Instant Pot Swedish Meatballs and Noodles
A creamy one-pot meal of beef meatballs and egg noodles in a savory sauce, ready in under 30 minutes.
Ingredients
Method
Completed steps 0
Add meatballs, beef broth, Worcestershire sauce, garlic, parsley, salt, and pepper to the pot. Stir to combine.
Spread noodles over the mixture in an even layer and press down gently—do not stir, and it is fine if they are not fully submerged.
Close the lid, set the valve to sealing, and cook on high pressure for 3 minutes. The pot will take about 10 minutes to reach pressure.
When finished, perform a quick release by opening the valve. (For softer noodles, allow natural release for 5 minutes first.) The noodles may look dry on top—this is normal. Stir them into the meatballs.
Whisk cream and corn starch together, then stir into the pot. Switch to sauté mode and cook, stirring constantly, until the sauce thickens.
Notes
Do not stir the noodles into the liquid before cooking; they will cook properly without being submerged and stirring can lead to mushiness.
Frozen meatballs work fine and do not require thawing first.
For a richer sauce, use heavy cream instead of half and half.
Calories: 470 kcal · Carbs: 25 g · Protein: 27 g · Fat: 29 g · Sodium: 690 mg · Fiber: 1 g · Sugar: 1 g
Adapted from www.thereciperebel.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.