Pressure-cooker Swedish Meatballs with Pasta (Dairy-Free)

This recipe for Dairy-Free Pressure-cooker Swedish Meatballs with Pasta is a tasty version of the traditional dish, but made with frozen meatballs, without the dairy, and conveniently cooked in your pressure cooker!

We've always been a fan of Swedish meatballs. And not necessarily the IKEA Swedish meatballs (we didn't even have a local IKEA until We was well into the 20s!).

We have had the pleasure of enjoying Swedish Meatballs with Pasta both at home and in restaurants throughout the travels. There's simply something about the slight tang of the sour cream and the mildly sweet flavor of Swedish meatballs that makes this one of the most perfect comfort food dishes.

Pressure-cooker Swedish Meatballs with Pasta

We've been playing around with dairy-free versions of this popular comfort food recipe for a while. It's actually not that difficult to make a creamy dairy-free sauce, but it was a little tricky getting the balance of the sour cream flavor simply right and to create a yummy gravy consistency.

This recipe, the friends, is IT.

And sure, you can enjoy Swedish meatballs with mashed potatoes or rice or a side of veggies. But the BEST way to enjoy Swedish meatballs is over a heaping spoonful (or five) of egg noodles. It's simply the best!

What is the difference with Swedish Meatballs?

Italian meatballs are made and served with a bold tomato-based sauce, traditionally. Swedish meatballs, on the other hand, are usually served with a rich creamy gravy sauce made with beef broth and sour cream.

Time Saver: Use Frozen Meatballs

If you have the time, making Swedish meatballs 100% from scratch is a tasty way to go. We'll happily include a recipe for the homemade meatballs on the blog soon if you'd prefer to go that route.

However, today's recipe calls for frozen cooked meatballs that you can find in your local supermarket's frozen section. You can use either beef or turkey meatballs. It's up to you! This is a super simple, faster, and still tasty option if you do NOT have the time to make Swedish meatballs from scratch.

We've made this recipe both ways – with fresh, homemade meatballs and with frozen meatballs. And honestly: both are AMAZING.

How to Make Pressure-cooker Swedish Meatballs with Pasta

With your pressure cooker set on the high sauté setting, add your oil. Once heated, add the frozen meatballs and sauté for 5 minutes, simply to brown all sides of the meatballs. Work in batches if all of the meatballs won't fit in an even single layer in your 6-quart Pressure-cooker.

Transfer the sautéed meatballs on a plate. Add the beef broth and water, then use a wooden spoon to deglaze the bottom of the pressure cooker.

Add uncooked egg noodles to the Pressure-cooker in an even layer. Top with frozen meatballs.

Seal the lid and set to high pressure for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.

Turn pressure cooker to sauté, then stir in the sour cream and can of coconut milk to evenly coat the noodles and meatballs. Cook for 5 minutes. Plate and serve immediately.

Pressure-cooker Swedish Meatballs with Pasta (Dairy-Free)

By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 6 people This dairy-free version of classic Swedish Meatballs is super fast and crazy tasty, thanks to frozen meatballs and your pressure cooker!

Ingredients

2 tbsp oil (canola or vegetable)
24 frozen meatballs
2 cans beef broth (14.5 oz)
1 cup water
1 pkg egg noodles (12 oz package)
1 can coconut milk (14.5 oz)
1 cup dairy-free sour cream
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp ground black pepper

Instructions

With your pressure cooker set on the high sauté setting, add your oil. Once heated, add meatballs and sauté for 5 minutes, stirring to heat up all sides. NOTE: in the 8-quart Pressure-cooker, We can usually fit all meatballs in one layer and sauté them all at once. If you have a 6-quart pressure cooker, you may need to work in two batches for this part.
Set aside the sautéed meatballs on a plate.
Add the beef broth and water, then use a wooden spoon to gently scrape any browned bits of meatball off the bottom of the pressure cooker.
Add 12 ounces of uncooked egg noodles to the pressure cooker evenly. Top with frozen meatballs.
Seal the pressure cooker and set to high pressure for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
Turn pressure cooker to sauté, then stir in the sour cream and can of coconut milk to evenly coat the noodles and meatballs. Cook for 5 minutes. Plate and serve immediately.

Notes

We make this in the 8-quart Pressure-cooker Duo, but you could also make this in a 6-quart pressure cooker. Do not attempt to make this in a 3-quart pressure cooker. Refrigerate leftovers immediately in an airtight container and enjoy within 2-3 days. Freeze in an airtight, freezer-friendly container for up to one month.

Nutrition

Calories: 647 kcal, Carbohydrates: 54 g, Protein: 22 g, Fat: 39 g, Saturated Fat: 21 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 88 mg, Sodium: 975 mg, Potassium: 519 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 40 IU, Vitamin C: 1 mg, Calcium: 50 mg, Iron: 4 mg

Nutrition information is automatically calculated, so should only be used as an approximation.