Instant Pot Swedish Meatballs with Mushroom Gravy (Paleo, AIP, GAPS, Wahls, Whole30)

Swedish Meatballs with Mushroom Gravy | Phoenix Helix



  1. In a bowl, mix together the ground beef, pork, minced parsley, dried onion, sage, mace, and salt. Once thoroughly mixed, form into meatballs about an inch in diameter.
  2. Place mushrooms, onion, broth/coconut milk/water, and coconut aminos into the Instant Pot. Add the meatballs.
  3. Close and lock the lid. Press the MEAT/STEW button and set cooking time to 35 minutes. Once the time is up, carefully quick release the pressure (using the instructions on page 7).
  4. Using a slotted spoon gently remove meatballs and transfer to a serving platter.
  5. Using an immersion blender or a high-speed blender, purée the cooked mushrooms, onions, and broth into a nice creamy gravy. If the gravy is too thick, add a little more bone broth/coconut milk/water until the right consistency is reached.
  6. Pour gravy over meatballs and garnish with minced parsley. This dish makes a wonderful appetizer as is, or main course when served over spaghetti squash, cauliflower rice, sauteed veggies, or warmed zucchini noodles.

Keywords: paleo, aip, gaps, wahls, whole30, instant pot, swedish meatballs with mushroom gravy

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