Step 1

In a large bowl, combine Meatball Mixture ingredients thoroughly and form into 30 meatballs.

Step 2

Add olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.

Step 3

When oil gets hot and butter melts, brown the meatballs. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.

Step 4

Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.

Step 5

Add remaining Sauce Mixture ingredients to the pot and stir until well combined.

Step 6

Put the meatballs back into to the pot, ensuring all are coated in sauce.

Step 7

Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.

Step 8

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.

Step 9

When the time is up, let the pressure naturally release for 7 minutes, then quick-release the remaining pressure.

Step 10

Carefully remove the meatballs from the pot to a shallow dish and cover loosely with foil.

Step 11

In a small bowl whisk together the remaining 1/2 cup cream and flour. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed. Adjust seasonings.

Step 12

Serve sauce-coated meatballs as an appetizer, or as an entree over egg noodles, mashed potatoes or rice. Garnish with additional chopped parsley.