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a slice of instant pot meatloaf on a white dinner plate with buttered potatoes and green beans.
5 from 7 votes

Instant Pot Meatloaf

In less than an hour, you can cook a whole meatloaf and mashed potatoes, at the same time, in the Instant Pot.
Author Diana
Servings 8 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Equipment

Ingredients

For the Meatloaf

  • 2 pounds (900g) ground beef 90% lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • ¾ cup panko breadcrumbs
  • 2 eggs
  • 2 tablespoons ketchup
  • ⅓ cup milk
  • ¼ cup chopped fresh parsley chopped
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

For the Topping

  • ½ cup ketchup
  • 1 teaspoon vinegar apple cider or white vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon garlic powder
  • salt and pepper to taste

For the Mashed Potatoes

  • 3 pounds potatoes russet or yukon gold
  • 1 cup water or chicken stock
  • ¼ cup (½ stick, 56g) salted butter
  • ½-¾ cup milk or half and half
  • 1-2 cloves garlic minced, optional

Instructions

  • Peel and cut the potatoes into 1.5-2 inch pieces and add to the bottom of the Instant Pot, then add the water or stock. Add the rack/trivet to the pot over the potatoes.
  • To make the meatloaf, in a large bowl combine the meatloaf ingredients and mix to combine but do not overmix. Spray a piece of foil with non stick spray, then shape the meatloaf and place on the foil, do not completely cover the meatloaf with foil. Place the foil holding the meatloaf on top of the IP rack.
  • Secure the lid of the Instant Pot and make sure that the vent is in SEALING position. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 25 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and remove the lid.
  • Check the internal temp of the meatloaf, it must reach 160°F/71°C. If it's not ready, Cook for an additional 3-5 minutes at high pressure. Remove from the instant pot and transfer the meatloaf to a baking sheet.
  • Set your oven to Broil. Prepare the topping by mixing the ingredients in a bowl then brush it on the top of the meatloaf. Place the meatloaf under the broiler for 3-5 minutes or until the top is bubbling and caramelized.
  • Drain the potatoes in the instant pot, then add butter, milk, garlic if using, salt and pepper. Mash, and adjust the consistency and seasoning to your liking. Serve sliced meatloaf with mashed potatoes.

Notes

  • This recipe was tested using a six-quart electric pressure cooker. If you are using a larger instant pot, you may need to make adjustments. 
  • If you would prefer not to use foil, use one or two mini loaf pans to hold the meatloaf instead. A bundt pan that fits inside of your Instant Pot is also something to try.
  • To Store: Store leftovers in an airtight container in the fridge, and enjoy within 3-4 days. You can also freeze cooked meatloaf. Keep it in an airtight freezer container or bag for up to 3 months. 

Nutrition

Serving: 1slice | Calories: 571kcal | Carbohydrates: 46g | Protein: 27g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 140mg | Sodium: 673mg | Potassium: 1216mg | Fiber: 5g | Sugar: 11g | Vitamin A: 548IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/instant-pot-meatloaf/