Instant Pot Swedish Meatballs with a rich and creamy gravy is pure comfort food.
Easy Instant Pot Swedish meatballs are the perfect party snack or easy family meal thanks to a little help from frozen meatballs.
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There is something incredibly comforting about meatballs, and using frozen meatballs in the Instant Pot is a great way to get a delicious dinner on the table fast.
That’s one reason why I love these Instant Pot Swedish meatballs.
The delicious smell of the meatballs cooking is trumped only by the glory of that first tender, meaty bite covered with the rich, creamy and slightly tangy gravy.
Spaghetti and meatballs get all the hype, but meatballs are really quite versatile and can be used for many different dishes.
By taking some help from the frozen food aisle, you can add meatballs to your weekly rotation and make a different meal each week for weeks!
The Best (and Easiest!) Instant Pot Swedish Meatballs Recipe
I have a great list of Easy Instant Pot Frozen Meatballs Recipes that I refer to regularly, and these pressure cooker Swedish meatballs are definitely on the list because they’re so simple.
The rich, creamy gravy of these tender Swedish meatballs is perfect for serving over mashed potatoes or, my favorite, buttery egg noodles.
The meatballs are perfectly seasoned and cook tender without even needing to be thawed.
These easy Instant Pot Swedish meatballs look like they took hours to prepare, but you’ll easily have dinner on the table in under 30 minutes.
More Instant Pot Frozen Meatball Recipes:
- Instant Pot Hawaiian Meatballs
- Cheesy Italian Instant Pot Meatballs and Rice
- Instant Pot Cocktail Meatballs
- Instant Pot Meatball Subs
Using Frozen Meatballs in the Pressure Cooker
The secret to keeping this recipe as easy as possible is to use frozen meatballs.
I prefer to use homestyle meatballs rather than Italian style, but feel free to use whatever you have. You could also use chicken meatballs if you’d like!
There are great store-bought brands that work really well, so keep a bag in your freezer at all times for moments such as this. 🙂
The meatballs are added to the Instant Pot directly from the freezer–no thawing needed! It’s so easy to do and the end result is always delicious.
If you have a homemade meatball recipe that you love you can absolutely use it. You will have the best results if you precook your meatballs and freeze them in advance.
Sometimes when I make homemade meatballs I make a double or triple batch and freeze the extras in zip top bags to use in my favorite meatball dishes.
How to Make Pressure Cooker Swedish Meatballs
It’s really easy to make Instant Pot Swedish meatballs with frozen meatballs.
Ingredients You’ll Need:
- Beef Broth
- Dijon Mustard
- Worcestershire Sauce
- Frozen Homestyle Meatballs
- Evaporated Milk (or heavy cream)
- All-Purpose Flour
- Sour Cream
- Black Pepper
How to Make It:
(Full printable recipe is available below)
Add the sauce and meatballs. First, you’ll add the broth, mustard and Worchestershire to the Instant Pot to build the base for the sauce. Then add the frozen meatballs.
Pressure Cook. Next, you’ll seal the lid and cook for 4 minutes at high pressure, followed by a quick release of the steam.
Make the gravy. Then, you’ll whisk the evaporated milk (or cream) and flour until smooth. Whisk in the sour cream and season with allspice and pepper.
Thicken the sauce. Last, you’ll pour in the gravy mixture and stir to combine with the meatballs. Set the Instant Pot to saute and simmer for about 5 minutes until the gravy has thickened.
Notes and Adaptations:
- Serve as desired–we like to enjoy Swedish meatballs over egg noodles, but they would also be delicious over mashed potatoes or rice. Many people serve them with lingonberry sauce or cranberry sauce as well.
- I like to use evaporated milk in this recipe to cut calories, but you can also use heavy cream if you’d like.
- Instant Pot or other electric pressure cooker
- 2 1/2 cups beef broth
- 1 tsp dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 32-oz frozen homestyle meatballs
- 1 cup evaporated milk
- 1/4 cup all-purpose flour
- 1/8 cup sour cream
- 1/2 tsp allspice
- 1/2 tsp black pepper
- salt to taste
- Add broth, mustard, and Worcestershire sauce to the insert pot of the Instant Pot. Add frozen meatballs.
- Close lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure.
- When the cook time is complete, perform a quick release of pressure. After the valve drops, carefully remove the lid.
- Whisk together the evaporated milk (or cream) and flour until no lumps remain. Add sour cream, allspice, and pepper. Whisk until smooth.
- Pour the mixture into the meatballs, stirring to combine. Use the Saute function to simmer for about 5 minutes, or until liquid has thickened to a gravy-like consistency.
- Serve as desired--we like to enjoy Swedish meatballs over egg noodles, but they would also be delicious over mashed potatoes or rice. Many people serve them with lingonberry sauce or cranberry sauce as well.
- I like to use evaporated milk in this recipe to cut calories, but you can also use heavy cream if you prefer.
Amount Per Serving: Calories: 526Total Fat: 38gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 115mgSodium: 1558mgCarbohydrates: 21gFiber: 4gSugar: 10gProtein: 26g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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