Instant Pot Sweedish Meatballs

Name: Instant Pot Sweedish Meatballs
Cuisine: British
Ingredients: 1/8 teaspoon pepper; 1/8 teaspoon salt; 1 tablespoon dried dill; 400 g Meatballs; 1 Oxo Stock Pot (liquid kind) made with 2.25 cups boiled water; 1 teaspoon dried parsley; 1 tablespoon Worcestershire sauce; 2 teaspoon Dijon Mustard; 1/2 cup double ('heavy') cream; 1/2 cup creme fraiche; 1/2 teaspoon Garlic Powder (or 1 teaspoon puree); 3 tablespoons cornflour

Emma @cook_21563386

Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Adapted from various recipes I found.

Emma @cook_21563386

Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Adapted from various recipes I found.

Saved

Ingredients

1/8 teaspoonpepper
1/8 teaspoonsalt
1 tablespoondried dill
400 gMeatballs
1Oxo Stock Pot (liquid kind) made with 2.25 cups boiled water
1 teaspoondried parsley
1 tablespoonWorcestershire sauce
2 teaspoonDijon Mustard
1/2 cupdouble ('heavy') cream
1/2 cupcreme fraiche
1/2 teaspoonGarlic Powder (or 1 teaspoon puree)
3 tablespoonscornflour

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Steps

1

Put the kettle on to boil some water and set your Instant Pot to 'Sauté'.
2

Place all the ingredients except for the cream (cornflour, stock pot, Dijon mustard, dill, parsley, Worcestershire sauce, garlic powder or puree, salt and pepper) into a jug.
3

Add some of your boiled water into the jug and mix everything into a paste.
4

Add what you have remaining of the 2.25 cups boiled water to the stock mixture and stir well until everything is combined.
5

Add the meatballs to the Instant Pot and brown on as many 'sides' as you can.
6

Turn off the Instant Pot.
7

Add around a quarter of the stock mixture and deglaze the pot.
8

Add the remaining stock and mix to combine.
9

Close the lid and set the valve to sealing. Press the 'Pressure Cook' or 'Manual' button and set the timer to 20 minutes.
10

Once your Instant Pot beeps to indicate it's finished, leave on 'keep warm' and allow the pressure to drop naturally for 10 minutes before moving the valve to the venting position to do a quick pressure release.
11

Strain or remove the meatballs and set aside.
12

Set the Instant Pot to 'sauté' and reduce the sauce until it has thickened to your likeness.
13

Turn off the Instant Pot and stir the sauce a little, and allow the boil to calm down a little before adding the cream and creme fraiche. Mix well.
14

Add the meatballs back to the sauce and set the Instant Pot back to sauté for only 2-3 minutes and mix well.
15

Serve on its own or with spaghetti.