Instant Pot Swedish Meatballs

These Instant Pot Swedish meatballs is a true one pot meal! Made with the most tender, juicy homemade meatballs and a rich, velvety gravy.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve. Serve the meatballs and warm gravy over mashed potatoes, garnished with dill and parsley.

Instant Pot Swedish Meatballs

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 25 minutes minutes

Total: 45 minutes minutes

Everyone’s favorite IKEA Swedish meatballs made so easily right in your pressure cooker! So tender so creamy!

4.9 stars (66 ratings)

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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

Instant Pot

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.

Course: Main Course

Cuisine: Swedish

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