Step 1

In a large bowl, combine ground meat, crushed saltine crackers (or panko), buttermilk (or egg), parsley, thyme, garlic powder, onion powder, salt, and pepper until just combined. Shape into 16 1-1/2-in meatballs.

Step 2

Heat the Instant Pot in sauté mode. When hot, add 2 tablespoons of oil and brown the meatballs in batches, about 2 minutes per side. Transfer browned meatballs to a plate.

Step 3

Add the remaining tablespoon of oil to the pot, add sliced mushroom and garlic and cook for 2-3 minutes before stirring; cook until fragrant, about 2 more minutes.

Step 4

Add the broth to the pot, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Press “cancel”

Step 5

Return meatballs to the pot, add heavy cream and bay leaf; mix to combine. Secure lid and close pressure-release valve. Select “Pressure cook” adjust the time to 10 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Press “cancel”. Then remove the lid.

Step 6

Remove bay leave and discard.

Step 7

Mix in a small bowl the cold water and cornstarch until no lumps.

Step 8

Select “sauté” mode and adjust to less. Add cornstarch slurry, sour cream, and mustard; mix to combine. Cook for 2-3 minutes until the sauce thickens.

Step 9

Sprinkle with fresh parsley, if desired. Serve immediately over mashed potatoes, rice or noodles.