Ingredients
1
lb ground beef (at least 80% lean)
1/2
cup Progresso™ plain panko crispy bread crumbs
1/2
cup finely chopped onion
1
teaspoon salt
1/2
teaspoon ground pepper
1/2
teaspoon ground nutmeg
1/4
teaspoon ground allspice
1/4
cup milk
1
egg
1
tablespoon vegetable oil
1
carton (32 oz) Progresso™ chicken broth
1
bag (12 oz) uncooked wide egg noodles
1/2
cup heavy whipping cream
4
oz (from 8-oz package) cream cheese, softened and cubed
2
tablespoons chopped fresh dill weed
Lingonberry preserves, if desired
Preparation
In large bowl, mix beef, bread crumbs, onion, 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, the nutmeg, allspice, milk and egg. Shape mixture into 20 (1 1/2-inch) meatballs.
On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
Stir broth, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in egg noodles.
Place meatballs evenly over egg noodle mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Gently stir whipping cream and cream cheese into mixture 1 to 2 minutes or until cheese is melted and egg noodles are completely separated. Noodles will appear to be stuck together but will separate while stirring. Let stand 10 minutes. Garnish with dill; serve with preserves.
