A Quick and Tasty Swedish Meatballs Dish That’s Perfect for Busy Weeknight Dinners!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
Some weeks call for slow cooker comfort and freezer planning, and other weeks call for getting dinner on the table fast with as little thinking as possible. This Instant Pot version of my IKEA Swedish Meatballs copycat recipe exists for those exact nights.
I originally created this meal as a slow cooker freezer recipe because it is budget friendly, filling, and deeply comforting. But on busy days when I forget to thaw anything ahead of time, or when everyone is already hungry now, the pressure cooker version saves the day.
This method takes the same freezer meal base and turns it into a full dinner in minutes. No extra liquid needed. No separate browning. Just straight from the freezer into the pot, a quick pressure cook, and a creamy finish at the end!
We love serving this over egg noodles and calling it dinner. No sides required. It is hearty, cozy, and filling enough to stand on its own, which matters on nights when energy is low and life feels loud.
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So let’s get straight into how to make this Instant Pot version work beautifully and get dinner on the table quick!
Equipment
- 8 qt Instant Pot Pro or similar electric pressure cooker
- Freezer bag
- Measuring cups and spoons
- Small bowl for slurry
- Spoon or spatula
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Ingredients
Serves 4 – 6
Freezer Meal Prep:
- 2 lbs plain or homestyle frozen meatballs
- 1 can cream of mushroom soup
- 2 cups water
- 2 beef stock cubes
- 1 packet dry onion soup mix
- 2 tbsp A1 sauce
On day of cooking
- 1 cup sour cream
- 1 tbsp cornstarch mixed with 2 tbsp cold water
Freezer Meal Prep
Start by labeling your freezer bag with the recipe name and cooking instructions.
This might seem like a small detail, but when you’re trying to plan dinner and staring at a dozen frozen bags, that clear label makes all the difference!
Add all ingredients except the sour cream into the bag. Seal tightly and gently press out the air. Laying the bag flat before freezing saves space.
Step By Step Cooking Instructions
Step 1: Release from the freezer bag
Remove the freezer meal from the freezer. Run the sealed bag under cold water for about one minute, just until it loosens enough to slide out.
Step 2: Add to the Instant Pot
Place the frozen block directly into the Instant Pot inner pot. Do not add extra liquid. The sauce will loosen as it cooks.
Step 3: Pressure cook
Secure the lid and set the Instant Pot to High Pressure for 5 minutes. Because you’re cooking from frozen it will take at least 10 minutes to come to pressure, sometimes longer.
Step 4: Quick release
Once the cook time is complete, carefully perform a quick release.
Step 5: Finish the sauce
Open the lid and stir well. Add the sour cream and the cornstarch slurry. Stir until smooth and creamy. The sauce will thicken quickly from the residual heat.
Step 6: Serve
Serve immediately over egg noodles. This is a complete budget-friendly meal on its own with no side needed!
Make this in your Slow Cooker!
Why not check out our Slow Cooker version of this recipe HERE!
Notes and Troubleshooting
Notes
- No extra liquid is needed for the Instant Pot version. The frozen sauce provides enough moisture, though it does take at least 10 minutes to come to pressure.
- Adding sour cream after pressure cooking prevents it from curdling.
- This method works best with plain or homestyle meatballs, not Italian seasoned.
Troubleshooting
- Sauce too thin? Add a little more slurry and stir on sauté for one minute.
- Sauce too thick? Stir in a splash of hot water or milk.
- Too salty? Add extra sour cream to mellow the flavor.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on sauté low, stirring often.
- Freezing after pressure cooking is not recommended due to the sour cream.
Serving Ideas
- Serve over egg noodles for a complete meal.
- Mashed potatoes or rice also work well.
- Lingonberry jam on the side gives it that classic IKEA feel.
Why You’ll Love This Recipe?!
- Dinner from frozen in minutes
- Budget friendly pantry ingredients
- No broth cartons needed
- Creamy, comforting, and filling
- Perfect for chaotic weeknights
FAQ
Can I cook this straight from frozen?
Yes. This method is designed specifically for frozen freezer meals.
Do I need to thaw first?
No. Just loosen the bag under cold water so it releases cleanly.
Can I double this recipe?
Yes, as long as your Instant Pot is not filled past the max line.
Instant Pot IKEA Swedish Meatballs Copycat Freezer Meal Recipe
February 3, 2026Ingredients
Equipment
Method
- Label a gallon freezer bag with the recipe name and cooking instructions.Add all freezer meal base ingredients to the bag except the sour cream and cornstarch.Seal tightly, press out excess air, and lay flat to freeze.
- Remove the freezer meal from the freezer. Run the sealed bag under cold water for about 1 minute until the contents loosen enough to slide out.
- Place the frozen block directly into the Instant Pot inner pot. Do not add extra liquid.
- Secure the lid and set the Instant Pot to HIGH pressure for 5 minutes.
- Allow the pot to come to pressure naturally, then perform a QUICK release once cooking is complete.
- Open the lid and stir well.
- Add the sour cream and cornstarch slurry (made from 1 tbsp cornstarch and 2 tbsp cold water). Stir until smooth and creamy.
- Serve immediately over egg noodles, mashed potatoes, or rice.
Notes
- This method is designed specifically for cooking from frozen. No thawing required.
- Always add sour cream after pressure cooking to prevent curdling.
- Plain or homestyle meatballs work best for the classic IKEA-style flavor.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the Instant Pot sauté setting on low, stirring often.
- Freezing after pressure cooking is not recommended due to the sour cream.
Related Recipes
- Check out all our Freezer Meals here
- Or find more Instant Pot Recipes here
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
This Instant Pot Ikea Swedish Meatballs copycat recipe turns a thoughtful freezer meal into a lightning fast dinner. It keeps everything I love about the slow cooker recipe while giving you an option for nights when waiting simply is not possible.
It is practical, comforting, and exactly the kind of meal that supports real family life without adding stress!
What to Try Next?!
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If this Instant Pot version saves your dinner plans, tap the stars and leave a quick comment. Sharing these real life shortcuts helps other families just like ours!
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
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Last update on 2026-02-15 / Affiliate links / Images from Amazon Product Advertising API
