Indulge in a taste of Sweden with our Instant Pot Swedish Meatballs! These tender meatballs, bathed in a savory gravy, offer a delightful blend of flavors and textures. With the convenience of the Instant Pot, you can enjoy this classic dish in a fraction of the time without compromising on taste.
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Make Swedish Meatballs In The Instant Pot
- Classic Comfort Food: These Sweedish meatballs deliver a cozy, hearty meal perfect for family dinners.
- Efficient and Easy: The Instant Pot cuts down on cooking time without sacrificing flavor.
- Creamy and Savory: Enjoy the rich, creamy sauce over meatballs for a satisfying taste.
Recipe Ingredients
Here are the ingredients needed to make the best Swedish Meatballs In the Instant Pot.
- Frozen Beef Meatballs: The main attraction, providing a hearty, meaty flavor and satisfying texture.
- White Onion: Adds a sweet, slightly sharp flavor that complements the beef perfectly.
- Beef Broth: Enhances the meaty flavor of the dish and provides a savory liquid base for the sauce.
- Heavy Cream: Gives the sauce a luxurious, velvety texture and rich flavor.
- Cornstarch: Used to thicken the sauce, ensuring it clings to every meatball.
- Cracked Black Pepper: Adds a warm, spicy note that pairs well with the robust flavors of the meatballs.
- Salt: Enhances the overall flavor of the dish.
- Paprika: Gives a smoky, slightly sweet note that adds complexity to the dish.
- Water: Additional liquid for the pressure cooking process in the Instant Pot.
- Rotini Pasta or Egg Noodles (Optional): Either provides a delicious, starchy base that soaks up the flavorful sauce.
- Lingonberry Sauce: A traditional Swedish accompaniment, adding a sweet-tart contrast to the savory meatballs.
- Fresh Parsley or Rosemary: Adds a finishing touch of fresh, herbal flavor and color.
How To Make Instant Pot Swedish Meatballs
Here are the instructions for cooking Swedish meatballs in the electric pressure cooker.
Step One: Cook Egg Noodles or Rotini pasta on the stove top. Drain and set aside. Place steamer basket into the instant pot. Pour in 1 cup water. Add in meatballs. Close the Instant Pot lid and seal.
Step Two: Slice the onions and set to one side.. Cook on manual or high pressure for 6 minutes. Once the Instant Pot stops counting release pressure. Remove lid. Remove meatballs to a bowl and cover.
Step Three: Drain juice from pot insert. Place insert back into the pot. Pour in beef broth and sliced onions. Set to saute mode. In a separate bowl, measure out your heavy cream, cornstarch and seasonings. Whisk to make a cornstarch slurry. This will thicken into a sauce-like gravy mixture.
Step Four: Pour the cornstarch slurry into the Instant Pot with the beef broth. Bring to a boil using the saute mode for about 5 minutes. As the Swedish meatball sauce beings to thicken, turn the Instant Pot off. Add meatballs to the pot and toss well. If serving with pasta add the cooked pasta to the pot. Garnish with rosemary or fresh parsley for added flavor.
Substitutions
- Ground Turkey: You can use ground turkey or chicken instead of ground beef in this Swedish meatball recipe. Just note that the meatballs cooking time may need to be adjusted as ground turkey and chicken have a shorter cook time than beef.
- Milk: You can use whole milk instead of heavy cream in the Swedish meatball sauce. However, it may not thicken as well and may not have as rich of a flavor. If using milk, consider adding cornstarch to help thicken the sauce.
- Sour Cream: You can add sour cream or plain Greek yogurt instead of heavy cream in the Swedish meatball sauce. This will add a slight tanginess to the dish but can still provide a creamy texture to the sauce. it still tastes amazing and will make a great family dinner.
Best Way To Store Swedish Meatballs
- Storage: Refrigerate leftover Instant Pot Swedish Meatballs promptly in an airtight container for 3-4 days.
- Freezing: Freeze in a labeled, freezer-safe container for 2-3 months to maintain quality.
- Reheating from Refrigerated: Microwave: Cover and heat in 1-minute intervals until warmed.
- Stovetop: Warm it up in a saucepan over medium heat, stirring occasionally.
- Reheating from Frozen: Thaw in the refrigerator overnight. Microwave or stovetop reheating methods ensure even heating.
What To Serve With Swedish Meatballs
Wondering what to serve with these tender Swedish meatballs?
- Instant Pot Swedish meatballs taste amazing and they go well with both Mashed Potatoes or Boiled Potatoes, pasta, Rice or noodles.
- You can also enjoy Swedish meatballs with vegetable sides such as Green Beans, Asparagus or Steamed Broccoli.
- Don't forget the Lingonberry Jam. This is the best sauce to go with Swedish meatballs and mashed potatoes.
FAQ'S
Swedish meatballs have a unique flavor thanks to the combination of spices (allspice and nutmeg) and creamy sauce. They’re savory, slightly sweet, and incredibly satisfying.
This Swedish meatball recipe includes paprika and onion for flavor. The creamy sauce also adds savory flavor to the dish.
No, you can use fresh meatballs or homemade meatballs for this recipe. Cook the meatballs in the Instant Pot using the same instructions. However, you will need to decrease your cooking to 5 minutes if using fresh instead of frozen meatballs.
Yes, you can add a tablespoon of Worcestershire sauce to the Swedish meatball sauce for added flavor. It is not traditional in the dish but can be a tasty addition.
Yes, you can also cook this Swedish Meatball recipe in the slow cooker or crock pot. Simply place all ingredients into the slow cooker and cook on low for 4-5 hours or high for 2-3 hours until the meatballs are cooked through and the sauce has thickened.
If you cannot find lingonberry jam or sauce, raspberry jam or cranberry sauce can be good substitutes in this Swedish meatball recipe. Additionally, a mix of equal parts orange marmalade and red wine vinegar can also work well as a substitute for the traditional lingonberry sauce.
Instant Pot Swedish Meatballs And Pasta
Ingredients
- 1 bag homestyle beef meatballs
- 1 white onion
- 1 - 28 oz beef broth
- 1 - 16 oz rotini pasta; cook as directed on the box.
- 1 cup heavy cream
- 3 tablespoons cornstarch
- 2 teaspoons cracked black pepper
- 1 teaspoon salt add more as tasted
- 1 tablespoon paprika
- 1 cup water
Instructions
- Cook pasta on stove as directed on the box. Drain and set aside. This can be done as the meatballs are steaming. Place steamer basket into the instant pot. Pour in 1 cup water. Add in meatballs. Place lid on instant pot. Set valve to sealed position.
- Cook on manual or high pressure for 6 minutes. Once the instant pot stops counting release pressure. Remove lid. Remove meatballs to a bowl and cover. Drain juice from pot insert. Place insert back into the pot. Pour in beef broth and sliced onions. Set to sauté mode.
- In a liquid measuring cup whisk heavy cream, cornstarch, and seasonings. This will make the cornstarch slurry that will thicken the sauce like a gravy.
- our cornstarch slurry into the pot with he beef broth. Bring to a boil on sauté mode for about 5 minutes as it starts to thicken turn of pot and let cook for a few minutes. Add meatballs and pasta to the pot and toss well. Taste to see if more pepper or salt is needed.
- Serve with fresh rosemary for a little extra flavor. Your pressure cooker meatballs are now ready to serve.
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