Combine the ground meat and spices together in a bowl and mix well.
Use a 1-tablespoon cookie dough scoop to form meatballs.
Place meatballs in the stainless steel insert of the Instant Pot and add 1 cup water or bone broth.
Place the lid on the Instant Pot, checking that the seal is in place and the vent is closed. Press the "Manual" or "Pressure Cook" button and adjust the time to 12 minutes on high pressure.
When it beeps, immediately release pressure. Use a slotted spoon to transfer the cooked meatballs to a separate bowl. Leave the cooking liquid in the pot. Make the enchilada sauce.
Press the "Saute" button and bring the cooking liquid from the meatballs to a simmer.
Whisk in the spices and tomato paste, stirring until combined.
Whisk in the water + arrowroot slurry. Continue whisking until the sauce thickens.
Finally, return the cooked meatballs to the Instant Pot and gently stir to coat in the enchilada sauce.