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Instant Pot Swedish Meatballs & Mushroom Gravy

Swedish Meatballs & Mushrooms Gravy (Instant Pot, AIP, Paleo)

  • Author: Andrea Wyckoff
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6-8 1x
  • Category: Main
  • Method: Instant Pot Pressure Cooker


This gorgeous savory paleo recipe for Instant Pot Swedish meatballs is by Andrea Wyckoff of Forest & Fauna and is one of our favourites from The Paleo AIP Instant Pot Cookbook. It’s AIP, paleo and gluten-free friendly.


  • 1 lb / 450 g ground beef
  • 1 lb / 450 g ground pork
  • ¼ cup minced fresh parsley (divided)
  • 2 tablespoons dried chopped 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


  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.
  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, quick release the pressure.
  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
  6. broth into a nice creamy gravy. If the gravy is too thick, add a little more bone broth/coconut
  7. milk/water until the right consistency is reached.
  8. 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,
  9. cauliflower rice, sautéed veggies, or warmed zucchini noodles.

Keywords: Swedish Meatballs Mushrooms Gravy AIP Paleo Parsley Sage Onions Ground Beef Pork