{Instant Pot} Pressure Cooker Swedish Meatballs

By gbvampy1

Ingredients

• 1 can cream of mushroom soup 10.75 oz
• 1 can golden mushroom soup 10.75 oz
• 1 can low sodium beef broth 14 oz
• 1 envelope brown gravy mix .87 oz
• 2 c. water
• 3 c. egg noodles dry
• 24 oz frozen meatballs
• 1 c. sour cream

Details

Servings 8
Preparation time 10mins
Cooking time 18mins

Preparation

Step 1

In the pressure cooker combine the soups, broth, gravy mix and water. Whisk together until combined. Stir in egg noodles and meatballs.

Place lid on Instant Pot and make sure vent is sealed.

Set to high pressure for 8 minutes. Quick release pressure.
Stir in sour cream until combined.