This recipe for Dairy-Free Instant Pot Swedish Meatballs with Pasta is a delicious version of the traditional dish, but made with frozen meatballs, without the dairy, and conveniently cooked in your pressure cooker!
I’ve always been a fan of Swedish meatballs. And not necessarily the IKEA Swedish meatballs (we didn’t even have a local IKEA until I was well into my 20s!).
I have had the pleasure of enjoying Swedish Meatballs with Pasta both at home and in restaurants throughout my travels. There’s just something about the slight tang of the sour cream and the mildly sweet flavor of Swedish meatballs that makes this one of the most perfect comfort food dishes.
Instant Pot Swedish Meatballs with Pasta
I’ve been playing around with dairy-free versions of this popular comfort food recipe for a while. It’s actually not that difficult to make a creamy dairy-free sauce, but it was a little tricky getting the balance of the sour cream flavor just right and to create a yummy gravy consistency.
This recipe, my friends, is IT.
And sure, you can enjoy Swedish meatballs with mashed potatoes or rice or a side of veggies. But the BEST way to enjoy Swedish meatballs is over a heaping spoonful (or five) of egg noodles. It’s simply the best!
What is the difference with Swedish Meatballs?
Italian meatballs are made and served with a bold tomato-based sauce, traditionally. Swedish meatballs, on the other hand, are usually served with a rich creamy gravy sauce made with beef broth and sour cream.
Time Saver: Use Frozen Meatballs
If you have the time, making Swedish meatballs 100% from scratch is a delicious way to go. I’ll happily include a recipe for my homemade meatballs on the blog soon if you’d prefer to go that route.
However, today’s recipe calls for frozen cooked meatballs that you can find in your local supermarket’s frozen section. You can use either beef or turkey meatballs. It’s up to you! This is a super simple, faster, and still delicious option if you do NOT have the time to make Swedish meatballs from scratch.
I’ve made this recipe both ways – with fresh, homemade meatballs and with frozen meatballs. And honestly: both are AMAZING.
How to Make Instant Pot Swedish Meatballs with Pasta
With your pressure cooker set on the high sauté setting, add your oil. Once heated, add the frozen meatballs and sauté for 5 minutes, just to brown all sides of the meatballs. Work in batches if all of the meatballs won’t fit in an even single layer in your 6-quart Instant Pot.
Transfer the sautéed meatballs on a plate. Add the beef broth and water, then use a wooden spoon to deglaze the bottom of the pressure cooker.
Add uncooked egg noodles to the Instant Pot in an even layer. Top with frozen meatballs.
Seal the lid and set to high pressure for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Turn pressure cooker to sauté, then stir in the sour cream and can of coconut milk to evenly coat the noodles and meatballs. Cook for 5 minutes. Plate and serve immediately.
Instant Pot Swedish Meatballs with Pasta (Dairy-Free)
- With your pressure cooker set on the high sauté setting, add your oil. Once heated, add meatballs and sauté for 5 minutes, stirring to heat up all sides. NOTE: in my 8-quart Instant Pot, I can usually fit all meatballs in one layer and sauté them all at once. If you have a 6-quart pressure cooker, you may need to work in two batches for this part.
- Set aside the sautéed meatballs on a plate.
- Add the beef broth and water, then use a wooden spoon to gently scrape any browned bits of meatball off the bottom of the pressure cooker.
- Add 12 ounces of uncooked egg noodles to the pressure cooker evenly. Top with frozen meatballs.
- Seal the pressure cooker and set to high pressure for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Turn pressure cooker to sauté, then stir in the sour cream and can of coconut milk to evenly coat the noodles and meatballs. Cook for 5 minutes. Plate and serve immediately.
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