Instant Pot Meatloaf Mashed Potatoes

Super EASY Instant Pot Meatloaf Mashed Potatoes is cooked in just 20 minutes!

Instant Pot Meatloaf Mashed Potatoes is a complete meal that’s prepped and cooked in minutes in your pressure cooker!

Holy Cow! This Instant Pot Meatloaf Mashed Potatoes is a whole meal made in one pressure cooker! My family loved this one and even my picky eater asked for seconds!pinterestInstant Pot Meatloaf Mashed Potatoes combines two classic comfort foods into one super quick and easy meal. Get dinner on the table in a hurry with this easy recipe!

You guys, I’m kind of freaking out about how much I’m in love with this recipe! If you haven’t taken the Instant Pot plunge, do it now. This machine is such a time saver in the kitchen. I whipped up this tender meatloaf, fluffy mashed potatoes and even steamed Brussels sprouts in just 20 minutes!

Combine all the ingredients for your meatloaf in one bowl and mix with your hands! This is the BEST meatloaf recipe out there!

The first thing you’ll want to do is whip up your super flavorful meatloaf.

I used some honey bbq sauce to give this meatloaf some extra zip and sweetness. It’s a game changer for sure. Even my pickiest eater asked for seconds of the meatloaf!!

Once the meatloaf is mixed, shape and place on a large piece of foil.

The trick with this super easy recipe is to layer everything.

Start by layering your cut up (raw) potatoes and placing them on the bottom of your pressure cooker in an even layer.

Layer uncooked potatoes in the bottom of your pressure cooker and top with your uncooked meatloaf. Watch what happens next!

Most pressure cookers will come with a rack that you can lay on top of the potatoes for a steady platform for your meatloaf, so you’ll want to lay that down on top. Adjust any potatoes that are sticking up and preventing an even surface.

Layer your meatloaf and veggies on top of the potatoes in your Instant Pot and watch the magic happen!

Create a foil pocket that’s small enough to fit into your instant pot and place your shaped meatloaf in side.

I also tried to add some Brussels Sprouts to the instant pot, but because Brussels Sprouts take only a few minutes to cook in the pressure cooker, the texture that resulted from being in there too long was less than desirable.

My kids still ate them though!

I think if you’re going to try and cook some sort of vegetable alongside the meatloaf and mashed potatoes you’ll want a thick cut carrot. Or just whip up my Parmesan Roasted Brussels Sprouts while the meatloaf is being cooked.

Once the meatloaf is cooked, brush on the simple glaze and pop under the broiler for just a minute to let it caramelize.

Once the meatloaf is cooked, you’ll carefully pull it out (lifting the rack out makes this part easy). Brush on the simple glaze and pop it under the broiler for a few minutes till it is nice and bubbly and slightly caramelized.

Mashed potatoes in the Instant Pot!

Meanwhile, add a few simple ingredients to your perfectly cooked potatoes and mash them right in the instant pot!

You guys, let’s talk about how many dishes we saved in this one meal! So genius!

This Instant Pot Meatloaf Mashed Potatoes is a complete meal made in 20 minutes in your pressure cooker! So genius!

Here are few ways to customize your Instant Pot Meatloaf:

  • Add a 1/3 cup of shredded parmesan cheese to the mix
  • Chop up 1/2 cup of mushrooms and add to the meat mixture
  • Substitute ground turkey for the ground beef
  • Mix in 1/2 cup finely chopped apples for a sweet surprise

Holy Cow! This Instant Pot Meatloaf Mashed Potatoes is a whole meal made in one pressure cooker! My family loved this one and even my picky eater asked for seconds!

Either way you dress it up, this Instant Pot Meatloaf Mashed Potatoes will seriously rock your world!

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Instant Pot Meatloaf Mashed Potatoes

Make a whole nutritious dinner in one pot with this quick and easy Meatloaf and Mashed Potatoes recipe!

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6 to 8 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American
Scale

Ingredients

For the Meatloaf:

  • 2 lb. ground beef (I used a lean ground beef)
  • 1 cup breadcrumbs
  • 2 eggs
  • 1/2 cup onion, diced
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • 1 tsp salt and pepper
  • 1/2 cup honey bbq sauce

For the Meatloaf Topping:

  • 2 tbsp brown sugar
  • 2 tbsp mustard
  • 1/3 cup ketchup

For the potatoes:

  • 3 lbs. yellow potatoes, washed and quartered
  • 1 cup chicken broth
  • 1 cup half and half
  • 4 tbsp butter
  • 3/4 cup sour cream
  • 1 tsp garlic powder
  • salt and pepper to taste

Instructions

  1. Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.
  2. Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.
  3. Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees F.
  4. Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.
  5. Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.
  6. Serve the meatloaf in slices with the mashed potatoes. Enjoy!

Notes

UPDATE
Some people are finding that 20 minutes is not enough time to fully cook their meatloaf. I use an 8 quart Instant Pot for this recipe and 20 minutes works great. If your IP is smaller, try increasing the time up to 25 minutes. If it’s still not cooked in the center, you can finish it in the oven at 350 degrees. Once it’s cooked through finish with the topping and broil.

Keywords: instant pot, meatloaf, mashed potatoes, ground beef

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Super EASY Instant Pot Meatloaf Mashed Potatoes is ready in just 20 minutes!

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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
475 Responses
    1. Instead of sour cream you could use plain greek yoghurt. For the BBQ sauce you could try ketchup although it will alter the taste of the meatloaf somewhat. Hope this helps!

    1. Gina Oltman

      I have an off brand and it is a 4 quart…did 35 minutes then under the broiler, turned out perfect! First time I only did 25 and it was not done.

  1. Heather

    Relatively new to the instant pot. This was a great recipe! I made a few changes: I used half ground pork/half ground beef and substituted a cup of stuffing mix for the breadcrumbs. I cooked for 24 minutes and broiled for 4 min and it was great. My whole family enjoyed it and we will definitely be making it again.

  2. Lynn

    I made this recipe today and it was amazing. Have a 6qt IP. 2.25 lbs lean ground beef. Followed the rest except added a package of Lipton onion soup mix. Cooked for 28 minutes, let natural release for 5 minutes, then broiler for 5 minutes. It was awesome!!! Hubby thinks meatloaf is meh, but loved this! Potatoes were perfect as well! Thank you!!!

  3. Desiree

    Made the meatloaf and potatoes in a 6qt w/the foil pan method. It was super easy. After placing peeled & cut russet potatoes in the bottom and adding the rack I used heavy duty foil & placed a piece in one direction, and a second cross cross over the other. Then I scrunched it into the shape of the IP and rolled the edges of the foil ‘pan’ then placed the meat into the pan, shaping it evenly. I cooked it on high pressure for 35 minutes, 5 minutes natural release & then quick release. It was thoroughly cooked. The foil was easy to peel away and I placed the loaf on a cookie sheet, then topped with the sweet sauce & broiled for a few minutes. The mashed potatoes I made (there wasn’t much liquid in the bottom & a bit of the meatloaf flavor had dripped into them as they cooked. I mashed them right in the IP, adding just enough heavy cream, butter, sour cream, garlic powder, s & p, so they weren’t runny. My family loved it! My kids tend to be ‘picky’ eaters. My oldest inhaled her potatoes (she usually won’t eat potatoes) & her meatloaf. My youngest ate everything also. My bro-in-law kept raving about the meal, especially the potatoes. This is a keeper!

    1. Desiree

      Mine wasn’t soggy. It was a nice round loaf that held together nicely as I peeled the foil pan away and placed it on a cookie sheet. I topped it with the sweet sauce & broiled it for a few minutes. It was a big hit.

      1. Kim Shephard

        Patty, I’ve made this several times and it is not soggy at all but it is definitely very moist. The sauce on top gets nice and bubbly under the broiler. I’ve also always added chopped broccoli in my meatloaf when cooking in the oven to add moisture and hide veggies for the haters in the family. It’s not needed in this IP recipe but I still do it to sneak in some healthy veggie. Sometimes I also add some A1 Sauce just because I love the flavor. This is a great Meatloaf recipe even for those who don’t much like it!

  4. Karen Lester

    I made this meatloaf in my 6 qt IP. Exact recipe except I cooked 28 minutes and broiled 4. Came out awesome. My husband said it’s my best one so far! I didn’t make mashed potatoes I just put those under my broiler with the meatloaf with some butter infused olive oil and salt and pepper! Very good dish.

  5. KIM

    OMG, thank you for the delicious recipe! I LOVE meatloaf and have to beg my family to eat it. This was just wonderful. I chopped up garlic, onion, carrot, bell pepper and mushrooms. I used bbq sauce and spiced it up a little with some chipotle adobo.

    Making the meatloaf with the potatoes in the same pot is genius. 30 minutes from start yo finish for mashed potatoes and meatloaf! My 8 quart did cook perfectly in 20 minutes.

    1. Penny

      I am so happy to find someone else who loves meatloaf!! I always did. My Mama made a great one, and I never understood things like tv shows where people groaned and complained about meatloaf! (Mama said it was because she was magic, those other people must not have been!)

  6. Katelyn

    LOVE this recipe! I do have an 8 quart instant pot, but decided to cook a little longer based on comments. I cooked for 30 min and broiled a few minutes longer too and it was SO good. I added about 1/3 cup of shredded cheddar to the meatloaf. My husband doesn’t love mustard, so I for the top, I used the honey BBQ sauce instead of mustard.

    The potatoes also came together really easily and were very creamy and delicious. This is probably my new favorite instapot recipe!

  7. Craig

    I cut the recipe in half and cooked this in 6qt IP tonight. It came out perfect. Meatloaf was juicy and flavorful and the potatoes were the best I’ve ever had. Will definitely be making this again in the near future.

  8. Rebecca

    This meatloaf is delicious! I cooked it for 20 minutes in an 8qt IP (1.7 pounds of beef) and it was a little underdone so I finished it in the oven. Next time I will do it for 22-24 minutes and it will be perfect! Also, next time I will secure the foil around the meatloaf more snugly. It spread apart a bit on top, I think because my foil pocket was so loose. Will definitely make it again and again!

  9. Kylie B

    Turned out AWESOME! I have an 8qt IP, but I cooked it 22 minutes just to be safe and it was perfect, could probably of cooked it 20. I added 1/3 cup Parmesan cheese to the meatloaf (which was one of the recommendations) and it was so good! Best meatloaf I have ever had. We will definitely be making this again. My only questions is how would I adjust the time if I only did 1lb of ground beef and halfed the recipe?

    1. Peggy Gwyn

      I made this tonight and I made two changes and my meatloaf came out under cooked. So next time I will try the recipe as written. I used an 8qt. IP, I added 1 cup of shredded zucchini to the meatloaf recipe. Then over all I cooked carrots where the brussel sprouts would be. I cooked it for 23 minutes. The thermometer said 155 degrees but it was very pink when we cut into the middle. So in the oven it went. Moral of my review….don’t make the changes that I did. They don’t work out to well.

      1. Zucchini will add a lot of moisture to the meatloaf, so in order to get it to cook through you would need to cook it longer. I bet the addition of zucchini would taste great though!

  10. Sarah

    Wow! My family LOVED this meatloaf! Husband’s review: “Don’t ever lose this recipe. I don’t know what you did differently, but this was awesome!” He was really surprised that it was cooked in the Instant Pot. This meatloaf was excellent. Nice and moist and flavorful. Yeahhh, it was moist! (Queue “Paradise By The Dashboard Light.… with feeling, haha!)

    So long to baking meatloaf in the oven and boiling the potatoes in a separate pan…. Hello, new favorite one pot meal! My meatloaf was freaking delicious, and the mashed potatoes were great, too.

    Not sure why so many reviews were negative. Particularly those who commented about raw in the center. Definitely leaves me to wonder if various Instant Pots models cook differently…???

    ***My review is for the cooking method and quantity of potatoes/ chicken broth/ ground beef/.bread crumbs/ eggs… 6 quart IP, manual setting 25 minutes. Waited 10 minutes, then depressurized. Temped just right.
    (For those who love the crisp edges or baked on ketchup or BBQ sauce, try popping it under the broiler for a few minutes after freeing it from the greasy foil. And if that’s not good enough, you need to go back to oven baking method ‘cause you’re looking for something your IP can’t do for you.)
    Thank you for the recipe!! So happy I tried the IP method!

  11. Jennifer

    Turned out great! Might only make mashed potatoes in the instant pot now . I have a 6 qt and cooked it for 25 min, I let it natural release for 3 min then quick release.

  12. Danni

    I wish I had read the reviews before I made this recipe. It did not turn out well at all. Meat loaf had to spend almost has much time in the oven, if not more. I increased my cook time as suggested to 27min in the pressure cooker. The potatoes might have made a great cream of potato soup, they were that runny. Unfortunately the worst meal I have made to date with the pressure cooker.

      1. Stephanie

        If i don’t make mashed potatoes, can I just do steamed potatoes by putting them in foil with butter or something? I have white potatoes and worry they won’t cook like the yellow like recipe says to use

  13. Corinne Anderson

    My husband loves this recipe! According to him, this recipe alone is worth having an Instant Pot, lol! It’s become a biweekly thing! Thanks for posting!

  14. Melissa

    I couldn’t find a good meatloaf recipe to save my life, until I tried this one! I love it and it’s my go to! I’ve shared it with friends and family a bunch too! Thanks!!

  15. Stephanie

    Tried this recipe as written tonight and it turned out perfect!!! My whole family loved it!! We will definitely be having this again soon!!!

  16. RC

    I have NOT yet tried this PIP IP recipe. But, I’ve purchased a stacking pot in pot kit on Amazon.

    I do have a couple of concerns with the way this recipe is written. I suppose if you need to make tinfoil pots, then stacking the meatloaf on top of the potatoes is best.

    However, this method breaks a cardinal rule of not putting the longer cooking item on the bottom of the IP. Anyone who has any experience in cooking can tell you, that the meat will always take longer to cook than vegetables.

    So, why is the meat being placed further away from the heat source?

    20 mins? Sounds risky for two pounds of raw meat! I’d definitely go with 25 mins or maybe 30!

    Since the potatoes take less time, they must be placed on top of the meatloaf in a separate pot. As another said, the potatoes boiled up and soaked the meatloaf… yuck!

    Just get a PIP kit and avoid aluminum foil faux pas.

    Love the combo, but not the method.

    Oh, one last observation. I believe meat (beef) needs to have an internal temp of 165F, not 155F. I always check the meat’s temp. before removing it. Much of the time it toos out at around 200F +/- and it has never been over cooked or tough, but instead delicious and tender. I find adding a few extra minutes to cooking any type of meat in the IP make it more tender. Cooking chicken breasts longer made a huge difference from rubbery tough to tender and juicy.

    1. Christopher

      Wow. This may be the most obnoxious comment I’ve seen all day (and it’s still early). Allow me to set you straight.

      1. If you knew anything about how pressure cooking works, it uses pressure, NOT heat. So, no, the meat does not need to be closer to the heat.

      2. If you read the full recipe, you would know this was for an 8qt IP. Most of the people who had problems, including the one who “boiled” their meatloaf, we’re using smaller IPs.

      3. No, meatloaf does not need to be cooked to 165. It only needs to be cooked to 155-160. If you take it out of the IP at 155 and put it under the broiler for a few minutes, it’s fine.

      4. Stop trolling. Maybe try something before you criticize it.

      Have a great day.

  17. C Wilson

    I followed this recipe and ended up with poached meatloaf and soggy potatoes. The liquid on the bottom boiled up and covered the meatloaf. I will not use this method again.

    1. Joseph Grieco

      Most recipes need to be adjusted to your needs. I have a 6 qt. I used only 1 cup broth then drained the broth before mashing. Added the milk and sour cream to the consistency I wanted the potatoes. I did not use it all. Came out good for me at 25 min. used a trivet and the aluminum foil sling making it so the juices from the meatloaf did not go into the potatoes.

  18. Kara

    Made this tonight! My family loved it. I made it in a 6 qt instant pot and made a 1 lb hamburger meatloaf with 5 russet potatoes that I peeled and quartered. I cooked it for 24 minutes on high pressure. Then I took the meatloaf out covered it in the sauce and broiled it. I drained the potatoes and then added all of the ingredients that you listed. It was awesome!!! I can never get my 3 year old to eat my mashed potatoes, tonight she asked for more potatoes!!! That’s a big win.

  19. Lisa C

    Made this tonight for dinner. Have to tell you I have never been a meatloaf fan…until today. Quite possibly the best I’ve ever had. Awesome flavor! This is going in our favs to make again!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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