I’ve been making a few recipes out of the Paleo AIP Instant Pot Cookbook and recently tried these little Swedish Meatballs by Andrea Wyckoff of the blog Forest & Fauna. OH MY! This dish was absolutely delicious and my family raved about it. I chose to serve it over zucchini noodles as pictured.
If you hear nothing else I say, HEAR ME ON THIS ONE: THE MUSHROOM GRAVY IS MAGNIFICENT. I mean seriously – I could drink it from a straw. I saved the leftover gravy and poured it over shredded baked chicken the next day and we gobbled it up.
The Instant Pot has been such a time saver in my life. I have borrowed the 6 quart from a friend when I was trying to decide whether or not I wanted one of my own and I quickly fell in love with it. The 6 quart was wonderful, but in the end, I decided to go with the 8 quart because I like to double recipes so I can put a meal up in the freezer to use on a busy night when I don’t feel like cooking. I also like the 8 quart for making bone broth, although the 6 quart works great for that too.
If you know me, I like to cook big – another reason I chose the 8 quart. If you’re having a hard time deciding which size would be best for your family, I would recommend listening to Wardee Harmon from Traditional Cooking School by GNOWFGLINS share her thoughts on it. You can read the post and watch her video HERE. It was very helpful as she uses both sizes and had a great breakdown of the pros and cons of both sizes.
The recipe for Swedish Meatballs and Mushroom Gravy is found in The Paleo AIP Instant Pot Cookbook. For more Instant Pot recipes, click here. We have a recipe sneak peek from the cookbook here: INSTANT POT BBQ PULLED CHICKEN and here: BACON ORANGE CHERRY JAM.
