Instant Pot Swedish Meatballs
Tender meatballs cooked in a creamy Swedish-style gravy made quickly in the Instant Pot. Perfect comfort food served over mashed potatoes, noodles, or rice with a fresh parsley garnish.
Equipment
- 1 Instant Pot for sautéing and pressure cooking
- 1 large mixing bowl
- 1 Measuring cups and spoons
Ingredients
- 1 lb ground beef or beef/pork mix
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion finely grated or minced
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil for browning
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 to 1 cup heavy cream to taste
- Fresh parsley chopped (optional garnish)
Instructions
- In a large bowl, soak breadcrumbs in milk for 1 to 2 minutes.
- Add ground meat, grated onion, egg, salt, pepper, allspice, and nutmeg to the bowl; mix gently until just combined.
- Form the mixture into small meatballs, about 1½ tablespoons each.
- Set the Instant Pot to Sauté mode and heat olive oil.
- Brown meatballs in batches, then remove and set aside.
- Add butter to the pot, then pour in beef broth, Worcestershire sauce, and Dijon mustard. Scrape the bottom to deglaze.
- Return meatballs to the pot, seal the lid, and cook on High Pressure for 5 minutes.
- Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Set Instant Pot to Sauté. Mix cornstarch with cold water and stir into the sauce; simmer 2 to 3 minutes until thickened.
- Stir in heavy cream and heat gently until sauce is smooth and creamy. Adjust seasoning if needed.
- Serve meatballs hot over mashed potatoes, egg noodles, or rice. Garnish with chopped fresh parsley if desired.
Notes
- Use half-and-half instead of heavy cream for a lighter version.
- Add soy sauce for enhanced umami flavor.
- Meatballs freeze well before cooking.
- Serve with lingonberry jam for a traditional touch.