In another bowl, mix the ground turkey, salt, pepper and parsley.
Pour the whisked egg over the turkey mixture and combine.
Create the meatballs from the mixture and then put them in the fridge for 30 minutes.
Pour the turkey broth into the Instant Pot and then place the meatballs inside.
Put on the lid and cook on high pressure for 5 minutes.
Once the cooking time is complete, do a quick pressure release.
Remove the meatballs and put them in a dish.
In a bowl, combine the cornstarch with water and then pour the mixture into the Instant Pot.
Press "saute" and saute for 2 minutes while stirring. Bring it to a bowl and then let it simmer to thicken.
Once it's thickened to a gravy, pour over the top of the meatballs and serve.
Video
Notes
Don't pack the meatballs too tightly when you're making them. Pack them just enough so that they hold together but still allow the interior to remain juicy.
You don't need to flip the meatballs, but you can roll them in the broth before taking them out of the Instant Pot to add some extra juiciness.
You can make this recipe using ground beef and ground chicken as well.