Description
A Swedish meatball and potato dinner that is so simple to throw together in the Instant Pot or slow cooker.
Ingredients
Scale
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 4 oz sliced mushrooms
- 1 Tbsp Worcestershire sauce
- 1/2 cup chicken or beef broth
- 1 carrot, peeled and shredded
- 12 oz frozen swedish meatballs
- 14 oz Russet potatoes, peeled and cubed
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Dash of nutmeg
- 1/4 cup heavy cream
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushrooms and saute for 4 minutes.
- Pour in the Worcestershire sauce and broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the carrots, meatballs and potatoes. Sprinkle the potatoes with the salt, pepper, garlic powder and nutmeg.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
- Temper the cream by stirring in some of the hot liquid from the Instant Pot into the cream. Then stir the cream into the Instant Pot. Add extra salt to taste, if needed.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and mushrooms and saute for 4 minutes. Transfer to the slow cooker.
- Stir in the Worcestershire, broth, carrots, meatballs and potatoes. Sprinkle with the salt, pepper, garlic powder and nutmeg.
- Cover and cook on low for 3-4 hours, or until potatoes are tender.
- Temper the cream by stirring in some of the hot liquid from the slow cooker into the cream. Then stir the cream into the slow cooker. Add extra salt to taste, if needed.
- Method: Instant Pot or Slow Cooker