Instant Pot Swedish Meatballs

Name: Instant Pot Swedish Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 pound ground beef; 1 pound ground pork; ½ cup panko; ⅓ cup whole milk; 2 large egg yolks; 1 medium shallot; 2 cloves garlic; ½ teaspoon dried thyme; ¼ teaspoon ground allspice; ¼ teaspoon ground nutmeg; Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 2 tablespoons all-purpose flour; 2 cups beef stock; ½ cup sour cream; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley leaves

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4.9

189 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
6 servings
Course
Main Course

Instant Pot Swedish Meatballs

Iris Warren

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Everyone’s favorite IKEA Swedish meatballs made so easily right in your pressure cooker! So tender so creamy!

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Ingredients

Servings

1 pound ground beef
1 pound ground pork
½ cup panko
⅓ cup whole milk
2 large egg yolks
1 medium shallot diced
2 cloves garlic minced
½ teaspoon dried thyme
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste
1 tablespoon canola oil
2 tablespoons all-purpose flour
2 cups beef stock
½ cup sour cream
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley leaves

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Instructions

In a large bowl, combine ground beef, ground pork, Panko, milk, egg yolks, shallot, garlic, thyme, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
Set a 6-qt Instant Pot® to the high saute setting. Heat canola oil; working in two batches, add meatballs and cook until all sides are browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
Whisk in flour until lightly browned, about 1 minute. Stir in beef stock, scraping any browned bits from the bottom of the pot; season with salt and pepper, to taste.
Return meatballs to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Set meatballs aside. Select high sauté setting; simmer until the sauce has reduced and thickened, about 4-5 minutes. Stir in sour cream; season with salt and pepper, to taste.
Serve immediately with meatballs, garnished with dill and parsley, if desired.