Instant Pot Swedish Meatballs and Egg Noodles — For many, the thought of cooking Swedish meatballs is daunting. You have to make a sauce, get all the ingredients together, and then roll them into little meatballs.

That is not what this recipe entails! No need for any pre-cooking of the ground beef or onion. Just throw everything in your Instant Pot and let it do its thing! These Instant Pot Swedish Meatballs are perfect for dinner with some egg noodles on the side.

Instant Pot Swedish Meatballs and Egg Noodles

Swedish meatballs are a recipe that has been passed down through generations. I know this because it’s the only dish my grandmother ever made, and she taught me how to make them when I was just 14 years old. They’re so good that they were always one of the first dishes to go at family gatherings!

This Instant Pot version is perfect for any day of the week and is customized with your favorite ingredients or sauces. It also saves you time because it makes enough food for 8-10 people in 1 hour instead of 2 hours like traditional cooking methods!

The best part? You don’t need to stand over a hot stove stirring meatballs all day while feeling like your arm will fall off!

Love easy Instant Pot Recipes?

Some of my favorite Instant Pot Recipes are INSTANT POT MEXICAN RICE, INSTANT POT ITALIAN WEDDING SOUP, INSTANT POT CRACK CHICKEN, and INSTANT POT PORK FRIED RICE.

Ingredients Needed For Instant Pot Swedish Meatballs and Egg Noodles

Instant Pot Swedish Meatballs and Egg Noodles
  • Frozen Meatballs
  • Beef Broth
  • Worcestershire Sauce
  • Minced Garlic
  • Italian Seasoning
  • Salt
  • Black Pepper
  • Egg Noodles
  • Half and Half
  • Cornstarch

How To Make Instant Pot Swedish Meatballs and Egg Noodles

How To Make Instant Pot Swedish Meatballs and Egg Noodles

Start by adding the frozen meatballs to the bottom of the Instant Pot Bowl. Then add the beef broth, Worcestershire sauce, minced garlic, Italian seasoning, Kosher salt, and black pepper to the pot. Spread the egg noodles on top of the meatballs.

Instant Pot Swedish Meatballs and Egg Noodles

Secure the lid on top of the Instant Pot, making sure that the vent is in a sealed position. Then, set the manual high pressure for 3 minutes. When the time is up, do a quick release. When the time is up, open the lid (do not force the lid open) when the pin drops, and you can easily open the Instant Pot. Open and stir the pasta. Mix in the half and half and cornstarch. Mix well.

Instant Pot Swedish Meatballs and Egg Noodles

Pro Tips For Making Instant Pot Swedish Meatballs Using Frozen Meatballs

  1. Don’t Thaw the Meatballs: One of the advantages of using the Instant Pot is that you can cook from frozen. Directly add the frozen meatballs to the Instant Pot – it may just require a little extra time to come to pressure.

  2. Layering is Key: When placing frozen meatballs into the Instant Pot, try to lay them in a single layer or loosely pile them to ensure even cooking. Avoid packing them too tightly.

  3. Natural Release: After the pressure cooking cycle, allow the Instant Pot to natural release for at least 5 minutes before doing a quick release. This will help keep the meatballs moist and tender.

  4. Creamy Sauce: For a smooth sauce, mix the broth and cream well before adding it to the pot. To prevent curdling, you can temper the sour cream by mixing some hot liquid from the pot with it before adding it to the sauce.

  5. Thickening the Sauce: If your sauce isn’t as thick as you’d like after cooking, set the Instant Pot to sauté mode and mix in a cornstarch slurry (cornstarch + cold water). Stir continuously until the sauce reaches your desired consistency.

  6. Flavor Boost: Enhance the flavor of your dish by adding seasonings like nutmeg or allspice, or even a splash of Worcestershire sauce to the mixture.

  7. Serve Hot: Swedish meatballs taste best when served hot, ideally over mashed potatoes, egg noodles, or rice. Don’t forget to pour over some of that delicious creamy sauce!

  8. Reheating: If you have leftovers, reheat them on a low simmer setting to avoid overcooking the meatballs or separating the sauce.

Remember, every Instant Pot model might differ slightly, so always refer to your device’s manual and adjust cooking times as necessary.

FAQ’s:

Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs. However, adjust the cooking time as fresh meatballs will cook faster than frozen ones.

How long can I store the leftover Swedish meatballs?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze the cooked Swedish meatballs and sauce?
Yes, once cooled, place them in a freezer-safe container or bag, ensuring all air is removed, and freeze for up to 3 months.

I don’t have sour cream; what can I use as a substitute?
You can use plain Greek yogurt or crème fraîche as a substitute for sour cream in the sauce.

Why did my sauce curdle?
Sauce can curdle if the sour cream is added to a very hot mixture. To prevent this, temper the sour cream by mixing it with some hot liquid from the pot before adding it back into the sauce.

Can I double the recipe?
Yes, you can double the recipe, but ensure you don’t go beyond the maximum fill line of your Instant Pot. Remember to adjust the cooking time accordingly.

Do I need to adjust the cooking time if I use mini meatballs?
Yes, mini meatballs will cook faster than larger ones. It’s best to reduce the cooking time slightly to avoid overcooking.

Can I add vegetables to the Instant Pot when making the Swedish meatballs?
Certainly! Vegetables like mushrooms, onions, or bell peppers can be sautéed first before adding the meatballs and sauce to enhance the flavor.

How do I ensure the meatballs are cooked through?
After the pressure cooking cycle, use a food thermometer to check the internal temperature of the meatballs. It should reach at least 165°F (74°C) for poultry and 160°F (71°C) for other meats.

My sauce is too thin, how can I thicken it?
You can set the Instant Pot to sauté mode and mix in a cornstarch slurry (combine equal parts cornstarch and cold water) while stirring continuously until the sauce thickens to your desired consistency.

How To Store Instant Pot Swedish Meatballs and Egg Noodles

After a long day at work, there’s nothing better than coming home to the smell of dinner cooking. You don’t have to work hard or slave over the stove all day when you can use your Instant Pot to make delicious Swedish meatballs and egg noodles in minutes. This recipe is perfect for busy weeknights, but it would also be great for the company on the weekend!

I usually make it ahead and place it into the refrigerator for the busy week. Let the meatballs and noodles cool to room temperature and put them into an airtight container. They will last for about 2 to 3 days.

More Instant Pot Recipes

Instant Pot Swedish Meatballs and Egg Noodles

Instant Pot Swedish Meatballs and Egg Noodles

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 3 minutes
10 minutes
Total Time: 23 minutes
Servings: 6 Servings

Description

Instant Pot Swedish Meatballs and Egg Noodles — For many people, the thought of cooking Swedish meatballs is daunting. You have to make a sauce, you have to get all the ingredients together, and then there's rolling them into little meatballs. That is not what this recipe entails! No need for any pre-cooking of the ground beef or onion. Just throw everything in your Instant Pot and let it do its thing! These Instant Pot Swedish Meatballs are perfect for dinner with some egg noodles on the side.

Ingredients 

  • 1 pound frozen meatballs
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups egg noodles
  • 1/2 cup half and half
  • 1 tablespoon corn starch

Instructions

  • Start by adding the frozen meatballs to the bottom of the Instant Pot Bowl.
  • Then add the beef broth, Worcestershire sauce, minced garlic, Italian seasoning, salt, and pepper, to the pot.
  • Spread the egg noodles on top of the meatballs.
  • Secure the lid on top of the Instant Pot, ensuring that the vent is in a sealed position.
  • Then set the manual high pressure for 3 minutes.
  • When the time is up, do a quick release.
  • When the time is up, open the lid (do not force the cover open) when the pin drops, and you can easily open the Instant Pot. Open and stir the pasta.
  • Mix in the half and half and cornstarch. Mix well.
  • Plate, serve and enjoy!

Equipment

  • Instant Pot, or Pressure Cooker, or Ninja Foodi

Notes

Storing and Reheating Instant Pot Swedish Meatballs and Pasta


Storing:
  1. Cooling: Allow the Swedish meatballs and pasta to cool completely before transferring to storage containers. This helps in preventing the growth of harmful bacteria.
  2. Refrigeration: Place the meatballs and pasta in an airtight container and store them in the refrigerator. They will remain fresh for up to 3-4 days.
  3. Freezing: If you plan to store them for a longer period, transfer the cooled meatballs and pasta to freezer-safe containers or bags, ensuring you remove as much air as possible. Label with the date and contents. They can be frozen for up to 2-3 months.
Reheating:
  1. From the Refrigerator:
    • Microwave: Transfer the meatballs and pasta to a microwave-safe dish. Cover with a lid or microwave-safe plastic wrap, leaving one corner open to vent. Heat on medium power for 2-3 minutes, stirring halfway through, until thoroughly warmed.
    • Stovetop: Pour the meatballs and pasta into a saucepan or skillet. Warm over medium heat, stirring occasionally, until heated through.
  2. From the Freezer:
    • Thawing: For best results, thaw the frozen meatballs and pasta in the refrigerator overnight before reheating.
    • Microwave: If reheating without thawing, use the microwave’s defrost setting first for a few minutes, then heat on medium power, checking and stirring every 2-3 minutes until hot.
    • Stovetop: If thawed, follow the above stovetop instructions. If reheating directly from frozen, use a covered saucepan or skillet on low-medium heat, stirring occasionally, until heated through. This may take a bit longer compared to reheating thawed meatballs and pasta.
Note: Always ensure the meatballs and pasta are reheated to an internal temperature of 165°F (74°C) before consuming. Use a food thermometer to check the temperature. Avoid reheating more than once to maintain the best quality and safety.

Nutrition

Serving: 1ServingCalories: 444kcalCarbohydrates: 41gProtein: 21gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 61mgSodium: 933mgPotassium: 340mgFiber: 3gSugar: 2gVitamin A: 86IUVitamin C: 1mgCalcium: 50mgIron: 4mg

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