This may seem like a daunting list of ingredients, but you probably have most of them already on hand. And once you take a bite into all of these zesty, fresh flavors, you’ll see the reason for so many ingredients: each one balances out the others.
Combine slaw ingredients in a medium bowl. Cover and refrigerate until ready to use.
Combine aioli ingredients in a small bowl. Cover and refrigerate until ready to use.
In a medium bowl, combine pork, eggs, garlic powder, and oats. Form into twenty meatballs. Set aside.
Press the Sauté button on the Instant Pot® and heat 1 tablespoon oil 30 seconds. Place ten meatballs around the edge of pot. Sear meatballs 4 minutes, making sure to get each side. Place meatballs in a 7-cup glass dish and set aside. Add another tablespoon oil and remaining meatballs and sear for 4 minutes. Add meatballs to glass dish.
Discard extra juice and oil from the Instant Pot® and add water. Insert steam rack. Place the glass dish on top of the steam rack. Lock lid.
Press the Manual or Pressure Cook button and adjust cook time to 20 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Place five meatballs on each sliced baguette. Add slaw. Drizzle with aioli. Serve.