How to Make Swedish Meatballs in the Instant Pot Recipe

Welcome to my West Virginia kitchen!  Experience the delicious taste of Swedish meatballs with minimal effort using your Instant Pot.  

This recipe is perfect for busy weeknights, offering a savory, creamy sauce that pairs perfectly with tender meatballs.  Let's dive into why you'll love this recipe, along with some tips and tricks to make it even better.  I can't wait to share it with you so...

LET'S GET STARTED!









WHY YOU'LL LOVE THIS RECIPE:

1. Quick and Easy:  With the Instant Pot, you can have a flavorful meal on the table in under 30 minutes.  
2. Minimal Prep:  Using frozen meatballs means you skip the hassel of making meatballs from scratch, saving time and effort.
3. Rich Flavor:  The creamy sauce made with beef broth, sour cream, and spices gives these meatballs a classic Swedish taste.  
4. Family-Friendly:  This dish is a hit with kids and adults alike, making it a great choice for family dinners.
5. Versatile:  Serve these meatballs over egg noodles, rice, or mashed potatoes for a complete meal.  

INGREDIENTS:

For this Instant Pot Swedish Meatball Recipe you are going to need a few simple ingredients.

• 24 oz bag of Frozen Meatballs
• 8 oz carton of Sliced Mushrooms
• 1 Onion, diced
• 1 10 oz can of Cream of Mushroom Soup
• 2 c Beef Broth
• 1 Tbsp Worcestershire Sauce
• 1 tsp Dijon Mustard
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 cup Sour Cream
• Salt and Pepper, to taste

INSTRUCTIONS:

1. Prepare the Instant Pot:  Set the Instant Pot to sauté mode.  Allow the insert to get hot.
2. Add the Meatballs:  Place the frozen meatballs into the instant pot along with the diced onions and sliced mushrooms.  
3. Make the Sauce:  Add the Cream of Mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, and paprika.  Stir to combine.
4. Pressure Cook:  Secure the lid, make sure the valve is set the sealing, and set the Instant Pot to High Pressure for 10 minutes.  Once done, perform a quick release of the pressure.  
5. Finish and Serve:  Once the pressure has released, remove the lid, stir everything together.  Add the sour cream and stir until the sour cream is incorporated into the sauce.  Taste for seasoning and make any adjustments you see fit.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Thickening the Sauce:  Is the sauce is too think, use a slurry of cornstarch and water to thicken it.  Add gradually until the desired consistency is reached.  
• Extra Creaminess:  For a richer sauce, add a splash of heavy cream or a tablespoon of butter.  
• Flavor Boost:  Add a pinch of nutmeg or allspice for a more authentic Swedish flavor.  
• Storage:  Store leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat gently on the stovetop or in the microwave.  

FAQs:

Can I use fresh meatballs instead of frozen?

Yes, you can use fresh meatballs. Just reduce the cooking time to 5 minutes under high pressure.  

Can I make this recipe dairy-free?

Absolutely!  Substitute the sour cream with a dairy-free alternative like coconut cream or a plant-based sour cream.  

What can I serve with Swedish Meatballs?

These meatballs are traditionally served with egg noodles, but they're also delicious over mashed potatoes, rice, or quinoa.  

Instant Pot Swedish Meatballs using frozen meatballs is a time-saving recipe that doesn't compromise on flavor.  It's perfect for those busy nights when you want something hearty and delicious, without spending hours in the kitchen.  Try it out, and let this creamy, savory dish become a family favorite!   

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~