If you love easy Instant Pot recipes like this hearty sauce, you’ll also love: Instant Pot chicken fried rice, Instant Pot beef vegetable soup, Instant Pot meatballs and spaghetti sauce, and Instant Pot Swedish Meatballs.

Ingredients Needed to Make The Best Bolognese Recipe

• 1 1/2 pounds ground beef (preferably 85/15 or 90/10 fat content)
• 1 medium white or yellow onion, diced
• 3 large carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• 3 bay leaves
• 1- 28 ounce can of crushed tomatoes
• 1-6 ounce can of tomato paste
• 1/2 cup red wine (any variety) or beef broth
• 1/4 cup chopped fresh parsley

How to Make: Step-By-Step Instructions

Step 1: Saute the Vegetables and Meat

• Turn the Instant Pot to Saute (press the sauté setting button on the front of the pot).
• Once hot, add olive oil. Add the vegetables, sprinkle with a pinch of salt, and saute until the onion begins to turn translucent.
• Add the ground beef and cook until browned and cooked through.
• Add all seasonings (except the bay leaves) and stir to combine well.
• Cancel saute mode.
• Make sure there aren’t any browned bits stuck to the bottom of the pan as this will cause a burn notice while pressure cooking. Use a wooden spoon to scrape up any bits left on the bottom of the pot before proceeding with step 2.

Step 2: Add the Tomato Paste, Crushed Tomatoes, Wine, and Bay Leaves

• Add the tomato paste and stir to combine.
• Then add the crushed tomatoes and wine or broth to the top of the mixture. DO NOT stir. Add the bay leaves.

Step 3: Pressure Cook for 20 Minutes

• Place the lid on the Instant Pot (or electric pressure cooker of choice), turning to seal the top on the pot.
• Turn the pressure valve on top of the lid to Sealed.
• Set the pot to Manual/Pressure Cook on high pressure for 20 minutes.

Step 4: Natural Pressure Release for 10 Minutes, Then Quick Release

• When cooking is complete, let pressure release naturally from the pot for 10 minutes (no need to do anything).
• Then release the remaining pressure by turning the valve from Sealed to Venting. The remaining pressure will spew from the top of the lid. Once the pressure has been fully released, open the lid.

Step 5: Remove Bay Leaves & Taste Test

• Remove bay leaves and stir. Add the fresh parsley, and stir again.
• Taste and salt accordingly (adding more salt if needed). If you add pecorino romano cheese or parmesan cheese, these ingredients will also add to the saltiness of the dish.

How to Serve With Pasta

When we were in Italy last year, we took a pasta-making class where we learned how to properly serve pasta and sauce. Turns out, I’ve been doing this wrong for years.

Here’s how to authentically serve pasta with my version of traditional bolognese sauce…

• Cook the Pasta: While the sauce is pressure cooking, cook the pasta of choice on the stove-top. I recommend a thicker pasta that will hold up to thick sauces like this recipe: a wide pasta like tagliatelle is the traditional choice, spaghetti, or a tube-shaped pasta.
• Separate Pasta From Water: When the pasta is al-dente (cooked, but with a firm bite), use a fine mesh sieve strainer to remove the pasta from the cooking water. Do NOT dump the water.
• Reserve 1/2 Cup Pasta Cooking Water: Use a measuring cup to scoop out some of the pasta water from the pot (about 1/2 cup).
• Add Pasta & Cooking Water to Sauce: When the sauce is ready, add the cooked pasta directly to the Instant Pot, along with a small amount of the pasta water. The starchy water will bind the sauce to the pasta.
• Toss to Combine: Combine the pasta and sauce, adding more water if needed.
• Serve: Now, toss the remaining pasta water and serve the spaghetti bolognese perfectly married with the pasta in bowls or plates.

How to Store & Reheat 

• Store the leftover sauce (with or without pasta) in an airtight container for up to 4-5 days in the fridge.
• Or freeze the sauce in an air-tight, freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
• Reheat in the microwave for a couple of minutes, until warm. Or, warm on the stove-top in a skillet.

What to Serve With This Sauce

Whether you’re serving the sauce with pasta, zucchini noodles, or spaghetti squash, here are some side dishes to serve with this delicious recipe.

• Salad with Vinaigrette Dressing
• Frozen Roasted Vegetables (like broccoli)
• Caprese Salad (fresh mozzarella, basil, and sliced tomatoes with a sprinkle of salt, drizzle of olive oil and balsamic vinegar)
• Garlic Bread
• Warm Sourdough Bread
• Panzanella Salad

A Traditional Soup With Delicious Flavor…

Cuban black bean soup is a traditional meal that’s enjoyed in Latin America and the Caribbean. It’s such a versatile meal because it can be serves as-is, over rice, or with a side of grilled chicken.

Ingredients Needed

Turn bland beans into a delicious meal! The spices, paired with the veggies, are what makes this recipe have such scrumptious flavors.

• 1 tablespoon extra virgin olive oil
• 1 poblano pepper, seeded and diced (approx. ¾ cup)
• 4 garlic cloves, minced
• 3 medium carrots, peeled and cut into ¼” thick rounds (approx. 1 ½ cups)
• 1/2 large yellow onion, diced (1 generous cup)
• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoon dried oregano
• 1 lb dried black beans
• 6 cups vegetable broth, vegetable stock, or chicken broth
• 1 can (14.5 oz) diced tomatoes undrained (juice and tomatoes)
• 2 bay leaves
• 1 teaspoon salt (adjust to taste after cooking)
• 1 ½ cups frozen corn kernels (optional)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the soup
• Immersion blender, regular blender, or potato masher if you want a thick and creamy soup

How to Make, Step By Step Instructions

If you’re new to the Instant Pot, check out 16 Must-Know Instant Pot Tips. And the best foods to make in the Instant Pot.

Step 1: Rinse Beans

Add the beans to a colander. Rinse the beans under fresh water and pick through the dried beans to check for rocks and misshapen beans.

Step 2: Saute Veggies and Spices In the Instant Pot

Prepare all the vegetables (chopping, mincing) before starting.

Turn on the saute function of the Instant Pot. Once hot, add olive oil. Add the chopped vegetables, sprinkle with a few pinches of salt, and sauté for a few minutes until beginning to soften and sweat.

Add the cumin, paprika, and oregano. Stir for just a minute to bring out the flavors in the spices (this creates delicious, deep flavor).

Press the Cancel button on the Instant Pot.

Step 3: Add Broth, Tomatoes, and Remaining Ingredients

Splash in some of the broth and use a wooden spoon to remove any browned bits stuck to the bottom of the pot. This is an important step to avoid the burn notice when pressure cooking.

Add the black beans, remaining broth, tomatoes, bay leaves, and salt. Stir to combine.

Step 4: Pressure Cook for 30 Minutes

Lock the lid on the Instant Pot. Position the steam pressure valve on top of the lid to Sealed. Cook the soup on Manual, High Pressure for 30 minutes.

Step 5: Release Pressure Naturally or 20 Minutes

Once the cooking cycle ends, the Instant Pot will beep and then begin counting up on the screen. Don’t touch the pot! Let the pressure naturally release for 20 minutes.

After 20 minutes, carefully release the remaining pressure from the pot by turning the steam valve on top from Sealed to Venting. Once steam is no longer pouring from the steam pressure valve, open the lid.

Step 6: Taste & Salt

Taste the soup and add more salt (until it tastes just right). The amount of salt added will depend on if your broth was salted as well as the tomatoes. Tasting is the key to salting and flavoring your food well.

Serve the soup in its chunky form with your favorite toppings or over rice, or blend it up to make a thick and creamy soup. Before serving, stir in the frozen corn kernels, if using.

How to Make a Thick and Creamy Soup

To thicken the soup, there are 3 options…

• Immersion Blender: Blend the soup in the Instant Pot, after cooking, with an immersion blender (stick blender) to your desired texture. This is my preferred method.
• Regular Blender: After cooking, use a slotted spoon to remove some beans (2-3 cups) to a tabletop blender and puree. Add the pureed beans back to the pot and stir.
• Potato Masher: After cooking, use a slotted spoon to remove 2-3 cups of beans to a large bowl, use a potato masher to mash the beans. Then add the beans back to the Instant Pot and stir.

Favorite Topping Ideas

• chopped fresh cilantro
• homemade slaw
• lime juice: squeeze some fresh lime juice over a bowl of soup
• shredded cheese
• dollop of sour cream
• chopped green onion
• pickled red onion
• salsa: we love this fermented salsa or pico de gallo
• avocado slices: toss with lime juice and salt for extra flavor
• radishes: toss with salt and lime juice to decrease bitter flavor
• crispy tortilla strips: cut a tortilla (or homemade corn tortillas) into strips and cook in oil on the stove-top until crisp

What to Serve With This Delicious Black Bean Soup

Serve this black beans recipe alone, with toppings of choice, or add a delicious side or main. Here are a few ideas….

How to Store & Reheat 

• Store leftover black bean soup in an airtight container in the fridge for up to 4 days.
• Black bean soup freezes well and makes a great meal prep lunch or dinner. Spoon leftover soup into a freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
• Reheat the soup in a pot on the stove-top, in the Instant Pot using the saute function, or in the microwave for 1-2 minutes.

Before You Get Started: Ingredients Needed

This soup is the perfect comfort food and it’s made with the simplest of ingredients that you can find at any grocery store. Healthy meals don’t need to be complicated.

• 1 tablespoon extra virgin olive oil
• 3 celery stalks, diced
• 3 medium carrots, diced
• 1/2 medium white onion, diced
• 1 lb white potatoes diced (about 3 medium potatoes), no need to peel
• 8 ounces white mushrooms, sliced or diced
• 2 garlic cloves, minced
• 4 cups chicken broth or chicken stock (or vegetable broth/stock)
• 1 lb boneless skinless chicken breasts (about 2 breasts, depending on size) or boneless skinless chicken thighs
• 2 tsp dried parsley
• 1 1/2 tsp salt (or to taste)
• 1 tsp dried thyme
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper
• 1 cup frozen corn kernels
• 1 cup frozen petite peas
• 1/2 cup heavy cream (or coconut cream or coconut milk from a can)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the top
• medium bowl for shredding the chicken after cooking
• 2 forks for shredding the chicken

How to Thicken This Creamy Chicken Soup

The best way to thicken sauces and soups made in the Instant Pot is to make a “cornstarch slurry” and add this slurry after the cooking time is complete. You can do this with either cornstarch or arrowroot starch (a grain-free option).

After the soup is done cooking..

• Whisk 1 tablespoon cornstarch or arrowroot starch with 1 tablespoon water in a small bowl (this makes a “cornstarch slurry”).
• Add the slurry to the soup.
• Turn on the saute mode and heat the soup for about 5 minutes, stirring frequently, until thickened.

How to Store and Reheat

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
• This soup does NOT freeze well due to the dairy.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work). Pair the soup with a sandwich, muffin, and/or favorite fruit. See 37 work and school lunch pairings here.

What to Serve With This Delicious Recipe

The only thing this soup is missing is a pie crust. Give this delicious chicken pot pie soup a true pot pie feel by serving it with homemade biscuits (the best comfort food). I’m particularly partial to fluffy einkorn biscuits. Or, make store-bought biscuits. While the soup cooks, bake the biscuits in the oven.

Here are a few more side dish ideas…

Instant Pot recipes are a staple in our home. Meals made in the Instant Pot are fast, easy, and flavorful. And the whole family loves these meals. <–That’s always a win!

Instant Pot soups are particularly popular with my family, from Instant Pot vegetable and beef soup to quick chicken noodle soup to chicken and rice soup and classic beef chili. Once you make soup this way, you’ll never go back to the stove top.

Ingredients Needed

This recipe is the ultimate example of how a handful of ingredients can be made into the most delicious soup.

• 3 tablespoons butter (salted or unsalted)
• 1/2 medium white onion, diced
• 3-4 carrots peeled and diced
• 2 garlic cloves, minced
• 1 teaspoon salt (to taste)
• 1 tsp dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 fresh broccoli crowns (roughly chopped, 1 pound) or 16 ounces frozen broccoli
• 4 cups chicken broth or chicken stock (or vegetable broth)
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese (shredded)
• 2 tablespoons organic cornstarch or arrowroot flour starch
• 2 tablespoons cold water
• pinch of nutmeg (optional)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the vegetables and cooking the soup
• small bowl for mixing the starch and water to thicken the soup after cooking

Step By Step Instructions & Video

Step 1: Melt Butter & Saute Veggies

Turn on the Instant Pot to Saute (press the saute button on the front of the pot).

Once hot, add the butter.

Once fully melted, add the onions and carrots. Cook until the veggies begin to soften, stirring every so often, about 4-5 minutes. Add the garlic, salt, oregano, pepper, and paprika. Press the cancel button to turn off the heat. 

Step 2: Add Broccoli & Broth

Add the chopped pieces of broccoli (fresh or frozen) and cover everything with chicken broth.

Step 3: Pressure Cook for 5 Minutes & Shred Cheese

Secure the lid on the Instant Pot. Position the steam valve on top of the lid so it’s set to Sealing. Set the Instant Pot to Manual, High Pressure for 5 minutes.

While the soup cooks, shred the cheese.

Step 4: Perform a Quick Pressure Release

After the cook time is complete, the Instant Pot will beep. Immediately perform a quick pressure release by moving the steam valve on top of the lid from Sealed to Venting. Steam will immediately begin to spew out of the valve (watch your hand). If the steam sputters, close the valve (moving it back to Sealed) and let it rest before opening again.

Step 5: Add Cream

Once the pressure has been fully released (steam is no longer spewing from the valve), remove the lid and stir in the cream.

Step 6: Add Cheese

Gradually stir in the cheddar cheese to melt. Don’t add the cheese all at once, instead, add handfuls at a time, whisking the soup after each addition.

Finally, add a pinch of nutmeg (optional), spoon into bowls for individual portions, and serve. Some folks also add a dash of hot sauce or extra shredded cheese before enjoying.

How to Easily Thicken This Broccoli Cheddar Soup Recipe

• After adding the cheese and cream to the cooked soup, make a cornstarch slurry (or arrowroot starch slurry) by mixing together 2 tablespoons of cornstarch (or arrowroot starch) and 2 tablespoons of water in a small bowl.
• Stir the mixture into the soup. It will take the soup a few minutes to thicken.
• If needed, use the saute mode (saute button) to bring the soup to a slight boil, whisk and cook the soup until it reaches your desired thickness.

What to Serve With Broccoli Soup

This easy recipe may be enjoyed on its own, or pair the soup with a favorite side dish. Or add homemade croutons on top, which soak into the cheesy broth and soften after a few minutes–perfection.

How to Store and Reheat

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
• This soup does NOT freeze well due to the dairy.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work). Pair the soup with a sandwich, muffin, and/or favorite fruit. See 37 work and school lunch pairings here.

The Instant Pot makes the absolute best healthy soup recipes, from quick chicken noodle soup to chicken and rice soup and Instant Pot broccoli cheese soup to classic beef chili.

Equipment Needed

• 1 6 or 8 Quart Instant Pot for browning the beef, sautéing the veggies, and cooking the soup
• 1 medium bowl for whisking the broth ingredients

Step 1: Season Beef With Salt

Sprinkle the beef with 1/2 teaspoon of salt. Let the salt rest on the beef while chopping the veggies. 

Step 2: Combine Broth & Seasonings

In a medium-size bowl, whisk the broth, tomato paste, oregano, thyme, remaining salt, and pepper. 

Step 3: Brown the Beef Using the Saute Function

Add 1 tablespoon of olive oil to the Instant Pot. Turn on the Saute function (press the Saute button on the front of the pot).

Once hot, add half the beef. You’ll have to work in batches, probably two batches since all the beef won’t fit in the pot. Brown the beef on each side for just a couple of minutes. Set aside on a plate.

Add the additional olive oil and remaining beef. Brown again. Set the meat aside on the plate. 

Step 4: Saute Veggies Using the Saute Function

Add the butter to the hot Instant Pot. Add all the veggies, saute for 4-5 minutes until they begin to sweat. You don’t want the veggies to stick to the bottom of the Instant Pot, so don’t let the veggies brown. This is just a quick saute.

Once done, press Cancel to turn off the saute function. 

Step 5: Add Broth, Loosen Bits, & Add Beef

Add the broth mixture to the Instant Pot, scraping up any bits on the bottom of the pot with a wooden spoon. This is very important. If bits are left on the base of the pot, the Instant Pot may flash a burn notice when coming to pressure. 

Add the beef to the pot, don’t stir. 

Step 6: Pressure Cook for 35 Minutes

Secure the lid on the pot. Turn the steam valve on the lid to Sealed.

Set the Instant Pot to Manual, High Pressure for 35 minutes. On new models, the Manual button is labeled, Pressure Level. 

Step 7: Naturally Release Pressure, Then Perform a Quick Release

Once the soup is done cooking (the Instant Pot will beep), let the pressure naturally release from the pot for 10 minutes. Don’t touch the Instant Pot during this time. The screen on the front of the pot will begin counting up, until it reads 10:00.

At this time, quickly move the steam valve on top of the lid from Sealed to Venting. The remaining steam/pressure will quickly spew from the valve (careful with your hand).

Once all the pressure has been released, open the lid. Your soup is ready to enjoy.

How to Thicken Instant Pot Beef Stew

If you’d prefer a thicker stew, add arrowroot starch or cornstarch, both are thickening ingredients.

• Use 1 tablespoon of arrowroot starch mixed with 2 tablespoons of water in a small bowl.
• For a thicker stew, use 2 tablespoons of arrowroot starch mixed with 3 tablespoons of water.
• Mix the ingredients in a small bowl, then add to the cooked soup to make a thicker stew.
• Once added, press Saute, and allow the soup to simmer for a few minutes (about 3-5 minutes) to slightly thicken. Stir frequently during this time. 

What to Serve With Homemade Vegetable Beef Soup

This comforting soup is the perfect meal on its own, or add a side. Here are a few of my go-to sides.

How to Store and Reheat

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
• This soup also freezes well. Store in the freezer for up to 3 months. Defrost in the fridge or at room temperature before reheating.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work).

Ingredients Needed

• 1 tablespoon extra virgin olive oil
• 3 celery stalks, chopped
• 2 medium carrots, chopped
• 1/2 medium white onion, chopped
• 8 ounces white mushrooms, sliced
• 3/4 cup long grain white rice (uncooked)
• 2 garlic cloves, peeled and minced
• 2 tablespoons lemon juice (about one lemon)
• 1 1/2 teaspoons dried parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lb boneless skinless chicken breasts (about 2 breasts) or boneless skinless chicken thighs
• 6 cups chicken broth or chicken stock
• 1 cup heavy cream (or canned coconut milk or skip for a dairy-free soup)

Equipment Needed

• 6 or 8 Quart Instant Pot for cooking the soup
• Medium Bowl for shredding the chicken
• 2 Forks for shredding the chicken

How to Make Instant Pot Chicken and Rice Soup

You’ll also find a printable version of the ingredients and instructions in the recipe card at the bottom of this article.

Step 1: Saute the Fresh Veggies

Set the Instant Pot to the sauté setting by pressing the saute button. Once hot, add the olive oil. Then add the celery, carrots, and onion. Saute the veggies until translucent and slightly soft. 

Step 2: Add Mushrooms, Rice, Garlic, Lemon Juice, Parsley, and Broth

Add the mushrooms, rice, and garlic to the pot. Stir to combine the ingredients. Add the lemon juice and parsley. Press the Cancel button to turn off the Saute function.

Add the broth to the pot. Use a wooden spoon to scrape the bottom of the Instant Pot, making sure there aren’t any bits left on the bottom.

Step 3: Salt Chicken & Add to the Instant Pot

Season the chicken breasts (or chicken thighs) with salt and pepper. Add the chicken to the pot.

Step 4: Pressure Cook for 10 Minutes

Place the lid on the Instant Pot and set to pressure cook for 10 minutes (Manual, High Pressure). Move the valve on top of the lid to Sealed.

Now, sit back and relax as the Instant Pot cooks the soup for 10 minutes. Keep in mind, it will take a few minutes for the pot to come to pressure before the cooking begins.

Step 5: Natural Release for 10 Minutes

Once the pressure cooking is over, allow the Instant Pot to naturally release the pressure for 10 minutes.

Step 6: Quick Release Remaining Pressure

After 10 minutes, move the steam release valve on top of the lid from Sealed to Venting. The remaining steam in the Instant Pot will quickly pour out (don’t burn your hand).

Step 7: Shred Chicken & Add Cream

Remove the cooked chicken from the soup and place in a medium-size bowl. Use two forks to shred the chicken. Return the shredded chicken to the soup.

Add the heavy cream and taste for seasoning (adding more salt or pepper to taste). Use the Saute function if the soup needs to be heated further after adding the cream. 

What to Serve With The Soup

Instant Pot Chicken Rice Soup can stand alone as a meal or serve it alongside a favorite side dish.

How to Store and Reheat Leftovers

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days. Due to the dairy, this chicken soup recipe does not freeze well.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. Add more broth (or water) at the time of reheating.

If you love this easy Instant Pot recipe, you’ll love also: Instant Pot chicken fried rice, Instant Pot beef vegetable soup, Instant Pot meatballs and spaghetti sauce, and Instant Pot Spaghetti Bolognese.

Instant Pot Swedish Meatballs are a Quick, Family-Friendly Dinner

Instant Pot recipes are one of the easiest and best ways to get a quick family meal on the table during the busy week. Usually something like a from-scratch chicken soup, Italian meatballs and homemade sauce, or delicious Swedish meatballs would take hours to prepare.

But not with the Instant Pot!

Keeping a few electric pressure cooker recipes in your meal rotation, like today’s easy Instant Pot recipe, is a great way to simplify family meals.

Ingredients Needed

Meatballs

• 1 lb ground beef (85/15 or 90/10 fat content)
• 1 lb ground turkey (93/7 fat content)
• 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
• 1/3 cup whole milk (or unsweetened plant-based milk)
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh parsley (or 1½ teaspoons dried parsley)
• 1 teaspoon salt (this is based on taste preference)
• 1/2 teaspoon black pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 Tablespoons extra virgin olive oil or avocado oil

Sauce

• 2 cups beef stock or beef broth
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons cornstarch or arrowroot starch
• 2 Tablespoons cold water
• 1/2 cup full-fat sour cream

Equipment Needed

• 6 or 8 Quart Instant Pot or electric pressure cooker of choice to cook the sauce and meatballs
• 1 large bowl for combining the meatball ingredients
• cookie scoop (optional) for forming the meatballs

Step 1: Form the Meatballs

Add all the meatball ingredients (except the olive oil) to a large bowl. Using clean hands, combine the ingredients: ground beef, turkey, panko breadcrumbs, milk, garlic, parsley, salt, pepper, allspice, and nutmeg. Roll the meatball mixture into 1-inch balls, making them tight (approx. 24-30 meatballs).

Step 2: Brown the Meatballs

Set the Instant Pot to the saute function (press the saute button on the front of the Instant Pot). Once hot, add the 2 tablespoons of oil.

Brown the meatballs in a single layer for 2-3 minutes on each side. Remove the meatballs to a plate once brown on each side. Work in batches as not all 24-30 meatballs will fit in the Instant Pot to brown at one time. Once all the meatballs are brown, turn off the saute function on the Instant Pot.

Step 3: Add the Sauce Ingredients to the Instant Pot

Add a splash of the beef broth to the Instant Pot. Use a wooden spoon to stir the sauce and scrape up any of the bits stuck to the bottom of the Instant Pot liner. The bits add great flavor to the sauce! Then add the remaining broth and Worcestershire sauce and gently stir to combine.

Step 4: Return the Meatballs to the Instant Pot

Add all the meatballs to the sauce in the Instant Pot.

Step 5: Cook the Meatballs and Sauce for 8 Minutes

Close the lid on the Instant Pot. Set the valve, located on top of the lid, to Sealed. Turn on the Instant Pot to Manual/Pressure Cook (high pressure) for 8 minutes.

Step 6: Naturally Release Pressure, Then Perform a Quick Release

When the cooking time is up, the Instant Pot will beep. Let the pressure release naturally for 10 minutes (let the Instant Pot sit undisturbed during this time).

Then, after 10 minutes, move the valve on top on the lid from Sealed to Venting. This will release all the remaining pressure/steam from the Instant Pot. Once all the steam has been released, open the lid.

Step 7: Finish Making the Sauce

• Remove the cooked meatballs from the Instant Pot to a clean plate.
• Set the Instant Pot to Saute.
• Add the cornstarch (or arrowroot starch) and water to a small bowl. Whisk the ingredients to create a slurry, then add to the sauce in the Instant Pot. Allow the sauce to thicken with the heat, stirring occasionally, for a few minutes.
• Now it’s time to add the sour cream. If you add the sour cream directly to the hot liquid it will curdle. Instead, temper the sour cream by adding the sour cream to a small bowl, then add a small amount of the hot sauce from the Instant Pot (about 2 tablespoons of the hot liquid). Whisk the mixture, then slowly pour it into sauce, stirring to combine.
• Finally, return the meatballs to the thickened sauce in the Instant Pot.

Now the meatballs and sauce are ready to enjoy!

How to Serve

Serve this Instant Pot Swedish meatballs recipe over cooked egg noodles, mashed potatoes (I love to make Instant Pot mashed potatoes), rice (the Instant Pot is the best way to cook rice), or polenta. You may want to add a side as well; however, you don’t need one.

Pro Cooking Tips

• Avoid the Burn Warning: After using the saute function to brown the meatballs in the Instant Pot, add a small amount of broth and use a wooden spoon to scrape up all the bits that are stuck to the bottom of the Instant Pot liner. Removing the bits from the bottom of the liner will ensure you don’t get a burn notice during the pressure cooking step.
• Make Juicy Meatballs: The higher the fat content in the ground beef, the juicer the meatballs will be. Using 85/15 or 90/10 ground beef will result in the juiciest meatballs. Also, don’t over mix the meatball mixture when combining the ingredients. The milk and breadcrumbs also help to create tender meatballs, so don’t skip these ingredients.
• Check the Sealing Ring: Check the silicone ring that lines the interior of the Instant Pot lid before closing the lid and cooking the sauce and meatballs. It’s easy for this lid to loosen after cooking or in storage. If the ring isn’t on top, the Instant Pot won’t ever come to pressure and cook the food.