Instant Pot Meatloaf and Mashed Potatoes
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.
Ingredients
To Cook Potatoes
- 2 ½ lbs Potatoes, peeled and quartered
- 1 ½ 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)
Meatloaf Mixture
- 2 lbs Ground Beef (I use 90% lean)
- ½ cup Bread Crumbs (I use panko or crushed crackers)
- ⅓ cup Milk
- 2 Eggs
- ⅓ cup Ketchup (or bbq sauce)
- ½ cup Onion (finely chopped or grated on a cheese grater)
- 1 ½ tsp Garlic Powder
- 1 ½ tsp Smoked Paprika (optional)
- ½ tsp Oregano
- ¼ tsp Thyme
- 2 Tbsp Chives, chopped (or parsley, dried or fresh)
- 1 tsp Salt
- ½ tsp Pepper
Meatloaf Topping
- ⅓ cup Ketchup
- ⅓ cup BBQ Sauce
- 1 Tbsp Yellow Mustard
- 1 Tbsp Brown Sugar (optional, to add sweetness)
To Make the Mashed Potatoes
- 4 Tbsp Butter
- 1 tsp Salt
- ½ cup Heavy Cream (or half and half, milk, etc.) As much as you need to get desired creaminess.
- ½ cup Sour Cream (optional)
Tools You'll Need
- 6 qt or 8 qt Pressure Cooker
- Trivet/Rack
- Mixing Bowls
- Aluminum Foil (heavy duty is best)
- Meat Thermometer
- Turkey Baster
- Baking Sheet Pan
Instructions
Set up the Pot and Potatoes
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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.
Make the Meatloaf
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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.
Cook the Meatloaf
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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.
Make the Mashed Potatoes
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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!