1. 1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground turkey, breadcrumbs, chopped onion, egg, minced garlic, chopped fresh parsley, Italian seasoning, salt, and black pepper. Use your hands to gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs.

2. 2. Form the Meatballs: Roll the mixture into uniform 1.5-inch meatballs. Aim for roughly 18-20 meatballs from this recipe. Placing them on a plate or baking sheet as you form them can help keep your workspace tidy.

3. 3. Brown the Meatballs (Optional but Recommended): Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, carefully add about half of the meatballs to the pot, ensuring not to overcrowd them. Brown for 2-3 minutes per side until lightly golden. This step adds a nice depth of flavor and helps the meatballs hold their shape. Remove the browned meatballs and set aside, then repeat with the remaining batch if necessary.

4. 4. Deglaze the Pot: Pour the chicken broth into the Instant Pot. Use a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” error and adds flavor to the broth.

5. 5. Pressure Cook the Meatballs: Carefully place all the browned meatballs back into the Instant Pot, arranging them in a single layer if possible, or stacking gently. Secure the lid, make sure the sealing valve is in the “Sealing” position, and set the Instant Pot to “Manual” or “Pressure Cook” on High pressure for 8 minutes.

6. 6. Release Pressure and Serve: Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully switch the sealing valve to “Venting” for a quick release of any remaining pressure. Once the pin drops, open the lid. Your turkey meatballs are ready! They should be firm to the touch and cooked through, with no pink remaining in the center.