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Instant Pot Swedish Meatballs and Noodles

written by Ashley Fehr

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4.96 from 140 votes
Prep Time 5 minutes
Total Time 8 minutes
Servings 4 servings

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Last updated on April 18, 2024

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These Instant Pot Swedish Meatballs and Noodles are an easy one pot meal made in the pressure cooker! Made in 30 minutes or less.

instant pot swedish meatballs and noodles on white plate with fresh parsley

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.

instant pot swedish meatballs in pressure cooker with metal spoon in pot

How to make the best Instant Pot Swedish Meatballs and Noodles:

  1. 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.
  2. 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
  3. 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.
  4. 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.
instant pot meatballs on white plate on white background with fork stuck in noodles
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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.

instant pot swedish meatballs with pressure cooker in the background on white plate

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:

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Instant Pot Swedish Meatballs and Noodles

written by Ashley Fehr

4.96 from 140 votes
These Instant Pot Swedish Meatballs and Noodles are an easy one pot meal made in the pressure cooker! Made in 30 minutes or less.
instant pot swedish meatballs and noodles
Review
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 470cal

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
US Customary – Metric

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

Calories: 470cal | Carbohydrates: 25g | Protein: 27g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 690mg | Potassium: 768mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1.8mg
Keywords instant pot meatballs, swedish meatballs

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Smoothie says

    This worked really well. I hve the 8qt pot so I doubled everything. I found that 4 minutes wasnt quite enough, as I had a good layer of hard noodles. I set it for 2 more minutes and they were great. I did add 8 ounces fresh halved portobellos.

    Reply

  5. Karlene says

    Sooo good, and sooo easy. Made it with Italian meatballs, YUM! I thawed the uncooked meatballs and they were perfectly cooked through. This will be one of my go to recipes.

    Reply

  8. Rachel Hendricks says

    I made this for dinner and it is so good and so easy to throw together and put in the instant pot and was done in no time.

    Reply

  12. Natalie says

    I can’t believe this is on the table in 8 minutes! Love the instant pot! This is super creamy & I love the meatballs!

    Reply

  13. Renee Goerger says

    There are several good recipes that I use frozen meatballs for, and this will be one of them going forward. This looks delicious!

    Reply

    • Ashley Fehr says

      Yes it could! You would cook it much the same way, and leave out the cream and pasta until the end. Once the meatballs are tender you would add the remaining ingredients and cook 10-20 minutes until the pasta is tender.

      Reply

  19. Dorothy Reinhold says

    I am beginning to wonder how I got dinner on the table before I had the Instant Pot! This looks really tasty!

    Reply

  20. Britney Thompson says

    I had to double the recipe to feed my family and it worked great in my 8 qt Instant Pot! The sauce didn’t get as thick as we would’ve liked but it was still so yummy!

    Reply

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