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–+ servings

Instant Pot Swedish Meatballs Recipe

Swedish meatballs are a classic comfort dish, and this Instant Pot version makes them easier than ever.
Juicy, tender meatballs simmer in a rich, creamy gravy, perfect for serving over noodles or rice.
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Prep Time 5 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Swedish
Servings 4

Equipment

  • Instant Pot
  • Trivet
  • Mixing bowl

Ingredients
  

The Meatballs:

  • 1 pound ground beef higher fat content preferred
  • ½ pound ground pork
  • ⅓ cup whole milk
  • ⅓ cup plain breadcrumbs
  • 1 large egg lightly beaten
  • 3 cloves garlic minced
  • 2 tablespoons dried parsley flakes
  • 1½ teaspoons seasoned salt
  • 1½ teaspoons onion powder
  • ½ teaspoon white pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon allspice
  • 2 cups beef broth

The Sauce:

  • 2 tablespoons cornstarch
  • 5 tablespoons salted butter
  • ½ cup heavy cream
  • 1 packet beef gravy mix
  • 1 teaspoon Dijon mustard

Instructions
 

  • Prepare the meatballs: In a large mixing bowl, combine all meatball ingredients except for the beef broth. Use clean hands to mix until just combined. Form the mixture into approximately 24 meatballs, each about the size of a Ping-Pong ball.
  • Set up the Instant Pot: Place the trivet in the Instant Pot and pour in the beef broth. Carefully layer the meatballs on top, stacking them as needed. Secure the lid, set the valve to "Sealing," and cook on High Pressure for 10 minutes. Allow a 5-minute natural release, then manually release any remaining pressure.
  • Remove the meatballs: Transfer the cooked meatballs to a plate and set them aside. Take out the trivet, leaving the broth in the Instant Pot. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
  • Make the sauce: Press "Keep Warm/Cancel," then select "Sauté" on High. Stir in the butter, heavy cream, gravy mix, and Dijon mustard. Bring to a simmer. Once bubbling, quickly whisk in the cornstarch slurry and stir until the sauce thickens (about 10 seconds).
  • Combine and serve: Return the meatballs to the pot, stirring gently to coat them in the sauce. Serve hot over egg noodles, rice, or mashed potatoes.

Notes

  • Using frozen meatballs? Skip making the meatballs from scratch and proceed directly to Step 2. The pressure cook time remains the same.
  • Want a keto-friendly version? Omit the breadcrumbs (the meatballs will be slightly softer) and use a low-carb gravy mix.
  • Make-ahead tip: The meatballs can be prepared and stored in the fridge for up to 2 days before cooking.
Keyword comfort food, creamy meatball sauce, easy Swedish meatballs, homemade Swedish meatballs, Instant Pot meatballs, instant pot recipes, pressure cooker Swedish meatballs, quick meatball recipes
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