In a large mixing bowl combine ground chicken, zucchini (water squeezed out), ¼ cup bbq sauce, coconut flour and all seasonings.  Shape and roll into even golf-ball sized balls.

Lightly spray cooking spray onto the bottom and sides of the Instant Pot.  Pour the remaining 1 cup of bbq sauce into the bottom of the Instant Pot. Carefully place all rolled out chicken meatballs into the sauce.  If a second layer is needed, place them on top of the first layer of chicken meatballs.

Secure the lid on the Instant Pot.  Turn pressure valve to close. Press “Pressure Cook”.  Adjust manual time to 12 minutes. Instant Pot will beep once and begin to pressurize.  Once pressure is obtained, Instant Pot will beep again and start cooking.

Instant Pot will beep when 12 minutes of cooking is done.  Turn pressure valve to release (will be very hot, use caution!) and once pressure button drops, remove lid.  Serve chicken meatballs immediately, or turn Instant Pot on “Keep Warm” until dinner is served.