Combine the coconut aminos, vinegar, garlic, ginger, vegetable oil, sesame oil, brown sugar, honey, and pepper in a medium bowl. Set aside.
In a large bowl, combine the ground turkey, bread crumbs, eggs, ¼ cup (25 g) of the scallions, garlic powder, salt, and pepper. Using a scant 1 ounce (28 g), gently shape into 40 meatballs.
Press Sauté on your electric pressure cooker. When the inner pot is hot, add the oil. When the oil is hot, add enough meatballs to cover the bottom of the pot, browning for about 2 minutes per side. Remove to a serving platter while you brown the rest.
When all the meatballs are browned, return them to the pot and pour the teriyaki sauce over them.
Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for15 minutes. When the cook time is finished, allow a natural release for 10 minutes, then do a quick release to vent any remaining steam. Once the float pin drops, you can safely unlock the lid. Press Cancel.
In a small bowl, whisk together the cornstarch and water until it forms a slurry. Press Sauté and when the mixture starts to bubble, add the slurry to the pot, continuing to stir until the sauce thickens considerably around the meatballs, 3 to 5 minutes.
To serve, transfer the meatballs to a large platter. Skewer each one with a decorative toothpick and sprinkle with the remaining ¼ cup (25 g) sliced scallions and the sesame seeds.
Note: For a meal, serve meatballs over white rice with extra sauce!