Mixed together all of the ingredients for your meatballs. Use a cookie scoop for exact measurements if you want each meatball to be the same.

Place aluminum foil on your instant pot trivet as the turkey meat is a bit thinner than regular beef.

Add 1 cup of water to the bottom of your instant pot. Place your trivet inside and place each meatball on your trivet. You can stack the meatballs on top of each other, or if you have a tall trivet, repeat the same step on that trivet.

Close your instant pot and close the ceiling valve. Set your instant pot to high-pressure for seven minutes. Once the time is completed, do a manual release of the pressure. Remove your Trivet from the instant pot, and transfer to a plate or cookie sheet. Place in the fridge for at least one hour to solidify.

Press cancel on your instant pot followed by sauté mode.

Once your instant pot becomes hot, add your olive oil. Add in your diced onions and sauté them for about 3 to 4 minutes to soften your onions.

Add your fresh dill and cook your dill and onions together for about one minute more.

Add to your instant pot your beef stock. Stir.

In a separate bowl mix together your cornstarch and water. Once that is fully mixed, add that to your instant pot.

Add in your half-and-half and a pinch of salt and pepper. Cook for another three minutes on sauté mode to allow everything to thicken.

Add in 8 ounces of egg noodles. Stir into the sauce. Place the lid back on your instant pot for about 5 to 7 minutes. Once your noodles are done cooking, add in your meatballs, and mix well.

Serve in a bowl or a spoon, and top with parsley! Enjoy!