In a large bowl, combine the meat, almond flour, eggs, parsley, thyme, garlic powder, onion flakes, salt, and pepper. I mix it together with my hands.

Turn your Instant Pot on to the “saute” setting and add in the avocado oil.

Form the meat mixture into balls (about 1.5″ across) and place it into your Instant Pot to brown, turning them as you work. They will eventually stack up.

You will form about 30 Keto Stroganoff Meatballs.

Add in the mushrooms, bone broth, heavy cream, and bay leaves.

Cover, lock the lid, and cook on high-pressure “manual” setting for 12 minutes.

While meatballs are cooking, mix water and glucomannan powder together in a small bowl (mix right before you add it to the meatballs, as it settles a bit).

Spiralize the zucchini and saute in a large skillet with some oil for 5 minutes, set aside.

When cooking is over, release the pressure valve.

Remove the cover when steam is released and turn back on the "saute" setting and add glucomannan slurry, sour cream, and Worcestershire.

Cook for 2-3 minutes, until sauce, thickens.

Add in additional sour cream to your liking.

Serve your Instant Pot Stroganoff Meatballs over zucchini noodles! It's an ideal food for any keto diet!