Turn the IP to the normal sauté function and sauté the onion for 30 seconds-1 minute. You just want it soft and translucent.
In a large bowl mix together the chicken, cooked onion, cilantro (or parsley), almond flour, pumpkin puree, barbecue sauce, egg, salt and pepper.
Make a foil package for the meatloaf by pulling off roughly a 12inx12in piece of foil and folding it in half. Make slits on the fold. These will be vents so your meatloaf can drain as it cooks. Your meatloaf should be 7 inches long by about 4 wide and 2.5 inches tall.
Put the steamer basket into the IP. Pour in 1 cup of water, set the meatloaf on top of the foil and lower the foil down onto the steamer basket. Put the lid on and cook for 20 minutes at high pressure. The middle should be 165 degrees when you pull it out. If it isn’t cook it for 2 minute increments until it reaches temperature.
Do a quick release and lift the meatloaf onto a sheet tray. Leave it right on the foil. Brush on the ¼ cup barbecue sauce or glaze. Optional, but recommended: preheat your broiler. Broil for 4-6 minutes until the sauce caramelizes.
Allow it to cool for 10 minutes before cutting. Garnish with more parsley or cilantro and serve.