Easy homemade Instant Pot Swedish meatballs recipe! Total comfort food at it’s finest and takes less than 20 minutes to make. You’ve got to try it with frozen meatballs or make them yourself! Keto friendly and delicious.
I don’t know about you but year round I am all about comfort food! I used to throw it in the oven but especially when it is 100 degrees outside I have no interest in that. Thank goodness for my fancy pressure cooker! 😉 I have made Swedish meatballs before on the stovetop and love them. I may have an affinity to the dish because my Grandmother used to make them and they come with memories, but either way they are just SO amazing! If you love this idea too you’ve got to try my easy homemade Instant Pot Swedish meatballs recipe! It’s now one of our very favorite Instant Pot recipes. Special thanks goes out to Chardonnay Box for sponsoring this post so we could share our recipe and pairing with you. 😉 (originally published 6/17)
- I know…it looks delicious right??!!
Of course you could use frozen or pre-made meatballs for this dish, but my easy meatball recipe is so simple and is packed with flavor so I prefer to make them myself.
- If you have a favorite meatloaf recipe you can use that as well and just form them into balls. Meat with a bit more fat content work a bit better just so the meatballs don’t fall apart in the pressure cooking process but that is totally up to you.
From start to finish our easy homemade Instant Pot Swedish meatballs take less than 30 minutes including prep time which is much quicker than my traditional method.
When your easy homemade Instant Pot Swedish meatballs are done and your sauce is nice and thick just serve as is.
Or if you prefer a side I would suggest a bit of egg noodles or Instant Pot white rice. We love them just as they are. 😉
For dinner when we have a quiet house (very rare, but it does happen), or just as a special treat I love pairing this with a glass of Chardonnay too!
- If you’re like me and doesn’t have a lot of time to make it to the store and buys almost everything on line you can order a few from Chardonnay Box!!
This is what you’ll need to make our easy homemade Instant Pot Swedish meatballs
- Homemade meatballs – or you can use these pressure cooker frozen meatballs
- Ground beef
- Bread crumbs
- If making Keto Swedish meatballs substitute for fried onions
- French onion soup mix – yes really
- Egg
- Butter
- Heavy cream
- Beef broth
- Onion
- Sour cream
- Worcestershire sauce
- Cornstarch – to thicken the sauce
- Dijon mustard
- Homemade meatballs – or you can use these pressure cooker frozen meatballs
Looking for other meatball recipes, here are a few others to try:
- Instant Pot Dr Pepper barbecue meatballs
- Italian meatballs
- Easy Swedish meatball casserole
- Another easy meatloaf recipe you can follow to make homemade meatballs for this.
Here’s a video showing how I make these Instant Pot Swedish meatballs (I did not show deglazing the Instant Pot)
Easy Homemade Instant Pot Swedish Meatballs
Ingredients
- 1 lb ground beef
- 1 pkg french onion soup mix
- 1 egg
- 1/2 c bread crumbs substitute french's fried onions if making keto
- 2 tbsp worcestershire sauce
- 1 tbsp olive oil
- 8 tbsp butter melted
- 1 can beef broth 14.5 oz.
- 1 c heavy cream
- 1/2-1 onion diced
- 1/2 c sour cream
- 4-6 tbsp cornstarch varies according to thickness desired
- 1 tbsp dijon mustard
- mushrooms quartered, optional
Instructions
- Mix together your ground beef, packet of french onion soup mix, 1 tbsp worchestershire sauce, bread crumbs, and 1 egg. (skip if using frozen meatballs). Make into medium size meatballs.
- Spray the inside of your Instant Pot with non stick spray and add a bit of olive oil inside. Set to saute, low.
- Add your meatballs and diced onions to your pot and cook until the outsides are browned (if using frozen meatballs skip this step). Turn pot OFF. Take meatballs out and add 1/2 your can of beef broth to deglaze your pot.
- Mix together all your other ingredients (only use 3 tbsp of your cornstarch in this mix) in another bowl and use a whisk to make sure all lumps are gone.
- Pour your cream mixture into the pot and put meatballs back in. Put your lid on, close your steam valve.
- Push the pressure high button on your Instant Pot for 3 minutes (if using defrosted meatballs cook for only 2 minutes, frozen meatballs need 4 minutes).
- Once it's done and beeps do a quick release.
- Check meatballs to ensure they're cooked thru. Remove the meatballs from the pot.
- Set Instant Pot to saute low again.
- Add remaining 2-3 tbsp. of cornstarch and whisk into liquid in pot.
- Allow to bubble and thicken, add more cornstarch if desired.
- Add meatballs back into sauce mixture and serve!
Margaret says
This is amazing! I made it tonight and my hubby gave it two thumbs up. The only problem I had is that before the instant pot pressurized it shot out the “burn message.” I stopped everything, turned off the instant pot and tried again-same thing happened. Anyone else have this happen or an idea of why it happened? The sour cream and heavy cream is really supposed to go in on the step where the meatballs finish cooking, right?
The Typical Mom says
It may have done this because either you didn’t deglaze the pot after sauteeing and there were bits of meat stuck on. Or you didn’t turn it off after saute to give it time to cool off a bit before hitting the pressure button. Some pots are very sensitive and this happens.
Ashley Hendrix says
Have made this serval times and my family begs for it! I have altered so that it’s Keto friendly:) substitute breadcrumbs with French Fried Onions. IT’S AMAZING
The Typical Mom says
Yeah so glad it’s a hit.
Lisa says
If you use frozen meatballs, would you use 1lb. or 1.25lb?
Annie says
Girl, this looks delicious, but you GOTTA make it an option to get rid of that video in the bottom left corner. So distracting!
The Typical Mom says
There’s an x on the top right corner if you’d rather not see it.
Jen says
This was very good! After reading through the comments, I opted to make the meatballs and saute them in onions until browned first in the multipot (as directed). Then rather than removing the meatballs, I just pured the beef broth over them and pressure cooked for 3 minutes, quick released the pressure. Then I removed the meatballs and threw all the other ingredients in on saute mode on low and made the gravy and then mixed the meatballs back in at the end. I am new to the multicooker and was worried about amount of liquid or burn warnings mentioned. This method worked for me and it was delicious.
Jen says
Also…I used 1/2 and 1/2 just cause it’s what I had.
The Typical Mom says
Thanks for your method too.
The Typical Mom says
So glad you loved them!
Heather M Martin says
I am excited to try this recipe. I have never used the instant pot before. I would like to add noodles or rice to the dish. Is there any way to cook the noodles in the sauce and then add the meatballs back in.
The Typical Mom says
You could try adding them with everything else, maybe egg noodles 1 c. and pouring the sauce over the top. Then go ahead and do the pressure high for 4 min.
Chef B says
Was my first time making this and the taste is divine but the sour cream and heavy cream curdled. That was a bummer. Don’t know what I did wrong but we ate it anyway. Maybe I have to use another setting??? At any rate this will be made again!
The Typical Mom says
What setting did you use? That’s never happened to me.
Laurie says
It would seem, dear Rikki is a troll. LOL
Laura G says
Delicious! Used milk instead of heavy cream and worked well!
Jennie says
Just made this … our second meal in the IP! Yummy!!!! This will be made again!! 👍🏼👍🏼
The Typical Mom says
OH good!!
CookingToday says
I’m fairly new to this so I followed the recipe exactly, and during the pre-heating phase (when it still says “On”), it said it was burning (“burn”) twice. I wasn’t even able to get to the pressure cooking stage. Is this normal with recipes that have a cream sauce?
Stephanie Blevins says
Same happened to me. The recipe allows too much liquid on the bottom of the pot – evidently that never works. I poured mine into a large pot and cooked it on the stove. Fabulous taste but NOT a recipe for the InstaPot.
dingo635 says
If you don’t add any cornstarch until step 10 you won’t have a “burn” problem.
Kip says
Instructions extremely unclear. Especially for a novice cooker myself.
Alejandra Brizuela says
Just cut open the meatballs (after 18 minutes of soup) and the were raw…. Did I do something wrong? is it possible my meatballs were too big? Put them back under soup for another 18 minutes… will see….
The Typical Mom says
Yes they must’ve been too large as mine were totally done, a little bigger than spoon size…or your pressure valve may not have been completely closed to reach full pressure.
Christie says
I have a pressure cooker and it doesn’t have all the options the instant pot does. Would I cook on low pressure for the 18 minutes?
Tami says
I haven’t used the soup function yet. Is it ‘gentle’ enough that the cream and sour cream don’t curdle?
Kim says
If I used frozen ikea meatballs, how would I alter this?
The Typical Mom says
I would thaw them in the microwave so they are at least room temperature and then add them as I did here. Mine were frozen as well and I just defrosted them first.
Rikki says
THAW THE GODDAMNED MEATBALLS KIM!
Debbie says
I need fast, have you ever tried the frozen meatballs?
The Typical Mom says
Yes I used them in my Swedish meatball casserole. They just have a different texture is all.
Rikki says
DEBBIE WHY ARE YOU LOOKING AT MEATBALL RECIPES IF YOU USE FROZEN MEATBALLS?
Kate Sommerfeld says
Looks delicious! What if I just wanted to make it in my crockpot?
The Typical Mom says
You could precook the meatballs and make the sauce as directed. I would leave it on low for maybe 4 hours and check it. I haven’t made it in there so I am not sure of the timing.
Rikki says
KATE THESE ARE MEATBALLS. YOU AKE BALLS COOK THEM AND PUT THEM IN SAUCE. OVERTHINKING THE BALL IS DEATH OF THE BALL.
JtothaH says
I love you Rikki 😂 you had me cracking up reading this!