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Instant Pot® Swedish Meatballs
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Prep Time:
25 minutes
Total Time:
50 minutes
Swedish-style pasta and meatballs with creamy sauce, warming spices, lingonberry preserves, and fresh dill, made effortlessly in the Instant Pot® for juicy, tender meatballs and flavor-infused noodles.
Ingredients:
  • 1 lb ground beef (at least 80% lean)
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 bag (12 oz) uncooked wide egg noodles
  • 1/2 cup heavy whipping cream
  • 4 oz (from 8-oz package) cream cheese, softened and cubed
  • 2 tablespoons chopped fresh dill weed
  • Lingonberry preserves, if desired
Instructions:
  • Combine the beef, bread crumbs, onion, salt, pepper, nutmeg, allspice, milk, and egg in a large bowl. Form the mixture into 20 meatballs measuring 1 1/2 inches each.
  • Preheat 6-quart Instant Pot® on SAUTE normal setting. Heat oil until very hot. Add meatballs and cook without moving for 4 to 5 minutes until they release easily. Flip and brown for 2 to 3 minutes on each side. Transfer meatballs to a plate using a slotted spoon or tongs once browned. Select CANCEL.
  • Add the broth, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to the meatball drippings in the insert. Scrape the bottom to release the flavorful browned bits. Then, mix in the egg noodles.
  • Evenly distribute the meatballs over the egg noodle mixture. Close the lid tightly and set the pressure valve to SEALING. Pressure cook on high for 8 minutes using the MANUAL setting. Once done, switch off the cooker and release the pressure quickly by setting the pressure valve to VENTING.
  • Combine whipping cream and cream cheese with mixture until the cheese is melted and the egg noodles are fully separated. The noodles may initially seem stuck together but will loosen as you stir. Allow to rest for 10 minutes, then garnish with dill and serve with preserves.

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