Instant Pot Swedish Meatballs
This quick and convenient take on Swedish meatballs is prepared using an Instant Pot® without compromising the comforting qualities of the traditional version. The time-consuming steps of chilling the meatballs and creating a roux are omitted. Instead, the meatballs are browned immediately after being shaped, and the rich, creamy gravy comes together effortlessly as the broth simmers alongside the meatballs in the Instant Pot®. Once the pressure is released, the dish is finished with a touch of heavy cream to achieve its classic velvety texture.
Ingredients
- For the Gravy:
- Unsalted butter softened
- All-purpose flour
- Low-sodium beef broth
- Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- Heavy cream
- For the Meatballs:
- Lean ground beef
- Lean ground pork
- Plain breadcrumbs
- Grated yellow onion
- Grated garlic cloves
- Beaten eggs
- Worcestershire sauce
- Ground allspice
- Ground white pepper
- Kosher salt
- Vegetable oil for browning
- Fresh parsley leaves chopped
- Mashed potatoes or egg noodles for serving
Instructions
- Prepare the Gravy:
- In a medium bowl, knead together the butter and flour until fully combined and smooth, resembling a soft dough-like consistency. Set aside this beurre manie until needed. In a separate large bowl or measuring cup, whisk the beef broth with Worcestershire sauce, 1 teaspoon of salt, and a few turns of freshly ground black pepper. Reserve this mixture.
- Make the Meatballs:
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated onion, garlic, eggs, Worcestershire sauce, ground allspice, ground white pepper, and 2 teaspoons of kosher salt. Mix thoroughly by hand until well incorporated. Shape the mixture into approximately 35 meatballs, each using about 1 ounce of the mixture, and arrange them on a baking sheet.
- Brown the Meatballs:
- Set the Instant Pot® to the sauté function on high. Once it has reached the correct temperature, heat 2 tablespoons of vegetable oil. In batches, carefully add the meatballs, ensuring they are not overcrowded. Cook without moving them for about 3 minutes until the bottoms are golden. Gently turn them and cook for another 3 minutes to brown the other side. Once browned, transfer each batch to a plate. Repeat this process until all the meatballs are browned, adding more oil as necessary.
- Combine the Ingredients:
- When browning the last batch, turn off the sauté function in the final minute of cooking. Return the previously browned meatballs to the Instant Pot®, along with the reserved broth mixture. Tear the beurre manie into small pieces, distributing them evenly over the meatballs.
- Pressure Cook:
- Secure the Instant Pot® lid according to the manufacturer’s instructions. Set it to pressure cook on high for 4 minutes. Once the cycle is complete, allow the pot to naturally release pressure for 7 minutes before using the quick release function. Carefully remove the lid, ensuring no remaining steam escapes.
- Final Steps:
- Stir in the heavy cream, ensuring all the beurre manie pieces have fully dissolved into the sauce. Activate the sauté function once more and let the sauce simmer for 1 minute. Garnish with freshly chopped parsley and serve immediately over mashed potatoes or egg noodles.
Notes
Ensure to consult the Instant Pot® manufacturer’s guide, as settings may vary by model.