Get ready to transport your taste buds straight to the cozy kitchens of Sweden with this incredible Pressure Cooker Swedish Meatballs Soup! Imagine tender, perfectly seasoned meatballs swimming in a rich, creamy broth that's ready in just 40 minutes - faster than a trip to IKEA and infinitely more delicious. This recipe transforms the classic Swedish meatball dish into a soul-warming soup that will have your family begging for seconds, and it's so easy to make that even novice cooks can look like culinary champions!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Swedish
Serves: 4 servings
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 1 egg
- 4 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, finely chopped onion, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Using your hands or a small scoop, form the meat mixture into uniform meatballs approximately 1-inch in diameter. Ensure they are compact and evenly shaped.
- Preheat the pressure cooker using the sauté function. Gently brown the meatballs in batches, turning them carefully to create a golden exterior. Remove and set aside.
- In the same pressure cooker, add beef broth and Worcestershire sauce. Scrape the bottom of the pot to release any browned bits for additional flavor.
- Return the browned meatballs to the pressure cooker, ensuring they are submerged in the broth.
- Close the pressure cooker lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once cooking is complete, perform a quick release of the pressure.
- Stir in the heavy cream, allowing the soup to simmer for an additional 3-5 minutes until the cream is heated through and slightly thickened.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot in bowls, ensuring each serving has a generous portion of meatballs and broth.
Tips
- Meat Mixing Magic: When combining the ground beef, use your hands gently to mix ingredients. Overmixing can make meatballs tough, so blend just until ingredients are incorporated.
- Uniform Meatball Size: Use a small ice cream scoop or tablespoon to ensure consistent meatball sizes. This guarantees even cooking and a professional look.
- Browning is Flavor Building: Take time to properly brown meatballs. The golden exterior adds incredible depth of flavor to your soup.
- Cream Adding Technique: Add heavy cream at the end and simmer gently to prevent separation. Stir slowly and avoid boiling.
- Pressure Cooker Pro Tip: Always do a quick release to prevent overcooking the delicate meatballs.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 25g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 130mg
