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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
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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For dietary restrictions, is there any way this can be made with 2% milk?!
Yes, just add it last.
Maybe i am doing something wrong.. I have tried to make this recipe twice and each time my meat balls have turned into “meat blops” – do you have to sautee prior to pressure cooking?
I’m sorry that happened. Yes, you do need to brown the meatballs first, as steps 3 and 4 indicate. It does make a big difference in firmness and flavor!
My gravy curdled, are you sure part of the cream goes in before pressure cooking?
Yes, as long as it is heavy cream. The fat usually protects it from curdling. Also, tempering it so it’s not going in super cold would help.
Very tasty recipe.. It is a bit time consuming, but well worth the work. The mixture of pork and beef make for a great meatball. The seasoning was perfect 👌. I was told that it was better than Rachael Ray’s recipe 🙌
I read a few of the comments before I was at the “pour heavy cream and flour mixture in” part and was afraid of the curdling, so I added 1/2 cup of the broth into the bowl I was holding the heavy cream/flour mixture in waiting for the step and it did not curdle at all. Hopefully this helps somebody!
Fabulous recipe! My husband liked these so much and was happy there were leftovers! I ended up just making everything in the skillet I browned the meatballs in (I only have 3 at Instant Pot and wanted to brown as many meatballs as I could at one time so I browned them in a big skillet). Look forward to checking out your blog and trying other recipes! Thanks!
Nice to see you gave a recipe were you made your own sauce. Sick of seeing ones were they say throw in a can of cream of mushroom soup. High sodium values in canned soup made me look around. Can’t wait to try it tonight~
Hi Dale! I appreciate that. I will admit, I do use “cream of” soups once in a while. I just did a slow cooker Beef Stroganoff recipe where I made my own sauce. Hope you like the meatballs!
Try it with a 7 oz creme fraiche or an 8 oz sour cream added at the very end. OMG! It adds a real nice little twang
Yum!
Hello! This recipe is delicious!!! I’d love to serve to my 10 month old, too, but he can’t do cow’s milk until 1 year. Do you think I can replace the heavy cream and milk with plain yogurt? Thanks!
I have not tried that. If you do, try using full fat yogurt. The fat helps keep the milk from curdling, so that may be the case with yogurt. Also, you will want to add a little water before pressure cooking to thin it out and help build the pressure. Let me know how it works if you try it.
I made these for our Mother’s Day Dinner. They were delicious and so easy. The directions were perfect. This was the 3rd time I used my new Instant Pot and my favorite meal so far!
Absolutely amazing recipe!!!! So good!! Will definitely use agaian and again and again!!
Great! Thank you, Daniel! I appreciate your feedback.
Do you think you could do this in a crockpot? I bet the flavors would be richer!
Yes, just brown the meatballs on the stove, and then add them to the crock and cook for 4-5 hours on Low or 2-3 on High.