Step 1

Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe.

Step 2

Using fork, mash bread and milk together into paste in large bowl. Stir in Manchego, 3 tablespoons parsley, and salt until combined. Add turkey and knead mixture with your hands until well combined. Pinch off and roll 2-teaspoon-size pieces of mixture into balls and arrange on large plate (you should have about 35 meatballs); set aside.

Step 3

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and bell pepper and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and paprika and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until almost completely evaporated, about 5 minutes. Stir in broth and kale, then gently submerge meatballs.

Step 4

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Step 5

Stir in remaining 2 tablespoons parsley and season with salt and pepper to taste. Serve, passing extra Manchego separately.