7-Ingredient Instant Pot Swedish Meatballs and Gravy

Craving meatballs lately? How about a mouthwatering Swedish meatballs recipe that’s incredibly simple to prepare? That’s exactly what you’re getting with this quick and easy 7-ingredient Instant Pot Swedish meatballs and gravy recipe. This recipe is made entirely from scratch with nothing but real whole food ingredients. The meatballs themselves are made with a delectable combination of lean ground beef, breadcrumbs, egg, and olive oil. It’s the homemade gravy that will really win you over with this recipe though. You’ll know what I mean once you make it.

Print

7-Ingredient Instant Pot Swedish Meatballs and Gravy

• Author: Anna - MissWish.com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 1x

Scale 1x2x3x

Ingredients

For the meatballs:

1 ½ pound ground lean beef

1/3 cup breadcrumbs

1 large egg

2 tbsp oil

salt, black pepper to taste

For the gravy:

¼ cup unsalted butter

1/3 cup all-purpose flour

4 cups beef broth

¾ cup sour cream

Salt, black pepper to taste

For serving (optional):

2 tbsp chopped fresh parsley leaves

Instructions

1. To make the meatballs, in a bowl place the ground beef, breadcrumbs, egg and salt and black pepper to taste.
2. Mix to combine.
3. Form the meatballs into 1 tablespoon sized balls.
4. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
5. Add the oil.
6. Working in batches, brown meatballs on both sides until golden.
7. Remove the meatballs from the pot and set aside.
8. Add the butter to the Instant pot.
9. Stir in the flour until lightly browned, about 1 minute.
10. Stir in the beef broth and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
11. Press the CANCEL button.
12. Return the meatballs to the pot.
13. Close and seal the Instant pot.
14. Turn the venting knob to SEALING.
15. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
16. Adjust the timer to 6 minutes.
17. When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
18. Open the lid.
19. Remove the meatballs from the pot.
20. Press the SAUTE button on the Instant pot and cook, stirring frequently, until the sauce has thickened to your liking.
21. Stir in the sour cream.
22. Season to taste with salt and black pepper.
23. Return the meatballs to the pot and toss to coat.
24. Sprinkle with fresh parsley (if using) and serve.

Print Recipe