Easy Instant Pot Swedish Meatballs

1 pkg. frozen meatballs

2 cans beef broth, 14.5 oz. each

2 c. heavy cream

1/2-1 onion diced

1 c. sour cream

6-8 T. cornstarch, varies according to thickness desired

2 T. dijon mustard

mushrooms, quartered, optional

Spray the inside of the Instant Pot with non stick spray and add a bit of olive oil inside.  Set to saute, low.  Add your meatballs to your pot and cook just until the outsides are browned.  Then add your diced onions and cook for a few minutes longer.  Mix together all your other ingredients (only use 3 T. of your cornstarch in this mix) in another bowl and use a whisk to make sure all lumps are gone.  Once your meatballs are browned pour your cream mixture into the pot.  Turn pot to off.  Push the soup button on your Instant Pot (should automatically set to normal setting for 15 minutes, if not use plus + and minus - buttons to adjust to this time).  Put your lid on, close your steam releases very slowly.  Remove the meatballs from the pot.  Set Instant Pot to saute low again.  Add remaining 3 T. of cornstarch and whisk into liquid in pot.  Allow to bubble and thicken, add more cornstarch, if desired.  Add meatballs back into sauce mixture & serve!