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 Syphus | I Wash You Dry
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

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.

Nutrition

  • Serving Size: 6

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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.
369 Responses
  1. I put in instant pot for 22 mins but will leave it in longer next time. Temp was 155 in spots but not whole meatloaf. I will do 28 minutes next time. My husband loved it so it was a keeper! My kids not so much- they don’t like meatloaf though.

    1. Sandy Milbourn

      I’m looking forward to trying this tonight but I know the timing is misleading. 10 mins prep is not truthful-cutting potatoes, chopping onions, mixing it together, plus time for the InstaPot to really cook the meatloaf thoroughly. 45-60 mins is more realistic. But that being said, it sounds like a good recipe!

  2. Made this tonight for dinner and the whole family loved it. The meatloaf was tasty, I added some chopped mushrooms that had to be used up. The mashed potatoes were so creamy and perfect. I didn’t add the garlic. Thanks for the recipe!

  3. K

    I have made this twice now and LOVE it! I make a 3 pound meatloaf (love leftovers for meatloaf sandwiches) in a circular shape in my 8 quart and cook for 27 minutes with QR and it was amazing both times!

  4. saphia

    the potatoes are a no from me. i made this recipe tonight and they were runny as heck. i should not have left the broth water because it a.) tasted off b.) was runny c.) was a waste of good broth. the meat came out fine but that is after cooking it in the instant pot for a total of 30 minutes. so if you want raw meatloaf and runny chickeny potatoes, knock yourself out. otherwise, don’t shade your instant pot with this recipe. It’s not the pots fault!

    1. Sorry you didn’t enjoy the recipe. You can definitely swap out the chicken broth for water and then drain afterwards before mashing. I like the flavor the chicken broth adds to the potatoes, personally. 🙂

      1. Deb

        I agree with you, I only make mashed potatoes with chicken broth. Agree that you do have to know how much liquid to use, much like any liquid. Some people need step by step instructions but most know to add lightly until consistency is on spot. Thank your for sharing.

  5. Ashlie

    I made this tonight in my 6 quart instant pot. After reading some reviews I decided to set my pressure cook timer for 35 min. I used about 2 lbs of beef and followed the instructions exactly. It turned out perfectly! So delicious and easy! I didn’t do the Brussels so just the potatoes and meatloaf were in and it was amazing. This recipe is definitely going in my regular rotation! Thank you!

  6. Jordan

    Please be careful using the directions in this recipe. 20 minutes at high pressure is for 1 lb of ground beef. “The Essential Instant Pot Cookbook” was my reference. The book is approved by the instant pot company. If you follow this recipe you will serve undercooked meat to your family.

  7. Jes

    I don’t know what wrong with this for us but it was a total fail. It was our first time cooking with our instant pot but I can’t even say that was the issue. The potatoes didn’t taste too good- maybe that was the chicken broth and the 2 lb meatloaf wasn’t even close to being cooked in 25 minutes and needed about 25 more. At this point I coulda done it all in the oven and woulda gotten dinner on the table a lot faster. IDK if 25 minutes is maybe for a one pound meatloaf but this meal definitely didn’t turn out well. And the serving size of potatoes isn’t really for six people. Hoping the meat tastes good so it was worth the time. This took sooooooo much longer then expected. I’m glad you had better luck with this meal then we did. 🙁

    1. Jason

      Yes it is a bit misleading as it starts off saying that the entire meal was ready in 20 min. However, the actual recipe times are cook time 35 min with a prep time of 10 min = 45 min. The thing I have noticed about instant pot and express cooker is that it takes 10-15 min for them to come up to pressure, add in the 5 – 10 min it takes to finish the meatloaf off in the broiler and you could have cooked this meal in the oven in less time.
      Time: 10min prep + 10-15min build up steam + 35min cook + 5-10min Broiler = 60-70min.
      Still the Instapot has its uses especially for pot roast, stews, soups, etc. I can cook dry pinto beans in a hour which would take me all day in a slow cooker.

      1. Some recipes take longer in the IP but to me that can be a good thing as I get to walk away and not keep checking on the progress of the cooking. 🙂 Also, using the IP is probably more energy efficient than heating up a whole oven.

  8. Hi,

    I followed this recipe exactly in a brand new 8 quart instant pot. The internal temperature of the meat loaf was only at 127 degrees after 23 minutes of high pressure cooking…..so I had to put the loaf in the oven for another 20 minutes to get up to temperature.

  9. Kari

    If using a 8 quart instant pot, how do you get enough liquid to built pressure? From what I see in the receipe, there’s only two cups of liquid, but the pot needs three. Do you add 1 cup of water??

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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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