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Instant Pot® Swedish Meatballs
Instant Pot® Swedish Meatballs
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Make Swedish turkey meatballs in Instant Pot®, serve over noodles, potatoes, or rice.
Ingredients:
  • 1.25 pounds lean ground turkey
  • 1 large egg, beaten
  • 3 tablespoons panko bread crumbs
  • 1 teaspoon granulated onion
  • 0.5 teaspoon granulated garlic
  • 0.25 teaspoon ground black pepper
  • 1 pinch ground allspice
  • 1 pinch ground nutmeg
  • 2 tablespoons salted butter
  • 1.5 tablespoons olive oil
  • 1.25 cups beef broth
  • 0.75 cup half-and-half, divided
  • 0.5 teaspoon Dijon mustard
  • 1.5 teaspoons Worcestershire sauce
  • 2 tablespoons sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Mix ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl until fully combined. Shape into 12 meatballs using a spring-hinged scoop.
  • Preheat Instant Pot® to Saute function. Melt butter with oil until bubbling. Brown meatballs on all sides, about 4 minutes. Transfer to dish and cover loosely with foil.
  • Deglaze the pot with broth, then stir in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Add back the meatballs to coat them in the sauce.
  • Turn off Saute mode. Seal the lid securely, then set the Instant Pot to high pressure for 5 minutes as per the manufacturer's guidelines. Let the pressure build for 10 to 15 minutes.
  • Follow the natural-release method for 7 minutes as per manufacturer's instructions. Then, carefully use the quick-release method for about 5 minutes. Unlock and remove the lid, then transfer the meatballs to a shallow dish and loosely cover with foil.
  • Combine the remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl, then add the mixture to the pot. Simmer until thickened for 3 to 5 minutes. Serve the meatballs with sauce and sprinkle with parsley for garnish.

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