Pressure Cooker Swedish Meatballs with Noodles

Name: Pressure Cooker Swedish Meatballs with Noodles
Total time: 1260 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 Can Cream of Mushroom; 1 Can Cream of Chicken; 1 3/4 C water; 2 TBSP Worcestershire Sauce; 14.5 oz. Beef Broth; 2 tsp Better than Beef Bouillon; 1 packet Pork Roast Gravy Mix; 1 tsp Garlic Powder; 1 tsp dried parsley; 32 oz Frozen Italian Meatballs; 3 cups egg noodles; 1 1/2 cup sour cream

Julie T. @JThomps89

Pressure Cooker Swedish Meatballs with Noodles

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Ingredients

21 minutes

6 servings

1 CanCream of Mushroom
1 CanCream of Chicken
1 3/4 Cwater
2 TBSPWorcestershire Sauce
14.5 oz.Beef Broth
2 tspBetter than Beef Bouillon
1 packetPork Roast Gravy Mix
1 tspGarlic Powder
1 tspdried parsley
32 ozFrozen Italian Meatballs
3 cupsegg noodles
1 1/2 cupsour cream

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Steps

21 minutes

1

Place inner pot in pressure cooker. Whisk together everything but the noodles, meatballs, and sourcream
2

Put meatballs in
3

Layer egg noodles over the meatballs and gently spread out and push down until mostly covered with water. Add a little more water if needed. Don't mix!
4

Make sure inner seal is in the lid. Lock the pressure cooker lid and change vent to sealed.
5

Cook on manual high pressure for 8 minutes. It took my 8 quart instant pot around 13 minutes to come to pressure.
6

Once timer goes off, carefully do a quick release.
7

Remove the lid and mix everything up. Stir in the sour cream.
8

Serve immediately and enjoy!