In a large bowl, mix ground chicken, almond flour, garlic, and dry seasonings with your hands until completely incorporated. Form into large balls (about 2 tablespoons per ball).
Pour 1.5 jars of the marinara sauce into bottom of instant pot with water, mix together.
Gently add the meatballs to the bottom of the pot. Once the bottom layer is completely full, carefully stack and add another layer.
Pour remaining marinara sauce over the top.
Close the lid, make sure the pressure valve is set to 'sealing' and set to high pressure for 5 minutes. After you hear the timer go off, quick release (you do this by carefully switching the tab to 'venting').
Open the lid and serve alone or with spaghetti squash or zucchini noodles. Enjoy!
