Swedish Meatballs - Instant Pot

I had 2 pounds of frozen meatballs, so decided to make some Swedish Meatballs for Alex, Joanne, and Doug.

Ingredients:

• 1 onion, sliced
• 4 tbsp. butter (or 2 tbsp. butter, 2 tbsp olive oil)
• 4 tbsp. flour
• 2 cans chicken broth + 1/2 cup water
  
• 2 pounds frozen meatball
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon grated nutmeg
  
• 1 teaspoon dried parsley
• 1 tablespoon spicy mustard (Dijon or ground)
  
• salt to taste (maybe 1/2 teaspoon)
• 1.5 cups Greek yogurt
• 4 ounces mushrooms, cleaned and quartered (optional)
  
• 12 ounces of whole wheat egg noodles

Instructions:

1. Saute onions in 1 to 2 tablespoons olive oil in Instant Pot. 
2. Add in rest of oil/butter. Add in 3 rounded tablespoons flour, stir about a minute no  flour remains.
3. Slowly stir in the broth and water, about 1/2 a cup at a time.
4. Stir in the pepper, allspice, nutmeg, parsley, and mustard.
5. Stir in the meatballs. Cook on high pressure for 8 minutes.
   
6. Cook the pasta while the meatballs cook.
7. After cooking time, quick release the steam.
8. Check that the meatballs are done, 165 degrees or higher.
   
9. Stir in Greek yogurt, mixing to evenly combine.
10. Serve in bowls, let people grab their own noodle portion.
    

Carole's Notes:

We all liked this!

The recipe is adapted from my Swedish-y Meatballs and parts of https://temeculablogs.com/easy-homemade-instant-pot-swedish-meatballs/