Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Combine ground turkey, carrots, celery, onion powder, sage, thyme, celery seed, sea salt, olive oil and almond flour in a bowl and mix well.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Combine ground turkey, carrots, celery, onion powder, sage, thyme, celery seed, sea salt, olive oil and almond flour in a bowl and mix well.
3. Form into the indicated number of meatballs.
4. Saute meatballs and oil in batches until browned.
5. Combine pomegranate juice #1, apple cider vinegar, and maple syrup.
6. Add the pomegranate mixture to the inner pot.
7. Lock the lid into place and seal the steam nozzle.
8. Cook on high pressure for 6 minutes.
9. Natural release pressure for 5 minutes then quick release any remaining pressure.
10. Stir together the tapioca starch and pomegranate juice #2 until the starch is dissolved.
11. Select the Saute function and add the pomegranate mixture to the inner pot. Stir until glaze begins to thicken, then cancel Saute function.