Simple Way to Make Favorite Pressure Cooker Swedish Meatballs with Noodles

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Simple Way to Make Homemade Pressure Cooker Swedish Meatballs with Noodles. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Pressure Cooker Swedish Meatballs with Noodles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pressure Cooker Swedish Meatballs with Noodles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pressure Cooker Swedish Meatballs with Noodles is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pressure Cooker Swedish Meatballs with Noodles estimated approx 21 minutes.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Pressure Cooker Swedish Meatballs with Noodles using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Pressure Cooker Swedish Meatballs with Noodles:

1. 1 Can Cream of Mushroom
2. 1 Can Cream of Chicken
3. 1 3/4 C water
4. 2 TBSP Worcestershire Sauce
5. 14.5 oz. Beef Broth
6. 2 tsp Better than Beef Bouillon
7. 1 packet Pork Roast Gravy Mix
8. 1 tsp Garlic Powder
9. 1 tsp dried parsley
10. 32 oz Frozen Italian Meatballs
11. 3 cups egg noodles
12. 1 1/2 cup sour cream

Steps to make Pressure Cooker Swedish Meatballs with Noodles

1. Place inner pot in pressure cooker. Whisk together everything but the noodles, meatballs, and sourcream
2. Put meatballs in
3. Layer egg noodles over the meatballs and gently spread out and push down until mostly covered with water. Add a little more water if needed. Don't mix!
4. Make sure inner seal is in the lid. Lock the pressure cooker lid and change vent to sealed.
5. Cook on manual high pressure for 8 minutes. It took my 8 quart instant pot around 13 minutes to come to pressure.
6. Once timer goes off, carefully do a quick release.
7. Remove the lid and mix everything up. Stir in the sour cream.
8. Serve immediately and enjoy!

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