Step 1

In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, parsley and salt and gently mix to combine.

Step 2

Form into 30 meatballs, about 1 heaping tablespoon each.

Step 3

Press saute in the Instant Pot and spray with oil.

Step 4

Brown the meatballs in 2 to 3 batches, spraying each time. Set aside on a dish and clean the pot.

Step 5

Heat the oil and add the onion, celery, carrots and garlic, cook until soft, about 4 minutes.

Step 6

Add the tomatoes, Parmesan rind, basil, bay leaves and stir, return the meatballs to the pot.

Step 7

Add the chicken broth, cover and cook high pressure 15 minutes.

Step 8

Quick release and open the lid, add the pasta and zucchini and cook 4 minute more, quick release so the pasta doesn’t overcook.

Step 9

Serve with grated cheese if desired and basil.