Instant Pot Swedish Meatballs and Noodles

INGREDIENTS
  • 1 lb frozen beef meatballs, thawed or not
  • 2 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 3 cups broad egg noodles
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tablespoon cornstarch
  • Kosher salt and freshly ground black pepper, to taste
PREPARATION
  1. In the insert of your Instant Pot, combine meatballs, beef broth, Worcestershire sauce, garlic powder, parsley, salt and pepper. Stir to combine.
  2. Add noodles on top in an even layer and gently press down, do not stir.
  3. Close lid and turn valve to sealing. Select Manual and cook on high pressure for 3 minutes.
  4. When cook time is over, let pressure release naturally for 5 minutes, then switch valve to venting. Once pressure has released, remove the lid.
  5. Whisk together cream, corn starch, and sour cream and stir into meatballs. Turn Instant Pot to saute and cook until sauce has thickened.
  6. Season to taste with salt and pepper and serve. Enjoy!
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