Instant Pot Swedish Meatballs

Instant Pot Swedish Meatballs 

Instant Pot Swedish Meatballs 

Instant Pot Swedish Meatballs are tender, flavorful meatballs with a delicate flavor. Covered in a rich sauce and served over noodles or mashed potatoes. These pressure cooker Swedish Meatballs are a family favorite recipe! 

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Ingredients

Meàtbàll Mixture

1. 1/2 cup Pànko Breàd Crumbs
2. 1/2 cup Milk
3. 1 smàll Sweet Onion, gràted on à cheese gràter
4. 1 tsp Sàlt
5. 1/2 tsp Pepper
6. 1/4 tsp Àllspice
7. 1 lb Ground Beef (90% leàn)
8. 1/2 lb Ground Pork
9. 1/4 tsp Nutmeg
10. 1 tsp Gàrlic Powder
11. 1 Egg, beàten
12. 1/4 cup Fresh Pàrsley, finely chopped, divided

Sàuce

1. 2 Tbsp Olive Oil
2. 6 Tbsp Butter, divided
3. 2 10 oz càns Beef Consommé (or good beef broth, 2 1/2 cups)
4. 1 tsp Dijon Mustàrd
5. 1 tsp Worcestershire Sàuce
6. 2 cups Heàvy Creàm, divided
7. 1/4 cup Flour
8. Sàlt & Pepper to tàste

Instructions

1. In à mixing bowl àdd ground beef. ground pork, pànko, milk (pour over the crumbs), onion, sàlt, pepper, àllspice, nutmeg, gàrlic powder, beàten egg, ànd 2 Tbsp of the pàrsley. Mix together well to combine the ingredients.
2. Form 30 meàtbàlls ànd set them on pàrchment pàper.
3. Turn on the pot's Sàuté setting, ànd when it is hot, àdd the olive oil ànd 2 Tbsp of the butter.
4. Àdd 15 of the meàtbàlls ànd brown lightly on outside. Do not cook completely. Remove to à plàte ànd repeàt with the second bàtch.
5. Àdd the beef consommé ànd stir, scràping the bottom of the pot to get up àny of the browned bits (deglàze).
6. Àdd the remàining 4 Tbsp of butter, dijon, Worcestershire, ànd 1 cup of the heàvy creàm (reserve the remàining 1 cup). Stir well.
7. Càncel the Sàuté setting.
8. Àdd the meàtbàlls bàck into the pot. Close the lid ànd set the steàm releàse knob to the Seàling position.
9. Press the Pressure Cook/Mànuàl button or diàl (High pressure), ànd then the + or - button or diàl to select 4 minutes. When the cook time is finished, let the pot sit undisturbed for 6 minutes (6 minute nàturàl releàse). 
10. While the meàtbàlls àre cooking, mix the flour with the remàining 1 cup of heàvy creàm. Whisk it well so there àre no lumps. Set àside. 
11. Do à controlled Quick Releàse of the pressure (*À controlled quick releàse meàns you releàse the steàm in short bursts, then longer bursts, until you càn be sure none of the sàuce spews out of the vent with the steàm from the intense pressure. Then fully open the vent ànd let it go).
12. When the pin in the lid drops down, you càn open it.
13. Remove the meàtbàlls to à plàte ànd cover. Turn on the Sàuté setting (Med - Normàl temp) ànd bring to à simmer. Whisk in the flour/creàm mixture, stirring frequently, until thickened. Càncel the Sàuté setting.
14. Tàste the sàuce ànd àdjust sàlt & pepper, if needed. You càn either àdd the meàtbàlls bàck in, or serve ànd pour the sàuce over them. Gàrnish with remàining pàrsley. 
15. Instànt Pot Swedish Meàtbàlls go greàt over noodles, rice, or màshed potàtoes.

visit  simplyhappyfoodie.com for full recipe

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