Recipe of Homemade Instant Pot Sweedish Meatballs

Instant Pot Sweedish Meatballs.

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, instant pot sweedish meatballs. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Instant Pot Sweedish Meatballs is one of the most favored of current trending meals in the world. It's simple, it is fast, it tastes yummy. It is appreciated by millions every day. Instant Pot Sweedish Meatballs is something which I have loved my whole life. They're fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook instant pot sweedish meatballs using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Instant Pot Sweedish Meatballs:

1. {Get of pepper.
2. {Make ready of salt.
3. {Get of dried dill.
4. {Get of Meatballs.
5. {Get of Oxo Stock Pot (liquid kind) made with 2.25 cups boiled water.
6. {Get of dried parsley.
7. {Get of Worcestershire sauce.
8. {Take of Dijon Mustard.
9. {Make ready of double ('heavy') cream.
10. {Take of creme fraiche.
11. {Make ready of Garlic Powder (or 1 teaspoon puree).
12. {Prepare of cornflour.

Instructions to make Instant Pot Sweedish Meatballs:

1. Put the kettle on to boil some water and set your Instant Pot to 'Sauté'..
2. Place all the ingredients except for the cream (cornflour, stock pot, Dijon mustard, dill, parsley, Worcestershire sauce, garlic powder or puree, salt and pepper) into a jug..
3. Add some of your boiled water into the jug and mix everything into a paste..
4. Add what you have remaining of the 2.25 cups boiled water to the stock mixture and stir well until everything is combined..
5. Add the meatballs to the Instant Pot and brown on as many 'sides' as you can..
6. Turn off the Instant Pot..
7. Add around a quarter of the stock mixture and deglaze the pot..
8. Add the remaining stock and mix to combine..
9. Close the lid and set the valve to sealing. Press the 'Pressure Cook' or 'Manual' button and set the timer to 20 minutes..
10. Once your Instant Pot beeps to indicate it's finished, leave on 'keep warm' and allow the pressure to drop naturally for 10 minutes before moving the valve to the venting position to do a quick pressure release..
11. Strain or remove the meatballs and set aside..
12. Set the Instant Pot to 'sauté' and reduce the sauce until it has thickened to your likeness..
13. Turn off the Instant Pot and stir the sauce a little, and allow the boil to calm down a little before adding the cream and creme fraiche. Mix well..
14. Add the meatballs back to the sauce and set the Instant Pot back to sauté for only 2-3 minutes and mix well..
15. Serve on its own or with spaghetti..

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