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Instant Pot Swedish Meatballs
Not the fastest meal you will cook in your Instant Pot but believe me, these Swedish meatballs are so worth the effort. You'll not need to make a 70 mile round trip to IKEA just for these ever again ;) This recipe makes enough meatballs to feed 4-6 people but I only give the quantities of mash enough to serve two as I freeze the excess meatballs and make the mash fresh when needed. Simply multiply up the quantities accordingly to serve more people - the pot will easily hold enough for 6 and you don't need to change the cooking time.
Servings: 6
: 544 kcal
Author: Just Jo
Ingredients
For enough mash to serve two
  • 4 large floury potatoes peeled and cut into 1.5" sized cubes
  • 125 ml milk
  • A good grating of fresh nutmeg 20 scratchings on a plane or fine grater should do it
  • Salt and pepper to season
For the meatballs
  • 500 g steak mince*
  • 500 g pork mince *
  • 2 thick slices of bread**
  • 1/4 tsp allspice
  • 1 tsp caraway seeds
  • Sea salt & black pepper
  • 60 ml water
For the sauce
  • 2 tsp olive oil
  • 250 ml beef stock***
  • 1 tbsp cornflour
  • 125 ml single cream
To finish
  • 1 tbsp fresh dill chopped
  • Lingonberry jam to serve
Instructions
  1. Preheat the oven to low (about 100-120˚C) so you can keep the mash warm as you finish the sausages.
  2. Start with the the mash. Place the potatoes and 250ml water into your Instant Pot. Put the lid on, set the vent to "sealing" and give it 4 minutes on Manual.
  3. When the alarm goes off do a Quick Pressure Release and allow the potatoes to steam briefly in a colander.
  4. Mix the milk, nutmeg and seasoning into a bowl then rice or mash the potatoes with a masher into the milk. Scrape into a buttered oven proof dish and top with a little knob of butter extra then covered tightly with foil and transfer to the oven to keep warm.
  5. To make the meatballs, mix together all of the ingredients apart from the water, which you should add gradually, massaging the meat with your hands as you go to mix and combine it. The water should be fully absorbed into the mixture. Roll into meatballs approximately 1 inch in diameter (you'll get about 45 from this amount).
  6. Set the Instant Pot to Sauté and add the oil. Brown the meatballs in 3 batches - I am lazy and just get one side well browned before removing them to a bowl whilst I complete the rest. Top Tip - I add a tbsp of water when the meatballs are ready to come out and it helps release them (they can stick to the stainless steel a little but this is a great trick).
  7. When all of the meatballs are browned, turn off the Sauté mode and return all of them to the pot. Add the stock and put the lid on, set it to Sealing and program in 14 minutes on Manual.
  8. Quick Pressure Release when timer up.
  9. Remove the meatballs to a warmed plate/bowl and turn Sauté on one last time - take a spoonful of the stock out and mix with the cornflour before whisking it all into the hot, bubbling stock. Whisk continuously and add the cream. Cook for a few minutes until thickened to your liking and then serve the meatballs over the mash garnished with the dill. Serve the lingonberry jam on the side.
Recipe Notes

*= I use 10% fat steak and pork mince - if you are using lean meat then add 1 tbsp of olive oil to the meatball mix itself.
**= I use fresh bread that I shred in the food processor to a fine crumb. You can do it by hand but you'd need a very sharp knife to chop it fine enough.
***= you can use fresh stock or a stock cube reconstituted for this. I use half a Low Salt Beef Stock Cube by Kallo for this amount of meatballs. Just be mindful of how salty your stock is and adjust seasoning of the meatballs themselves accordingly.