Instant Pot Swedish Meatballs
by Chungah
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These Instant Pot Swedish meatballs is a true one pot meal! Made with the most tender, juicy homemade meatballs and a rich, velvety gravy.
Featured Comment
So delicious. Somehow I ended up with 45 meatballs so decided to freeze half after the browning stage. The gravy was incredible and I served everything over egg noodles. My kids asked for seconds and thirds! Thanks for a keeper.
why you’l love Instant Pot swedish meatballs
- Ultimate comfort food. Pairing juicy, tender meatballs with a rich, velvety creamy gravy is simply pure comfort food, nostalgic of Ikea’s favorited classic meatballs. They are perfect for a cozy night in or impressing weekend company.
- One pot convenience. Making Swedish meatballs in the Instant Pot cuts down on time and effort, cooking both the meatballs and gravy all in a single pot. It’s an absolute weeknight miracle dinner!
- Nothing beats homemade meatballs. Homemade meatballs give you complete control over ingredients, flavors, and texture. And the mix of ground beef and ground pork yields the juiciest, most tender meatballs. The best part? You can double the batch of meatballs and freeze them for later!
How to make swedish meatballs in the Instant Pot
- Make the meatballs.
- Combine the ingredients. Combine the ground beef, ground pork, Panko, milk, egg yolks, shallot, garlic, thyme, allspice, nutmeg, salt, and pepper.
- Mix gently. Mix the ingredients just until combined. Overworking the meat will lead to tough, dense meatballs.
- Form the meatballs. Portion and roll the mixture into 3/4-to-1-inch meatballs. Pro tip: Keep your hands slightly wet with water.
- Sear. Sear the meatballs in batches in a 6-qt Instant Pot® using the “sauté” function until browned on all sides, about 3-4 minutes. They will not be fully cooked here.
- Build the gravy. Whisk in the flour until golden, about 1 minute, then stir in the beef stock to deglaze the bottom of the pot, scraping up any browned bits.
- Pressure cook. Return the seared meatballs to the Instant Pot, seal the pressure cooker valve and cook on high pressure for 8 minutes. When the cooking cycle is complete, carefully turn the valve for a quick-release.
- Thicken the gravy. Set the meatballs aside and keep warm. Set the Instant Pot to the “sauté” function and simmer until reduced and thickened, about 4-5 minutes. The longer it simmers, the more it thickens. Stir in the sour cream, salt, and pepper until it thickens to a gravy-like consistency.
- Serve. Serve the meatballs and warm gravy over mashed potatoes, garnished with dill and parsley.
How to serve swedish meatballs
- Base: serve the meatballs and gravy over a hot starchy base such as mashed potatoes, boiled potatoes or egg noodles
- Sides: peas, green beans, or roasted vegetables
- Condiments: sweet lingonberry preserves or cranberry sauce
- Garnish: sprinkle with parsley or chives for a pop of color
more favorited meatball recipes
Tools For This Recipe
Instant Pot Swedish Meatballs: Frequently Asked Questions
How can I “flash freeze” the meatballs?
Place the uncooked meatballs on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the meatballs to an airtight, resealable freezer bag. Label, date and freeze up to 1 month.
Do I have to brown the meatballs before pressure cooking?
Yes! Browning the meatballs first (using the “sauté” function) will lock in their shape, preventing them from falling apart in the Instant Pot, while adding deep, rich, caramelized flavors to the base of the gravy.
Can I use frozen meatballs instead?
Yes, you can use frozen meatballs as a major time-saver for busy nights! Skip the thaw and pressure cook the meatballs with the beef stock for 6 minutes, followed by a quick-release.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days, reheating gently on the stovetop over medium low heat until warmed through, adding a splash of beef stock, if needed.
Instant Pot Swedish Meatballs
Everyone’s favorite IKEA Swedish meatballs made so easily right in your pressure cooker! So tender so creamy!
Video
Ingredients
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- Kosher salt and freshly ground black pepper, to taste
- ½ cup sour cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley leaves
For the meatballs
- 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
Instructions
- 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.
For the meatballs
- 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.
Equipment
Notes
- Keep your hands wet. When forming the meatballs, keep your hands slightly wet to keep the mixture from sticking to your hands, ensuring perfectly round, smooth meatballs.
- Make ahead of time. The meatballs can be assembled up to 1 day in advance and placed in the fridge until ready to use. The uncooked meatballs can also be stored in the freezer for up to 1 month (once flash freezing).
- Make a double batch to freeze. Make a big batch of meatballs, doubling the recipe, to have a stash ready in the freezer to cut weeknight dinner prep to just a few minutes.
- Deglaze with beef stock. Deglaze the bottom of the Instant Pot with beef stock, lifting up the browned bits (fond) to incorporate all the rich, caramelized flavors to the gravy while also preventing the dreaded burn error.
- Chicken stock also works. Unsalted chicken stock works well in place of the beef stock.
- Serve with a starchy base. Serve the meatballs with a starchy base such as mashed potatoes or cooked egg noodles to sop up the rich, creamy gravy.
Did you make this recipe?
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Made this tonight in my IP and it came out fantastic per my guest. Great recipe!
Hi! I have made Swedish meatballs since I was a kid, and just wanted to add a few tips/ tricks to beef up the flavor of the sauce. 1. Add a splash of soy sauce instead of salt (optional) and a Tbsp. of Worchestershire sauce (you’ll thank me later). The flavor shouldn’t be as bland for those commenting about it. Otherwise great recipe!
Thanks for the tip, Danielle!
This recipe is spectacular! Made it several times and always a hit. Thanks for sharing 🙂
It’s so easy, right? 🙂
I’m going to be making this for the third time- so delicious! It’s my favorite Swedish meatballs recipe
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!