Swedish Meatballs (PC)

1 medium shallot, diced

2 cloves garlic, minced

1/2 teaspoon dried thyme

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Kosher salt and freshly ground black pepper, to taste

1 tablespoon canola oil

2 tablespoons all-purpose flour

2 cups beef stock

1/2 cup sour cream

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley leaves

Whisk in flour until lightly browned, about 1 minute. Stir in beef stock, scraping any browned bits from the bottom of the pot; season with salt and pepper, to taste.

Return meatballs to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Set meatballs aside. Select high sauté setting; simmer until the sauce has reduced and thickened, about 4-5 minutes. Stir in sour cream; season with salt and pepper, to taste.

Serve immediately with meatballs, garnished with dill and parsley, if desired.