Step 1

In a large bowl, combine ground turkey, crushed crackers, buttermilk, green onions, garlic powder, salt, and pepper. Gently shape into 16-18 meatballs.

Step 2

Combine teriyaki sauce ingredients in a medium bowl. Set aside.

Step 3

Heat the Instant Pot in sauté mode. Add 2 tablespoons of oil and brown the meatballs, about 2 minutes per side. When the meatballs are brown for all sizes, add the teriyaki sauce, cover, and lock the lid. Cook high pressure for 10 minutes.

Step 4

After the cooking time is over, press "cancel" and allow it to release pressure naturally. This will take about 5-8 minutes. Then, carefully turn the valve to "Venting" to release any extra pressure that might still be in there. Then remove the lid.

Step 5

Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.

Step 6

Prepare the turkey mixture and teriyaki sauce as instructed in the recipe (steps 1 and 2 above).

Step 7

Then brown the meatballs in a large skillet over medium-high heat until browned on all sides.

Step 8

Add the teriyaki sauce and mix to combine. Reduce heat to low, and cook covered for 20-25 minutes, or until the meatballs' internal temperature reaches 165º F (75º C).

Step 9

Garnish with fresh chopped green onions and sesame seed, if desired. Serve immediately over rice, quinoa, or steamed vegetables.