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Plate of Swedish meatballs over mashed potatoes next to instant pot.
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5 from 6 votes

Instant Pot Swedish Meatballs

Make easy Instant Pot Swedish Meatballs with tender homemade meatballs and creamy gravy. Serve over noodles, rice, or mashed potatoes for a cozy family dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Swedish
Keyword: Swedish Meatballs
Servings: 8 servings
Calories: 407kcal
Author: Erica Walker

Equipment

  • Instant Pot Pressure Cooker

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.
    Mixing ground beef and ground pork with seasonings and egg in a bowl.
  • Roll into 1" balls (a cookie scoop works great)
    Scooping Swedish meatball mixture and shaping into balls.
  • 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).
    Sautéing Swedish meatballs in an instant pot and flipping with tongs.
  • 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.
    Sautéd Swedish meatballs on a paper towel with tongs.
  • 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.
    Stirring Swedish meatball broth in an instant pot with a wooden spoon.
  • Add meatballs back to the pot and set Instant Pot to high pressure for 5 minutes, doing a quick release when finished.
    Combining Swedish meatballs with broth in an instant pot.
  • Remove meatballs from the Instant Pot and return setting to "saute". Add remaining beef Consomme and heavy cream and bring to a simmer.
    Stirring Swedish meatball broth in the instant pot with heavy cream; meatballs on the side.
  • 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.
    Stirring cornstarch with water in a small bowl with a spoon.
  • When thickened, return the meatballs to the Instant Pot and stir into the sauce.
    Instant Pot Swedish Meatballs garnished with parsley.
  • Serve over egg noodles, mashed potatoes, or rice.
    Swedish meatballs over mashed potatoes next to instant pot.

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

Calories: 407kcal | Carbohydrates: 12g | Protein: 26g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 158mg | Sodium: 574mg | Potassium: 511mg | Fiber: 1g | Sugar: 1g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg