Set up your Instant Pot as follows:

• Place one trivet in the bottom of the Instant Pot.
• Turn a 4oz oven save mason jar upside-down and place it on top of the trivet.
• Add 1 cup of beef broth to the Instant Pot. This will be the liquid the steams the meatballs.
  
  1 cup beef broth
• Place a second trivet on top of the canning jar.
• When prepared, place the Korean Meatballs onto the second trivet.

How To Make Korean Meatballs

• Sauté the onions and mushrooms (optional) in olive oil.
  
  1 teaspoon olive oil, 1 large sweet onion,finely chopped, 1 cup mushrooms, chopped fine (optional)
• Combine the ground pork and beef with the onions and mushrooms, Korean BBQ sauce, breadcrumbs, salt and pepper into a large mixing bowl. Use your hands to combine the ingredients.
  
  1.5 lbs ground pork, 1.5 lbs lean ground beef, 1 cup Korean BBQ sauce (plus more for serving if desired), 1 cup breadcrumbs, Salt and pepper to taste
• Next, use a large cookie scoop to make meatballs the same size and roll them gentle into balls. Do not overwork the meat mixture or the Korean meatballs will become tough.
• When all the meatballs are ready, twist on the locking lid and set the valve to SEALING.
• Select the MANUAL mode, HIGH PRESSURE for 7 minutes.
• After the pressurized cook time has ended, allow the Instant Pot to NATURAL PRESSURE RELEASE for an additional 7 minutes.*
• Carefully release any remaining pressure and take off the lid.

*Important note: Depending on the size of your Korean Meatballs, you may need to adjust the cook time.