Instant Pot Chicken Swedish Meatballs and Gravy

Proverbs 11:14

    [14] 

    Where there is no guidance, a people falls,

        but in an abundance of counselors there is safety.

 An ej original recipe!

 

Cooked wide egg noodles set aside.

 

 

10 Chicken Meatballs *

1 lb ground white meat chicken 

1 shallot diced

1 t apple cider vinegar 

1/2 t salt and pepper

Pinch of red pepper flakes

1 t smoked paprika

1 t dried basil

1 t dried thyme

1 t dried oregano 

1 t garlic granules 

1 t onion powder

1/4 c panko

1/8 c Sauvignon Blanc

1 t olive oil

1/4 t ground Fennel seed

1/2 t brown sugar

1/4 c grated Parmesan 

Freeze the leftover ones.

 

Add 1/2 t clarified butter and 1/2 t olive oil.

Brown on heated to hot sauté setting for 4 minutes and flip, sauté additional 2 minutes and remove.

Remove to plate.

Add dry gravy seasonings.

Scrape bits and add gravy liquid ingredients.

Hit cancel button.

Place rack in IP.

Place meatballs on top.

Place lid on, pressure on and set to 6 minutes on meat setting.

At end of cycle, do a natural release for 10 minutes, then a quick release.

Add slurry to thicken, add Meatballs back in. 

Serve over wide egg noodles.

Liquid Gravy ingredients 

1-1/2 c chicken stock 

3 T half and half

Juice of a half of lime

Mix and set aside.

Dry Gravy Seasonings

1/2 t garlic granules 

1/2 t onion powder

1/2 t black pepper

1/2 t oregano 

1/2 t paprika 

1/2 t kosher salt 

Pinch of nutmeg 

Mix and set aside.

Make a slurry by whisking.

1/2 c hot water

1 heaping T of flour

Set aside