QUICK & SIMPLE Instant Pot DUMP and GO Swedish Meatballs with Noodles

Turn on the Instant Pot to sauté mode.

Add frozen meatballs to the pot.

Add minced garlic, salt, and fresh ground pepper to the meatballs.

Add nutmeg, onion powder, allspice, dried parsley, and Worcestershire sauce to the pot.

Pour in beef broth and stir to mix everything together.

Layer the noodles on top of the meatball mixture without stirring.

Pour the remaining beef broth over the noodles and press them down into the liquid.

Turn off the sauté mode and secure the lid on the Instant Pot.

Cook on high pressure for 3 minutes, then perform a quick release of the pressure.

Press sauté again to make a slurry with half and half (or heavy cream) and cornstarch, stirring until smooth.

Pour the slurry into the pot and stir until the sauce thickens as it heats up.

Turn off sauté mode and serve in a family-style bowl, garnishing with parsley.

Equipment Needed

Allergens