Instant Pot Meatballs With Mushroom Gravy
This hearty meatball dinner with noodles, mushrooms and gravy comes together very quickly in the Instant Pot.
Servings: 8
Equipment
- Instant Pot
Ingredients
For the meatballs
- 2 pounds ground beef
- 1 cup seasoned bread crumbs
- 2/3 cup beer
- ½ cup Parmesan cheese
- ¼ cup dried onions
- 4 tablespoons milk powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Minor’s beef base
- 1 tablespoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon dried red peppers
- 1 egg
- 2 teaspoons Maggi Seasoning
For the noodles
- 1 pound egg noodles
- 4 cups water
- 3 tablespoons butter
- 6 tablespoons flour
- 2 tablespoons to taste Minor’s beef base
- ½ teaspoon black pepper
- 16 ounces mushrooms quartered
- 2 tablespoons wine flour
- ¼ cup heavy whipping cream
Instructions
For the meatballs
- Combine ingredients and mix well. Bake in a preheated 350 degree Fahrenheit for 20-22 minutes until meatballs are cooked through.
For the noodles
- Add 1 cup of the water, the mushrooms, and beef base to the Instant pot and cook on high pressure for 4 minutes. Quick release. Add noodles and remaining water and cook on high pressure for 4 minutes. Quick release. In a separate pot on the stove over medium heat, melt the butter. Add the flour and cook for a minute. Add some of the liquid from the pot (and extra water if needed) and cook until thickened. Add back to the Instant Pot with the meatballs and stir. Cook on high slow cook until everything is heated through.