In a medium sized skillet, add 1 Tbsp of the olive oil and heat over medium heat. Add spinach and cook, stirring often, until wilted and bright green. Set aside to cool.
While spinach is cooling, combine ground turkey, breadcrumbs, feta, egg, dill, garlic powder, salt, and pepper in a large mixing bowl. Add cooled spinach and use your hands to mix until well combined.
Scoop (we like to use a cookie scoop) meat and form into meatballs about 1.5" in diameter.
Select "Saute" on the Instant Pot and add the remaining 2 Tbsp of olive oil. Once hot, add meatballs to the bottom of the pot. You'll need to do this in batches, so the meatballs can really brown.
Sear the meatballs for 1-2 minutes per side, then remove to a plate and repeat with remaining batches of meatballs.
Once all meatballs have been browned and are on the plate, select "Cancel", then pour in 1 cup of chicken broth (or water) and scrape the bottom of the pot to loosen any browned bits.
Add meatballs, along with any juices that have accumulated on the plate, secure lid, make sure the knob is set to "Sealing", then select "Manual" or "Pressure Cook" and hit the +/- buttons until you select 6 minutes.
Once the cooking time has elapsed, don't do anything and let the pressure release on it's own for about 5-7 minutes, then after that move the knob to "Venting" and release any remaining pressure.
Remove meatballs and serve.