Instant Pot Swedish-Inspired Meatballs

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I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!

There’s an Ikea just up the freeway from us. We don’t go often because it’s really an all-day thing. I once went on a lunch break to return an item and ended up staying there for almost 2 hours! On the days that we go, it’s just so hard look at some of the things. We have to look at all of the things!

There’s also the cafe. The wonderful delicious food at the cafe. If you’re an Ikea Family Member, you can get a mug of coffee for free and you can enjoy some lunch at the cafeteria which is conveniently placed on the second floor of the store where we live. I suppose they worked out that shoppers need energy to keep shopping, hence the cafeteria. Those sneaky Swedes!

One of my favorite things to eat as the Ikea cafeteria is Swedish meatballs with lingonberry sauce. So delicious! I can almost taste the flavorful sauce with the tender meatballs and the light sweetness of the lingonberry. You ever have that one thing that you just enjoy eating so much? That’s the Swedish meatballs at Ikea for me!

Also, I recently had some Swedish meatballs at a congregational meeting last month. I enjoy congregational meetings because we all get together to share some good food and talk church business. One of the ladies prepared Swedish meatballs and they were so delicious! The boys actually enjoyed a few pieces themselves, the picky eaters they are. Ever since that Sunday, I couldn’t get that meal out of my head. I needed to make some for myself!

This instant pot recipe for Swedish-Inspired meatballs is my take on the iconic dish. Lingonberry sauce is hard to find where I live, so I substitute cranberry sauce in its place. You’ll find that this recipe does meet the mark if you’re in the mood for some Swedish food, but not wanting to go to Ikea and not living in Sweden already. I hope you enjoy this recipe as much as I do.

Ingredients photo that includes: all purpose flour, garlic powder, salted butter, Dijon mustard, heavy whipping cream, frozen meatballs, chicken stock, and soy sauce.
Today’s cast of characters. Not pictured: salt and pepper and cranberry sauce.

The Dijon mustard was being a bit saucy for the group photo, LOL!

Equipment list:

  1. 6 quart Instant Pot
  2. Measuring cups
  3. Measuring spoons
  4. Wooden spoon
  5. Whisk
  6. Small bowl
  7. Soup ladle (the one that came with your Instant Pot works perfectly for serving)

Ingredients list:

  1. 2 cups chicken broth
  2. 1 package of your favorite meatballs* (check out the tip below)
  3. 2 teaspoons low sodium soy sauce (I only had the fully leaded version)
  4. 1/3 cup butter
  5. 1 teaspoon Dijon mustard
  6. Garlic powder, salt, and pepper to taste
  7. 1 cup heavy cream*
  8. 1/4 cup all-purpose flour*

*Tip: If you want or need to make this recipe gluten free, replace the all-purpose flour with arrowroot flour and read the packaging on your meatballs! We don’t have an issue with gluten, except for the fact that we love it so much (bread, cookies, pizza…), so I don’t mind that the Safeway Kitchens brand that I used has gluten. I also have no issue with using flour as the thickener.

*Tip #2: Always add major dairy products (milk, cheese, heavy cream, sour cream, etc.) in after the cooking cycle is done. Pressure cooking dairy makes it curdle and not as appealing at all. You’re better served mixing it in at the end.

Recipe instructions:

  1. Turn on the pot to saute and adjust to less by pressing “saute” and pressing the “adjust” button.
  2. Pour the chicken broth into the inner liner of your Instant Pot.
  3. Mix in Dijon, soy sauce, and garlic/salt/pepper to taste.
  4. Add desired amount of meatballs (I did about 20 ounces which was 20 meatballs).
  5. Close and lock the lid and set the valve to sealing.
  6. Select the “manual” or “pressure cook” button and using the +/- buttons, set the cook time to 5 minutes.
  7. Once the cooking cycle is over, let the pot naturally release pressure for 10 minutes, then release the remaining pressure but moving the sealing knob to venting.
  8. Press the “keep warm/cancel” button and go back to saute mode. It should stay on the “less” setting.
  9. Carefully pour in the heavy cream and stir with the wooden spoon.
  10. Scoop out about one cup of the broth into a snack bowl and quickly whisk in the flour.
  11. Add the flour slurry to the pot, quickly stirring with the wooden spoon. Saute until thickened to your preference.
  12. Serve!

I had mine over rice with some canned cranberry sauce. Pretty tasty.

Swedish meatballs on Jasmine rice with a little cranberry sauce.
Should’ve added some parsley, but I’m a home chef, so… 💁🏾‍♀️

Nutrition Information:

675 calories, 16 grams protein, 63 grams carbohydrates, 40 grams of fat. 1 serving is five meatballs with about a half cup of sauce. Tasty, but not for every dinner!

Let me know what you like to eat Swedish meatballs with or if you have any variations I should consider. If you have any suggestions for other meatball recipes you want me to try on the Instant Pot, let me know in the comments below. And if you like this recipe, hit the like and subscribe so you keep up to date with what I post. Share with your friends, too!

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Buen provecho! – Sami B.

Instant Pot Jasmine Rice

Updated August 3, 2019 with pictures and a little more backstory.

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!

One of the things I really enjoy making is Jasmine rice. It goes so well with chicken, beef, eggs, and can be a great base for other dishes. It keeps for about five days in the fridge and is relatively inexpensive to buy. I grew up on rice as part of dinner. I think it would be hard to find a Hispanic household that didn’t have rice with dinner.

My husband and kids love rice, too. I personally have to cut back on my rice consumption, because it’s so easy for me to have a huge bowl of rice just on its own! My waistline and my scale are complaining, haha!

The dinner I made using Instant Pot Jasmine rice as a base: fried egg over medium, seaweed seasoning, steamed veggies, and Sriracha.
And no wonder my scale is tipping. Tonight’s dinner: Jasmine rice topped with steamed carrots, asparagus, and corn. Add a fried over medium egg with some seaweed seasoning and Sriracha sauce dotted on top and I was done.

Rice is ridiculously easy to make in the Instant Pot. This recipe is so simple and it doesn’t involve babysitting like it would on the stove. My mom used to make huge pots of rice and would have to fill the pot to a certain level, stand over the pot stirring, boiling the water, salting the water just right, putting the rice in, make sure the metal spoon could stand in the rice and water (a very useful trick to know how much water is the right amount of water), stirring the rice, watching the rice, lowering the temp just so, putting the lid on the pot just so, etc.

In the Instant Pot? Stupid simple. So simple in fact, that I am pretty sure my Dominican mother was amazed with how good the rice was with minimal effort on my part.

Equipment List:

  • Instant Pot (I used my 3-quart)
  • Wire mesh strainer or sieve
  • Rice paddle
  • Measuring cup
  • Measuring spoons.

Ingredients List:

  • Jasmine rice
  • Water
  • Table salt
Picture of ingredients and tools: rice, salt, measuring cup, rice paddle, mesh sieve, and 3-quart Instant Pot Duo.
The cast of characters for this recipe. Not pictured? Those pesky measuring spoons.

Recipe Instructions:

  • Choose your measuring vessel. I use the rice cup that came with the Instant Pot, which is about 3/4 of a cup. Measure out at least a cup’s worth of rice and pour into a fine-mesh colander.
  • Add the same amount of water to the inner liner of your pressure cooker. Salt to taste.
  • Rinse the rice under cool water until it runs clear. If you wonder why you should rinse your rice, check out this TheKitchn link here.
  • Add the rice to the inner liner and stir to combine. Make sure all the grains are submerged in the water.
  • Line up the arrow of the lid with the arrow on the base and turn it an eighth turn clockwise to lock it in. I love the sounds my Instant Pot makes!
  • Make sure the sealing knob is set to sealing. On my Duo model, it’s a quarter turn clockwise.
  • Select “Manual” and make sure it’s on high pressure. Click the + or – button to set the time to five minutes.
  • After the cooking cycle is over, let the pot sit for about 10 minutes to release pressure naturally.
  • Open the pressure cooker, fluff your rice, and enjoy!
Fluffy, cooked Jasmine rice in the Instant Pot.
Come to Mamacita!

Nutrition Information:

One 1/2 cup serving of rice is about 102.5 calories, 0.2 g of fat, 22.5 g of carbohydrates, and 2.1 g of protein.

Let me know what you use your rice for in the comments below!

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Buen provecho! – Sami B