There are many delicious recipes you can make with ground beef. Instant Pot Swedish Meatballs is one of my top 5 favorites. 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, Instant Pot Swedish Meatballs are amazing!
Instant Pot Swedish Meatballs
Even though I have Scandinavian roots, I didn’t find out until I dug into my family history. Finding out about one’s roots feels like completing a puzzle. My obsession for pickled herring, and Swedish meatballs may come from there. Or, I just love them because they are 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.
And don’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!
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Instant Pot Swedish Meatballs are tender, flavorful meatballs with a delicate flavor. Covered in a rich sauce and served over noodles or mashed potatoes. These pressure cooker Swedish Meatballs are a family favorite recipe!
- 1 lb Ground Beef (90% lean)
- 1/2 lb Ground Pork
- 1/2 cup Panko Bread Crumbs
- 1/2 cup Milk
- 1 small Sweet Onion, grated on a cheese grater
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Allspice
- 1/4 tsp Nutmeg
- 1 tsp Garlic Powder
- 1 Egg, beaten
- 1/4 cup Fresh Parsley, finely chopped, divided
- 2 Tbsp Olive Oil
- 6 Tbsp Butter, divided
- 2 10 oz cans Beef Consommé (or good beef broth, 2 1/2 cups)
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 2 cups Heavy Cream, divided
- 1/4 cup Flour
- Salt & Pepper to taste
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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.
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Form 30 meatballs and set them on parchment paper.
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Turn on the pot's Sauté setting, and when it is hot, add the olive oil and 2 Tbsp of the butter.
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Add 15 of the meatballs and brown lightly on outside. Do not cook completely. Remove to a plate and repeat with the second batch.
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Add the beef consommé and stir, scraping the bottom of the pot to get up any of the browned bits (deglaze).
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Add the remaining 4 Tbsp of butter, dijon, Worcestershire, and 1 cup of the heavy cream (reserve the remaining 1 cup). Stir well.
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Cancel the Sauté setting.
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Add the meatballs back into the pot. Close the lid and set the steam release knob to the Sealing position.
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Press the Pressure Cook/Manual button or dial (High pressure), and then the + or - 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).
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While the meatballs are cooking, mix the flour with the remaining 1 cup of heavy cream. Whisk it well so there are minimal lumps. Set aside.
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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.
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Remove the meatballs to a plate and cover. Turn on the Sauté setting (Med - Normal temp) and mix in the flour/cream mixture. Bring to a simmer, stirring frequently, until thickened. Cancel the Sauté setting.
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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.
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Instant Pot Swedish Meatballs go great over noodles or mashed potatoes.
Calories are variable based on the ingredients used. Based on 3 meatballs with sauce.
Resources to Make Instant Pot Swedish Meatballs and More
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We loved these meatballs! The sauce was so good too. We had them over mashed potatoes. Even our picky toddler likes them! Thanks for a great recipe!
Yay! It’s so nice when the whole family, picky toddlers included, like the meal you cook! Thank you for your review!
In Step 12, do I set is the saute at medium or high?
Hi Jennifer, it’s Medium/Normal temp. I added that to the instructions. 🙂
Is there anyway I can cook the noodles with the meatballs and sauce? How long would that take to pressure cook? Thank you
Hi Jennifer. This is one of those recipes that you want the sauce to be rich and thick, and adding water to cook the noodles would thin it. Not to say it can’t be done, but egg noodles cook very quickly. Maybe put the meatballs on the bottom, layer the noodles on top, then pour in the water/broth, and the sauce over the noodles (try to cover them all). You need 1 cup of water/broth for every 4 oz of pasta. Then cook for the 4 minutes and do the controlled Quick Release. I do this method for my Meatball Pasta Dinner, so maybe it will work. Let me know!
These were DELICIOUS! Everyone enjoyed them from the pickiest to most adventurous eaters. I was disappointed I was too full for seconds, we’ll be fighting over the leftovers for lunch tomorrow!
I’m glad everyone liked these, Marie! Thank you so much for your review!
Thank you for condensing the instructions into 8 pictures. I’m a visual learner and I’ve never seen a recipe condensed so well before. Thank you!! We’re trying this tonight. I have Scandanavian roots too and love swedish meatballs! Awesome recipe. You just got a new follower! 😀
Hi Rachel, I’m glad the visuals worked for you. I try to make them for most of my recipes. Thank you for your review!