Name: Instant Pot® Swedish Meatballs
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Lean ground turkey - 1 ¼ pounds; Egg, beaten - 1 large; Panko bread crumbs - 3 tablespoons; Granulated onion - 1 teaspoon; Granulated garlic - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Ground allspice - 1 pinch; Ground nutmeg - 1 pinch; Salted butter - 2 tablespoons; Olive oil - 1 ½ tablespoons; Beef broth - 1 ¼ cups; Half-and-half, divided - ¾ cup; Dijon mustard - ½ teaspoon; Worcestershire sauce - 1 ½ teaspoons; Sour cream - 2 tablespoons; All-purpose flour - 2 tablespoons; Chopped fresh parsley - 1 tablespoon

Ingredients for - Instant Pot® Swedish Meatballs

1. Lean ground turkey 1 ¼ pounds

2. Egg, beaten 1 large

3. Panko bread crumbs 3 tablespoons

4. Granulated onion 1 teaspoon

5. Granulated garlic ½ teaspoon

6. Salt ½ teaspoon

7. Ground black pepper ¼ teaspoon

8. Ground allspice 1 pinch

9. Ground nutmeg 1 pinch

10. Salted butter 2 tablespoons

11. Olive oil 1 ½ tablespoons

12. Beef broth 1 ¼ cups

13. Half-and-half, divided ¾ cup

14. Dijon mustard ½ teaspoon

15. Worcestershire sauce 1 ½ teaspoons

16. Sour cream 2 tablespoons

17. All-purpose flour 2 tablespoons

18. Chopped fresh parsley 1 tablespoon

How to cook deliciously - Instant Pot® Swedish Meatballs

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.