Swedish Meatballs in the NINJA FOODI || Pressure Cooker Meals

Add frozen meatballs to the bottom of the pressure cooker.

Pour in 2.5 cups of beef broth and 1 tablespoon of Worcestershire sauce.

Add 1 teaspoon of dried parsley flakes, 1 teaspoon of minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper.

Mix the ingredients together in the pot.

Add 3 cups of wide egg noodles on top without stirring, just pushing them down slightly.

Seal the pressure cooker lid and set the valve to seal.

Pressure cook for 3 minutes, allowing 10 minutes for pressure to build.

After cooking, let it naturally release for 5 minutes before releasing the remaining pressure.

Mix 0.5 cup of half and half with 1 tablespoon of cornstarch until smooth.

Set the pot to the sauté function on high and stir in the half and half mixture until the sauce thickens.

Equipment Needed

Allergens