Combine all the meatball ingredients in a bowl and mix with your hands until combined. **Don't overmix or the meatballs could become tough - mix just enough that the ingredients are combined.
Roll the pork mixture into 1 inch balls and place them on a baking sheet (or any flat surface).
Heat the coconut oil in the Instant Pot on the normal sauté setting.
Add the meatballs (you'll need to cook in 2 batches) and brown on both sides (about 2 minutes per side). Remove and cook the next batch.
While the meatballs are cooking, combine the glaze ingredients in a bowl and whisk together.
When the meatballs are done browning, turn the Instant Pot off and add all the meatballs back into the pot with the sauce/glaze.
Cook on high pressure for 5 minutes. Turn the Instant Pot off and let the pressure release naturally for 10 minutes. Use the quick release to release any remaining pressure.
OPTIONAL: If you'd like a thicker sauce, turn the Instant Pot to the sauté setting. Mix 2 teaspoons of cornstarch with 2 teaspoon of water and slowly pour in the Instant Pot, stirring until the sauce is glassy and thickened.
Serve with steamed white rice, over noodles, or as an appetizer.