I’ve tried beef, pasta, and today I’m showing you how to make Instant Pot Swedish Meatballs, which is also kind of like a meatball stroganoff…whatever you call it, there won’t any be leftovers of this dish!

I used Johnsonville Meatballs for this recipe. They’re frozen, made from premium cuts of pork, and fully cooked, which makes them a great choice. They’re available in three flavors: Original Italian, Homestyle, and Three Cheese – I used the Homestyle in this recipe.

Instant Pot Swedish Meatballs Recipe


1.5 cups low sodium beef broth
1 cup milk
(2) 12 oz boxes cream of mushroom soup (mixed with only 1 box of water for both)
16 oz egg noodles
(1) 24oz bag fully cooked frozen meatballs
1 cup sour cream


First, add beef broth, milk, cream of mushroom soup and water into the Instant Pot.
Next, add in the package of egg noodles into the Instant Pot.
Layer the meatballs on top of the egg noodles in a single layer.
Manually set the Instant Pot to cook for 12 minutes, sealed.
When there's 2 minutes of cook time remaining, carefully (using a kitchen hand towel - the steam is super hot!) release the steam valve to venting.
Once the steam has completely released, carefully open the lid of pressure cooker away from you.
Stir in one cup of sour cream and mix thoroughly.
Serve & enjoy!

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