We may earn a commission when you click on the affiliate links in this post.
Instant Pot Swedish Meatballs are one of my favorite recipes to make. This cozy dinner feels a little special but is still easy enough for a weeknight. The meatballs turn out tender, the gravy is rich and creamy, and everything comes together so much faster in the Instant Pot. I love serving them over mashed potatoes, egg noodles, or rice for a dinner that always gets cleaned up fast.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I loved this recipe. I had all of the ingredients, and it was super easy. The best part is, that the 3 and 5 year old grandkids loved it too.” – Michelle
“One of the top requested meals from my family! It’s so flavorful and tasty!” – Ashley
“My favorite IKEA restaurant meal made at home in my instant pot! PERFECT and so yummy!” – Lisalia
Why I Love These Quick and Easy Meatballs
This is one of those classic comfort food recipes I remember loving for years, but making Instant Pot Swedish Meatballs means I can get that same cozy dinner on the table much faster.
What I really love about this recipe is the combination of beef and pork in the meatballs. It gives them great flavor and keeps them tender. Then everything gets finished in that creamy gravy with Worcestershire, mustard, and cream, which is so good spooned over noodles, rice, mashed potatoes, or even vegetables. I also love adding lingonberry sauce on the side when I have it because that sweet and savory combo is just so good.
🩷 Erica
Ingredients You’ll Need
- Meat – Lean ground beef and ground pork give these meatballs the best flavor and a tender texture.
- Onion and garlic – Finely chopped or shredded onion and crushed garlic add moisture and flavor to the meatballs.
- Binder – Seasoned breadcrumbs and eggs help hold everything together without making the meatballs dense.
- Seasonings – Nutmeg, sage, salt, and pepper give Swedish meatballs their classic warm and savory flavor.
- Broth base – Beef consommé or beef broth creates the base for the gravy, and a lower sodium broth gives you better control over the salt.
- Sauce flavorings – Worcestershire sauce and ground mustard add depth and a little tang to the gravy.
- Cream – Heavy whipping cream makes the sauce smooth, rich, and creamy.
- Optional thickener – Cornstarch and water can be stirred in at the end if you want a thicker gravy.
- For serving – mashed potatoes, egg noodles, rice, lingonberry sauce, or even cranberry sauce all work well with these meatballs.
Ingredient Additions and Substitutions
- If you can’t find beef consommé, regular beef broth works just fine.
- I like ground pork and beef together, but you can use all beef if that is what you have.
- If you want a little more traditional flavor, you can add a pinch of allspice along with the nutmeg.
- Dijon mustard can be used in place of ground mustard.
- For a thicker gravy, whisk in a cornstarch slurry at the end until it reaches the consistency you like.
- If you need a shortcut, you can use frozen meatballs and pressure cook them longer.
- If you do not have lingonberry sauce, cranberry sauce is a good stand-in for serving.
How to Make Instant Pot Swedish Meatballs
- Mix and roll the meatballs. In a large bowl, mix the ground beef, ground pork, onion, breadcrumbs, eggs, garlic, nutmeg, sage, salt, and pepper just until combined. Roll into small meatballs, about 1 inch in size.
- Brown the meatballs. Turn the Instant Pot to sauté and lightly spray the bottom with cooking spray. Brown the meatballs in batches, turning so they get color on both sides. Remove them to a plate.
- Build the sauce. Pour in some of the beef consommé or broth and scrape up all the browned bits from the bottom of the pot. Stir in the Worcestershire sauce and ground mustard.
- Pressure cook. Add the meatballs back to the Instant Pot, lock the lid, and cook on high pressure for 5 minutes. Do a quick release.
- Finish the gravy. Remove the meatballs again and turn the pot back to sauté. Stir in the remaining broth and heavy cream, then simmer until warmed through. If you want the gravy thicker, whisk in a cornstarch slurry a little at a time.
- Serve. Add the meatballs back to the gravy and spoon everything over mashed potatoes, egg noodles, or rice. Add lingonberry sauce or cranberry sauce on the side if you like.
Recipe Tips
- Do not overmix the meatball mixture or the meatballs can turn out tough.
- Use a cookie scoop if you want evenly sized meatballs that cook at the same rate.
- Brown in batches so the meatballs actually sear instead of steam.
- Deglaze the pot well before pressure cooking so you do not get the burn notice.
- Use lower sodium broth if possible so the gravy does not get too salty.
- Quick release right away after the pressure cook time is done.
- Thicken the sauce only at the end if needed. Start small with the slurry because it thickens quickly.
- Frozen meatballs work for a shortcut, and they need a longer pressure cook time than homemade.
Frequently Asked Questions
Swedish meatballs are usually smaller and are made with warm spices like nutmeg, sage, and sometimes allspice. They are usually served with a creamy brown gravy instead of a tomato-based sauce.
Yes. Frozen meatballs are a great shortcut for Instant Pot Swedish Meatballs. If you use them, add them straight to the sauce and pressure cook longer than you would for homemade meatballs.
Yes. If you like a thicker gravy, whisk together cornstarch and water, then add it to the sauce a little at a time while simmering until it reaches the consistency you want.
You can, but I prefer the combination of beef and pork because it makes the meatballs more tender and gives them better flavor.
Yes. Egg noodles are classic, but another dry pasta shape can work too if that is what you have on hand.
That usually happens when there are browned bits stuck to the bottom of the pot. Be sure to deglaze really well with broth after sautéing the meatballs before sealing the lid.
We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the “BURN” notice. If you are concerned about the burn notice, please refer to this article: “What Does ‘Burn’ Mean on My Instant Pot?”
Make Ahead and Storage
These meatballs are great for making ahead. You can mix and roll the meatballs earlier in the day and keep them covered in the fridge until you are ready to cook. You can also brown the meatballs ahead of time and refrigerate them until dinner.
Store leftover Instant Pot Swedish Meatballs in an airtight container in the refrigerator for 3 to 4 days. They also freeze well for 2 to 3 months. I like freezing the meatballs after cooking, and you can freeze them with or without the sauce. Reheat gently on the stovetop or in the microwave until warmed through.
Pairing Ideas
I love serving these Swedish Meatballs over buttery Homemade Mashed Potatoes or egg noodles with a green vegetable on the side like Roasted Broccoli, Air Fryer Brussels Sprouts, Oven Roasted Green Beans, or Strawberry Spinach Salad. If you want to lean into that IKEA-style flavor, a spoonful of lingonberry sauce or even Cranberry Raspberry Sauce on the side is really good too.
More Meatball Recipes to Try
Meatballs are so versatile that you can make them work in so many recipes! Try these family favorites:
- Crockpot Sweet and Sour Meatballs
- Aunt Bessie Meatballs
- Frikadeller (Danish Meatballs)
- Easiest Instant Pot Meatballs
If you need a dinner that feels cozy, filling, and easy enough for a busy night, these Instant Pot Swedish Meatballs are always a good idea. I love that the meatballs stay tender, the gravy comes together right in the pot, and it works with whatever I have on hand for serving. If you try them, I’d love to hear how you served them and whether you went with mashed potatoes, noodles, or rice. 💛
Instant Pot Swedish Meatballs
Ingredients
For The Meatballs:
- 1 pound lean ground beef
- 1 pound ground pork
- 1/2 cup onion, (shredded or finely chopped)
- 1/2 cup seasoned bread crumbs
- 2 eggs
- 3 teaspoons crushed garlic
- 1 teaspoon nutmeg
- 1 teaspoon sage
- salt and pepper
For The Sauce
- 3 cups beef Consomme, or beef broth, divided
- 2 tablespoons Worcestershire sauce
- 2 teaspoons ground mustard
- 1 cup heavy whipping cream
- salt and pepper
- 4 tablespoons cornstarch, (optional)
- 2 tablespoons water, (optional)
Instructions
- Mix together all meatball ingredients until well combined.
- Roll into 1" balls (a cookie scoop works great)
- Press the "saute" function on the Instant Pot. Once it is hot, spray the bottom of the Instant pot with cooking spray and place meatballs in about 1//2" apart (you will probably have to do this in 2-3 batches depending on the size of your Instant Pot).
- Saute meatballs for 3-4 minutes, then flip and saute another 3-4 minutes. Remove meatballs from Instant pot and place on a paper towel.
- Add about 1 cup of the beef Consomme to deglaze the pot and scrape up any brown bits with a spatula. Add Worcestershire sauce, and ground mustard and stir well.
- Add meatballs back to the pot and set Instant Pot to high pressure for 5 minutes, doing a quick release when finished.
- Remove meatballs from the Instant Pot and return setting to "saute". Add remaining beef Consomme and heavy cream and bring to a simmer.
- If you want to make the sauce even thicker, combine cornstarch and water in a small bowl to form a slurry. Slowly whisk the mixture into the Instant Pot until you reach your desired consistency (you may not need all of the mixture). Add salt and pepper to taste, if needed.
- When thickened, return the meatballs to the Instant Pot and stir into the sauce.
- Serve over egg noodles, mashed potatoes, or rice.
Equipment
- Instant Pot Pressure Cooker
Notes
- A mix of beef and pork gives the best flavor and texture.
- Do not overmix the meatball mixture.
- Brown in batches for better color and flavor.
- Deglaze the pot well before pressure cooking to help prevent the burn notice.
- Quick release after cooking.
- Use a cornstarch slurry at the end only if you want a thicker gravy.
- Frozen meatballs can be used for a faster version, but they need a longer cook time.
- Serve with egg noodles, mashed potatoes, or rice.
- Lingonberry sauce or cranberry sauce on the side is a great finishing touch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
I loved this recipe. I had all of the ingredients, and it was super easy. The best part is, that the 3 and 5 year old grandkids loved it too.
Making meatballs in the instant pot is now my favorite way!
One of the top requested meals from my family! It’s so flavorful and tasty!
We love making these in the Instant Pot. They tasted great and were a hit!
My favorite IKEA restaurant meal – made at home in my instant pot! PERFECT and so yummy!