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


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 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!


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


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.
534 Responses
  1. Melanie M

    Absolutely delicious and easy comfort food! New favorite way to make this meal. Took about 28 minutes in 6qt. Thanks for sharing, family loved it and so did I!

    1. K. WallyJames

      Great recipe… although… I cheated… i like to use croutons or stuffing mix (other than Stove Top)…. and I needed 3 eggs… put a layer of potatoes down and cut up a very large carrot and put about a good amount of chicken broth, put the rack on, tore a nice piece of Reynolds Heavy Duty foil for the meatloaf… closed it… turned it on to Manual for 22min… released the steam as soon as it finished…. removed the meatloaf and put it in a pan and into the oven at 350 for 15min…. then I switched it to broil to caramelize the ketchup mixture (about 6-7 min… checking to make sure I don’t start a fire…) yummy!! Thought about your potatoes and ended up making a carrots and potatoes s’mash just adding butter, parsley, and oregano… no added salt, anywhere!!

      What I loved about this meatloaf… if wasn’t oily at all!! There was liquid… but that’s all it was… liquid!! No oil!! The meatloaf was very moist inside and not dry at all!! Thank you for sharing!!!

  2. Sharon

    Excellent recipe! My 9 yr old ate 3 helpings, lol! The only thing I did different is I peeled my potatoes for the kiddos. This came out perfectly, thanks!

  3. Anr445

    Ok . I’m a professional chef . I went to JWU. Been cooking for 16 years professionally . All I can say is ……… WOW . This is probably the best meatloaf recipe I have ever made . I use 1 pound of ground pork 1/2 pound of veal and 1/2 pound of beef .
    This whole entire meal is something I brag about when I teach my classes at Sur la table . It’s so good I can’t wait to make it for dinner tonight !!!!!

  4. Lucy Scharschu

    Tried several other meatloaf recipes for the instant pot, but this is my absolute favorite. Actually we are having it twice this week that is how good it is. Thank you 🙂

  5. Nina

    Great recipe! Very tasty meatloaf and super tender! Love that the mashed potatoes (which were delicious) cooked concomitantly with the meatloaf!

  6. Kristen Stevens

    This recipe has been the best discovery ever. I’ve been making it for awhile now. The family all request it be made once a month and I always share it with as many people as I can. I love using BBQ sauce in the meat, it makes the whole thing out of the park. I don’t add even half he liquid you call for with the potatoes as it makes it so runny. Often I only need 1 C beef stock. Today when I made it I crushed pork rinds in place of the bread crumbs as my husband isn’t supposed to have gluten. It seemed maybe a little softer but worked great! Thank you so much for this kid and adult friendly recipe!

    1. Melissa Adams

      Hi, Kristin! I wanted to share a tip with you. I am also gluten sensitive, so I use ground flax in place of bread crumbs in my recipes.
      Have a nice day!

  7. Christee

    Is the cooking time the same if I double the amount of meat? Do you recommend any other considerations or changes with a larger loaf? Thanks!

    1. If you did double the meat you would definitely need to cook it longer. I’m not sure you could fit 4 pounds of meat into the instant pot, but maybe you can? Just make sure to use an instant read thermometer to test for an internal temperature of at least 155 degrees F. when done.

      1. Colleen

        Tonight I’m planning to cook 2- 2pound meatloafs. Would it be ok to cook them at the same time in my 8qt instapot? Should I adjust cooking times? It would be just meatloaf in the pot, no potatoes.

        1. I’m not sure that two meatloafs would fit, but if they did, you’ll probably need to increase the cook time by 5 to 10 minutes? You’ll have to let us know how it goes!

  8. Lori O.

    I’ve made this recipe several times and we love it! I’d like to divide it into mini loaf pans (5.75″x3″x2″). Would this fit into two pans or would I need 3? Thanks for a great recipe!

  9. Melissa

    Hello! I am going to make this some time this week. In the picture there is brussel sprouts but in the comments there is nothing about them. Just curious if it is all cooked at the sametime. Thank you! I am super excited to try this!

  10. Ginger

    I set my 8 qt IP Ultra for 35 minutes @ high pressure and it came out perfect. I made this at work – I’m pretty sure a couple of my coworkers are going to run out and buy one this weekend. Great recipe- my modifications were omitting the sour cream and using only ketchup on top of the meatloaf. Thanks for sharing!

  11. Kristin

    I have made this recipe twice now with 2 pounds of ground beef and 3 pounds of potatoes in an 8 quart pressure cooker and it takes about 45 minutes or longer no matter what I do.

    1. Are you including time to build pressure and release? It could also take longer based on the temperature of your beef prior to cooking. If it’s really cold, then it could take longer to cook. It’s best to make sure to cook to the right internal temperature (but remember that broiling it for a few minutes at the end will help bring up the temperature too), even if it takes your pressure cooker longer. I hope you still enjoyed the recipe! 🙂

  12. Tiffany

    I made this tonight and set our Instant Pot to 25 minutes and when I checked it it was only at 115 degrees. Had to do it again for another 20 minutes and then it was okay. It was my first time ever using our Instant Pot and I’m not sure if I did something wrong or not?

    1. Hi Tiffany, it could be a few things – temperature of your meatloaf and potatoes prior to going in, how big your instant pot is, elevation, etc. could make it take longer to cook. It’s best to just make sure to cook to the safe temperature, even if it does take a little longer.

  13. Debby

    I’m going to make this tonight. So glad someone asked about using 1lb of hamburger cause I need to do that since it’s only 2 of us. I usually use tomato soup with my meatloaf but will try the barbecue sauce this time. Thanks for posting this recipe. Debby

  14. Selina

    Looks terrific! I am going to try it.
    Can it be done with only one pound, instead of two pounds of meat?
    Do I cut back on time in the instant pot?
    Thank you.

  15. Carri

    This has become a family staple in my home. We have 4 children, and this is a winner every time. Thank you for making a meatloaf recipe that the whole picky family can get behind!!!!

  16. Tanesha

    This came out fantastic! Great instant pot meal and little clean-up. My meatloaf was closer to 3lbs, so I adjusted the cook time by few minutes- came out perfect!

  17. Jillian

    The meatloaf was very tasty. I added the recommended liquid to the potatoes and it was just a soup. Very yucky. In future I will add only 2 tbsp each of cream and butter

    1. Sorry the potatoes were a little on the soupy side. Some potatoes seem to absorb more liquid than others. Adding a little of the sour cream and butter at a time should help.

      1. Diane Braswell

        I have an 8 quart instant pot. I did 25 min high pressure and it came put mushy in the middle and looked raw still. Its 2 lbs of meat. I had to put it in the oven for 40 more mins… still mushy in the middle so idk what went wrong. I followed recipe exactly.

  18. Susan

    I’ve always used quick oats (or regular oatmeal if I let it sit in a bit of ketchup first, then add it to the meat mixture) as I feel that adds more nutrition than break crumbs. Would that make any difference in the way a meatloaf would cook in an instant pot?

    1. Jemima

      It came out fine @25 minutes pressure and a 10-minute release. Good taste (I use my own homemade #5 BBQ sauce).
      But I want to know, if that is a picture of 2 lbs. of ground beef, why was my 2 lb loaf. half again larger than yours? 🙂

      1. Hi Jemima, yes, this is 2 pounds of ground beef used (and pictured). My instant pot is an 8 quart, that might make the loaf look smaller if you’re using a 6 quart.

        1. Jemima

          Ah, yes, that explains it. Again, it was good, we’re having the leftovers tonight.

          I will probably make another sometime next week to open some space in the freezer. Pork butt on the smoker tomorrow, that lasts us for a few days Have made butt in the IP, but can never compare to the wood smoker. Quicker though.

    2. WENDY

      I taught a friend to use her Instant Pot today using this recipe. I’ve made made this several times and it’s definitely my new favorite meatloaf. Next I’m going to try it with turkey and apples.

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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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