Instant Pot Swedish Meatballs

Easy and quick Instant pot Swedish meatball are a yummy meal ready in under 10 minutes. Creamy noodles and flavorful  meatballs all made in the pressure cooker. 

Instant Pot Swedish Meatballs

This recipe uses frozen meatballs to save time and money. A simple and delicious one pot meal your family will request and love. 

More quick recipes:

• Cheesy Goulash
• Crockpot Chicken Tortellini
• Jalapeno Corn Dip

What do you eat with Swedish meatballs?

I serve this with egg noodles, but you can serve it with rice or mashed potatoes too. 

Can I use frozen meatballs for Swedish meatballs?

Yes this recipe actually calls for frozen meatballs, if you choose to use fresh meatballs you will want to make sure they are fully cooked and adjust the cooking time as needed.

Swedish Meatball Ingredients

• beef broth
• milk
• cream of mushroom soup
• Worcestershire sauce
• Minced garlic
• Dried parsley
• Salt and pepper
• egg noodles
• frozen Swedish meatballs
•  sour cream

How to make Swedish meatballs in the Instant Pot

In the Instant Pot add the broth, milk, cream of mushroom, garlic, Worcestershire sauce, parsley, and salt & Pepper. Stir well to combine.

Next, add in the package of egg noodles into the Instant Pot.

Layer the meatballs on top of the egg noodles in a single layer.

Set the Instant Pot to Manual for 10 minutes, sealed.

Allow the Instant pot to natural release for 2 minutes.

Now carefully release the steam valve to venting.

Once the steam has completely released open the lid.

Add your sour cream and toss to coat.

Instant Pot Swedish Meatballs

Cook Time: 10 minutes

Servings: 4

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What You Need

• 2 cups beef broth
• 1 cup milk
• 3 12 oz cans cream of mushroom soup
• 1 tsp Worcestershire sauce 
• 1 tsp Minced garlic 
• 1 tsp Dried parsley 
• salt and pepper to taste
• 16 ounces egg noodles
• 24 ounce fully cooked frozen Swedish meatballs
• 1 cup sour cream

Directions

1. In the Instant Pot add the broth, milk, cream of mushroom, garlic, Worcestershire sauce, parsley, and salt & pepper. Stir well to combine.

2. Next, add in the package of egg noodles into the Instant Pot.

3. Layer the meatballs on top of the egg noodles in a single layer.

4. Set the Instant Pot to Manual for 10 minutes, sealed. 

5. Allow the Instant Pot to natural release for 2 minutes. 

6. Now carefully release the steam valve to venting.

7. Once the steam has completely released open the lid.

8. Add your sour cream and toss to coat.