Instant Pot Swedish Meatballs

This instant pot swedish meatballs recipe is perfect for busy weeknights. Beef meatballs are packed with flavor and cooked in homemade gravy. Everyone will love this Ikea meatball copycat recipe.

5 from 1 vote

Print Pin

Keyword: instant pot meatballs, instant pot swedish meatballs, instant pot ikea meatballs, ikea meatballs

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: meatballs

Calories: 126kcal

Equipment

Instant Pot

Ingredients

Ingredients For The Meatballs

1 lb ground beef 80/20
1 garlic clove finely minced
1 shallot finely minced
1 egg
1/3 cup milk
1/3 cup panko bread crumbs
1/4 tsp nutmeg
1/4 tsp allspice
2 tsp salt or to taste
1/2 tsp ground black pepper or to taste
1 tbsp olive oil to saute
2 tbsp butter to saute

Ingredients For The Gravy

2 1/2 cups beef broth
1/4 cup flour
2 tbsp butter
1 tsp dijon mustard
1 tbsp lemon juice
1/2 tsp worcestershire sauce optional
1 cup heavy cream
1 tsp salt or to taste
1/4 tsp ground black pepper or to taste
fresh parsley for garnishing

Instructions

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

Notes

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.

Nutrition