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.
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 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 long while feeling like your arm is going to 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
- 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
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, making sure that the vent is in the 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.
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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 of time and then 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 MIXED BERRY JAM
- INSTANT POT EASTER RICE KRISPIE TREATS
- EASY INSTANT POT MEXICAN RICE
- INSTANT POT CANDIED NUTS
- INSTANT POT SOUTHERN DEVILED EGGS
Instant Pot Swedish Meatballs and Egg Noodles
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!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 553Total Fat: 31gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 120mgSodium: 1756mgCarbohydrates: 44gFiber: 4gSugar: 6gProtein: 25g
ForkToSpoon.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although we try to attempt to provide accurate nutritional information, these figures are only estimates.
Roberta Tamez
Yes, I made this with an exception. At the end instead of milk/cream and slurry mixture, I drained out the remaining liquid. Used a jar of Bertolli Alfredo sauce and used about a 1/4 of the remaining liquid to slosh out the jar. Yummmy!!!