Source: The Pressure Cooker Cookbook by Toula Patsalis

Meatballs (recipe below)
1 large onion, minced
4 garlic cloves, crushed
2 slices bacon, diced (optional)
2 carrots, coarsely diced
1/3 cup chopped parsley
1 (29 ounce) can tomato sauce
1 cup beef broth or stock
2 tablespoons sherry
2 tablespoons light brown sugar
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons dried oregano
1/2 teaspoon ground fennel
1/2 teaspoon mint
2 bay leaves
Cooked pasta or rice to serve

Meatballs
1 pound beef, veal and pork ground together (or ground turkey)
1/4 cup sherry
1 egg, lightly beaten
1 medium size onion, minced
2 garlic cloves, crushed
2 slices bread, finely crumbled (store bought bread crumbs if you want)
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup olive oil or less
1/2 teaspoon dried mint

Prepare meatballs. Set aside.

In a pressure cooker, saute onion, garlic, tomato paste, bacon, carrots, and parsley over medium-high heat for 3 minutes. Add tomato sauce or puree, broth, sherry, brown sugar, salt, pepper flakes, oregano, fennel, mint and bay leaves. Stir to combine, and add meatballs. Secure lid. Over medium-high heat develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturers directions. Remove lid. Gently stir meatballs in sauce. Discard bay leaves. Let stand 5 minutes. Skim fat from surface.

Meatballs: Combine meat, sherry and the egg in a bowl. Add onion, garlic, bread crumbs and seasonings. Knead until completely mixed. Shape into walnut-size meatballs. Do not over-handle or they will be tough.

In a pressure cooker, saute meatballs in hot oil over high heat until lightly browned. Cook about 10 meatballs at a time, turning with tongs.