If you're looking for an easy and delicious dinner idea, you've gotta try these Instant Pot Swedish Meatballs! They're made with just a handful of ingredients and come together in no time at all.
Course dinner, Main Course
Cuisine Swedish
Keyword instant pot, meatballs, pressure cooker, swedish
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Pressurize/Depressurize 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 483kcal
Equipment
1 Instant Pot/Electric Pressure Cooker
Ingredients
1purple onion chopped
1tbspolive oil
2tbspflour
13ozfrozen meatballs
2cupsbeef both
1tspdijon mustard
2tspWorcestershire sauce
½cupsour cream
¼cupfresh parsley
Instructions
Finely chop the onion and place it in the Instant Pot insert.
Select the sauté mode on the Instant Pot, add oil to the onion, and cook for 5 minutes - until the onion is translucent.
Add the flour, stir and cook for another minute.
Add the meatballs, broth, dijon mustard, and Worcestershire sauce. Stir.
Close the lid, and be sure the vent knob is pointed to sealed, select high pressure for 5 minutes. Note that it takes about 20 minutes for the pressure to rise and start cooking.
Once cooked, do a quick release of the pressure.
When the pin drops, open the lid carefully, add the sour cream and fresh parsley and stir to combine everything.
Serve hot with pasta or rice if desired.
Notes
To make this Vegan - use vegetable broth, vegan meatballs and sour cream, and tamari in place of the Worcestershire sauce.
To make this Keto-friendly/low-carb - use xanthan gum in place of the flour.
This dish can be kept in the fridge for up 4 days.