In a medium sized bowl, mix together all of your ingredients for your meatballs.

Using a spoon, or a cookie scoop, scoop out small portions of meat and roll into a ball using the palm of your hand. Make sure that you don’t make the meatballs too large, so they cook evenly.

Place each meatball on your trivet that is covered in aluminum foil. Because the meat is a much leaner protein, using aluminum foil will make sure that they don’t fall through the trivet while cooking.

Once all of your meatballs are formed into balls and placed on the trivet, pour one and a half cups of water into your instant pot. Place the trivet inside.

Close and lock the lid on your instant pot and close the ceiling valve. Set your instant pot to high pressure for 7 minutes.

Once they are done cooking, do a quick release by pulling the valve open to release the pressure. Transfer the trivet onto a plate or flat surface and allow them to cool.

In a medium size bowl, place 1/4 cup (more or less to your liking) Buffalo sauce on top of your meatballs. Mix well until each meatball is coated in the sauce.

Transfer your meatballs to your serving dish. You can serve with ranch sauce on the side, or you can squeeze ranch dressing on top of each meatball. Enjoy!