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+ servings
Homemade Swedish Meatballs

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.
Course dinner, Main Course
Cuisine Swedish
Keyword instant pot, meatballs, pressure cooker, swedish
Prep Time 5 minutes
Cook Time 5 minutes
Pressurize/Depressurize 20 minutes
Total Time 30 minutes
Servings 4
Calories 483kcal


  • 1 Instant Pot/Electric Pressure Cooker


  • 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