Name: Instant Pot Swedish Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Swedish
Ingredients: For the Meatballs:; 2 lbs ground beef; ½ cup white onion, minced; 1 cup plain bread crumbs; ½ tsp allspice; ½ tsp kosher salt; ¼ tsp black pepper; 2 large eggs; ¼ cup heavy whipping cream; For the Sauce:; 4 Tbsp unsalted butter; 1 ¼ cup beef broth; 1 tsp allspice, divided; 1 tsp kosher salt, divided; ½ tsp black pepper; 1 ¼ cup heavy whipping cream; ¼ cup all-purpose flour; ¼ cup water; 1 Tbsp fresh parsley, chopped

Instant Pot Swedish Meatballs

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These Instant Pot Swedish Meatballs are a quick and easy comfort food solution, offering tender, flavorful meatballs in a rich, creamy sauce. Ready in just 40 minutes, this recipe is perfect for a weeknight dinner or special occasion. Serve over mashed potatoes, egg noodles, or rice for a hearty meal. Ideal for families and entertaining, with options to customize for dietary needs.

Author: Janet
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 5–6 dozen meatballs
Category: Main Course
Method: Pressure Cooker (Instant Pot)
Cuisine: Swedish
Diet: Gluten Free

Ingredients

For the Meatballs:

2 lbs ground beef

½ cup white onion, minced

1 cup plain bread crumbs

½ tsp allspice

½ tsp kosher salt

¼ tsp black pepper

2 large eggs

¼ cup heavy whipping cream

For the Sauce:

4 Tbsp unsalted butter

1 ¼ cup beef broth

1 tsp allspice, divided

1 tsp kosher salt, divided

½ tsp black pepper

1 ¼ cup heavy whipping cream

¼ cup all-purpose flour

¼ cup water

1 Tbsp fresh parsley, chopped

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Instructions

In a large bowl, combine all meatball ingredients and mix thoroughly using your hands.
Roll into 1-inch meatballs (about 75).
Turn the Instant Pot to sauté mode. Melt butter and brown meatballs in batches for about 3 minutes on each side. Set aside.
Add beef broth to deglaze the pot. Turn off the Instant Pot and add meatballs back in.
Sprinkle with ½ tsp allspice and salt. Secure the lid, set the valve to SEALING, and cook on HIGH for 5 minutes.
Allow a 10-minute natural release, then quick release any remaining pressure.
In a small bowl, whisk together flour and water.
Turn the Instant Pot to sauté and stir in cream, flour mixture, remaining allspice, salt, and pepper. Cook until thickened (about 3-4 minutes).
Stir in fresh parsley and serve hot.

Notes

For extra flavor, add nutmeg or red pepper flakes.
For a dairy-free version, substitute coconut cream and vegan butter.
For a gluten-free version, use gluten-free breadcrumbs and flour.
Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months. Reheat with extra cream or broth if needed.

Find it online: https://recipesbyjanet.com/instant-pot-swedish-meatballs/