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Swedish Meatballs - AIP Instant Pot Cookbook

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 to 8 servings
Author Andrea Wyckoff


  • 1 pound ground beef
  • 1 pound ground pork
  • ¼ cup minced fresh parsley divided
  • 2 tablespoons dried minced onion
  • 1 teaspoon dried sage
  • ½ teaspoon ground mace
  • ½ teaspoon sea salt
  • 2 cups sliced mushrooms button or crimini
  • 1 large onion chopped
  • ½ cup bone broth (or coconut milk or water)
  • 3 tablespoons coconut aminos
  • (optional non-AIP spices: a pinch of nutmeg, allspice, black pepper and/or crushed fennel seed)


  1. In a bowl mix together ground beef, pork, 3 tablespoons minced parsley, dried onion, sage, mace, and salt. Once thoroughly mixed, form into meatballs about 1-inch in diameter. Place mushrooms, onion, broth/coconut milk/water, and coconut aminos into the Instant Pot®. Add the meatballs. Close and lock the lid. Press the meat/stew button and set cooking time to 20 minutes. Once the time is up, very carefully quick release the pressure.
  2. Using a slotted spoon gently remove meatballs and transfer to a serving platter.
  3. 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. Pour gravy over meatballs and garnish with remaining tablespoon of minced parsley. This dish makes a wonderful appetizer as is, or main course when served over spaghetti squash, cauliflower rice, sautéed veggies, or warmed zucchini noodles
  4. Check out more of my favorite AIP Paleo Recipes in the Paleo AIP Instant Pot Cookbook!

Recipe Notes

• Substitute ¼ cup red wine or 2 tablespoons red wine vinegar/balsamic vinegar for the coconut aminos, if needed.