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!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

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


    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


  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!


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.



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

Helpful Products to Make this Recipe:

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.
288 Responses
  1. Lori Beth
    Is it ok to mash the potatoes with a electric mixer or will it ruin/ dent the pot?? Also, is there an alternative to foil of the meatloaf? I don't use foil.
    1. You can use an electric mixer in your Instant Pot, that should be just fine. :) As for an alternate to foil, I have seen some silicone meatloaf liners, or if you have a small enough bread loaf pan you can try that?
  2. Babs Freeman
    I loved this recipe!! I made it tonight and it was so flavorful and simple to make! I did ground turkey and cut recipe in half as it was just my husband and I. Still plenty of leftovers! My husband said, “This is my new favorite meatloaf recipe!”
  3. Alissa
    Hi there, I’d love to try this tomorrow but am wondering a couple of things. I have an 8qt as well and is 1 cup broth enough? I’ve always been told 2 cups liquid is needed for pressure in an 8qt. Also, has anyone timed how long it takes to pressurize and start the countdown? I always record that to factor into prep time and am hoping someone can help so I can time dinner properly and not be late for kid activities :) TYIA!!!!
    1. Hi Alissa, I have an 8 quart instant pot and 1 cup works great for me! It's hard to tell you an exact time for things to come to pressure because it varies based on temperature of items in your pot, altitude, etc. I would give at least 10 to 15 minutes to let it come to pressure.
      1. Alissa
        Hi Shawn. Thanks so much for the response. I tried this the other night and used 1 + 1/4c broth with the potatoes and had the meatloaf in a bundt pan on top of the trivet. It ended up taking 20 mins to come to pressure but considering the amount of food in there I think that was pretty reasonable! With 11 mins remaining on the counter I started broccoli on HP for 0 mins in my 6qt and everything finished to perfection at the same time!! All 4 of my kids devoured it and 3/4 even took it to school for lunch! Definitely a keeper!
  4. Tonya Smith
    I have to admit, I was a little scared to try this recipe. Burned potatoes didn't sound very appetizing. Thankfully, I gave it a shot. It came out perfect. I have an 8 quart, maybe that is why the potatoes didn't burn and the meatloaf cooked completely through. I timed it for 23 minutes and did the quick release. I would definitely make this again. I have had a few failures in my instant pot. So thankful I found this yummy recipe.
  5. Stacey
    I made this once and it was awesome! I made it the second time and the potatoes burned to the bottom. I would ask is 1 cup of broth enough but it worked the first time so I just don't understand. Any thoughts?
  6. Darla
    I made this tonight and it is delicious! We will be eating it again and again! I have a 6 qt. IP. I cooked for 25 minutes and had to turn back on for another 15 minutes. Not a problem, I will just note it for the next time because there will be a next time
  7. Hilary
    I followed this recipe and had two issues- first the potatoes scorched on the bottom of the pot so it wouldn’t come to pressure, then once I got that cleaned up and got things going again the meat wasn’t cooked through and had to go in the oven for another 30 minutes. The good new sounds is that it tasted great..
  8. Sonia
    This was one of the best instant pot recipes I've made! Hubby loved it! It was hard to slice, it kinda fell apart but it tasted awesome!
  9. Bonita
    3qt mini. 1/2 lb lean hamburger. Reduced the rest of the ingredients accordingly. Only two of us so I have to cut recipes back. This turned out great.
  10. Mindy
    Mine came our great! Used my meatloaf recipe (very similar to yours) with 1 lb. ground beef and 8 oz ground pork. I peeled my russets and drained the excess liquid (I used water-not broth) before adding 1/2 and 1/2, buttter (I eyeballed it) and salt and pepper and they were delicious!! I cooked mine 25 minutes and the meat (and potatoes) were perfect. QR per recipe. Put the meatloaf under the broiler for a few minutes with the glaze, as written. This is a great recipe and while I made a few changes to ingredients, I did follow the technique as written and thought it was perfect. Thank you!!!
    1. Rachel
      I made this and it was delicious! I cooked it just as directed for 25 minutes in my 6 qt. Only change I will make next time is to decrease chicken broth and half n half to 3/4 cup. Potatoes were just a tad runny. But overall it was a huge success.
  11. Stacey Perritt
    Made tonight! Very good! Had those tiny potatoes and so we ended up with skin on mash. Delish! Didn’t have 1/2 and 1/2 so just used milk. Still creamy. BTW 22 min in 8 qt pot- used 1/2 GB and 1/2 GT. Thanks for the notes!
  12. Rebecca
    Made it tonight, and it was yummy. I did 25 minutes in my 6 quart, and it was perfectly cooked. Used about 2/3 cup of half and half for the potatoes. Love your recipes!
  13. Alison
    I followed this recipe exactly and set my cook time to 28 minutes in my 6 qt IP. The meat was no where near being done and it’s now been in my oven for 20 minutes and still not done. The meat is also very crumbly as I tried to cut into it (after the 20 minutes in the oven) and you can’t cut into slices. Very disappointing.
  14. I'm adding this one to my Instant Pot rotation- family loved it. My Instant Pot doesn't have the wire rack, but I had no problems just making the potato layer fairly level. I also went for 25 minutes- everything turned out great. Thanks!
  15. These recipes should work with all of the modern electric pressure cookers, but I have found you have to learn the nuances of your particular model. The main variations come from the time to get up to pressure and the options to release the pressure. I find myself using mine most for recipes where those variations don’t matter so much like soups and stewed meats.

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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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