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
Description
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
- 1/2 pound fresh green beans
- 1 pound frozen cooked meatballs (I use Costco meatballs)
- 1 1/2 cups chicken broth
- 1 cup half and half
- 1/4 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.
Very good. Beware of the cornstarch amount listed. I used a tbls and it was to much. When I make this again I’ll use a teaspoon or none at all until I find out just how much the cheese will thicken. A great recipe, just the cornstarch is a little off for my likes. Thanks Karen. I love it.
★★★★★
Thank you Kevin!
Just made it today, what a tasty meal! I did tweak the recipe just a bit – I’m not very bright that way… Anyhow, I peeled the potatoes because my son doesn’t like the skins. Then, after the meatballs, potatoes, mushrooms, beans and chicken stock were in the pot and lightly stirred, I put a can of cream of mushroom soup over the top. Cooked 4 minutes, followed the rest of the recipe and it was awesome good! Thanks so much!
★★★★★
Sounds like a great version Mike! 😊
We felt this was a bit bland, even after adding onion powder, parsley and seasoned salt. Do you have any suggestions?
★★★★
Darn! Even with the parmesan cheese?
★★
I thought of possibly dicing some bacon and sauteing it with onions and fresh garlic along with the mushrooms. What herb would be good with potatoes and green beans?
I’d say rosemary or thyme.
Should it really say a 1/4 c of cornstarch? I’m no where near a professional cook but that seems like a bit more than usual
That’s how much I used. But start with 2 Tbsp and see if you need more.
All I can say is wow! This is a new family hit! I love how it has a creamy thick sauce. Thanks so much for sharing!
★★★★★
Thanks Penny! I’m so glad you like it!
This has become our number 1 favorite! I have fresh picked whole sugar snap peas, do you think they would work ok? I just lay them (the fresh green beans) on top to cook so I can pull them out before thickening and serving as hubby is not a fan. I did search steam times for beans and snap peas..peas take less time. Maybe wouldn’t work?
(Sending prayers and support)
★★★★★
Hmmm, I haven’t done snap peas yet. You could try a foil packet. I do that with peppers for fajitas.
A foil packet, brilliant Karen! I tried it and the snap peas were beautiful, sort of like blanched. Crispy which is fine (they held up well to reheating the next night in the sauce), I used heavy duty foil. Next time I will use regular foil and I think they will come out perfect, just a bit tender. Thank you!
★★★★★
Oh how great! I’m glad it worked.
What is the best subsitute for cornstarch? My mother has a severe allergy to corn and i know she would love to try this.
★★★★
How about a flour mixture?
Loved 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!
glad it worked for you!!
Don’t like using fresh mushrooms, can you use canned mushrooms instead?
Yes!
Could you omit the mushrooms? Or use something else instead of?
You can just leave them out.
Could 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?
I would cook them first since the pressure cooking time is only 3 minutes.
Can you use frozen green beans.
I haven’t tried it yet but I bet you could. They may get a little mushy.
Karen
Another winner. Great taste. I like that it is a one pot meal, but so easy to prepare and clean up after.
Me too Ken!!
What if I don’t like mushrooms? Would this recipe be as good without them?
Yes I bet it would be good.
Karen,
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)
Haha! 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.
Question – I’m a little confused by your reply. In this recipe, using an 8pt, do we need to increase the liquid? Also, if doubling the recipe, what would the cook time be in the pressure cooker?
The 8 quart instant pot needs 1 1/2 cups to come to pressure. Since this recipe has 1 1/2 cups of chicken broth you don’t need to increase the amount of liquid in this recipe. If you double a recipe the cooking time is typically the same. Please read this article: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
I 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
★★★★★
Nice to hear this. Thanks Earl!
We 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!
★★★★★
Great to hear this!
I 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.
★★★★★
Thanks so much for weighing in Dan! Gotta keep the kids happy. what a great grandparent you are.
Sounds so good! What else could you substitute for the mushrooms?
You can just leave out.
If I want to double this how long should I cook this in the slow cooker?
Keep the time similar…maybe a half hour more
Love 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.
I would say it’s the brand. Just keep that in mind when you make my recipes.
Do you think frozen green beans, thawed, would work, too? I love your recipes and make many of them in rotation.
yeah but I bet you could just throw them in frozen
I am still working with 1/2 recipes, as I have the 3qt pot. I am cooking for myself only! So it works! Thank You!
★★★★★
you’re welcome!
I live in Australia – what is half and half please?
I 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.
Half and half is milk and heavy cream 50/50
I hope that helps 😊
It’s heavy cream and milk combined.
Someone made a comment that they used 2% milk instead of the half& half and it worked well for them.