Instant Pot Swedish Meatballs

So quick and so delicious! Have I mentioned how much I love my Instant Pot? This is a wonderful meal for a busy week night. Enjoy!

Ingredients:

-2 cups beef broth

-1 cup milk (at least 2%)

-2 (10.5 oz each) cans cream of mushroom soup

-16 oz extra wide egg noodles

-32 oz frozen fully cooked homestyle meatballs

-1 cup sour cream

Directions:
In your IP, combine the broth, milk, and cream of mushroom soup. Once well mixed, top with the noodles. Stir a little, but be careful to not break the noodles. Add the frozen meatballs right on top.

Close the lid with the valve in the sealed position. Cook on manual HIGH pressure for 10 minutes.

Do a quick release. Open the lid and stir in the sour cream.

Once everything is well mixed, plate and enjoy! YUM!