Swedish Meatballs
This easy Instant Pot version of Ikea’s Swedish Meatballs makes juicy and tender beef meatballs in a rich and creamy gravy sauce.
Why you’ll love this recipe
If you’ve ever tried the meatballs from Ikea, you’re going to love how easy it is to make them at home with your Instant Pot. This dump-and-go recipe starts with frozen meatballs and has a rich, decadent sauce.
When Ikea released their famous Swedish meatball recipe, we immediately knew we had to adapt it for the pressure cooker / Instant Pot.
This version has everything you love about the store version, including the rich meatball gravy sauce, but it cooks in a fraction of the time.
What to Serve with Swedish Meatballs?
We love to serve these Swedish meatballs and gravy over fluffy mashed potatoes. However, you’ll have great results with anything that will soak up all the delicious sauce, including cooked egg noodles or rice.
At Ikea, they also serve it with a side of steamed veggies and Lingonberry preserves.
INGREDIENTS YOU NEED
This is a simple dump-and-go recipe that starts with frozen meatballs. Other favorite dump-and-start Instant Pot recipes include easy sloppy joes and pulled pork sandwiches.
Here’s what you need to make this delicious Swedish meatball recipe:
- Beef broth. You can make your own broth or use low-sodium store-bought broth.
- Butter. We recommend using unsalted butter.
- Parsley. If you don’t have fresh parsley, use a teaspoon of dried parsley.
- Frozen Swedish-style meatballs. Look for meatballs that are about a half-inch in diameter. If you’re lucky enough to have an Ikea near you, they sell them in the frozen foods section.
- Worcestershire sauce. Soy sauce will also work.
- Flour. Thicken up the sauce with a bit of all-purpose.
- Heavy cream. For the best flavor, use full-fat cream!
- Dijon mustard. This adds a bright kick to the end of your dish.
How to Make Swedish Meatballs in an Instant Pot
This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Start by combining the beef broth, butter, parsley, and pepper in the pressure cooking pot. Then lower a steamer basket into the pot. Arrange the meatballs in a single layer in the steamer basket.
Lock on the lid and cook at High Pressure for 4 minutes. When the timer beeps, use a quick pressure release, then remove the lid.
Use tongs to remove the steamer basket from the cooking pot.
Using a tall liquid measuring cup, combine the remaining beef broth, soy sauce or Worcestershire, and flour. Use a whisk until the mixture is smooth. Then slowly pour the flour mixture into the pressure cooking pot, whisking the entire time to avoid lumps.
Next, turn on Sauté and cook the sauce, stirring often, until it comes to a boil. Simmer for about three minutes, being sure to stir the entire time to avoid burning. Finally, turn off the pressure cooker and slowly stir in the heavy cream.
Return the cooked meatballs to the pressure cooker pot and stir to coat them in your sauce. Now you’re ready to serve the Swedish meatballs over egg noodles, mashed potatoes, or on their own!
Important Tips for Making Swedish Meatballs
It’s very important to stir the mixture well after you add the flour. Otherwise, the flour may settle to the bottom of the pot and can burn easily.
You’ll also want to be sure to bring the mixture to a full boil for three minutes after you add the flour. Otherwise, the flour may not be fully cooked and your sauce won’t be as thick and creamy as you like.
Be sure to choose smaller Swedish meatballs so they cook within the short four-minute cook time.
Frequently Asked Questions about Swedish Meatballs
This is a very simple version of Swedish Meatballs, based on Ikea’s recipe. There are SO many versions—many traditional from-scratch versions include allspice and nutmeg.
If you love those in your Swedish meatballs, feel free to add them here! Just make sure to adjust your ratios to match the ratios of other spices in this recipe.
We went with soy sauce for this recipe because that’s what Ikea’s recipe called for. If you love Worcestershire sauce, then I’d recommend making the swap. Otherwise, I’d use soy sauce.
Store cooled leftover meatballs in an airtight container in the fridge for up to four days. You can reheat them on the stove, microwave, or in the Instant Pot.
Yes, you can freeze leftovers for up to six months in an airtight, freezer-safe container.
Definitely not! Think of it the way some people like cranberry jelly with their turkey gravy. It’s a pleasant contrasting taste, but definitely not necessary to enjoy it.
If you want Ikea brand, you’ll need to visit the store in person because they don’t sell food online. Our local grocery store carries a different brand in a small jar, which is what we usually buy.
More Instant Pot Meatball Recipes
Recipes you can make with this or other recipes you might like:
- Spaghetti and Meatballs is a classic family favorite recipe with delicious red sauce and pasta.
- Grape Jelly Meatballs are a traditional midwestern potluck recipe that’s sweet and savory.
- Instant Pot Meatball Sandwiches make a fun weeknight dinner with sub rolls and lots of sauce.
- These sweet and sticky Hawaiian meatballs are a fun twist that starts from frozen.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Easy Swedish Meatballs
This delicious Swedish meatball recipe starts with frozen meatballs and is adapted for the Instant Pot from Ikea’s famous recipe, complete with a rich beef gravy.
Ingredients
- 1 3/4 cups beef broth, divided
- 4 tablespoons butter
- 1 tablespoon parsley
- 1/2 teaspoon pepper
- 1 bag (26 oz) frozen Swedish meatballs (½-inch diameter)
- 2 teaspoons soy sauce or Worcestershire sauce*
- 1/3 cup all-purpose flour
- 2/3 cup heavy cream
- 1 teaspoon Dijon mustard
- Cooked mashed potatoes or egg noodles, for serving
Instructions
- Add 1 cup beef broth, butter, 1 tablespoon parsley, 1/2 teaspoon pepper, and butter to the pressure cooking pot. Place a steamer basket in the bottom and distribute the frozen meatballs evenly.
- Lock the lid in place. Select High Pressure and set the cook time for 4 minutes.*
- When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Remove the steamer basket and meatballs from the cooking pot. Set aside.
- In a tall liquid measuring glass, combine the remaining 3/4 cup beef broth, soy sauce, and flour, and whisk until smooth. Stirring constantly, slowly pour the flour mixture into the cooking pot.
- Select Sauté and cook, stirring frequently, until the mixture boils. Continue cooking for 3 minutes, stirring well to prevent the flour from settling and make sure sauce is thickened and smooth.
- Turn off the Sauté function. Slowly add the heavy cream and mustard, stirring constantly. Return the cooked meatballs to the pot and stir to combine.
- Serve over prepared mashed potatoes or egg noodles, garnished with chopped parsley, salt, and pepper, as desired.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 58mgSodium: 688mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 8g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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OMG this was good! I made it pretty much according to the directions, using Worcestershire instead of soy sauce, and my heavy cream was the homemade substitution of milk+butter. I didn’t know when to add the Dijon so I added it with the cream, since they were listed together 😀 The sauce MADE the dish! I served it with mashed potatoes, mixed vegetables and Lingonberry spread – I bought the meatballs and spread at Ikea, specifically for this recipe 🙂 There was enough for hubby and I to each have a substantial (what can I say – we were HUNGRY!) serving, with leftovers enough for another meal for us. I could have stretched it into 5 servings, but frankly, now that I’ve tasted it, 4 servings is enough 😀 Thank you for this wonderful recipe!
Thanks for the rave review Sandra. How fun that you bought the meatballs and Lingonberry spread at Ikea. I’ve updated the instructions – you do add the mustard with the heavy cream.
Never make Swedish meatballs without the spice ALLSPICE. All my many Swedish relatives have never made it without it!
Hi Harvey – generally when you buy frozen Swedish meatballs they already have Allspice in the meatballs, but if you want to add it to the sauce, definitely add a little bit.
I have a old electric pressure cooker. It did not come with a steamer basket. Any suggestions on what I can use so I can make this recipe. Thanks for such a wonderful blog with so many great recipes and great information.
Thanks Connie – any steamer basket will work. It doesn’t have to be made for the pressure cooker. This one for example https://amzn.to/3XqIdTe (affiliate link). You could put the meatballs in the cooking liquid instead of using a steamer basket. It would make it harder to make the gravy but won’t change the cook time. Enjoy!