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Instant Pot Swedish Meatballs Recipe

Delicious Swedish Meatballs made in the Instant Pot will have you counting down the seconds until dinnertime! Served over egg noodles or mashed potatoes, everyone loves Swedish Meatballs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5 -6 dozen meatballs
Calories: 621 kcal
Course: Dinner
Cuisine: Swedish

Ingredients

For the meatballs
  • 1 lb ground beef
  • 1 lb ground pork
  • ½ cup white onion minced
  • 1 cup plain bread crumbs
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • ¼ cup heavy whipping cream
For the sauce
  • 4 Tablespoons unsalted butter
  • 1 ¼ cup beef broth
  • 1 teaspoon allspice divided
  • 1 teaspoon kosher salt divided
  • ½ teaspoon black pepper
  • 1 ¼ cup heavy whipping cream
  • ¼ cup all-purpose flour
  • ¼ cup water
  • 1 Tablespoon fresh parsley chopped

Instructions

    Cup of Yum
  1. In a large mixing bowl, combine ground beef, ground pork, minced onion, breadcrumbs, seasonings, eggs, and heavy cream. Using your hands, combine ingredients completely until thoroughly mixed.
  2. Roll mixture into 1-inch sized meatballs, packing tightly. Set aside until all the mixture is used. You should be able to make about 75 meatballs.
  3. Add butter to bottom of Instant Pot. Turn on saute. When butter is melted, add one layer of meatballs, cooking about 3 minutes on each side. (They may not be all the way cooked inside, that's okay). Remove cooked meatballs onto a plate and repeat with another layer of meatballs.
  4. When all the meatballs are partially cooked, add the beef broth to the pot. Using a wooden spoon, scrape up any bits and pieces that are stuck to the bottom of the pan. This technique is called "deglazing" and it reduces the burn notice tendencies.
  5. Turn off Instant Pot. Return the meatballs to the pot into the beef broth. Sprinkle with 1/2 tsp allspice, and 1/2 tsp kosher salt.
  6. Secure the lid and make sure the valve is set to "SEALING."
  7. Select HIGH PRESSURE and a cook time of 5 minutes. When cook time ends, allow to naturally release for 10 minutes.
  8. While the meatballs are cooking, in a small bowl whisk together flour and water until smooth. Set aside.
  9. After the ten minute natural release of pressure, turn the valve to "VENTING" and allow the remaining pressure to release. Open the lid.
  10. Turn the Instant Pot on saute, and add in the heavy whipping cream, flour mixture, 1/2 tsp allspice, 1/2 tsp salt, and 1/2 tsp black pepper. Stir until thickened. This will take about 3-4 minutes.
  11. Turn off and add fresh parsley.
  12. Serve over mashed potatoes or egg noodles!

Notes

  • This recipe was tested in a 6 quart Instapot. Results will not be the same in other size pots or pressure cookers.
  • I used a combination of beef and pork here. If you prefer, you can swap it for all pork or all beef.
  • Make sure not to skip the deglazing step! Any bits of meat or spice left on the pot before pressure cooking are likely to cause a burn notice.

Nutrition Information

Calories 621kcal (31%) Carbohydrates 16g (5%) Protein 36g (72%) Fat 46g (71%) Saturated Fat 23g (115%) Polyunsaturated Fat 19g Trans Fat 1g Cholesterol 216mg (72%) Sodium 799mg (33%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 5-6 dozen meatballs

Amount Per Serving

Calories 621

% Daily Value*

Calories 621kcal 31%
Carbohydrates 16g 5%
Protein 36g 72%
Fat 46g 71%
Saturated Fat 23g 115%
Polyunsaturated Fat 19g 112%
Trans Fat 1g 50%
Cholesterol 216mg 72%
Sodium 799mg 33%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.