Instant Pot Swedish Meatballs
Juicy meatballs simmered in a rich, creamy Swedish-style gravy made quickly in the Instant Pot. Perfect comfort food served over potatoes or noodles with fresh parsley garnish.
Equipment
- 1 Instant Pot for browning, pressure cooking, and sautéing
Ingredients
- 1 lb ground beef or beef/pork mix
- ½ cup breadcrumbs
- ¼ cup milk
- 1 small onion finely grated or minced
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon allspice
- ¼ 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
- ¼ cup cold water
- ½ to 1 cup heavy cream to taste
- Fresh parsley chopped (optional garnish)
Instructions
- Mix breadcrumbs and milk in a large bowl and let soak for 1 to 2 minutes.
- Add ground meat, onion, egg, salt, pepper, allspice, and nutmeg to the breadcrumb mixture and gently combine.
- Form the mixture into small meatballs, about 1½ tablespoons each.
- Set the Instant Pot to Sauté mode and heat olive oil.
- Brown the meatballs in batches until golden; they do not need to cook through. Remove and set aside.
- Add butter to the pot and then pour in beef broth, Worcestershire sauce, and Dijon mustard, scraping the bottom to deglaze.
- Return the meatballs to the pot.
- Seal the Instant Pot lid and cook on High Pressure for 5 minutes.
- Allow natural pressure release for 5 minutes, then perform a quick release.
- Switch back to Sauté mode and stir the cornstarch mixed with cold water into the sauce.
- Simmer for 2 to 3 minutes until thickened.
- Stir in heavy cream and heat gently until the sauce is smooth and creamy.
- Adjust seasoning to taste and serve meatballs hot over mashed potatoes, egg noodles, or rice, garnishing with chopped parsley if desired.
Notes
- Use half-and-half for a lighter version.
- Add soy sauce for extra umami flavor.
- Meatballs freeze well before cooking.
- Serve with lingonberry jam for a traditional touch.