These Swedish meatballs made in the Instant Pot are the ultimate comfort food. The meatballs come out incredibly tender, and the gravy is rich, creamy, and full of flavor. It’s a quick and easy way to get all the deliciousness of classic Swedish meatballs without the hassle. Whether you’re craving a hearty dinner or just want to impress your guests with something special, this recipe delivers!

I’m a huge fan of Swedish meatballs. Honestly, I’ll take any kind, whether they’re fancy or not—because, at the end of the day, meatballs drenched in creamy gravy are always a win. But trust me, this recipe will give you top-tier meatballs that are anything but ordinary. You’ll get that soft, melt-in-your-mouth texture, and the gravy will make you want to drizzle it over everything.

And the best part? You get all of this with the convenience of the Instant Pot. It’s a total game-changer when it comes to saving time while making a dish that still feels homemade and comforting.

The combination of beef and pork in the meatballs creates a perfect balance of flavors, and cooking them in the pressure cooker ensures they stay tender throughout. The gravy, made with beef stock and sour cream, is the perfect creamy finish that takes these meatballs to the next level.

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• ½ cup Panko breadcrumbs
• ⅓ cup whole milk
• 2 large egg yolks
• 1 medium shallot, diced
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• ½ cup sour cream
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Meatball Mixture:
   In a large bowl, combine the ground beef, ground pork, Panko breadcrumbs, whole milk, egg yolks, diced shallot, minced garlic, dried thyme, ground allspice, and ground nutmeg. Season the mixture generously with salt and freshly ground black pepper. Use a wooden spoon or your hands to mix everything together thoroughly. Once well combined, shape the mixture into meatballs about ¾ to 1-inch in size, making roughly 30-32 meatballs.
2. Brown the Meatballs:
   Set your 6-quart Instant Pot to the high sauté setting. Heat the canola oil in the pot. Brown the meatballs in two batches to avoid overcrowding, cooking them for about 3-4 minutes on each side until they’re golden brown. Once browned, remove the meatballs and place them on a paper towel-lined plate to drain excess oil. Set them aside for now.
3. Make the Gravy Base:
   In the same Instant Pot, whisk in the flour and cook for about 1 minute until it lightly browns. This helps thicken the gravy later. Pour in the beef stock, scraping up any flavorful browned bits stuck to the bottom of the pot. Season the mixture with salt and pepper to taste.
4. Pressure Cook the Meatballs:
   Return the browned meatballs to the Instant Pot. Set the Instant Pot to the “manual” or “pressure cook” setting, adjust the pressure to high, and set the timer for 8 minutes. Once the cooking time is up, perform a quick-release to release the pressure according to the manufacturer’s instructions.
5. Finish the Gravy:
   After removing the meatballs, switch the Instant Pot to the high sauté setting. Let the sauce simmer for about 4-5 minutes until it thickens up slightly. Stir in the sour cream, mixing until smooth. Taste the gravy and adjust the seasoning with salt and pepper if needed.
6. Serve and Garnish:
   Serve the meatballs hot, topped with the creamy gravy. Garnish with freshly chopped dill and parsley for an extra burst of freshness and color.

These meatballs are perfect when served with mashed potatoes, egg noodles, or even just a simple side salad. The Instant Pot makes them so easy and foolproof, and the results are sure to be a crowd-pleaser every time.