This Instant Pot Swedish Meatballs Ikea copycat recipe is made along with mashed potatoes to make the Ikea favorite dish.
Instant Pot Ikea Swedish Meatballs and Mashed Potatoes
This recipe pressure cooks the potatoes for the mashed potatoes along with the Swedish meatballs all in one step.
Instant Pot Ikea Swedish Meatballs are so quick and easy to make in the Instant Pot so why not make it an even easier meal by adding potatoes pot-in-pot.
To successfully do this, make the potatoes inside of a pressure cooker safe pot such as these stainless steel mixing bowl. As long as you have 1/2 inch clearance between the pot and the liner and it is pressure cooking safe, you can use it to pressure cook!
To make this Instant Pot Ikea copycat duo, the first step is to add the ingredients for the meatballs to the bottom of the pot. The next step is to add a trivet along with the pressure cooking safe bowl.
Quartered russet potatoes are then cut and add to the extra pot and enough water is added to cover the potatoes.
Then it is time to pressure cook this Instant Pot Ikea copycat meal. To do this, close the lid and the vent and set the timer to 8 minutes. Once the 8 minutes is up, release the pressure by doing a quick release. As always when releasing pressure keep away from faces as the steam will be very hot.
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Ingredients in This Instant Pot Ikea Swedish Meatballs Copycat
- Frozen Meatballs
- Unsalted Butter
- Vegetable Stock
- Beef broth
- Heavy cream
- Soy sauce
- Dijon Mustard
- Cornstarch and water
YOU MAY ALSO LIKE: Meatball Sub Casserole
Ingredients in Mashed Potatoes
- 4-5 Russet potatoes
- Unsalted Butter
- Salt & Pepper
IKEA Swedish Meatballs Copycat
Since Ikea has released its recipe for their Ikea Swedish Meatballs recipe I have been making my version in the Instant Pot and it is time to share!
This Instant Pot Ikea Swedish Meatballs recipe used frozen meatballs for making mealtime quick. However, if you want to make this recipe using homemade meatballs you can certainly do that!
How to Make Instant Pot Ikea Swedish Meatballs
It’s quite easy to make this Instant Pot Swedish Meatballs Ikea copycat and it’s done in just a few steps!
The first step is to add the frozen meatballs to the inner liner. You can either dump them in or you can add a little bit of oil and brown them on all sides if you wish.
If you do choose to brown all the sides, make sure to deglaze the pot so that no stuck-on bits remain.
Once the meatballs are added, the butter is added to the pot along with the vegetable stock and the beef broth.
The Dijon mustard and the soy sauce is then added to the pot and mixed into the broth.
The next step is to prepare the potatoes to pair with these Swedish meatballs.
Scrub, rinse, and peel the potatoes. Quarter the potatoes to make them small and add them to the pressure cooking safe pot that will be added into the main pot.
Add enough water to cover the potatoes in the pot.
Carefully lower the bowl with the potatoes into the pot, close the lid and the vent to the Instant Pot.
The next step is to pressure cook the Swedish meatballs and the potatoes together.
Making Mashed Potatoes and the Creamy Swedish Meatball Sauce
Once the time is up for these Instant Pot Swedish Meatballs and potatoes, it’s time to carefully release the pressure from the pot while preforming a quick release.
The potatoes are removed from the Instant Pot and drained of any leftover water.
The potatoes are then added back to the pot along with the butter, milk, and salt & pepper and mashed to your desired creamy consistency.
Set the Instant Pot to SAUTE and add the heavy cream to the pot. Combine the water and the cornstarch to create a cornstarch slurry and add it to the pot. Stir and allow the sauce to thicken.
- 28 oz frozen meatballs
- 2/3 cup vegetable stock
- 2/3 cup beef broth
- 2 1/2 tbsp unsalted butter
- 2 tsp soy sauce
- 1 tsp Dijon mustard
- 2/3 cup heavy cream
- 1 1/2 tbsp cornstarch + 1 tbsp water
- 4-5 Russet potatoes, scrubbed, peeled, and cubed into 2 inch pieces
- 6 tbsp unsalted butter
- 6 tbsp milk
- salt & pepper, to taste
- Add the frozen meatballs to the pot. Brown the meatballs if desired on SAUTE.
- Add the vegetable broth, beef, broth, butter, soy sauce, and Dijon mustard. (If sauteing the meatballs, at this point, deglaze the pot.)
- Add the 2-inch cubes of potatoes to a pressure cooking safe pot that has at least 1/2" clearance on all sides.
- Add enough water to cover the pot of the potatoes.
- Carefully lower the pot with the potatoes into the Instant Pot using the trivet or a sling.
- Close the lid and the vent.
- Pressure cook for 8 minutes.
- Once the 8 minutes is up, perform a quick release. Refer to your owner's manual for how to do this.
- Carefully open the lid once all steam has been released, and carefully remove the pot of potatoes.
- Drain the potatoes and add the butter, milk, and desired amount of salt and pepper.
- Mash the potatoes to the desired consistency.
- For the Swedish Meatballs, set the pot to SAUTE add the heavy cream to the pot, and stir to combine with the broth.
- Combine the water and the cornstarch to create a slurry.
- Add the mixture to the pot and stir to combine.
- Allow the sauce to thicken.
- Serve the Swedish Meatballs over the potatoes.
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Amount Per Serving: Calories: 773Total Fat: 56gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 162mgSodium: 1261mgCarbohydrates: 45gFiber: 6gSugar: 7gProtein: 25g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.