I love love love Instant Pot Swedish Meatballs. This recipe is one that I’ve adapted from a few others that I’ve come across over the years. I kept it nice and simple, but I did mash a bunch of recipes together for this one.
Don’t worry – you don’t have to be Swedish to enjoy this dish. Though I do have Swedish roots, I think it’s more about the meatballs and gravy than the ethnicity of the recipe. Creamy, tangy gravy over top of tasty meatballs just calls my name.
Anyway, here is my recipe for Instant Pot Swedish Meatballs:
1 lb lean ground beef or meatball mix
1 cup seasoned bread crumbs
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
For the sauce:
1 tbsp deli-style or dijon mustard
3 cups beef broth
3/4 cups sour cream
1/2 cup heavy cream
salt and pepper to taste
Directions for Instant Pot Swedish Meatballs:
Combine the ingredients for the meatballs and form them into balls approximately 2 inches round. I like to wear gloves and just use my hands to mix them when I do this, but you can be more civilized and use utensils if you’d like. A melon baller works great for making uniformly sized meatballs.
Using the saute setting, brown the meatballs. The object isn’t to cook them through, but to get them nice and brown on the outside. It will add to the flavor of the finished dish.
Pour the broth on top of the meatballs in the Instant Pot and lock the lid.
Cook for 20 minutes on the Meat setting.
Quick pressure release.
Take a few ladles full of the broth and add them in a bowl to the sour cream, mustard, and heavy cream. Mix well. This is called tempering, and it keeps the sour cream and heavy cream from curdling when mixed with the hot meatballs.
At first, it is a little bit clumpy as the sour cream combines with the broth. Just keep mixing until it is well blended. Then add that mixture in with the meatballs.
If you want your sauce thicker, mix 1/4 cup flour with 3/4 cup heavy cream in a separate bowl until smooth and stir it in last.
Questions People Ask:
You absolutely can! Depending on how large your meatballs are, you may need to adjust the cook time accordingly.
Yes, you can. Remember to brown the meatballs in a pan first and then cook for 4 to 5 hours on low. Again, add the dairy at the end because it will curdle.
I wouldn’t recommend making the entire recipe and freezing it, though you could certainly freeze the meatballs and pull them out when you were ready to make the dish.
Instant Pot Swedish Meatballs go really well over egg noodles or mashed potatoes! Don’t forget dessert – try Quick Instant Pot Apple Crisp!
You can store the finished meatballs in sauce in an airtight container in the refrigerator for 2-3 days. You’ll want to stir it well when you heat it back up.
If you made this recipe, share it in our Facebook group – The Moody Blonde – Cooking Tips and Easy Recipes! We’d love to hear how you liked it!