With your pressure cooker set on the high sauté setting, add your oil. Once heated, add meatballs and sauté for 5 minutes, stirring to heat up all sides. NOTE: in my 8-quart Instant Pot, I can usually fit all meatballs in one layer and sauté them all at once. If you have a 6-quart pressure cooker, you may need to work in two batches for this part.
Set aside the sautéed meatballs on a plate.
Add the beef broth and water, then use a wooden spoon to gently scrape any browned bits of meatball off the bottom of the pressure cooker.
Add 12 ounces of uncooked egg noodles to the pressure cooker evenly. Top with frozen meatballs.
Seal the pressure cooker and set to high pressure for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Turn pressure cooker to sauté, then stir in the sour cream and can of coconut milk to evenly coat the noodles and meatballs. Cook for 5 minutes. Plate and serve immediately.
I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart pressure cooker. Do not attempt to make this in a 3-quart pressure cooker.Refrigerate leftovers immediately in an airtight container and enjoy within 2-3 days.Freeze in an airtight, freezer-friendly container for up to one month.
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