Instant Pot Turkey Swedish Meatballs
These Instant Pot Turkey Swedish Meatballs are pressure cooked in a super delicious stroganoff style sauce and then placed on top of a bed of noodles, or rice, or even spaghetti squash for a quick and oh so savory meal!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
- 12 Turkey Meatballs (frozen or fresh)
- 2 cups Beef Broth
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/2 cup onion diced
- to taste salt & pepper
- 1/3 cup heavy cream
- 1 tbsp flour
- 2 tbsp water
To the liner of your Instant Pot, add the meatballs, broth, Dijon mustard, Worcestershire, allspice, nutmeg, onion, salt and pepper. Do not add the cream or flour in this step.
Secure the lid on your instant pot, and set to sealing.
Set to manual high pressure for 10 minutes. Add 2 minutes if using frozen meatballs.
Quick release the pressure. Ensure the meatballs are cooked to 165F.
Make the thickening slurry by mixing the flour and water together in a small bowl. Mix until no lumps remain. Then add the slurry to the pot.
Let the sauce sit for 2-3 minutes to cool just a bit, then stir in the cream. If you want a thicker sauce, add another round of slurry.
Serve on top of your side of choice. Rice, noodles, and spaghetti squash are my go to!