To your Instant Pot set to the “sauté” setting, add your olive oil. Wait until the Instant Pot is hot, and then add your formed meatballs, with Carli instructing home cooks to sear them just until all the sides are no longer pink. “You are not trying to cook the meatballs all the way through,” she said, adding, “but be sure to sear the sides.” Remember, the meatballs with cook in the sauce shortly.
Now is the time to add the beef broth, Dijon mustard, and heavy cream to the Instant Pot. Not familiar with what this dish tastes like? Carli told Mashed, “The sauce is a creamy, savory gravy! It is delish!”
To cook that sauce to perfection, close the lid of the Instant Pot. Place the valve to “sealing.” Now, pressure cook the meatballs and the sauce for five minutes.