Add ground turkey, almond flour, egg, garlic powder, and sea salt to a medium bowl. Mix gently to combine. Form into meatballs.

Add avocado oil to the bottom of the Instant Pot. Place meatballs over the oil.

In a bowl, whisk together the coconut aminos, ginger, fresh garlic, vinegar, water and erythritol.

Pour sauce over meatballs. Close and lock the lid. Use the Cancel/Keep Warm Button, then hit Manual. Choose LOW Pressure and set time for 30 minutes.

Do a quick release when finished cooking. Remove meatballs to a dish to keep warm.

Strain the teriyaki sauce. Return sauce to pot and use the Sauté function to bring to a simmer and thicken. If desired, add arrowroot or xanthan gum, a little at a time, whisking continuously. You will have 2/3 cup sauce.

Serve over Cauliflower Rice or Basmati Rice.