Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Swedish Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stacy Corbo
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Pressure Cooker
  • Cuisine: Swedish

Description

These Instant Pot Swedish Meatballs are a classic comfort food made easy in a pressure cooker. Tender meatballs simmer in a rich and creamy gravy, making it a delicious and satisfying meal that’s ready in no time.


Ingredients

Units Scale

For the Meatballs:

  • 1 pound ground pork
  • 1 pound lean ground beef
  • 1/2 cup breadcrumbs (Panko recommended)
  • 1 medium onion, finely chopped or shredded
  • 2 large egg yolks
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup milk
  • 2 tablespoons olive oil, for frying

For the Gravy:

  • 6 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium beef broth
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 3/4 cup sour cream

For Garnish:

  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped

Instructions

  • Make Meatballs: Combine all meatball ingredients in a bowl and mix thoroughly. Shape into 1-inch meatballs (about 40 meatballs).
  • Brown Meatballs: Select “Sauté” function on your Instant Pot and heat olive oil. Brown meatballs in batches on all sides. Remove meatballs and set aside.
  • Make Gravy: Melt butter in the Instant Pot. Whisk in flour and cook for 1 minute. Gradually whisk in beef broth and season with salt and pepper. Add meatballs back to the pot.
  • Pressure Cook: Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 8 minutes. Quick release pressure after the cooking cycle is complete.
  • Finish: Remove meatballs from the pot. Select “Sauté” function again and simmer the gravy for 4-5 minutes to reduce and thicken. Stir in sour cream. Pour gravy over meatballs and garnish with fresh dill and parsley.

Notes

  • Yield: This recipe makes about 40 meatballs.
  • Storage: Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
  • Reheating: Reheat gently on the stovetop or in the microwave.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 400kcal
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 120mg