How to Make Swedish Meatballs in the Instant Pot Recipe

I don't know what it's been like where you live, but this has quite honestly been the HOTTEST summer we have had in a LONG TIME.  It has been in the high 90's every day, some days breaking the hundreds.  With that being said, I've been trying to make meals that don't require me to heat my kitchen up or stand outside in the scorching sun.  Needless to say I have been thankful for my Instant Pot and this recipe for Instant Pot Swedish Meatballs is one very good reason why!

A true dump and go recipe, this will have dinner on the table in under 20 minutes!  I know you're gonna love it so...

LET'S GET STARTED!



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

• 18 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 tsp Kosher Salt
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Ground Black Pepper

To begin, you will want to plug your Instant Pot in and press the sauté button.

I've found that if you warm your Instant Pot up as you are adding ingredients, it helps it come to pressure sooner.  I don't know if that's scientific, but it works for me.  lol

After that, you'll place the frozen meatballs in the bottom of the pressure cooker.

After that, add the onion.

Now you can add the mushrooms,

cream of mushroom soup,

and beef broth.

I like to use reduced sodium soup and broth.  This way I control the seasoning.

You may notice that this recipe has no sour cream in it.  That is because while testing, the sour cream kept breaking apart.  I wanted to get that tangy flavor so I added steak sauce.  It added the perfect tangy flavor to the sauce!

After that you will add the spices.

Stir everything together.

Make sure the valve is turned to SEALING.

Press the MANUAL button and set the timer for 10 minutes.

Remember the Instant Pot has to come to pressure.  This takes about 8 minutes.  After that the pressure cooker will start to cook.

Once the 10 minute cooking process has elapsed, turn the valve to VENTING.

Remove the lid and give everything a stir, it's that simple!

The sauce is rich, slightly creamy, and the meatballs are perfectly cooked!  Don't have an Instant Pot?  No worries, this can EASILY be recreated in the Crockpot.  Add all the ingredients to your slow cooker, cover and cook for 6 hours on LOW or 3 hours on HIGH.  I served this with Bob Evans Ready Made Mashed Potatoes that I cooked in my microwave and some leftover Instant Pot Green Beans.  You won't find a better meal this summer without heating up the house, so get in the kitchen and make it TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~