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Instant Pot Swedish Meatballs

by Livestrong_Recipes  |  Oct 17, 2018

Instant Pot Swedish Meatballs
Photo Credit: Arthur Bovino
  1. PREP
  2. 35 m
  • COOK
  • 35 m
  • 1h 10m

This recipe is a healthier riff on Instant Pot’s own meatball recipes. It skips butter and milk, substitutes fat-free half and half, and swaps fresh raspberries (64 calories per cup!) for jam. Serving easy, quick-pickled cucumbers adds a brightness to cut the creamy sauce.



  • 1 cup Vinegar, White Distilled
  • 1/4 tsp Sea Salt
  • 1 Cucumber
  • 1/4 cup Bread Crumbs
  • 1 cup Half-and-Half, Fat Free
  • 1 medium red onion
  • 1/4 lb Ground Sirloin
  • 1/4 lb Ground Pork
  • 1/4 tsp Ground Black Pepper
  • 1 cup Chicken Broth
  • 1/4 cup Parsley, Raw Fresh
  • 1 cup Raspberries


1 Dissolve 1/2 teaspoon Kosher salt in about ½ cup vinegar. Toss thinly sliced cucumbers in vinegar and reserve.
2 Mix bread crumbs and 1/2 cup fat-free half and half until crumbs are soaked.
3 Press Sauté and let bottom of pot heat up. Grease with cooking spray then add chopped onion and cook until translucent (about 2 minutes). Remove onions from Instant Pot and maintain heat.
4 In a large bowl add bread-crumb mixture, sautéed onions, ground sirloin, pork, onion, salt and pepper. Mix well by hand without overworking. Use wet hands to shape into the size of golf balls.
5 In two batches, sear all sides of meatballs (about 5 minutes per batch).
6 Add chicken broth and deglaze the bottom of the pot.
7 Close lid then turn release valve to “Sealed” position. Press Manual and set at Low-Pressure for 12 minutes. When timer goes off, turn vent on lid to release steam then open when venting is complete.
8 Press “Cancel” then “Sauté,” and remove meatballs. Add ½ cup fat-free half and half then reduce until it takes 2 seconds for sauce to fall into place after drawing a spoon through (about 10 minutes).
9 Drain cucumbers. Toss meatballs in sauce, garnish with parsley and serve with pickled cucumbers and fresh raspberries.