Instant Pot Swedish Meatballs
Everyone’s favorite IKEA Swedish meatballs made so easily right in your pressure cooker! So tender so creamy!
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
Equipment
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.
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.