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.

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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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Serves 6

Instant Pot Meatloaf Mashed Potatoes

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

10 minPrep Time

35 minCook Time

45 minTotal Time

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Recipe Image

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.
  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.

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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.
213 Responses
  1. Melissa Malinowski
    Made this tonight in my 6 qt IP and it was delicious! All three of my kids ate it. I could only fit 2 lbs of potatoes in mine and used the full cup of broth and adjusted the rest of the mashed potatoes ingredients . I had a bit of scorching st the bottom but not much. I did cook for almost 30 minutes though to be sure the meatloaf was cooked. I think next time I’d add a bit more broth. It all tasted great, thx for sharing!
  2. Dustin
    Cooked in 6qt. I did about 2.5 lbs of potatoes and all 2lbs of meat. I cooked on pressure cook high for 29 min and everything came out awesome. The hardest part was getting the big loaf out. Lots of juice in the foil and it did rip a little. Soo good tho! I would suggest waiting to put all the half and half in until you mix the rest of the ingredients.
    1. Sue Rapattoni
      I can't be sure for this particular recipe, but 9x out of 10, posters say changing the size of the dish (smaller or larger), doesn't change the time.
    2. Sue Marie
      I did it for supper tonight. I only had 1 lb of ground so cut the recipe in 1/2, except for the broth because they always say you should have at least 1 c of liquid in the IP. I thought this would make the potatoes runny but they were fine,. 25 minutes was perfect for 155F. The meatloaf was excellent tasting but for some reason, mine fell apart. It sliced fine but when I went to get it out of the pan, each piece broke in 1/2. I haven't seen any reviews about this, but I did followed directions, so not sure what happened. Next time I will make a 2 lb one like the recipe calls for. Thanks for sharing your video!
  3. Sue Marie
    The video won't play. I can click on the timeline and move it from place to place, but it won't play. I've refreshed the site and have the same problem.
  4. Emily
    Have you tried doubling this in the IP? We are having friend over but I'm worried if I double the amount I'll have to change the times.
  5. Nithia
    Hi...I would like to know if I want to use lamb or chicken and to cook it using oven.. what will be temperature and duration? Plz advice Thank you
  6. Gail Owens
    I made this tonight in my 6 quart and used 2 small loaf pans for my meatloaf. I think the smaller portion made it cook better! BUT my potatoes were more like soup so in the future will drain off the broth before I mash and gradually add half and half until right consistency! It was delicious though!
  7. Gary Moresi
    Your instructions step 3 states to “turn pressure cooker to the Manual mode for 20 to 25 minutes. Neither the Instant Pot Manual or the Pot it’s self has a Manual mode. I hope it’s not like at “Any” button on a computer. Please explain step 3 further.
      1. Sue Marie
        Actually, not a fun fact. LOL I bought my 6 qt Duo60-v3 on Black Firday. A few days later when I was brave enough to take it out of the box, I did the water test. I freaked when mine didn't have a manual button. Tuns out they changed a few buttons on this model and some other newer one's. It would have been nice if the manual stated this. They've been selling these for 10 years and I think it's time they made better manuals. I learned more from the IP group I belong to than I did from the manual.
  8. TKP
    I followed this recipe to the exact measure (even weighed the potatoes). I found that 1 cup of stock is not enough. My instant pot said BURN after 18 minutes. Need to adjust and add more liquid. The meat definitely doesn't brown, but 5 minutes in the broiler works. I skipped the topping to make healthier and offered a little BBQ sauce on the side for the family. Also substituted nonfat greek plain yogurt in place of the butter/half n half in the potatoes. It's my go-to substitute.
  9. Mazza
    This is the best thing I’ve made in my IP so far. I used French green beans tossed in garlic and butter. They lost their colour, but still had some crispness. A sure fire winner!
  10. Heather
    Made this tonight and it turned out perfectly!! 8 qt IP, cooked meatloaf for 24 minutes and 4 minutes under the broiler. Packed with flavor, super moist, and delicious potatoes!! Thank you for sharing!
  11. Howard Friedman
    Using a 6 qt IP, 3lbs of potatoes is too much. The rack was so high, I couldn’t close it. I used as much of potatoes as I could and followed the rest of the recipe. Needless to say, the potatoes were watery. I microwaved the rest of them so I could mash them. What would be the proper amount of broth, half and half, butter and sour cream for half the amount of potatoes? By the way, they wound up tasting pretty good, but the meat loaf! Best meat loaf I ever made.

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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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