appliance for making typically long-cooked soups and stews because it reduces the cooking time significantly compared with a conventional covered pot. Like Hungarian goulash, Transylvanian goulash is a long-cooked stew seasoned with paprika; the Transylvanian version features pork instead of beef and has sauerkraut stirred in.
To make an Instant Pot version of the Transylvanian goulash that ’s Editorial Director Bryan Roof tried at Józsa Corner in Pittsburgh (see “Remembering Alexander Bodnar”), start by cutting a boneless pork butt roast into 1½-inch chunks. The fat in the well-marbled pork butt roast will break down in
