Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Juicy Instant Pot Meatloaf and Mashed Potatoes

Start to Finish Cook Time: 65 minutes (5 prep, 13 pressurizing, 30 cook, 10 depressurize, 7 finish prep)
Effort Level: Low - Medium


Once you make meatloaf in the Instant Pot, you will not make again in the oven because this is definitely more fast. The last time I made this, I prepped this ahead of time and loaded everything in the pot. Then I went to get a haircut. That way when we got back, we just had to just turn it on! I felt like someone else cooked for me!

One trick Chef taught me about meatloaf is if it's your first time trying a meatloaf recipe, cook a small spoonful on the stove to taste to make sure you don't want more seasoning. I had never thought of that before, but it's a great way to preview what your final product will be like and tweak to your palate.

Do note, you will need a stainless steal stack insert pans for this recipe($10-$20 off Amazon, you get a lot of use out of this for many dishes). If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Inspired by a recipe on simplyhappyfoodie.com.



Ingredients
Meatloaf Ingredients
  • 2lb ground beef 
  • 1/2 cup panko breadcrumbs
  • 1 small yellow onion, chopped
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup ketchup
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic salt 
  • 1/2 tsp oregano
  • 2 tsps paprika
  • 1/4 Teaspoon Tony Chachere's® Creole Seasoning (optional, if you like spicy)

Mashed Potato Ingredients
  1. 2-3 large potatoes, peeled & quartered
  2. 1 1/2 cups water
  3. 2 chicken bouillon cubes 
  4. 1-2 tbsp sour cream (as little or as much as desired)
  5. 1 -2 tbsp Smart Balance® Butter (as little or as much as desired)
  6. 1/2 -1 tbsp salt (as little or as much as desired)

Meatloaf Topping Ingredients
  1. 1/2 cup ketchup
  2. 1/2 cup tomato sauce

Instructions
  1. Peel and quarter potatoes, put in the instant pot. 
  2. Pour 1 1/2 cups water over potatoes, drop bouillon cubes in, and place trivet on top of potatoes. IMPORTANT- make sure the wings of the trivet are both standing up, if either are folded down then it will be near impossible to remove the meatloaf pan once it's cooked (if it's flipped standing up you can lift the wings and thus lift the insert).
  3. Add all meatloaf ingredients in a bowl and mix. *If this is your first time making, you should do a preview to taste if it meets your seasoning needs and if you want to add anything. This is the seasoning I love, but everyone has their own preference and this allows you to tweak before you are too late to change. To do this heat a small frying pan on stove. Cook a small spoonful in pan until cooked and brown, this is what your meatloaf will taste like.
  4. Load meat mixture into an IP stainless steal circular insert pain (available on Amazon). Place on top of the potatoes and seal instant pot. Set for 30 minutes high pressure and allow for a 10 minute natural release. It will take 13 minutes to pressurize. Make sure the steam vent is in the sealed position.
  5. While meatloaf is cooking, combine meatloaf topping ingredients in a small bowl and whisk until blended.
  6. Once meatloaf is done with its 10 minute natural release, release remaining steam. You will need to tilt insert pan to pour excess fat into a fat jar (I keep an old coffee cup under my sink for this, use oven mitts it will be hot). When pouring, you will need to use spatula to ensure you don't accidentally dump meatloaf out.
  7. Spread meatloaf topping mixture on meatloaf and pop in your broiler for 7 minutes to crisp/heat the top (keep a close eye to not let it burn).
  8. While meatloaf is broiling, use a manual potato masher to mash potato mixture. Add salt, butter, and sour cream. Mix.
  9. You are ready to serve! I like to pair with an easy frozen veggie or fresh veggie.
Add all meatloaf ingredients to a bowl (do not add topping or mashed
potato ingredients).
Mix until fully blended.
To test flavor and make alterations before cooking, cook
a small spoonful on the stove with a bit of oil. Once
no longer brown, taste. It should taste perfect to you,
but if it doesn't this is your chance to add more seasonings and
retaste.
Add bouillon cubs, 1 1/2 cups water, and 2-3 peeled
cubed potatoes. Place trivet over potatoes, be
SURE the wings of the trivet are standing up.
Load meatloaf into insert, load insert into Instant Pot.
Be sure both those metal wings of trivet are standing up, so
when meatloaf is done you can get the insert out easily.
Cook for 30 mins on high pressure, allow 13 to pressurize
and allow 10 minutes natural pressure release.
Wish meatloaf topping until mixed.
This is what it will look like once cooked.
Drain excess fat into disposable container, be sure to use spatula to avoid
dropping your meatloaf and be sure to use something to protect your
hands from heat.
Mash potato mixture in the bottom of your IP.
Add sour cream, salt, and butter to your potatoes. Mix.
Top meatloaf with tomato ketchup mix and spread on top. Cook in
broiler for 7 minutes. Keep close eye on it.
Meatloaf is looking ready :)
Plate meatloaf and potatoes with your favorite veggie.