Instant Pot Swedish Meatball Pasta
Quick and easy instant pot Swedish meatball pasta recipe, homemade with simple ingredients in 30 minutes. Loaded with egg noodles, creamy sauce, frozen meatballs.
Servings: 4 People
Calories: 514kcal
Ingredients
- 1 pound Frozen meatballs
- 2 cups Beef broth Low sodium
- 1 can Cream of mushroom soup 10.5 oz. can
- 1 tablespoon Worcestershire sauce
- 1 clove Garlic Finely minced
- 1 teaspoon Parsley Dried
- Salt To taste
- Pepper To taste
- 3 cups Egg noodles Extra broad, Uncooked
- ½ cup Half and half Or heavy cream
- 1 tablespoon Cornstarch Dissolved in 1 tablespoon water
Instructions
- Place meatballs, broth, cream of mushroom soup, worcestershire sauce, garlic, parsley, salt and pepper.
- Mix until combined.
- Spread the noodles on top into an even layer. Don't mix, even if they are not fully submerged! If you mix the pasta into the sauce, it will overcook and become "mushy" during cooking.
- Put the lid on and turn the the valve to “Sealing.” Select “Manual” mode and set the timer for 4 minutes.
- When the cook time is over, allow pressure to release naturally for 5 minutes. Then, do quick pressure release to remove remaining pressure.
- Remove lid and pour half and half and cornstarch slurry.
- Mix until combined.
- Cook on the "Saute" mode until sauce is thickened to your desired consistency and noodles are cooked through.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave with a splash of water or broth
Nutrition
Calories: 514kcal | Carbohydrates: 29g | Protein: 29g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1111mg | Potassium: 632mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg