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!

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.
479 Responses
  1. Karen

    Excellent! I cooked in my 8 qt duo, and halved meatloaf recipe as there were only 3 of us. Now I wished I made full recipe so I could look forward to leftovers! I cooked for 17 minutes and meat was done, as well as potatoes (I used only 1.5 lbs of potatoes but the full 1 cup of broth). Definitely drain the broth before mashing the potatoes, as others have suggested. I used a bit of milk instead of half and half, and only a spoonful of sour cream. I did cook some fat baby carrots in the pot as well, in a separate foil pouch, but they were overdone. That would be my only real complaint. The meatloaf and potatoes were delicious, and I will be making this again. Thank you!

  2. Carrie

    Has anyone ever made the meatloaf just in the oven? I’m not going to make mashed potatoes and I don’t know how just the meat in the instant pot would be without liquid. Thanks!

  3. Dixie

    Best meatloaf I’ve ever had! It’s was perfect! I coked for 25 minutes, just to be safe, and seasoned my potatoes as I normally would ( salt, pepper, garlic powder, butter and splash of milk). So easy, so delicious!

  4. Michael

    I have made this recipe before abd it turns put great. I made it again today but in a rush I put the topping on before putting it in the IP. I hope disaster does not strike. Anyone make this make and if so how did it turn out?

  5. Stevie

    It smells really good. But I think there’s so much meat in it. I have a 6qt IP and did it for 25 min but it wasn’t done. Did it another 12 min. Still not done. At this rate – if I cooked it in the oven it would be done faster….

    1. Karly

      I made this recipe after reading her side notes and comments. I made it EXACTLY how she recommended with the same 8quart pressure cooker and my meat was falling apart and raw in the middle. The potatoes were undercooked and turned into a giant mooshy mess. I have never had a recipe fail so epically….. I literally through it away which I have NEVER done before. I’m so disappointed because I really wanted this to work..

  6. Lanae

    Very easy. I made this in my 8qt instant pot. Since it was only for my husband and I, I halved both the meatloaf and the potatoes. I cooked for 10 minutes instead of 20 and it was perfect. I decided to just use water in my potatoes. After cooking, I drained the water and prepared them like I normally make my mashed potatoes. Thanks for the recipe! I will make this again.

  7. Brittny

    This recipe was a huge fail for me! I’m a rule follower and this also goes for recipes. Followed the recipe exactly and it started burning!!!! I then tried putting more liquid in than the required amount and my instant pot still refused to cook it. I had to put the meat loaf in the oven. So frustrated!

    1. Joseph Grieco

      Sounds like the instapot wasn’t sealed for pressure cooking. I used only one cup of chicken broth and my own meat loaf recipe, which was similar, but it turned out well. The potatoes were a little too moist. Drain the extra liquid before mashing. I didn’t. I dried out the mashed potatoes by leaving the pot on and constantly stirring. I also did not add all the half and half or sour cream. Still good.

  8. Marcia Kelly

    I made this meal last night and my family loved it. I did tweek it a bit, the meat loaf I added parmesan cheese, and replaced the dried parsley with Italian seasoning. I did have to much meat for my IP but I split the recipe and only cooked half my first time around. I took the rest and formed it into a loaf and froze it for a future meal. I also cooked Brussel sprouts, they did not turn out mushy at all, their texture was reminiscent of roasted Brussel sprouts. Here is what I did, I had fresh Brussel sprouts, I cut of the ends and cleaned up excess leaves, I left them whole, and put the in a closed foil packet (you can put partchment paper inside to prevent foil touching food if you want) I did put two layers of foil. My layers, potatoes, Brussel sprout packet, meatloaf. 20 mins was the perfect time in my 6 quart. I hope everybody tries this recipe it is a good one.

  9. Mommyoftwo

    I made this recipe tonight. It turned out very well! Potatoes were a little too runny but was still a big hit. Fiancee and kid approved!

  10. Wendy

    The meatloaf was delicious, but the mashed potatoes (using your quantities of ingredients) came out as soup.

    Where did I go wrong?

    1. Gina Oltman

      I still had some broth in my potatoes when they were done. I drained it and added 1/2 of the half and half…thought that was enough. Worked out good. Not sure that I really had 3# potatoes either since my pot is small.

    2. Joe

      I only used 1 cup of chicken broth in my 6 quart and they were almost to runny. I could not use all of the half and half or they would have been soup. Guess it depends on how many potatoes you use.

    3. Joseph Grieco

      Less broth ( I used one cup in my 6 quart) and drain excess broth before mashing. Add the half and half gradually the sour cream also till you get the consistency you want.

    4. Joe

      Before mashing drain off excess liquid and slowly add sour cream and half to the consistency you like. I have a 6 quart and also only used one cup of chicken broth to start.

    1. Gina Oltman

      My brand does not have manual either. I used meat/stew. I am not sure that it really matters what button, just change the time to what you want.

  11. Brandi

    I’ve made this meatloaf recipe (minus the potatoes) a few times now and it’s always a hit with the hubby and kids. I use ground turkey instead and have cooked it for 20 mins with a few minutes NPR since I’m always doing something away from the kitchen and it never comes out dry. Thanks for sharing!!!

  12. Linda

    Used a 6 qt duo and 1 package of organic ground beef from Costco. It was a little over 1 pound of beef. Used half the qty of the rest of the Ingredients. Used kinder’s bbq sauce. Substituted russet potatoes (3 Costco sized potatoes for total of 3 lbs), peeled and cut into small chunks, 1 cup of veggie broth. Cooked as directed for 20 min high pressure then quick release. Perfectly cooked potatoes, no burn message and meatloaf was cooked as well. A lot of oil/juice in foil “pan”. Used a turkey Baster to extract excess juices and slathered meatloaf in glaze and put under the broiler of my toaster oven for 5+ minutes until glaze sizzled. The veg broth potatoes were kind of funky, so remade standard mashed potatoes cooked in water and it was better. Hubbie had two helpings of meatloaf.

    1. Glad you enjoyed the recipe! I use chicken broth for my potatoes, but in the future you could always use water and just drain off any excess water after cooked to make the potatoes how you typically do. 🙂

  13. Denise West

    So, I’ve tried Meatloaf seeeeveral times with no success…. I presently have the mashed potatoes and the meatloaf in my 8 Quart IP. So looking forward to end result!!! Will post the results! Thank you Shawn!

  14. Gina Oltman

    loved the recipe! i only have a 4qt off brand, so i put it in for 30 minutes not wanting the potatoes to turn to mush. I used a foil loaf pan for the meat…it was of course not quite done when the timer went off. just stuck it in the oven at 400° for about 15 minutes with the glaze on it. was perfect!
    my husband was thinking i was crazy trying something new, but they all enjoyed. will be a regular for us.

  15. Krist F

    Made this tonight was delicious and thumbs up from the kiddos. Only thing I did different was after reading reviews, I split my loaf in half instead of a whole big one and cooked both the halves for 25 minutes since I have a 6qt Instant Pot. Everything was done and delicious. Thanks for the great recipe

  16. JoEll

    Tried this in my 8qt tonight and the potatoes on the bottom caused it to show the ‘burn’ warning. Makes sense since that’s usually a starch issue and potatoes are a starch. Pot wouldn’t pressurize so after two attempts to use the IP I cooked the meatloaf for 30 minutes in the oven with the glaze. Potatoes were fine but some were burnt to the bottom. Mine weren’t running, but I didn’t have half n half. Not 100% sold on this recipe. Will have to find a fix for the potatoes.

  17. Nancy G

    I did the meatloaf using a 6 quart for 26 minutes and it turned out great. I didn’t do the potatoes but tried the thick cut carrots and unfortunately they were almost raw. What’s odd is that instant pot says carrots take 6 to 8 minutes. Not sure how this happened. Maybe the foil pouch makes things require more time?

  18. Leona S.

    This was my very first meal tonight in my 8qt ultra instant pot I received for Christmas. Everything turned out perfect, & it was pretty yummy! My hubby LOVES meatloaf & I’m pretty happy I found this recipe to make for him. Thank you for sharing this recipe Shawn!!!

  19. Lisa

    I have a 6 at IP so after reading the reviews I decided to separate my meatloaf into two small loaves. I used one cup chicken broth as directed and cooked the potatoes and one of the small loaves for 25 minutes quick release and everything turned out perfectly! My husband said this is his favorite IP meal I’ve cooked so far. I agree, it was delicious! Thanks for the recipe.

  20. Jennifer Gervais

    If you cook in a 6 quart- make 2 small loaves – cook for 35-40 minutes. Do a quick release. Then broil in o en for topping.

  21. Debbie Todd

    Tried this to a T, meatloaf was way undercooked and cooked it for 30 minutes. Potatoes were mushy and watery, couldn’t add the half n half or it would have been soup. Had to finish the meatloaf in the over for an extra 20 min.

  22. Benjamin Bankhardt

    I’m half way on this. I have 6qt pot, set it for 25mins, didn’t do the quick release, did the slow method. Potatoes were perfect, i used 1.5 cups on broth and nobody in their right mind uses half and half or milk on mashed potatoes anymore. The meatloaf was 140 degrees looked disgusting and it took another 20 minutes to finish it in the oven. This one is a duo fail for the combo and the meatloaf alone. Only thing i got from this was add some chicken broth to your potatoes in the instant pot. In any case, i will try again at 30mins but i have my doubts that the potatoes will hold up and the meat won’t look like an old turd.

  23. Tracy

    I made this today but I think my instant pot was to small lol but I took out and cut off some off the potatoes and meat loaf and will cook tomorrow! Other then that it was very delicious! Cooked mine for 25mins and then took meat out and let the potatoes sit a little longer to dry and then fallowed the mash potatoes to a point I used milk instead of half and half and added green onions and garlic with salt and pepper and it was so yummy! Now need help to make it again with half a little of the left over meat (about the size of the single size of meat loaf pans) and less potatoes! All for one person I want to make this for my daughter! Plz anyone know how long I should do this since I did it fo 25 minutes and wow it was amazing!! I am thinking 10- 15mins what do u think? The left over uncooked meatloaf i have is the size of the ones u use in the minie loaf pans!!

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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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