In a large bowl, combine ground chicken, almond flour, large egg, chopped parsley, garlic powder, onion powder, sea salt, and black pepper. Mix thoroughly until no dry flour remains.

Shape the mixture into 16 evenly sized meatballs, about 1.5 inches in diameter, and place them on a parchment-lined plate.

Set your Instant Pot to 'Sauté' mode. Add ghee or avocado oil, and brown the meatballs in batches for 3-4 minutes.

Pour in buffalo sauce and toss the meatballs to coat them completely.

Secure the Instant Pot lid, set the valve to sealing, and select 'Manual' or 'Pressure Cook' for 5 minutes.

Perform a quick release of pressure once cooking is complete and stir in remaining buffalo sauce.