A delicious homestyle dinner, Instant Pot Meatloaf and Mashed Potatoes are cooked at the same time in your electric pressure cooker. This is a convenient meal to make, as it doesn’t call for anything fancy. The flavors are traditional and comforting, and you can adjust it to make it your own. This pressure cooker meatloaf and mashed potatoes dinner is sure to become a favorite meal for your family!
Instant Pot Meatloaf and Mashed Potatoes
A meatloaf isn’t that difficult to make. Throw some stuff in with some ground beef and bake it. How about cooking some potatoes at the same time, and faster? How about being able to get it in the pot and walk away until it’s done? Instant Pot Meatloaf and Mashed Potatoes is that kind of meal.
Most families have their own version of meatloaf that they make. There are thousands of variations out there. This Instant Pot Meatloaf recipe is pretty traditional, and tastes really good. A great place to start if you are learning to cook, or if [GASP!] you have never had meatloaf.
The typical sidekick to meatloaf is mashed potatoes. For this Instant Pot Meatloaf and Mashed Potatoes recipe, you can cook them at the same time, in the same pot! How great is that? I’ve broken down the steps for you so you can make this yummy dinner with ease.
Start with all of your ingredients gathered together, and your potatoes peeled and quartered. Then it’s all about assembling.
Not everyone likes to cook. If they did, we probably wouldn’t have so many restaurants around! I truly believe that the Instant Pot® electric pressure cooker has reignited the cooking fire in many home cooks, and even in professionals! I know that it opened up a world of culinary possibilities for me, and I love sharing my recipes with you!
I really love hearing from you. Please leave me a comment below and let me know how you liked this recipe. If you have any questions, please ask! I try to answer all questions. Have a great day!
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Instant Pot Meatloaf and Mashed Potatoes are cooked together in one pot. A delicious and easy to make pressure cooker meatloaf and mashed potatoes dinner.
- 2 1/2 lbs Potatoes, peeled and quartered
- 1 1/2 cups Chicken Broth (or water, veggie broth, beef broth, etc.) If using 8 qt pot increase to 2 cups
- 2-3 cloves Garlic (optional, to make garlic mashed potatoes)
- 2 lbs Ground Beef (I use 90% lean)
- 1/2 cup Bread Crumbs (I use panko or crushed crackers)
- 1/3 cup Milk
- 2 Eggs
- 1/3 cup Ketchup (or bbq sauce)
- 1/2 cup Onion (finely chopped or grated on a cheese grater)
- 1 1/2 tsp Garlic Powder
- 1 1/2 tsp Smoked Paprika (optional)
- 1/2 tsp Oregano
- 1/4 tsp Thyme
- 2 Tbsp Chives, chopped (or parsley, dried or fresh)
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/3 cup Ketchup
- 1/3 cup BBQ Sauce
- 1 Tbsp Yellow Mustard
- 1 Tbsp Brown Sugar (optional, to add sweetness)
- 4 Tbsp Butter
- 1 tsp Salt
- 1/2 cup Heavy Cream (or half and half, milk, etc.) As much as you need to get desired creaminess.
- 1/2 cup Sour Cream (optional)
- 6 qt or 8 qt Pressure Cooker
- Trivet/Rack
- Mixing Bowls
- Aluminum Foil (heavy duty is best)
- Meat Thermometer
- Turkey Baster
- Baking Sheet Pan
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Put the quartered potatoes in the bottom of the pot. Add the broth and garlic, if using. Set the trivet right on top of the potatoes.
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Add all of the meatloaf ingredients to a large bowl and use your fingertips to lightly combine thoroughly.
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Place mixture onto a piece of heavy duty foil and shape the meat into a loaf of even thickness. Try not to make it too a thick. If it's too thick you will need to cook it longer.
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Fold the sides of the foil up to make a bowl shape (this will collect the drippings).
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Lift the meatloaf in the foil bowl into the pot and set on the trivet. Make sure there is a little room around it for the steam to circulate.
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Place the lid on the pot and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button, or dial and then the + or - button or dial to select 30 minutes.
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While the meatloaf and potatoes are cooking, mix up the topping by adding the ketchup, BBQ sauce, mustard, and brown sugar, if using, in a bowl. Set aside.
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When the cook cycle ends, turn off the pot and let it sit for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position and do a Quick Release of the remaining steam.
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When the pin in the lid drops down, open it and get a meat thermometer and take the temperature of the meatloaf. Beef should be 160°, turkey should be 165°.
If it isn't done, put the lid back on and set time for another 10 minutes and cook it longer (I have never had this happen, but people may put in different ingredients, or may be at a higher altitude, which will affect cooking time).
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Get a turkey baster and a baking sheet pan.
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Use the turkey baster to suction out most of the drippings so that when you lift the meatloaf out of the pot, hot drippings won't spill on you. Just put them in a coffee cup or a bowl.
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Lift the foil with the meatloaf on it out of the pot and onto the baking sheet pan. Spread the topping on the meatloaf and put under the broiler at 425° until it's caramelized to your liking.
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While the meatloaf is broiling, add the butter and salt to the potatoes, still in the pot, and stir/mash.
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Don't forget about your meatloaf under the broiler! Check on it so it doesn't burn.
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Add as much heavy cream/milk as you wish, and sour cream, if using. Taste and adjust salt, if necessary.
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After you remove the meatloaf from the oven, let it rest a minute while you get the meal served. Enjoy!
Resources to Make This Recipe and More
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Beverly
I made this in my 8 quart and mostly followed the recipe. I did drain all the broth off before mixing the potatoes, and added it gradually so that I could still use half and half and butter. All I had in the freezer was hamburger with a bit more fat in it than I would have liked, but was able to keep it contained in the foil pouch, and scooped it all out with a gravy ladle, since I don’t have a turkey baster. My family really enjoyed this meal, and I’m sure I will make again soon. Thanks!!
Christina
Delicious and I would definitely make it again! I don’t like altering recipes, however, the potatoes were really runny. As soon as I took the trivet out I was like uhhh that’s a lot of liquid. So I started with 1/4 C of milk and immediately knew that this was going to look like soup. So I drained as much of the liquid as I could and tried to save the potatoes by cooking on the sauté setting for a couple minutes, and added flour in 1Tbsp intervals until it reached a thicker consistency. I don’t know why it turned out liquidy because I followed the recipe to a T. Next time I try this recipe, if it has a lot of leftover liquid I think I’m going to drain the liquid before adding the milk and sour cream. Aside from this issue that I had, the meatloaf and rescued potatoes were delicious and I wouldn’t alter anything in the recipe.
Sandy
Hmmm, did you weigh the potatoes? It is possible that you didn’t have enough, and/or some of the meatloaf juices drained into the potatoes.
Rachel
Wow, this recipe is WONDERFUL!!!! So tasty and delicious. I used small new potatoes and did not do any chopping or peeling, which makes this recipe even easier. I only used 2lbs of potatoes and I definitely would recommend using more than 2lbs. I have to say, I was a little nervous about the recipe, as barbeque sauce did not sound very good to me, but do not change the recipe! It is the best meatloaf I have ever had. I have had problems in the past with my meat not cooking through in my IP, so I decided to leave mine in for 40 minutes and do a quick release and I did not have any problems making this adjustment.
Glenda Denby
I am new too the instant pot. Tonight I made Meatloaf and Mashed potatoes in my instant pot and it came out amazing!! Thank you Sandy for your recipes. Tomorrow I am making the spaghetti recipe.
Judi P
With a couple of tiny tweaks we LOVE this. Only after the meal was in the pot and cooking did I find I couldn’t locate my baster. Clever husand helped me innovate. I spoonded aff what liquid I could and as soon as he could safely handle the trivet. He lifted out the foil encased meatloaf and we set it trivet and all on a baking pan. Then working as the dyamic duo, he lifted and I bent the foil so we could pour off the excess into a container. Then slid the foil coated meatloaf onto the baking pan to broil and brown. He doesn’t like it “saucy” so we eliminated the topping and watched it closely. Worked perfectly. I didn’t read all the comments so when he mashed the potatoes, (a blend of golds and red) they were so wet we eliminated any other liquids. I will drop the broth by 1/4cup or so on the next try. Meat was perfect and he loved it with no sauce and I added sauce to mine. The pictures really helped. It was the first time I’d used the trivet and had no idea how to set it up in the pot. Looking forward to leftovers.
Jess
So yummy and I love only having one pot dirty! Used the ends of gluten free bread whirled in the blender and didn’t peel my Yukon gold potatoes. I avoid cooking with foil so I used parchment. A little tricky to remove but it worked. I just drained the potatoes and used cashew milk and dairy free butter in the potatoes. Everyone gobbled it up but the two year old who only wanted potatoes!!
Darlene Sharp
Hello. I plan to make this recipe this weekend, without the potatoes. Is it ok to put the the meatloaf directly on the trivet instead of in a foil bowl?
Sandy
Yes, just make sure the mixture is not too soft as it might end up on the bottom with the water!