These Instant Pot Swedish Meatballs and Noodles are an easy one pot meal made in the pressure cooker! Made in 30 minutes or less.
It’s officially fall and I’m craving all the comfort food!
Hearty casseroles, carbs and creamy sauces are all back on the table and no one around here is upset.
These Instant Pot Swedish Meatballs are really the perfect fall meal — it’s a complete meal in one with no other pots required, plus we’re skipping the hard part and using store bought meatballs (so that you can still get a good meal on the table in between running the kids from one activity to the next).
If you do want to make your own meatballs, check out my favorite Homemade Meatball recipe!
This is my second one pot Instant Pot meatballs recipe, the first being these Honey Garlic Meatballs and Mashed Potatoes which we love, but are a little trickier because they require the pot-in-pot pressure cooker method, even though they both cook for exactly the same time.
Meatballs are just one of my favorite meals altogether, regardless of season and sauce and what we’re serving them over.
How to make the best Instant Pot Swedish Meatballs and Noodles:
- Choose good ingredients — this seems like a no-brainer, but really, when we’re using just a few ingredients in a recipe, you need to pick ingredients you enjoy.
- Choose low sodium beef broth — if you use regular broth this recipe will be very salty! Using low sodium sauces lets you control how much salt goes in
- Don’t overcook — pasta in the Instant Pot cooks incredibly fast. Normally, I do short cuts of pasta for 2 minutes but I give this recipe an extra minute to ensure the meatballs are heated through.
- Quick release — for al dente pasta, you don’t want to let your pasta cook any longer once the cook time is up. For this reason, pasta in the Instant Pot is always a quick release, which means you open the valve to release the pressure right away. If you tend to prefer your pasta with a softer texture, you can wait 5 minutes before opening the valve.
Tips for buying great store-bought frozen meatballs:
I know, I know — go ahead and judge.
But store bought frozen meatballs can make me feel like a superhero on those days where I had no dinner plan and the fridge was empty.
They are easily transformed into something amazing like these Instant Pot Swedish Meatballs with just a few ingredients, but you want to make sure you choose good meatballs to begin with.
A lot of store bought frozen meatballs are filled with weird ingredients and filler — you want to check the package for ingredients you can mostly pronounce. The shorter ingredient list the better!
Generally I’ve found with frozen meatballs that the cheapest bag is not what you want to be eating. You might have to spend a little bit more or watch for them on sale (or try Costco or somewhere you can buy a lot at a lower price).
Many stores also have fresh rolled meatballs, which will still require sauteeing in the pressure cooker but it will save you a step.
Tools you’ll need for these Instant Pot meatballs:
- an Instant Pot (I use a 6 quart smart Instant Pot, but this recipe should work fine in all)
- I haven’t used any other brand of electric pressure cooker, so I can’t say how they would function differently
- No other special equipment required — just dump and go!
More Instant Pot Recipes you’ll love:
- Instant Pot Italian Chicken Pasta
- Easy Instant Pot Recipes
- Juicy Instant Pot Chicken Breast
- Garlic Herb Instant Pot Potatoes
- Creamy Italian Instant Pot Chicken Breasts
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Instant Pot Swedish Meatballs and Noodles
- 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
- Place meatballs in the Instant Pot with beef broth, Worcestershire sauce, garlic, parsley, salt and pepper. Stir until spices are combined.
- Add noodles, spread into an even layer and press down gently but do not stir — they will not be completely submerged and that is fine.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.
- When the cook time is over, do a quick release and open the valve to release the pressure (for noodles with a softer texture, you can allow the pressure to release naturally for 5 minutes before opening the valve). The noodles may appear dry on top — this is FINE. Stir them into the meatballs.
- Whisk together cream and corn starch and stir into meatballs. Turn the Instant Pot to saute and cook and stir just until sauce has thickened (and at this point, all noodles will be perfect 🙂 )
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