Instant Pot Swedish Meatballs in Creamy Gravy

How to Make Instant Pot Swedish Meatballs in Creamy Gravy

1. 1

   Step 1: Make the meatball mixture

   In a large bowl combine the ground meats, breadcrumbs, milk, egg, grated onion and garlic, and salt and pepper. Mix gently until just combined—avoid overworking so the meatballs stay tender—then shape into 1-inch (about 24–28) meatballs and set on a plate.

   For this step

   • 1 1/2 lbGround beef and ground pork (combined)
   • 3/4 cupPlain breadcrumbs
   • 1/3 cupWhole milk
   • 1 largeLarge egg
   • 1 small onion + 2 clovesSmall onion and garlic (1 small onion + 2 cloves), finely grated/minced
   • 1 1/2 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Brown the meatballs in the Instant Pot

   Set the Instant Pot to Sauté (Normal) and add the oil. When shimmering, brown the meatballs in batches for about 1–2 minutes per side until lightly caramelized; you do not need to cook them through. Transfer browned meatballs to a plate as you go and wipe excess oil if the pot gets crowded.

   For this step

   • 1 tbspVegetable oil (for browning)
   
3. 3

   Step 3: Deglaze and add broth

   Pour 1/4 cup of the beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom—this prevents the burn warning. Add the remaining broth, return all meatballs to the pot (nestle them in the liquid), secure the lid, and set to Pressure Cook (High) for 8 minutes.

   For this step

   • 2 cupsLow-sodium beef broth
   
4. 4

   Step 4: Release pressure and remove meatballs

   When the cook cycle finishes, perform a quick release according to your Instant Pot’s instructions, then carefully open the lid. Transfer the meatballs with a slotted spoon to a warm plate and set aside while you finish the gravy.
   
5. 5

   Step 5: Make the creamy gravy and serve

   Set the pot to Sauté (Normal). Whisk together the heavy cream and cornstarch in a small bowl until smooth, then stir into the cooking liquid. Simmer 2–3 minutes until sauce thickens to a silky consistency, adjust seasoning to taste, and return meatballs to warm through. Serve over egg noodles, mashed potatoes, or rice and garnish with chopped parsley if desired.

   For this step

   • 3/4 cupHeavy cream
   • 1 tbspCornstarch (for thickening)
   

1. In a large bowl combine the ground meats, breadcrumbs, milk, egg, grated onion and garlic, and salt and pepper. Mix gently until just combined—avoid overworking so the meatballs stay tender—then shape into 1-inch (about 24–28) meatballs and set on a plate.
2. Set the Instant Pot to Sauté (Normal) and add the oil. When shimmering, brown the meatballs in batches for about 1–2 minutes per side until lightly caramelized; you do not need to cook them through. Transfer browned meatballs to a plate as you go and wipe excess oil if the pot gets crowded.
3. Pour 1/4 cup of the beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom—this prevents the burn warning. Add the remaining broth, return all meatballs to the pot (nestle them in the liquid), secure the lid, and set to Pressure Cook (High) for 8 minutes.
4. When the cook cycle finishes, perform a quick release according to your Instant Pot’s instructions, then carefully open the lid. Transfer the meatballs with a slotted spoon to a warm plate and set aside while you finish the gravy.
5. Set the pot to Sauté (Normal). Whisk together the heavy cream and cornstarch in a small bowl until smooth, then stir into the cooking liquid. Simmer 2–3 minutes until sauce thickens to a silky consistency, adjust seasoning to taste, and return meatballs to warm through. Serve over egg noodles, mashed potatoes, or rice and garnish with chopped parsley if desired.