Can I use homemade meatballs instead of frozen?

Absolutely! Homemade meatballs work beautifully in this recipe. If using raw meatballs, I recommend browning them first using the Sauté function before proceeding with the recipe. This adds flavor and ensures they're fully cooked.

My sauce is too thin. What should I do?

If your sauce isn't thickening enough after adding the cornstarch mixture, make a solution with 1 additional teaspoon cornstarch and 1 tablespoon cold water. Add this to the pot while on Sauté mode and stir until it reaches your desired consistency. Remember, the sauce will continue to thicken as it cools.

Can I double this recipe in my Instant Pot?

You can increase the recipe by about 50% in a 6-quart Instant Pot, but I wouldn't recommend fully doubling it as it might exceed the safe fill line. If doubling, make sure to keep the cooking time the same, but expect a longer time to come to pressure.

What can I substitute for egg noodles?

Any pasta with similar cooking time works well. Fettuccine broken in half, penne, or rotini are good alternatives. For a lower-carb option, try cauliflower rice or zucchini noodles, but add these after pressure cooking during the sauce-thickening step.

Instant Pot Swedish Meatballs and Noodles Recipe

Name: Instant Pot Swedish Meatballs and Noodles Recipe
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Cuisine: Swedish
Ingredients: 1 lb beef meatballs (frozen or thawed); 2 1/2 cups low sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon minced garlic; 1 teaspoon dried parsley; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 cups extra broad egg noodles (140g); 1/2 cup half and half or heavy cream; 1 tablespoon corn starch

Description

Instant Pot Swedish Meatballs and Noodles is a comforting and easy one-pot meal that’s ready in under 10 minutes. This creamy and flavorful dish combines tender meatballs, egg noodles, and a delightfully rich sauce, making it perfect for a quick weeknight dinner. With minimal prep and effortless cooking, this recipe will quickly become a family favorite.

Ingredients

Units Scale

For the Meatballs and Broth:

1 lb beef meatballs (frozen or thawed)
2 1/2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Noodles:

3 cups extra broad egg noodles (140g)

For the Sauce:

1/2 cup half and half or heavy cream
1 tablespoon corn starch

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Base:
Place the meatballs in the Instant Pot along with the beef broth, Worcestershire sauce, garlic, parsley, salt, and black pepper. Stir well to evenly combine the spices with the broth.
Add the Noodles:
Layer the egg noodles on top of the meatballs, spreading them into an even layer. Press them down gently, but do not stir, as they shouldn’t be completely submerged — this is normal.
Pressure Cook:
Secure the Instant Pot lid, set the valve to the sealing position, and select the “Manual” or “Pressure Cook” setting for 3 minutes. Note that it will take approximately 10 minutes for the Instant Pot to reach full pressure before it starts cooking.
Release Pressure:
Once the cooking time is complete, perform a quick release by carefully opening the valve to release the steam. (For softer noodles, allow the steam to release naturally for 5 minutes before opening the valve.) It’s fine if the noodles appear slightly dry on top — this will be fixed in the next step.
Stir and Prepare the Sauce:
Stir the noodles into the meatballs to evenly coat them in the broth. In a small bowl, whisk together the half and half (or heavy cream) with the corn starch until smooth and lump-free.
Thicken the Sauce:
Switch the Instant Pot to the “Saute” function. Stir the cream mixture into the meatballs and cook, stirring continuously, until the sauce thickens to the desired consistency. This step will also ensure the noodles are perfectly tender.
Serve and Enjoy:
Once the sauce has thickened, your Swedish Meatballs and Noodles are ready to serve. Dish out and enjoy this cozy meal!

Notes

If you use frozen meatballs, increase the time for the Instant Pot to come to pressure by a couple of minutes.
For a richer flavor, substitute low-sodium beef broth with regular beef broth or a mix of beef and chicken broth.
Adjust the seasoning to taste, especially the salt, as some meatballs and broths might already contain it.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave for best results.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 580mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 20g
Cholesterol: 72mg