Swedish Meatballs Pressure Cooker Recipes

Steps:

• Combine meat, crumbs, egg, milk, minced onion, salt, pepper and nutmeg.
• Form into balls 1 1/2-inches in diameter, using as little pressure as possible.
• Brown well in fat in cooker.
• Place meat balls on rack. Add water; cover, set control and cook for 4 minutes after control jiggles.
• Cool cooker normally for 5 minutes, then place under faucet.
• To serve, remove meat balls to hot platter and thicken gravy.
• For gravy: 4 quart cooker: Blend 2 TABLESPOONS all-purpose flour into 1/3 cup cold water until smooth.
• Stir into 1 cup boiling stock, stirring constantly.
• Cook over medium heat, stirring until gravy is smooth and thickened.
• 6 quart cooker: 6 TABLESPOONS all-purpose flour, 1 cup cold water, 3 cups stock.
• NOTE: amounts given are for 4 servings (4 quart cooker).

Steps:

• Add all ingredients, except for sour cream, to pressure cooker and lock lid. Set the cooker on high and cook for 7 min. Perform a quick release of pressure. Remove lid and stir in the sour cream until well blended. Salt and pepper to taste.

Steps:

• Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil.
• Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce.
• Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil.
• Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.