In a large bowl, gently combine the ground lamb, eggs, almond flour, garlic, oregano and salt.

Heat Instant Pot to "saute" and add the coconut oil. When melted, add the onions and cook 5 minutes, stirring.

While the onions cook, make the meatballs. Scoop golf-ball sized mounds and roll into a ball. Place on a plate.

Pour the broth and the marinara into the pot with the onions and stir.

Add the meatballs into the sauce, then pour the olives over.

Close and lock the lid. Set pressure to LOW and time to 30 minutes.

When the time is up, do a quick release.

Now its time to thicken the sauce. Use a slotted spoon to remove the meatballs and olives. Cover and keep meatballs warm.

Pour sauce into a blender or use an immersion blender to puree. Return meatballs and olives to pot.

Serve over cauliflower rice, zucchini noodles or spaghetti squash.