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Swedish meatballs in a large serving bowl with Instant Pot in the background.

Instant Pot Meatballs and Gravy

5 (2 ratings)
Created by Shinee D.
Servings 4 servings
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
These Instant Pot Swedish Meatballs are irresistible for ultra tender and flavorful meatballs smothered in thick and rich gravy! Meatballs can be (and highly recommended) made in advance, so dinner comes together in a breeze!

Ingredients
  

Meatballs:

  • 1 cup panko breadcrumbs Note 1
  • ¼ cup grated or shredded parmesan cheese
  • ¼ cup milk
  • 1 large egg
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ lb lean ground beef Note 2
  • 3 tablespoons canola oil

Gravy:

  • 32 ounce carton low-sodium beef broth
  • 2 teaspoons Gravy Master or Kitchen Bouquet optional, but highly recommended Note 3
  • ¼ cup sour cream
  • 1 packet brown gravy mix such as McCormick
  • 2 tablespoons cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt and pepper
  • fresh parsley for garnish

Instructions
 

To make the meatballs:

  • In a large bowl, mix all ingredients with a fork, except the ground beef. Once all of the dry and wet ingredients are well combined, add the meat and mix with your hands until just combined. Do not over mix.
  • Use a two tablespoon cookie scoop to make even size meatballs, roll each meatball in your hands briefly and place on a sheet pan.

To sear and pressure cook the meatballs:

  • Preheat the Instant Pot on ‘sauté’ for about 2 minutes. Add a generous drizzle of canola oil, it should shimmer when it hits the hot pot. Working in batches of 10 to 12 to leave space between each one, sear meatballs for about 3 minutes per side. If the meatball sticks, it’s not ready to be flipped yet.
  • Add another drizzle of oil for the second batch if need be. Place seared meatballs on a clean plate. Press ‘cancel.’ Use a wad of clean paper towel to absorb all excess oil from the pot insert. Pour a little bit of broth and deglaze the pot well. It's crucial not to leave any brown bits stuck, or you may get "BURN" notice.
  • Place meatballs back in the pot. Pour enough broth in to mostly cover the meatballs, about 20 ounces. Add in the Gravy Master. Replace the lid, and turn valve to the ‘sealing’ position. Pressure cook on high for 5 minutes. Manually release the pressure, and press ‘cancel.’ Use a large slotted spoon to remove all meatballs and place them on a clean plate or bowl.

To make the gravy:

  • Press ‘saute’ and bring the liquid up to a boil. While it comes to a boil, in a bowl or liquid measuring cup; whisk the sour cream, gravy mix, garlic and onion powder, and cornstarch with just enough broth to dissolve the gravy mix and cornstarch. It will be thick and creamy.
  • Whisk this mixture into the boiling broth and allow to boil for 2 minutes, whisking frequently. If it’s not thick enough after 2 minutes of boiling, dissolve 1 additional tablespoon of cornstarch and mix into the gravy. If it is too thick, add a splash of broth.
  • Taste for salt and pepper and adjust. Add meatballs back in, turn pot off and serve immediately over mashed potatoes or buttered wide egg noodles. Garnish with fresh parsley if desired.

Notes

Note 1: Panko is the secret to tender meatballs. You may substitute plain or Italian breadcrumbs.
Note 2: 80/20 ground beef, such as ground chuck, works too, but it'll make your gravy greasy. You can skim off some of the fat with a small spoon before serving.
Note 3: Gravy Master and Kitchen Bouquet are in small bottles and can be found right by the dry gravy packets. These are the secret ingredients for dark brown, rich gravies! They last a long time in your spice cupboard or fridge as well.
Storing Tips:
  • Meatballs can be stored in the fridge in the gravy for up to 3 days in an airtight container.
  • Reheat gently over medium low heat on a saucepan, or place in a crockpot on low for a few hours. You can also microwave individual portions until warmed through.

Nutrition

Calories: 466kcalCarbohydrates: 19gProtein: 40gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 145mgSodium: 1910mgPotassium: 748mgFiber: 1gSugar: 2gVitamin A: 229IUVitamin C: 1mgCalcium: 155mgIron: 5mg

* Disclaimer: All nutrition information are estimates only.