If you prefer beef, substitute the ground chicken for ground beef.
In a mixing bowl, combine the ground chicken, salt, pepper, egg, onion, almond meal, and spices. Mix well and form into small balls. Make sure you don’t roll them too tightly or they will be tough.
Set the Instant Pot to “Sauté” and heat the oil. Sear the meatballs until lightly browned on all sides, about 4 minutes. You will do this in batches. Set meatballs aside.
Clean out the inner pot of the Instant Pot and brush a thin layer of oil on the inside of it.
Secure the lid and set the pressure release valve to "Sealing". Press the "Cancel" button to reset the cooking program, then select the "Poultry" setting and set the cooking time for 5 minutes at high pressure.
When the timer goes off, you can perform a quick release by moving the "Pressure Release" to "Venting", or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.
Add the salsa verde. Toss the meatballs in the sauce and let it heat for a few minutes. Alternatively you can also serve the salsa verde as a dipping sauce.
Sprinkle with some Parmesan cheese if you want. Serve immediately.
Preheat the broiler with a rack about 4 inches below the top.
Place the tomatillos, onions and jalapenos on a rimmed baking sheet and broil until they have blackened in a few areas.
Place the hot tomatillos, onions, jalapenos, cilantro and avocado in a blender and pulse until the mixture is smooth with no chunks remaining.
Once the mixture has cooled add lime juice. Season with salt and pepper to taste.