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Instant Pot Swedish Meatballs is one of my top 5 favorite Instant Pot recipes. The flavor of these pressure cooker Swedish meatballs is really good, and the rich sauce complements the meatballs very well. Served over noodles or mashed potatoes, these Swedish Meatballs are amazing!
Instant Pot Swedish Meatballs
There are many delicious recipes you can make with ground beef.
Speaking of delicious, these pressure cooker Swedish Meatballs are very delicious!
In this recipe for Instant Pot Swedish Meatballs, I wanted to stay with the traditional ingredients, but strayed a little.
You will not typically find Worcestershire or Dijon in the sauce. I didn’t add a lot, but I think the flavor is so much better from the addition of these two ingredients.
Lightly browning the meatballs before pressure cooking them gives them, and the sauce, a richer depth of flavor that only something fried/browned can give. Please don’t skip this step unless you are using frozen meatballs.
I hope you won’t be put off by the Allspice and Nutmeg. There isn’t enough to make it taste strongly of those spices. They are warm spices, and just add a little something special, and they are traditional to Swedish Meatballs.
Serve Instant Pot Swedish Meatballs alone, or over a pile of egg noodles or mashed potatoes. The sauce/gravy is so good you won’t want to leave a drop of it on your plate!
Instant Pot Beef and Noodles
Instant Pot Hamburger Stroganoff
Instant Pot Fettuccine Alfredo
Instant Pot Beef and Broccoli
If you make this pressure cooker Swedish Meatballs recipe, please let me know! Just drop a comment with a star rating below. It would be great to read your feedback!
Instant Pot Swedish Meatballs
Equipment
- 6-quart Electric Pressure Cooker
Ingredients
Meatball Mixture
- 1 lb Ground Beef* (85%-90% lean)
- ½ lb Ground Pork
- ½ cup Panko Bread Crumbs
- ½ cup Milk
- 1 small Sweet Onion, grated on a cheese grater
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ¼ teaspoon Allspice
- ¼ teaspoon Nutmeg
- 1 teaspoon Garlic Powder
- 1 Egg, beaten
- ¼ cup Fresh Parsley, finely chopped, divided
Sauce
- 2 Tablespoons Olive Oil
- 6 Tablespoons Butter, divided
- 2 10-ounce cans Beef Consommé (or good beef broth, 2½ cups)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 2 cups Heavy Cream, divided
- ¼ cup Flour
- Salt & Pepper to taste
Instructions
- In a mixing bowl add ground beef. ground pork, panko, milk (pour over the crumbs), onion, salt, pepper, allspice, nutmeg, garlic powder, beaten egg, and 2 Tbsp of the parsley. Mix together well to combine the ingredients.
- Form 30 meatballs and set them on parchment paper.
- Turn on the pot's Sauté setting, and when it is hot, add the olive oil and 2 Tbsp of the butter.
- Add 15 of the meatballs and brown lightly on outside. Do not cook completely. Remove to a plate and repeat with the remaining meatballs.
- Add the beef consommé (or broth) and stir, scraping the bottom of the pot to get up any of the browned bits (deglaze).
- Add the remaining 4 Tbsp of butter, dijon, Worcestershire, and 1 cup of the heavy cream (reserve the remaining 1 cup). Stir well.
- Cancel the Sauté setting.
- Add the meatballs back into the pot (or add the frozen meatballs, if using). Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial (High pressure), and then the +/- button or dial to select 4 minutes. When the cook time is finished, let the pot sit undisturbed for 6 minutes (6 minute natural release).
- While the meatballs are cooking, mix the flour with the remaining 1 cup of heavy cream. Whisk it well so there are no lumps. Set aside.
- Do a controlled Quick Release of the pressure (*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go).When the pin in the lid drops down, you can open it.
- Remove the meatballs to a plate and cover. Turn on the Sauté setting (Med - Normal temp) and bring to a simmer. Whisk in the flour/cream mixture, stirring frequently, until thickened. Cancel the Sauté setting.
- Taste the sauce and adjust salt & pepper, if needed. You can either add the meatballs back in, or serve and pour the sauce over them. Garnish with remaining parsley.
- Instant Pot Swedish Meatballs go great over noodles, rice, or mashed potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make Instant Pot Swedish Meatballs and More
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Haven’t made this in a while and decided to make it tonight for dinner. It was just as good as we remembered! So tasty and SO easy (we used frozen turkey meatballs)!
This is my go to meal for my family.
Absolutely delicious!!! I make this often at my husband’s request! One of our favorites!
This was delicious! I couldn’t figure out the controlled release and sauce got everywhere but still worth it in my opinion. Do you press the release button but just not all the way or turn it? Thank you for the recipe 🙂
You just open a little at a time at first until you are sure no sauce will come out with the steam. So, open, close, open, close, repeat.
We have some very picky eaters in my family but everyone loved this. I will definitely be making it again.
Hi Dianna, Campbells makes the Beef Consomme and all stores should carry it, including Walmart. It’s well worth looking for!
I just made these. The meatballs were delicious with all the ingredients. I never knew what a controlled quick release was till I made this. Thanks