Typically a soft, fork-tender density is desired for traditional meatball recipes. However, some springiness is welcomed for the Swedish version. The unexpected yet delightfully bold, sweet spices make the flavors really pop.

How to cook Swedish meatballs in the Instant Pot
1. Add the meatballs and use the saute function to brown the surface. This enhances the flavor and color through the Maillard reaction.
2. Deglaze the pan with beef broth. The moisture helps the system pressurize.
3. Cook on high pressure for 5 minutes, then naturally release for 10 minutes to allow for gradual carry-over cooking.
4. Thicken the sauce at the end of cooking using the saute function. This prevents the cream from curdling

The role of cornstarch
The gravy-based sauce typically uses a roux of flour and butter to thicken. However, the starches could scorch in the high-heat environment in the Instant Pot. I use a cornstarch slurry after the pressure is released to get around this issue. This quickly adds body for a creamy sauce that clings to the meat.

The cream is added last with the heat turned off. Incorporating dairy helps prevent curdling, which could ruin the texture. A little bit of lemon juice provides some acidity to subtly cut the sauce’s richness. Add some sour cream if you like a tangy flavor

Serve this with
A big bowl of egg noodles or homemade mashed potatoes soaks up each drop of the luscious gravy from the pressure cooker Swedish meatballs. This dish is traditionally served with lignin berry jam and pickled onions, balancing the sweet and savory meatballs. I often serve them as a hot appetizer, and they disappear fast. I can’t wait to hear how you pair the meal in the comments below

RECIPE SCIENCE