Another pressure cooker adventure!  Also another Skinnytaste recipe.  We had this with cauliflower mash.  Definitely one worth repeating.

• 2 tsp olive oil, divided
• 1/2 cup minced onions
• 1/2 lb 93% lean ground beef
• 1/2 lb 93% lean ground turkey
• 1/3 cup whole wheat seasoned breadcrumbs
• 1 large egg, beaten
• 2 tablespoons tomato paste, divided
• kosher salt
• pinch black pepper
• 1 tbsp all-purpose flour
• 1 tsp red wine vinegar
• 2 tsp Worcestershire sauce, to taste
• 1/4 tsp mustard powder
• 5 oz sliced mushrooms
• 1 1/4 cup reduced sodium beef broth
• chopped parsley for garnish (optional)

Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.

In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.

In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.

Gently shape into 20 small meatballs.

Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.