Pour the stuffing mix into a small bowl, then pour over the boiling water & set aside for 1-2 minutes.
Break the cauliflower into bite sized florets. Add the trivet to the Instant Pot along with 250ml water, then place the cauliflower on top of the trivet. Secure the lid and select Pressure Cook, setting the time for 1 minute. When the cooking program finishes, perform a quick pressure release and set the cauliflower to one side.
Empty the inner pot of any remaining water and remove the trivet, then select Sauté.
When the display indicates hot, add a little bit of oil then the onion and garlic and cook until soft and lightly golden brown, then remove from the pot and set aside.
In a bowl, combine the turkey mince with the stuffing, some parsley, and half the sautéed onion and garlic mix and salt, then form the mince into 12 balls (about 35g each, or the size of a golf ball).
Add a little more oil to the inner pot, and still using the sauté setting fry the meatballs until golden but still uncooked in the middle (about 3mins) . Add the remaining onions and garlic back into the pot, along with 300ml water then secure the lid and press cancel.
Select Pressure Cook and set the time for 4 minutes. When the cooking program finished, allow the pressure to release naturally for 3 minutes then quick release the remaining pressure.
Open the lid, and remove the meatballs and set to one side.
Add 100ml crème fraiche to the broth, along with the Dijon mustard and salt and pepper to taste to create your sauce.
Using a stick blender, blend the cauliflower into a fine puree with 50ml of the crème fraiche.
Serve the meatballs on top of the pureed cauliflower with your choice of green veg, and the creamy Dijon sauce.