Instant Pot Swedish Meatballs

These instant pot Swedish meatballs (Ikea copycat recipe) are a family favorite in my household! We usually serve these delicious meatballs over rice or egg noodles and they’re always a hit. The homemade gravy recipe is packed with flavor and it’s all made in one pot for an easy weeknight meal. If you enjoyed this instant pot Swedish meatball recipe, you will definitely enjoy this Instant Pot Chicken Spaghetti dish and this Instant Pot Chicken Gnocchi Soup.

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An Explanation Of The Ingredients

• Ground Beef – An 80/20 lean to fat ratio works well for this recipe.
• Shallot – Finely mince the shallot and add to the ground beef.
• Garlic Clove – Mince the garlic clove.
• Salt & Pepper – Add salt and pepper to taste.
• Allspice – Just a little bit of allspice seasoning is added to the beef.
• Nutmeg – I love tasting just a hint of nutmeg in my Swedish meatballs.
• Egg – The egg binds the ground beef together to form the meatballs.
• Milk – Use whole milk for this recipe.
• Panko Bread Crumbs – Add Panko bread crumbs to the ground beef and mix.
• Beef Stock – Make the gravy from scratch with beef stock.
• Butter – Use unsalted butter to control the salt in this dish.
• Flour – The flour will thicken the gravy.
• Dijon Mustard – Mix in the dijon mustard.
• Lemon Juice – Squeeze fresh lemon juice into the gravy.
• Worcestershire Sauce – Adds some zing to the gravy.
• Heavy Cream – Add the heavy cream at the end and stir until well combined.
• Parsley – Top the Swedish meatballs with fresh parsley to garnish.

How To Make Instant Pot Swedish Meatballs (Ikea Copycat Recipe)

1. First, start by finely mincing the shallot and garlic clove.
2. In a bowl, combine the ground beef, minced shallot, garlic clove, panko bread crumbs, milk, egg, salt, pepper, allspice and nutmeg.
3. Roll the ground beef mixture into small meatballs. I made 20 meatballs out of 1 lb of ground beef.
4. Once you’ve rolled out all of the meatballs, set the instant pot to saute mode.
5. Add olive oil and 2 tbsp of butter to the instant pot.
6. Add the meatballs and cook for 2-3 minutes on each side.
7. Transfer the meatballs to a separate plate.
8. Add the rest of the butter and flour to the instant pot. Whisk together to break up any lumps.
9. Add the beef stock and use a wooden spoon to deglaze the bottom of the pot.
10. Cancel the saute function and add the meatballs back into the instant pot. Close the lid and cook on high pressure for 8 minutes.
11. Once the meatballs have finished cooking, do a quick release of the pressure.
12. Open the lid and transfer the meatballs to a plate.
13. Set the instant pot back to saute mode.
14. Add the dijon mustard, Worcestershire sauce, lemon juice, salt and pepper to taste.
15. Cook on saute mode for 4-5 minutes to thicken the gravy. Stir throughout the cooking process.
16. Add the heavy cream and cook for an additional 2 minutes on saute mode.
17. Finally, cancel the saute function and add the meatballs back into the pot with the gravy. Top with fresh parsley and serve over rice or egg noodles and enjoy.

Storing Suggestions

Leftover Swedish meatballs and gravy can be stored in an air tight container for up to 4 days in the refrigerator. I don’t recommend freezing these Ikea meatballs because the gravy is cream based and won’t have the same texture once it defrosts.

Tips & Variations

• It is very important to completely deglaze the bottom of the instant pot with a wooden spoon after adding the beef stock. If the pot is not deglazed properly, you will get a burn notice.
• This recipe works well for 6qt and 8 qt instant pots. If you’re using a 10 qt, you may have to increase the amount of beef broth you’re using.
• I fit all 20 meatballs in the 8 qt instant pot. If you’re using a 6 qt, you may have to brown the meatballs in separate batches. However, you can still pressure cook them all at once.
• You may also use a combination of pork and ground beef if you’d like. I used beef only because that’s what I usually have on hand.
• Always read your instant pot manual before cooking in it.