Instant Pot Swedish Meatballs
User Reviews
5
Instant Pot Swedish Meatballs
Description
The recipe for Instant Pot Swedish Meatballs starts with combining ground beef and pork with shredded onion, bread crumbs, eggs, garlic, nutmeg, sage, salt, and pepper to form a seasoned meatball mixture. The meatballs are shaped into uniform sizes and browned in the sauté setting of the Instant Pot in batches, which develops flavor and seals moisture.
After removing the browned meatballs, the pot is deglazed with beef consomme to capture browned bits, and Worcestershire sauce and ground mustard are added. The meatballs then return to the pot for a 5-minute high-pressure cook. Finally, the meatballs are removed while the remaining broth is simmered with heavy cream to enrich and thicken the sauce, optionally using a cornstarch slurry to achieve the desired consistency.
This cooking method produces tender meatballs with a soft texture inside and a flavorful, creamy sauce with savory and aromatic spices. The use of Instant Pot streamlines the process while layering flavors through sautéing, pressure cooking, and simmering the sauce.
Note: Different Instant Pot models may be sensitive to the burn notice; monitoring the deglazing step carefully can prevent this issue.
Ingredients
For The Meatballs:
- 1 pound ground beef lean
- 1 pound ground pork
- 1/2 cup onion (shredded or finely chopped)
- 1/2 cup seasoned bread crumbs
- 2 egg
- 3 teaspoons garlic crushed
- 1 teaspoon nutmeg
- 1 teaspoon sage
- salt
- black pepper
For The Sauce
- 3 cups beef consomme or beef broth, divided
- 2 tablespoons Worcestershire sauce
- 2 teaspoons ground mustard
- 1 cup heavy whipping cream
- salt
- black pepper
- 4 tablespoons cornstarch (optional)
- 2 tablespoons water (optional)
Instructions
- Mix together all meatball ingredients until well combined.
- Roll into 1" balls (a cookie scoop works great)
- Press the "saute" function on the Instant Pot. Once it is hot, spray the bottom of the Instant pot with cooking spray and place meatballs in about 1//2" apart (you will probably have to do this in 2-3 batches depending on the size of your Instant Pot).
- Saute meatballs for 3-4 minutes, then flip and saute another 3-4 minutes.
- Remove meatballs from Instant pot and place on a paper towel.
- Add about 1 cup of the beef Consomme to deglaze the pot and scrape up any brown bits with a spatula. Add Worcestershire sauce, and ground mustard and stir well.
- Add meatballs back to the pot and set Instant Pot to high pressure for 5 minutes, doing a quick release when finished.
- Remove meatballs from the Instant Pot and return setting to "saute". Add remaining beef Consomme and heavy cream and bring to a simmer.
- If you want to make the sauce even thicker, combine cornstarch and water in a small bowl to form a slurry. Slowly whisk the mixture into the Instant Pot until you reach your desired consistency (you may not need all of the mixture).
- Add salt and pepper to taste, if needed.
- When thickened, return the meatballs to the Instant Pot and stir into the sauce.
- Serve over egg noodles, mashed potatoes, or rice.
Notes
- This recipe was developed using a 6-quart Instant Pot from 2016; newer models may differ in sensitivity to burn notices.
- To prevent a burn notice, ensure thorough deglazing and scraping of browned bits before pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 158mg | 53% |
| Sodium | 574mg | 24% |
| Potassium | 511mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
