Instant-Pot Swedish Meatballs
Whip up tender Instant-Pot Swedish Meatballs in a creamy, savory sauce! This 23-minute recipe is perfect for a quick, cozy dinner.
Ingredients
- 1 pound beef meatballs frozen or thawed
- 2 1/2 cups low-sodium beef broth
- 2 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon allspice
- 1 garlic clove minced
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups extra wide egg noodles uncooked
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- Fresh parsley chopped (for garnish)
Instructions
- Place the meatballs in the Instant Pot. Pour in the beef broth, then add Worcestershire sauce, allspice, garlic, dried parsley, salt, and black pepper. Stir gently to mix the flavors.
- Spread the egg noodles over the meatballs. Press them down lightly without stirring, so they absorb the flavors during cooking.
- Secure the lid and set the valve to sealing. Select the 'Pressure Cook' mode on high and set the timer for 3 minutes. Allow extra time for the pot to come to pressure (about 10 minutes).
- Once cooking is complete, do a quick release of the pressure. In a small bowl, whisk the heavy cream with the cornstarch. Set the pot to 'Sauté' mode and stir the cream mixture into the dish, letting it cook until the sauce thickens.
- Give the dish a final stir, adjust salt and pepper to taste, and serve hot, garnished with parsley.
- For a heartier meal, serve these meatballs and noodles with a side of steamed vegetables or a fresh salad.
Nutrition
Calories: 531kcalCarbohydrates: 24gProtein: 27gFat: 36gSaturated Fat: 16gSodium: 692mgFiber: 1g
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