Swedish Instant Meatballs and Noodles

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These instant Swedish meatballs and noodles are an easy meal made in the pressure cooker! Made in 30 minutes or less.

Swedish instant meatballs and noodles

It's officially fall and I look forward to all the comfort food!

Hearty casseroles, carbs, and creamy sauces are back on the table and no one around here is upset.

These Swedish Instant Pot dumplings are truly the perfect fall meal – it's a complete meal in one with no need for other pots, plus skipping the hard part and using store-bought dumplings (so you can still get a good meal at the table between running children from one activity to the next).

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This is my second Instant Pot Pot meatball recipe, the first is these Meatballs with Honey, Garlic and Mashed Potatoes Which we love, but they're a little more complicated because they require the pot-to-pot pressure cooker method, even though they both cook at exactly the same time.

Meatballs are just one of my favorite foods, regardless of the season and the sauce and what we are serving them.

swedish pressure cooker meatballs in pressure cooker

How to make the best Swedish instant meatballs and noodles:

  1. Choose good ingredients – This seems obvious, but in reality, when we use only a few ingredients in a recipe, you must choose the ingredients you enjoy.
  2. Choose low sodium beef broth – If you use regular broth this recipe will be very salty! Using low sodium sauces allows you to control the amount of salt that enters
  3. Don't overcook – The pasta in the instant pot cooks incredibly fast. Normally, I make short cuts of pasta for 2 minutes, but I give this recipe an extra minute to ensure the meatballs heat up.
  4. Quick release – you don't want to let your pasta cook any more once the cooking time is over. For this reason, the paste in Instant Pot always releases quickly, which means you open the valve to release pressure immediately.

instant meatballs on white plate

Tips for buying great store-bought frozen dumplings:

I know, I know, go ahead and judge.

But store-bought frozen dumplings can make me feel like a superhero in those days when I didn't have a dinner plan and the fridge was empty.

They easily transform into something amazing like these Swedish Instant Pot dumplings with just a few ingredients, but to start with you need to make sure you choose good dumplings.

A large quantity of store-bought frozen meatballs are full of strange ingredients and filling; You want to check the package to see what ingredients you can pronounce mostly. The shorter the ingredient list, the better!

Overall, I have found with frozen meatballs that the cheapest bag is not what you want to eat. You may have to spend a little more or see them for sale (or try Costco or somewhere where you can buy a lot at a lower price).

Many stores also have freshly rolled dumplings, which will still require sautéing in the pressure cooker, but it will save you a step.

swedish pressure cooker dumplings with pressure cooker

Tools you'll need for these Instant Pot dumplings:

  • an instant pot (I use a 6-quart smart instant pot, but this recipe should work well for everyone)
  • I haven't used any other brand of electric pressure cookers so I can't tell how they would work differently
  • No other special gear is required – just boot up and go!

More instant marijuana recipes you'll love:

  • Instant Pot Italian Chicken Pasta
  • Easy instant pot recipes
  • Instant juicy chicken breast
  • Garlic Herb Instant Potatoes
  • Italian Instant Creamy Chicken Breasts

Swedish Instant Meatballs and Noodles

These instant Swedish meatballs and noodles are an easy meal made in the pressure cooker! Made in 30 minutes or less. Course Main Course American Cuisine Keyword instant pot meatballs, Swedish meatballs Preparation time 5 minutes Cook time 3 minutes Total time 8 minutes Servings 4 servings Calories 470kcal


  • 1 pound frozen or thawed meat dumplings
  • 2 1/2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon of dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups of extra wide egg noodles (140 g)
  • 1/2 cup half and half
  • 1 tablespoon cornstarch


  • Place the meatballs in the instant pot with beef broth, Worcestershire sauce, garlic, parsley, salt and pepper. Stir until spices are combined.
  • Add the noodles, spread them out into an even layer and press gently, but do not stir; they won't be completely submerged and that's fine.
  • Put the lid on, turn the valve to seal and select Manual or Pressure Cook for 3 minutes. The instant cooker will take about 10 minutes to press.
  • When the cook time is over, open the valve to release the pressure, then remove the lid.
  • Beat the cream and cornstarch and mix with the meatballs. Turn the instant saucepan to sauté and cook and stir until the sauce thickens.


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