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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4.54 from 78 votes

Instant Pot Meatloaf Mashed Potatoes

Make a whole nutritious dinner in one pot with this quick and easy Meatloaf and Mashed Potatoes recipe!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 732 kcal
Author: Shawn


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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve the meatloaf in slices with the mashed potatoes. Enjoy!
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.


Calories: 732kcal | Carbohydrates: 83g | Protein: 44.8g | Fat: 23.7g | Cholesterol: 185.6mg | Sodium: 1512.3mg | Sugar: 19.6g | Vitamin A: 11IU | Vitamin C: 28mg
Keywords: Ground Beef, Instant Pot, Mashed Potatoes, meatloaf
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Super EASY Instant Pot Meatloaf Mashed Potatoes is ready in just 20 minutes!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
605 Responses
  1. Don

    5 stars
    This was the best thing we have cooked so far in our instant pot. Everything came out perfectly. It was the first time I have ever cooked a meatloaf and we will use this again. Thank you

  2. Lorelei Milcoff

    5 stars
    This recipe is delicious. OMG….I tried not to change a thing, but didn’t use all the potatoes required because I didn’t have enough. When I added the sour cream I realized that adding the half and half wasn’t going to work, so just did it with the sour cream. Still delicious. Thank you so much for this recipe.

  3. Alena

    I’ve made this a couple of times, with no issues! Me and my husband love it. The only thing I do differently is I did brown sugar and the leftover honey bbq sauce and a tiny bit of ketchup for the glaze (my husband hates ketchup). Turned out super good!

  4. James Meade

    These directions don’t make any sense. Shows ingredient list for meatloaf and later says to add s&p, and garlic to the mashed potatoes. But it says combine all meatloaf ingredients together. (S&p, and garlic) but doesn’t say anything about putting them in the potatoes later… ??

    1. Leigh

      5 stars
      James Meade, just read all the way through the whole recipe. It gives list of ingredients for both meatloaf and potatoes but you don’t use all ingredients in the potatoes till after they’re cooked. Read in past the ingredients list n u will see how to put it all together. It’s really really good…. only trouble I had was no steam on quick release but it was done.

    2. Deb

      It says, after it has cooked it all.

      Step#5 says
      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.

    3. Carri

      Step 5 answers your question verbatim. Once the potato’s are cooked, you add the rest of the ingredients in (step 5) and mash. Serve along side Meatloaf.

  5. Leigh

    I followed your recipe exactly. This is first time to use my IP. Set in Manual for 25 min. Both meatloaf n potatoes cane out great BUT I think recipe called for quick release n no steam came out. But it was all cooked! What am I not understanding? When the cook time worked down to 0 min is when I tried QR.

    1. Could be that the seal wasn’t on just right and the steam escaped out the sides before it was done? I’m glad it worked out well for you though!

  6. Rebecca

    5 stars
    To be honest I am not a fan of meatloaf. My father and brother definitely love meatloaf though. I decided to try your recipe and method instead of my mother’s to give her a break. Discovered tonight that I like meatloaf…your meatloaf, not my mother’s….lol. will be making it again. Turner out perfect

  7. Mary Lou

    I am excited to make this tonight for dinner. I have an appt mid afternoon and I would like to prepare everything before I go. I am just wondering what you think. I wouldn’t cook it until I get home.

  8. Linda

    3 stars
    I used 1 lb Bison meat. I was struggling with the alum foil, found a small enough rectangular glass casserole to fit on the rack in the IP. Everything came out done. BUT the meatloaf ended up with so much moisture which I poured back into the potatoes. I did brown the top of the meatloaf for a bit in the oven, but I was not that concerned about appearance. Next time I will cover the meat with a bit of foil to keep out the moisture.

    1. Hi Linda, I’m sorry you struggled with the foil. I use the foil because it gives room for the moisture to collect, then I drain that before finishing it under the broiler. I’m glad you enjoyed the recipe though!

  9. Jules

    5 stars
    I cooked mine for 25 minutes and it was done! I used shredded zucchini instead of bread crumbs and ground flaxseed as well to help bind it. Thank you!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; 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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