Place the flour, 2 teaspoons of the sweet paprika, salt and a few grinds of black pepper in a zip-top plastic bag. Add the beef and shake to coat.

Press the sauté button on the Instant Pot and add 2 tablespoons of the olive oil. Let the oil heat for about 1-1-/2 minutes, then using tongs, add the beef, a few cubes at a time.

Sauté the beef until lightly browned on all sides, about 3 minutes, then transfer to a plate and set aside.

Add the onion to the Instant Pot along with the remaining tablespoon of oil and sauté until soft and translucent, 4 to 5 minutes. Sprinkle with the remaining 2 teaspoons of sweet paprika and the hot paprika. Combine well and cook for an additional minute.

Stir in the tomatoes and beef broth and return the beef to the pot. Combine thoroughly and press cancel on the Instant Pot.

Lock the cover into place and use the “manual” function to set the pot to cook for 30 minutes at high pressure. When the time is up, let the pressure release naturally.
Note: It takes about 15 for the pot to come to pressure and about the same amount of time to release the pressure naturally.

To serve, arrange your noodles or dumplings on a serving platter, spoon the goulash on top and garnish with parsley. If desired, whisk some sour cream into the remaining sauce and transfer to a serving bowl to pass at the table.