Instant pot meatballs in mushroom sauce
Quick and delicious, this Instant Pot recipe for beef meatballs in mushroom sauce that makes a great weeknight dinner.
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
* 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.
Nutrition
Serving: 1gCalories: 667kcalCarbohydrates: 9gProtein: 61gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 24gCholesterol: 274mgSodium: 505mgFiber: 2gSugar: 3g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.