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
Instant Pot Swedish Meatballs and Noodles
written by Ashley Fehr
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
Instructions
- 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 🙂 )
Nutrition Information
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lucas alyea says
this is sooooo easy and tastes amazing !!
Gilbert Mathews says
Can I use hot sauce instead of Worcestershire sauce?
The Recipe Rebel says
Hi Gilbert, they are really not the same thing so they are not a 1:1 substitute.
Melissa says
Easy recipe to follow and quickly prepared for those busy school nights, I doubled the recipe with no issues and it was well below the max line. Huge hit with my kids 8, 7 & 4! Can’t wait to have my bonus twin 12 yr old boys make this when they come for the summer, they have developed an interest in cooking this year and this recipe seems perfect for them to start with!
Libby W. says
Delicious!
Honestly, so tasty and so much easier even than Hamburger Helper! It was the perfect weeknight meal.
The Recipe Rebel says
Hi Libby! So glad you enjoyed the recipe! Thank you for this kind review!
Charlotte says
Could I use part chicken broth and part beef broth because I don’t have enough beef broth?
Courtney Graham says
This is one of my favorite recipes. I’d love to cook it for a crowd. Any thoughts on doubling or tripling this recipe??
The Recipe Rebel says
Hi Courtney! I don’t believe this version could be double or triple because of the fill line in the instant pot. It might be best to make the meatballs and noodles separately and then combined them.
Melissa Graham says
I was able to triple the recipe but cooked the meatballs in the instapot and the noodles on the stove. Was a huge his at my house this evening.
The Recipe Rebel says
So glad it worked out for you!
Rachel Garcia says
I’ve made this meal over a dozen times and it comes out so yummy every time! I have a 15,13,and 5 year old twins and everyone likes it. It’s the only meal I can get everyone to eat. I may have to start doubling the recipe. Thank you.
The Recipe Rebel says
Hi Rachel! So glad you enjoyed the recipe! Thank you for this review!
Danielle says
Perfect recipe for my 7yo to practice cooking. We followed the recipe exactly and it was great! So easy and fast, this will definitely be in our meal rotation.
Bob says
Hey Ashley,
Made this recipe tonight. I added 1/2 tsp of pepper vs 1/4. I also sliced, sautéed and added a package of mushrooms. It was great! My family requested that I make this again. Thank you for sharing this one.
The Recipe Rebel says
Hi Bob! So glad you enjoyed the recipe! Thank you for this review!!
Chelsea says
Very good! At the top it says to make sure to do a quick release, but in the recipe it says natural release first 5 minutes. I did the quick release right away and it turned out great.
Stephanie L Brantley says
The 5 minute natural release is for softer texture noodles
Wendy DeBartolo says
I don’t have a insta pot how would I do this. I would love to try this
Ashley Fehr says
You can use this recipe for Swedish meatballs and serve with pasta: https://www.thereciperebel.com/swedish-meatballs-recipe/
Rachel Garcia says
I’ve made this recipe half a dozen times and it is always a hit! My teenage boys and husband finish it there are never left overs. Total win!
Ashley Fehr says
Thanks Rachel! I’m so glad you enjoyed it!