Set your Instant Pot on the "Saute" function (adjust the settings so it's on the "less" setting). Drizzle in some olive oil.

While the Instant Pot is heating up, get a medium bowl and mix together the ground turkey, ground almonds, egg, Parmesan cheese, and a pinch of salt and pepper.

Add the diced onions to your Instant Pot and give it a good stir every once in awhile, making sure that the onion doesn't stick to the bottom of your Instant Pot. Continue to saute the onions for 5-7 minutes until the onions are translucent.

While you're watching and working your onions, begin forming meatballs in your bowl. Pat together a small mound of the turkey mixture using your hands and form meatballs about 1.5" (2 cm) in size. Keep the meatballs in the bowl.

After the onions are translucent, add the garlic and stir for about 1 minute. Pour in the red wine, 1 jar of tomato passata, oregano and sugar. Hit "cancel" on your Instant Pot to stop it from cooking on the saute function, then hit "saute" and adjust the heat again to "more." Bring the tomato mixture to a gentle boil, then hit "cancel" again so that your Instant Pot is now off.

Once the tomato mixture has cooled a little, gently begin nestling the meatballs in the tomato sauce so that there's a single layer. Pour the second jar of passata into the Instant Pot, then nestle in another layer of meatballs on top of that passata.

Put the lid on your Instant Pot and set it to the Meat/Stew function (or 35 minutes on manual).

Once the Instant Pot is going, cook the polenta according the package directions and keep it warm on the stove.

When the Instant Pot is finished its cycle, check the meatballs by taking one out of the Instant Pot and slicing through to make sure it's fully cooked (if it's not, close your Instant Pot and cook it for another 5 minutes on manual).

Gently remove the meatballs with tongs onto a shallow serving plate. Stir the sauce one or two times to mix; if it feels runny, turn your Instant Pot on to the "saute" function (adjust to the low setting) and let the sauce simmer for a few minutes until it's reduced and thicker. Pour the sauce over your meatballs.

Serve immediately by spooning the meatballs with sauce over shallow bowls of polenta. Garnish with more parsley and Parmesan cheese.