Meatballs with mushroom sauce made in Instant pot
This delicious Instant pot Meatballs in mushroom sauce recipe will have dinner on the table in under 30 minutes.
Ingredients
 | 15-20 fresh or frozen beef meatballs (you can also use chicken, pork or turkey meatballs) |
 | 2 cups of sliced white button or cremini (brown) mushrooms, but you can also use oysters mushrooms. |
 | (Optional) 1 cup of frozen spinach for nutrients |
Spices and flavoring ingredients:
 | 1 teaspoon of garlic powder or flakes |
 | 20 cl (3/4 cup) of crème fraiche or any type of heavy cream |
 | 1 cup of beef liquid stock or beef cube stock in water |
 | 1 tablespoon of butter |
 | Pinch of salt and pepper |
How to cook these meatballs in the Instant pot
- Add the meatballs and all the ingredients to the Instant Pot (except the heavy cream).
- Cook on Manual High Pressure for 7 minutes.
- Let the pressure release naturally for 5 minutes once the timer ends.
- Stir in the heavy cream after opening the Instant Pot.
- Press the Sauté function and cook for about 5 minutes, until the cream blends fully into the sauce.
- Serve warm.
Meatballs are the perfect quick and easy meal for busy and active weeknight dinner. You can put them in almost any sauce or stew. With this meatball recipe however, you are sure to get your dose of nutrients and veggies in as well.
And by cooking the recipe in the Instant pot, this one dish meal can be prepared quickly without having to “watch the stove”. And who doesn’t love that?!
In addition, this recipe is the perfect vehicle for a range of different veggies. I have added frozen spinach as an option, but you can also add brocolli, kale, carrots, or any other veggie that you have on hand, if you wish.
The mushroom sauce is simple and quick to make, but it packs a punch in terms of flavour.
Cooking tips
- If using frozen meatballs, use frozen mushrooms as well, otherwise the mushrooms will overcook compared to the meatballs.
- You don’t need to defrost the mushrooms or meatballs, the Instant Pot will adjust the time automatically.
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Instant pot meatballs in mushroom sauce
Equipment
Ingredients
- 15-20 large beef meatballs fresh or frozen*
- 2 cups of sliced white or oyster mushrooms fresh or frozen*
- 1 cup of frozen spinach (optional)
Spices and flavorings
- 1 cup of beef stock
- 1 tablespoon of butter
- 20 cl of crème fraiche or heavy cream (3/4 cup)
- 1 teaspoon of garlic powder
- pinch of salt and pepper to taste
Instructions
- Add all the ingredients to the Instant pot (except the heavy cream) and set to Manual High Pressure for 7 minutes.
- Once the countdown has finished, let the pressure release naturally for 5 minutes.
- Open the Instant pot and stir in the heavy cream.
- Press the Sauté button for around 5 minutes to make sure the heavy cream cooks into the sauce.
- Serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
These Instant pot meatballs in mushroom sauce go really well with mashed potatoes, as well as tagliatelle pasta.
You can also serve it with rice if you prefer, my favorite is long-grain brown rice or wild rice. (I usually have my rice cooker going at the same time.)
How to store it?
If you want to prepare this meatballs in mushroom sauce dish in advance and store it, I recommend letting it cool and placing it in an airtight glass container. It should last at least 2-3 days in the fridge.
