Mix the beef, pork, breadcrumbs, garlic, parsley, almond milk, egg, and salt in a bowl and stir to combine. Mix well with your hands. Form small meatballs with the mixture.
Set the instant pot to saute mode and add the olive oil. In a few batches, add the meatballs to sear on all sides. Remove from pot.
Add in the onion and cook for about 8 minutes, scraping the pan to get any of the brown flavor from the bottom. Cook until the onions are starting to brown on the edges.
Add in the tomato paste and cook 4 minutes. Add in the chicken stock, honey, and spices and scrape the bottom of the pan again. Stir to combine.
Add the meatballs back in the pot and cover. Set to pressure cook for 7 minutes and make sure the valve is set to seal. It will take a few minutes to come to pressure.
Once it is done, allow the pressure to naturally reduce for about 10 minutes, then switch the valve to release the remaining pressure. Turn to saute one last time and cook for about 5 or 10 minutes with the cover off to allow the sauce to thicken slightly. Serve.