Instant Pot Meatballs and Red Potatoes with Creamy Parmesan Sauce–Red potatoes, green beans, meatballs and mushrooms are all covered in a creamy parmesan sauce. An easy one pot meal. Frozen meatballs are used for easy prep purposes. You can also make this in the slow cooker.
Instant Pot Meatballs and Red Potatoes with Creamy Parmesan Sauce
I’ve said it before and I’ll say it again. One pot meals are the best! I love the meat, vegetable and carbs all in one pot with one dish to clean up.
This meal is reminiscent of Swedish meatballs with the creamy mushroom sauce. The cool thing about it is that the creamy sauce envelopes all the vegetables too and there’s just flavor and deliciousness in every bite.
I chose to use frozen meatballs for the sake of ease. I buy mine in the big bag from Costco. I’m not sure that uncooked homemade meatballs would be the best choice for this particular recipe. They would get all broken up and wouldn’t cook through at the same rate as the veggies.
More Instant Pot recipes you’ll love…
Instant Pot Creamy Tuscan Chicken
Instant Pot Italian Wedding Soup
Instant Pot White Chicken Lasagna
What Pressure Cooker Did You Use?
To make Instant Pot Meatballs and Red Potatoes with Creamy Parmesan Sauce I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Meatballs and Red Potatoes with Creamy Parmesan Sauce
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Print Recipe
Pin RecipeDescription
Red potatoes, green beans, meatballs and mushrooms are all covered in a creamy parmesan sauce. An easy one pot meal. Frozen meatballs are used for easy prep purposes.
Ingredients
- 2 Tbsp butter
- 8–12 ounces white mushrooms, sliced
- 2 tsp garlic powder
- 1 pound red potatoes
- ½ pound fresh green beans
- 1 pound frozen cooked meatballs (I use Costco meatballs)
- 1 ½ cups chicken broth
- 1 cup half and half
- ¼ cup cornstarch
- 1 cup shredded or grated Parmesan cheese
- Salt and pepper
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the mushrooms, sprinkle with garlic powder and saute for 3-5 minutes.
- While the mushrooms are cooking prepare the red potatoes. Wash them and cut them into quarters or about 1 ½ inch pieces. Wash and trim the green beans.
- Add the potatoes, beans, meatballs, and broth into the pot. Give a quick stir.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes on high pressure. The pot will take about 10 minutes to come to pressure. When the time is up perform a quick release. Remove the lid. Turn the Instant Pot to the saute setting.
- Warm the half and half up on your stove or in the microwave until it is baby bottle warm. I put mine in the microwave for 1 minute. Stir the cornstarch into the half and half until it is smooth. Stir the half and half mixture and the Parmesan cheese into the pot. The sauce will thicken almost immediately. Once it has thickened turn off the saute setting.
- Salt and pepper to taste.
- Scoop onto serving dishes and enjoy.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
To make in the slow cooker: add butter, mushrooms, garlic powder, washed and quartered red potatoes, washed and trimmed green beans, frozen meatballs and 1 cup of broth to your slow cooker. Toss with a large spoon. Cover and cook on low for 4-6 hours, until potatoes are cooked through. Turn your slow cooker to high. Stir together half and half (that has been warmed up) and cornstarch together until it is smooth. Stir the mixture into the slow cooker. Stir in the parmesan cheese. Let the sauce thicken for 10-15 minutes. Salt and pepper to taste. Serve.
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Nicole kulka says
June 13, 2019 at 3:41 pmWhat is the best subsitute for cornstarch? My mother has a severe allergy to corn and i know she would love to try this.
★★★★
Karen says
June 13, 2019 at 9:19 pmHow about a flour mixture?
Lou says
June 13, 2019 at 12:08 pmLoved this! I used meatless (soy based) frozen meatballs from Trader Joe’s and had to sub 2% milk for half and half. It came out perfect. My husband loved it! Thanks for another wonderful recipe!
Karen says
June 13, 2019 at 9:22 pmglad it worked for you!!
Tena Taylor says
June 12, 2019 at 11:17 amDon’t like using fresh mushrooms, can you use canned mushrooms instead?
Karen says
June 13, 2019 at 9:23 pmYes!
Bre says
May 24, 2019 at 8:29 amCould you use homemade, not frozen meatballs? I have a bunch of ground beef I was going to make into meatballs, should I cook them first and then use or can I throw them in raw?
Karen says
May 24, 2019 at 8:47 amI would cook them first since the pressure cooking time is only 3 minutes.
Grant says
April 14, 2019 at 1:41 pmCan you use frozen green beans.
Karen says
April 15, 2019 at 11:08 amI haven’t tried it yet but I bet you could. They may get a little mushy.
Ken says
April 3, 2019 at 10:49 pmKaren
Another winner. Great taste. I like that it is a one pot meal, but so easy to prepare and clean up after.
Karen says
April 8, 2019 at 3:13 pmMe too Ken!!
Kathleen says
April 3, 2019 at 6:48 pmWhat if I don’t like mushrooms? Would this recipe be as good without them?
Karen says
April 8, 2019 at 3:14 pmYes I bet it would be good.
fran beaulieu says
April 3, 2019 at 6:44 pmKaren,
Enjoy reading your recipes. I purchased the 8QT IP a year ago, and all the Amazon gadgets you use with your recipes because they look so handy, but I have yet to try anything….everything is still in their boxes. I was tempted to try it this weekend, but before I do – I have a question, must I increase the liquids in all your recipes due to the 8qt versus the 6 qt? If I need to recalculate or guesstimate then the IP will sit another year LOL…Thanks for your time Karen and to all the other IP cooks out there for sharing their experiences too ;0)
Karen says
April 8, 2019 at 3:15 pmHaha! You need to start straight away. You don’t need to increase liquids in all the recipes. Just in recipes that don’t have more than 1 1/2 cups. For example most all of my soups can be made just as is.
Earl Gertz says
April 3, 2019 at 4:48 pmI made this and my wife and mom loved it. They called it delicious I would definitely make again. I used heavy cream and it was excellent.
Thank you for your continued efforts to provide good recipes
★★★★★
Karen says
April 8, 2019 at 3:15 pmNice to hear this. Thanks Earl!
Mindy says
April 1, 2019 at 5:59 pmWe loved this! Husband asked to put in my permanent file. The only thing I would do differently is add more green beans! I like to make a recipe “by the book” first time. I had a 12 oz. bag of organic beans and I measured out 8 ounces. Rather silly on my part, as there are maybe 2 servings of uncooked beans left! I’ll steam them and add to our leftovers. Conversely, an 8 oz. container of mushrooms was perfect. Thanks, Karen, for another great—and easy!!!- recipe!
★★★★★
Karen says
April 8, 2019 at 3:33 pmGreat to hear this!
DAN says
April 1, 2019 at 9:25 amI very seldom write reviews on food recipes; however, since this recipe was a great hit with both my kids and elementary school age grandkids I felt the need to write this review. Finding frozen Gluten Free meatballs here in WV is impossible. I did find at Walmart premade (unfrozen, uncooked) meatballs. They were rather large so I cut them in half and rolled into smaller meatballs. I then browned them before proceeding with the recipe. Finding a recipe that my grandkids like was a HUGE sucess. We are putting this recipe into our regular rotation of recurring meals we cook. The prep work was easy; however, we did take the skins off the red potatoes to keep the grandkids happy.
★★★★★
Karen says
April 8, 2019 at 3:42 pmThanks so much for weighing in Dan! Gotta keep the kids happy. what a great grandparent you are.
Diane says
March 30, 2019 at 5:38 pmSounds so good! What else could you substitute for the mushrooms?
Karen says
April 8, 2019 at 3:48 pmYou can just leave out.
Lanie says
March 28, 2019 at 7:16 pmIf I want to double this how long should I cook this in the slow cooker?
Karen says
March 28, 2019 at 8:46 pmKeep the time similar…maybe a half hour more
Judy says
March 28, 2019 at 3:34 pmLove your recipes and help. I have an 8 quart Fagor (they were sold out of IP’s) and I notice that i often need more cooking time. Do you think this is the brand or the pot size?
I have recommended you to so many people and they are as happy with you as I am.
Thanks again.
Karen says
March 28, 2019 at 3:52 pmI would say it’s the brand. Just keep that in mind when you make my recipes.
Bryn says
March 27, 2019 at 3:22 pmDo you think frozen green beans, thawed, would work, too? I love your recipes and make many of them in rotation.
Karen says
March 27, 2019 at 9:37 pmyeah but I bet you could just throw them in frozen
Joseph says
March 27, 2019 at 2:06 pmI am still working with 1/2 recipes, as I have the 3qt pot. I am cooking for myself only! So it works! Thank You!
★★★★★
Karen says
March 27, 2019 at 9:37 pmyou’re welcome!
Judy says
March 27, 2019 at 2:06 pmI live in Australia – what is half and half please?
Brenda says
March 27, 2019 at 2:41 pmI live in Canada – we can’t get half and half where I live – for this recipe, I think I would use coffee cream. Does that make sense? Possibly you could use canned milk (evaporated milk), too.
Bryn says
March 27, 2019 at 3:21 pmHalf and half is milk and heavy cream 50/50
I hope that helps 😊
Holly says
March 27, 2019 at 4:14 pmIt’s heavy cream and milk combined.