Instant Pot Meatballs Primavera

In a large bowl, mix together all of the meatballs ingredient (except the oil) until well combined. Form into 16 large meatball and set aside.

For the veggies, turn your Instant Pot onto the Sauté setting and add avocado oil. Once oil is heated, add sliced pepper, asparagus and snow peas. Cook, stirring frequently, until veggies just begin to color, about 3 minutes. They cook a lot under pressure, so don’t overcook them here! Remove veggies from the Instant Pot.

To cook the meatballs, add 2 teaspoons of the avocado oil. Add half of the meatballs in, on the outside of the pot where the oil pools, and cook until golden brown, flipping once, or about 2 minutes per side. I find that using a fork to loosen them off the pot and to flip is the easiest. Transfer to a plate and add remaining 1 teaspoon oil. Add in the rest of the meatballs and cook the same way.

Once cooked, add the rest of the meatballs back in and pour the vegetables into the pot, over top of the meatballs. Pour in the chicken broth.

Cover the Instant Pot, making sure the lid is locked and the vent is set to “sealed.” Turn the Instant Pot onto manual mode and cook, using high pressure, for 10 minutes. Once cooked, allow the instant pot to steam release naturally, opening the lid only when the little button drops down.

Once cooked, stir in the halved cherry tomatoes. Serve over cauliflower rice or zucchini noodles, garnish with basil and devour.

Notes:
1. You should only need 6 teaspoons of coconut flour, but I tested this a few times and sometimes needed an extra teaspoon.
2. I have the 6-quart Instant Pot, and I found it was easier to brown the meatballs in 1 large batch and one smaller batch. If you cram them in too tight, they can be hard to flip.
3. The chicken broth doesn’t thicken; this is normal. If you serve over zucchini noodles, you may not need to pour over all the broth—make it as “liquidy” as you like!