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Instant Pot Swedish Meatballs and Egg Noodles

Instant Pot Swedish Meatballs and Egg Noodles

5 from 3 votes
Author: Fork To Spoon
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