These easy homemade Instant Pot Swedish meatballs are heavenly! Total comfort food at it’s finest and takes just 10 minutes to make. You’ve got to try!
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 meatballs take less than 30 minutes including prep time which is much quicker than my traditional method.
When it’s 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 rice…but as is 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 let me tell you about this concept from Chardonnay Box!!
It’s is a monthly wine club that ships 2 or 3 bottles of buttery, creamy chardonnay to you (in California, Idaho, New Mexico, Missouri and Washington DC), and each month you get to try new labels like these. This is from my first box, but next month I will get 2 totally different labels to try.
I love this since each bottle offers a slightly different flavor and I love the variety (and surprise each month) it offers!
We all love getting something special in the mail right??!! The first Wednesday of every month you’ll get just that and you’ll never get the same wine twice (unless you ask for it).
What’s better…..I have a coupon code for you to save you money on your first shipment from Chardonnay Box!
Enter trynewchardonnay at checkout to get 10% off your first shipment of their 2 bottle option (valid through August 2017) right now…let us know what you think!
As for the pairing here’s a printable recipe card to make our easy homemade Instant Pot Swedish meatballs
This is what you’ll need
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- Ground beef
- Bread crumbs
- French onion soup mix – yes really
- Butter
- Egg
- Heavy cream
- Beef broth
- Onion
- Sour cream
- Worcestershire sauce
- Cornstarch – to thicken the sauce
- Dijon mustard
Here’s a video showing how I make these Instant Pot Swedish meatballs (I did not show deglazing the pot)
- 1 lb ground beef
- 1 pkg french onion soup mix
- 1 egg
- 1/2 c bread crumbs
- 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
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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.
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Spray the inside of your Instant Pot with non stick spray and add a bit of olive oil inside. Set to saute, low.
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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.
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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.
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Pour your cream mixture into the pot and put meatballs back in.
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Push the pressure high button on your Instant Pot for 3 minutes (if using defrosted meatballs cook for only 2 minutes).
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Put your lid on, close your steam valve. Once it's done and beeps do a quick release.
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Check meatballs to ensure they're cooked thru. Remove the meatballs from the pot.
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Set Instant Pot to saute low again.
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Add remaining 2-3 tbsp. of cornstarch and whisk into liquid in pot.
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Allow to bubble and thicken, add more cornstarch if desired.
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Add meatballs back into sauce mixture and serve!
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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!
What setting did you use? That’s never happened to me.
It would seem, dear Rikki is a troll. LOL
Delicious! Used milk instead of heavy cream and worked well!
Just made this … our second meal in the IP! Yummy!!!! This will be made again!! 👍🏼👍🏼
OH good!!
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?
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.
If you don’t add any cornstarch until step 10 you won’t have a “burn” problem.
Instructions extremely unclear. Especially for a novice cooker myself.
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….
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.
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?
I haven’t used the soup function yet. Is it ‘gentle’ enough that the cream and sour cream don’t curdle?
If I used frozen ikea meatballs, how would I alter this?
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.
THAW THE GODDAMNED MEATBALLS KIM!
I need fast, have you ever tried the frozen meatballs?
Yes I used them in my Swedish meatball casserole. They just have a different texture is all.
DEBBIE WHY ARE YOU LOOKING AT MEATBALL RECIPES IF YOU USE FROZEN MEATBALLS?
Looks delicious! What if I just wanted to make it in my crockpot?
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.
KATE THESE ARE MEATBALLS. YOU AKE BALLS COOK THEM AND PUT THEM IN SAUCE. OVERTHINKING THE BALL IS DEATH OF THE BALL.
I love you Rikki 😂 you had me cracking up reading this!