Instant Pot Swedish Meatballs
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.
- 1 purple onion chopped
- 1 tbsp olive oil
- 2 tbsp flour
- 13 oz frozen meatballs
- 2 cups beef both
- 1 tsp dijon mustard
- 2 tsp Worcestershire sauce
- ½ cup sour cream
- ¼ cup fresh parsley
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.
- 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.
Serving: 1g | Calories: 483kcal | Carbohydrates: 17g | Protein: 18g | Fat: 39g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 1060mg | Potassium: 92mg | Fiber: 2g | Sugar: 6g | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg | Net Carbohydrates: 5g