Instant Pot Swedish Meatballs
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Easy peasy Swedish meatballs made in your pressure cooker! The meatballs are so tender and the gravy is so rich and creamy!
I just love love love a good Swedish meatball. Well, come to think of it, I like the bad ones too. I mean, hello, they’re meatballs smothered in a creamy meatball gravy.
There’s no downside here.
But don’t worry. This is a good Swedish meatball. I would never steer you wrong.
And it’s also made in the Instant Pot so there’s another win for you there.
Not to mention, the meatballs are made with a combination of beef and pork, and they come out amazingly tender. They just fall apart in your mouth.
The gravy is also just perfect – so rich, so creamy, and well, not enough to drink from a bowl. But hey, we can’t get them all, can we?
Instant Pot Swedish Meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- ½ cup Panko
- ⅓ cup whole milk
- 2 large egg yolks
- 1 medium shallot, diced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- ½ cup sour cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large bowl, combine ground beef, ground pork, Panko, milk, egg yolks, shallot, garlic, thyme, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
- Set a 6-qt Instant Pot® to the high saute setting. Heat canola oil; working in two batches, add meatballs and cook until all sides are browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
- Whisk in flour until lightly browned, about 1 minute. Stir in beef stock, scraping any browned bits from the bottom of the pot; season with salt and pepper, to taste.
- Return meatballs to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Set meatballs aside. Select high sauté setting; simmer until the sauce has reduced and thickened, about 4-5 minutes. Stir in sour cream; season with salt and pepper, to taste.
- Serve immediately with meatballs, garnished with dill and parsley, if desired.
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My sister and I made these over the snowy April weekend in Milwaukee to break in her new IP and this recipe is delicious! Definitely a keeper! I might have to get myself an IP! 🙂
They’re the best!
Very tasty, however this is the 2nd time I have thickened a sauce with flour and caused IP to “burn”. After removal of content and cleaning pot out then represurrising everything came out fine.
After taking the meatballs out turn the sauté down to medium heat. The mix the entire time the flour is toasting. It shouldn’t burn then:) this is one of my favorites:)
Absolutely delicious! I wouldn’t change a single thing.
My daughter loves Swedish meatballs. Said they were the best she has had. Made it with egg noodles.
Oh that’s great!
Will be making this tomorrow! However, I just tried searing meatballs for another recipe and even though I used a lot of oil, they still stuck to the bottom of the instant pot. Do you have any suggestions?
When meatballs fall apart, the problem is most likely the binder (ex. breadcrumbs or eggs). Hope that helps, Brandy!
Our second recipe since buying the IP for Christmas. The Korean beef recipe, peerless. The Swedish meatballs, splendid. Sixty one and excited for cooking again. Thank you.
@stanleymcsploots mom and dad Chris and Pam
That’s awesome!
I love this recipe! I got an Instant Pot for Christmas and have been experimenting. I’m adding this recipe to my list!
These were so wonderful that I made two double batches in a row and ate them for a week. Any tips on getting them to come out perfectly round?
Several of your recipes are beloved in our house. Just started using Instant Pot and love your IP recipes!
You could use an ice cream scoop to get uniform meatballs – scooping, leveling, dislodging into your hand, and then rolling so they’re perfectly rounded out balls. I hope that helps, Melinda!
So yummy and easy with my instant pot butnif I didn’t have an instant pot, do you have a link to a stove top instructions….. Just kidding, I read all you posts. Thanks
This looks great! I’m wondering if anyone has tried cooking whole baby potatoes in with the Swedish meatballs?
I made this in the instant pot just today. It turned out pretty good! I doubled the amount of flour and broth I used so I could Pour over egg noodles. I also added a half teaspoon more of allspice 🙂 because I like the taste of allspice. One other substitution was Greek yogurt instead of sour cream, I added a cup since I doubled my sauce. It congealed somewhat and I don’t think that the sour cream would have done that, still rated great. Fresh dill and parsley were a perfect herb garnish.
Is there enough sauce to pour over egg noodles?
It really depends on how much sauce you like with your noodles. It may be best to double the sauce to ensure you have enough. Hope that helps!
I’m going to make these this weekend – they look delicious! Quick question…I’m thinking of doubling the recipe. Would the time under pressure be the same?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Can the meatballs be made ahead of time and refrigerated for a few hours?
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
My daughter loves Swedish meatballs and I had all the ingredients so tried this tonight. It was very good. Nice flavor. I only used the parsley at the end. We tried it with noodles and brown rice. We preferred the rice with it. The only negative being the time. I get home from work around 6:30 and and it was nearly 8 when we ate dinner.
I don’t know what I would do without you for our meals during the week! I always have the best luck with your recipes. You knocked this recipe out of the park, though! So, so good! My family of 5 inhaled it, and it’s a rare occurance when everyone likes the same thing! One tip I have would be to temper the sour cream by whisking in a separate bowl with some of the simmering liquid before adding to the electric pressure cooker (all of your Instant Pot recipes also work with the Breville Fast Slow Pro, which is what I use). This will thin the sour cream out some and keep it from curdling.
We love hearing that! Thanks for your feedback!
Thank you for your Instant Pot recipies. They are the best!
Can this recapie ve done in a slow cooker?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This recipe looks great! Thanks for sharing. I don’t eat pork, can I substitute this?
Yes, of course!
What are the advantages of using an instant pot for this recipe over a traditional pan? Your pan recipe seems like it is a touch quicker. I just got an instant pot so I am new to the craze!
They are both great recipes but I find that the Instant Pot version is more convenient and quicker. 🙂