Kitchen notes · a little help before you start
{Instant Pot} Pressure Cooker Swedish Meatballs
{Instant Pot} Pressure Cooker Swedish Meatballs is made with frozen meatballs, low sodium beef broth, and c. egg noodles.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Original yield
- Serves 8
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Follow the pressure release
Complete the pressure-release sequence before opening the cooker.
2. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Get to know the ingredients
cream of mushroom soup (10.75 oz)
In the method: In the pressure cooker combine the soups, broth, gravy mix and water.
golden mushroom soup (10.75 oz)
In the method: In the pressure cooker combine the soups, broth, gravy mix and water.
low sodium beef broth (14 oz)
In the method: In the pressure cooker combine the soups, broth, gravy mix and water.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 can cream of mushroom soup (10.75 oz)Ingredient note
Source: 1 can golden mushroom soup (10.75 oz)Ingredient note
Source: 1 can low sodium beef broth (14 oz)Ingredient note
Source: 1 envelope brown gravy mix (.87 oz)Ingredient note
Source: 2 c. waterIngredient note
Source: 3 c. egg noodles (dry)Ingredient note
Source: 24 oz frozen meatballsIngredient note
Source: 1 c. sour cream
How to make it
0 of 4 steps completeMake room for {Instant Pot} Pressure Cooker Swedish Meatballs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Stir in sour cream until combined.
A few questions you might have
What should I prepare first?
Set out the pressure cooker and instant pot. Start with this step: In the pressure cooker combine the soups, broth, gravy mix and water.
Which preparation step should I plan for?
Complete the pressure-release sequence before opening the cooker.
What happens at the end?
Stir in sour cream until combined.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
To make this in the slow cooker please follow the directions here .
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: julieseatsandtreats.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.