Instant Pot Swedish Meatballs Recipe

ByBrooke Burks Published: Modified:
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You have to try our delicious INSTANT POT SWEDISH MEATBALLS RECIPE. Packed with all of the comfort flavors you’d expect but made easy in one pan using the magic of the Instant Pot! Creamy sauce, mushrooms with just a hint of warmth from classic nutmeg makes this comfort classic delicious but made easy!

A blue and white bowl filled with egg noodles and meatballs sits on a wooden surface next to a gold fork, with a larger pot of the same dish and a blue patterned towel beside it.

Our Instant Pot Swedish Meatballs Recipe is all you’d expect from this comfort food classic. We just simplify it a bit for less clean up but keep all of the flavor.

Just like our MEATLOAF recipe, we take a classic and show you how easy it can be. The instant pot makes this seemingly difficult recipe easy and all in one pot! We pack it with flavor by using beef broth, mushrooms and cream for a delicious sauce.

For another fantastic Instant Pot idea, check out our INSTANT POT CORNISH HENS FROM FROZEN recipe!

Ingredients

A rib sticking list of pantry staples cook up a fine comfort classic. Nothing fancy or over done here.

A ceramic bowl with two browned meatballs on top of wide egg noodles in a creamy sauce, placed on a wooden table beside a gold-colored fork and a blue-and-white patterned cloth.

What You’ll Need

  • Ground Beef and Pork – tons of flavor for the meatballs.
  • Breadcrumbs for their binding and thickening properties.
  • Half and Half and Heavy Cream- one for the wet ingredients of the meatballs and the other for the creamy sauce.
  • Onion and mushrooms for flavor and texture.
  • Salt, pepper, nutmeg and Worcestershire Sauce – all part of the flavor profile that perfectly accents the meatballs.
  • Beef broth – we use a lower sodium here to let the broth flavor shine. This ingredient is essential to the deglazing process.

See recipe card for full ingredient list and quantities.

Instructions

We start on the sauté function of our Instant Pot and brown those meatballs to perfection.

A mixing bowl with chopped red onion beside raw ground meat in plastic trays, next to an empty electric pressure cooker on a wooden countertop near a stovetop.

In a large bowl, add in chopped onion, ground beef and ground pork.

A person adds seasoning from a can to a bowl containing ground meat and chopped red onions. An empty pressure cooker sits nearby on a wooden countertop next to a stovetop.

Add in breadcrumbs.

A person holds an egg above a white bowl containing ground meat, breadcrumbs, and chopped onions next to an open Instant Pot on a wooden countertop.

And one egg.

A hand is grinding pepper into a bowl containing ground meat, an egg, breadcrumbs, and chopped onions. An empty stainless steel pressure cooker sits nearby on a wooden countertop next to a stovetop.

Season with salt and pepper.

A person grates an ingredient into a bowl containing ground meat, breadcrumbs, chopped onions, and an egg. An empty pressure cooker sits on a wooden countertop next to the bowl.

And fresh ground nutmeg. Pre ground is good too.

A person pours a carton of half & half into a measuring cup over a bowl containing ground meat, an egg, breadcrumbs, and seasonings next to an open Instant Pot on a wooden countertop.

Add in the half and half to the meatball mixture and mix well with your hands, careful not to over mix.

A person wearing black gloves scoops raw ground meat from a white bowl with a metal scoop, next to an empty stainless steel pot on a wooden countertop.

Use a cookie scoop to portion out meatballs evenly. Gently roll them into uniform balls and set aside.

A person pours oil from a bottle into an electric pressure cooker on a wooden countertop; a metal tray of raw meatballs sits nearby next to a stovetop.

Heat a bit of olive oil in the Instant Pot on the sauté function.

Raw meatballs are arranged inside an Instant Pot, with more uncooked meatballs on a baking sheet nearby. The scene is set on a wooden countertop next to a gas stove.

Once the pot is hot, add the meatballs in batches careful not to over crowd. Brown on all sides and remove and set aside.

A person pours broth from a carton into a blue measuring cup over an electric pressure cooker that contains chopped onions and seasonings. A whisk, a smaller carton, and a cutting board are on the wooden countertop nearby.

Add in beef broth to empty pot.

A person pours heavy whipping cream from a carton into a measuring cup over an open Instant Pot filled with a brown liquid. A whisk and various utensils are on a wooden countertop beside the pot.

Then heavy cream.

A person uses a whisk to stir a creamy mixture inside an Instant Pot on a wooden countertop, with a stove visible to the left and food on a cutting board to the right.

Whisk to combine and gently scrape the bottom of the pan to deglaze. Continue to heat until the cream sauce thickens.

A person holding a black plastic container of chopped mushrooms over an open pressure cooker on a wooden countertop, preparing to add them to the pot.

Add in the chopped mushrooms while sauce thickens.

A person pours a dark liquid from a bottle into an electric pressure cooker filled with a creamy mixture and mushrooms. Cooked meat rests on a plate lined with paper towels nearby. A watch is visible on the person’s wrist.

And the Worcestershire sauce.

A hand holds a plate with raw meatballs above an open pressure cooker containing chopped mushrooms and liquid on a wooden countertop next to a stove.

Once the sauce is thickened, Add the browned meatballs back in.

A hand is opening the lid of an electric pressure cooker on a wooden countertop. Part of a stovetop, a cutting board, and a plate with food scraps are visible nearby.

Attach and lock the lid. Set to pressure cook and cook for 9 minutes. Allow the pressure to naturally release for about 10 minutes.

A close-up of a plate with several meatballs served over egg noodles, with a fork placed next to the plate on a wooden surface. A blue and white cloth is partially visible in the background.

Release the remaining pressure, remove the lid, set to sauté again if need be. Add more heavy cream and Worcestershire to your tastes and thickness is reached. Serve and enjoy!

A person wearing a white chef's hat and gray shirt is smiling and holding two wooden spoons. They are leaning forward over a white table next to a silver laptop displaying the Apple logo. The background is plain white.

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Logo for "The Buttered Home" featuring a butter churn in the center enclosed by a circular design. The text "EST 2018" is on either side of the churn. Below the circle, the text reads "THE BUTTERED HOME" with the tagline "home cooking made easy" underneath.

The sheer idea of these Swedish Meatballs feels fancy and gives me the warm fuzzies. While recipes like these traditionally can be intimidating, using the IP is one of my favorite ways to simplify a complex recipe without losing flavor and all of the comforts of the original recipe. Comfort made easy!

Variations and Substitutions

This recipe is perfect just as is but here are a few suggestions to make it new and all your own.

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  • Meatballs – make small sizes, take just a pinch and make mini meatballs for a fun twist. Just cook them about 4 minutes instead of 9. You can also use ground chicken, just beef or even turkey instead of the beef pork combo. Also, check out our BACON WRAPPED MEATBALL BOMBS for another great meal idea.
  • Dairy free – sub coconut or almond milks and creams for the traditional dairy.
  • Breadcrumbs – use grated parmesan or even almond flour as an alternative.
  • Mushrooms – substitute with finely chopped green bell pepper for lots of flavor and color.

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

How to Store the Swedish Meatballs

Once completely cool, store the leftover Swedish Meatballs in an airtight container in the refrigerator for up to a week.

To freeze: store cooled leftovers in a freezer safe container. They will stay in the freezer for up to two months. Thaw in the refrigerator overnight.

To reheat: reheat over low heat in a saucepan or pot with a splash of beef broth to loosen the sauce. You can even finish the reheated meatballs with a bit of fresh heavy cream to brighten the sauce.

A close-up of a bowl containing browned meatballs served over egg noodles with a creamy sauce. A fork and part of a metal pot are visible in the background.

⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!

**DON’T MISS OUR TIPS AND TRICKS BELOW THE RECIPE CARD!

A blue patterned bowl filled with meatballs and wide egg noodles, covered in a creamy brown sauce. The dish appears freshly cooked with a rich, textured appearance.

Easy Instant Pot Swedish Meatballs Recipe

Classic Instant Pot Swedish Meatballs recipe: Ground beef, pork, breadcrumbs, mushrooms, nutmeg, and creamy gravy with beef broth & heavy cream. Quick 30 minute dinner that is tasty and easy with an easy one pot cleanup.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 8

Ingredients

  • 1 pound ground beef lean
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup half and half
  • 1/2 cup onion chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1.5 cups beef broth
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire Sauce
  • 1 cup mushrooms chopped
  • 2 tablespoons Olive oil

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Instructions

  • In a large mixing bowl combine, beef, pork, onions, breadcrumbs, half and half, egg, salt, pepper and nutmeg. Gently mix to combine. Careful not to overmix.
    1 pound ground beef, 1/2 pound ground pork, 1/2 cup breadcrumbs, 1/4 cup half and half, 1/2 cup onion, 1 egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
  • Using a scoop or spoon, portion out meatballs and set aside. Add 1 to 2 tablespoons olive oil to the liner of the instant pot and set to sauté. Once oil is hot, brown meatballs in batches to not overcrowd the pot. Set aside.
    2 tablespoons Olive oil
  • Leaving the IP on sauté, add beef broth, heavy cream and Worcestershire sauce. Use a spoon or whisk to scrape the browned bits from the bottom of the pan. Cook until just starts to thicken. Add in chopped mushrooms and cook a minute more. Add meatballs back in.
    1.5 cups beef broth, 1/2 cup heavy cream, 1 tablespoon Worcestershire Sauce, 1 cup mushrooms
  • Turn the machine off. Cover with the lid, seal the vent to pressure cook and cook on normal pressure for 9-10 minutes. Allow the pressure to naturally release for 5-10 minutes, release remaining pressure, remove the lid and stir. For added creaminess, add a splash more of heavy cream and saute until desired thickness.

See How To Make It!

Notes

*Pro Tip* – to cook the meatballs a bit faster, make mini meatballs that are small. They will take less time to brown and your cook time can be 4-5  minutes.

🍴 PRO TIP!

Having someone in your life who doesn’t love mushrooms is common. Like nutmeg, they are an important flavor component to this recipe. To cover this possibility, chop those mushrooms extra fine by hand or in the food processor so they kind of melt into the sauce. You will get the flavor and very little texture so everyone will be pleased!

🗹 RECIPE FAQ’S

Can I use frozen meatballs?

Yes! Now you know I love scratch cooking but if you wanted to make this even easier, add those bad boys to the pot and proceed with the recipe after the browning stage.

Do I have to use nutmeg?

While it seems unnatural to use it in a savory recipe, I challenge you to give it a try. It is one of the ingredients that give Swedish meatballs their distinct flavor. A little goes a long way. You can also substitute cinnamon for the nutmeg.

Why am I getting the burn message on my IP?

Generally, this happens when there is too many food bits left on the bottom of the liner. Make sure during the deglazing step you are really scraping the bottom of that pan with your whisk to remove them. If your machine cuts off, wait for the pressure to release, remove the lid and scrape again to make sure those browned bits go in your sauce and not on the pan.

A small bowl filled with noodles and meatballs sits on a wooden table beside a fork. In the background, a pot with more noodles and meatballs and a blue-and-white towel are visible.

If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food.

Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too. 

And don’t forget to subscribe to our YOUTUBE channel for some great tutorial videos!

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Looking for other great recipes like this? Try these:

If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food.

Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too. 

And don’t forget to subscribe to our YOUTUBE channel for some great tutorial videos!

Brooke signature

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