In a large mixing bowl, add the ground beef, Pork Panko, Parmesan, half the garlic, sea salt, pepper, oregano, parsley, egg, and cream. Mix gently with your hands to combine.

Roll into ping-pong sized balls and set aside on a plate. 

Add half the olive oil to the Instant Pot, turn to Sauté. Add the meatballs in a single layer and cook in batches to golden brown on all sides, about 30 seconds. Don’t crowd the pot.

Remove the meatballs to a plate, and complete cooking the remainder.

Add the remaining oil to the pot and then the onions, carrots and celery. Sauté for 5 minutes. Add remaining garlic and sauté for 1 minute longer. 

Add the basil, broth, and water. Gently add the meatballs back to the pot. Top with the kale. 

Secure and lock the lid, turn pressure to HIGH and time to 5 minutes. 

When the time is up, perform a quick release.