Instant Pot Swedish Meatballs with Mushroom Gravy

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When I first made these meatballs back in 2018, these Instant Pot Swedish Meatballs were an immediate hit. My husband requested them weekly. My daughter happily ate her mini meatballs. They feel like good stick-to-your-ribs comfort food.

This dish is packed with so much flavor, and the Instant Pot makes it so fast and easy to make—it’s just an all-around winner-winner-meatball-dinner.

What makes Swedish meatballs different from regular meatballs?

Swedish meatballs tend to be smaller than Italian meatballs—you should be able to pick them up with a toothpick and eat them in one bite! Where Italian meatballs use herbs and spices like garlic, oregano, and basil, Swedish meatballs call for things like allspice, nutmeg, and fennel. 

What is the sauce for Swedish meatballs made from?

Swedish meatballs are often simmered in a rich gravy made with pan drippings, bone broth, and heavy cream. For our version, we swapped out the heavy cream for coconut milk (the kind in a can—it won’t curdle in the face of heat, and you can’t taste the coconut). We also added sliced mushrooms for even more flavor and texture.

What size Instant Pot do I need?

As far as models go, I have the Instant Pot DUO 6-quart. BUT, because I do so much bulk cooking, I wish I had gotten the 8-quart instead. The six-quart works fine, but more often than not, I’ve wished for just a little more room (especially when trying to wedge spaghetti squash halves in there).

My recipe tester Isabel has the DUO Plus 6-quart (which is what you see in these pics and in the video). It’s got a few more bells-and-whistles, but I wouldn’t say it’s worth more than $15-$20 more than the regular DUO—don’t pay more than that. You can do everything with the regular DUO that you can with the DUO Plus, it just requires a few more button pushes.

Don’t have an Instant Pot? Ain’t no thang. I’ve included oven/stovetop instructions in the recipe below, too. I got you.

How should I serve these Instant Pot Swedish meatballs?

We love these Instant Pot Swedish meatballs over a bed of mashed cauliflower or on top of the world’s most buttery mashed potatoes. I’m a total mashed potato snob.

This would also be amazing over a bed of egg noodles, zoodles, spaghetti squash, or even mixed roasted root veggies. The meatballs and gravy are so incredibly flavorful that the vehicle for delivery isn’t nearly as important. Enjoy!


1 pound ground beef

1/2 pound ground pork

1/4 cup fresh minced parsley, plus more for garnish

2 tablespoons dried minced onion

2 teaspoons dried sage

1/2 teaspoon ground nutmeg (or use mace if on AIP)

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper (leave out if on AIP)

1/2 teaspoon crushed fennel seeds (leave out if on AIP)

8 ounces baby bella or button mushrooms, sliced (about 4 cups worth)

1 large yellow or white onion, diced (about 2 cups worth)

1/4 cup coconut aminos, tamari, or soy sauce (use coconut aminos if on AIP)

1/4 cup chicken or beef broth

1/2 cup full fat coconut milk (from the can)

2 tablespoons arrowroot powder

Mashed cauliflower, mashed potatoes, egg noodles, zoodles, or cooked spaghetti squash, for serving (use cauliflower, zoodles, or spaghetti squash for AIP)


In a large mixing bowl, combine the beef, pork, parsley, dried minced onion, sage, nutmeg or mace, salt, garlic powder, pepper (if using), and fennel seeds. Using hands, mix until well combined. Form into 1” meatballs and set aside.
In the pot of a 6-quart or larger Instant Pot, add in the mushrooms; onion; aminos, tamari or soy sauce; and broth. Gently layer the uncooked meatballs on top of the mixture.
Close and seal the Instant Pot lid. Set to cook for 20 minutes on the “Meat/Stew” setting. When the timer goes off, immediately vent to release the steam.
Remove the Instant Pot lid, and then turn on the “Saute” mode. In a small bowl, whisk together the coconut milk and arrowroot powder until smooth. Add to the Instant Pot, and gently stir the mixture to break up the meatballs and thicken the gravy. As soon as the gravy is thickened, about two minutes, turn off the Instant Pot.
Serve meatballs and gravy over mashed cauliflower, mashed potatoes, egg noodles, zoodles, or cooked spaghetti squash. Sprinkle with additional parsley for garnish.


No Instant Pot? Make it in the oven! Preheat oven to 350°. Follow directions through step number two, except instead of placing the ingredients in an Instant Pot, place in a large oven-safe Dutch oven or pot and cover with lid. Bake in oven for 30-40 minutes, or until the mushrooms are cooked down and the meatballs are cooked through. Remove pot from the oven and place over medium-high heat on the stove. Mix together the coconut milk and arrowroot powder, add to the pot and gently stir the mixture to break up the meatballs and thicken the gravy. As soon as the gravy is thickened, about two minutes, remove from heat and serve.

Nutrition Information:

Yield: 4

Serving Size: 1 serving

Amount Per Serving:

Calories: 790Total Fat: 45gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 185mgSodium: 1608mgCarbohydrates: 42gFiber: 8gSugar: 14gProtein: 57g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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