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.
594 Responses
  1. Rebecca

    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

  2. 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.

  3. Linda

    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!

  4. Jules

    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!

  5. Marcia

    I am looking forward to making this meatloaf recipe. I noticed this yummy brussel sprouts pictured twice, but not included in the recipe. Tips on cooking in the IP would be greatly appreciated.

    1. Hey Marcia, I didn’t include it in the recipe because I felt that the texture of the brussels sprouts was not ideal. They become too soft and overcooked when cooked that long. You could use thick cut carrots in it’s place, or leave the brussels sprouts whole. But just realize they will be very soft. 😉

  6. Bethany

    Tried it tonight- my first time using the Instant Pot (whew, it’s stressful! Lol) Cooked it for 22 minutes, not anywhere near done. The mashed potatoes were great though! Maybe next time.

    1. Sorry it didn’t come out perfect for you. I’m wondering if it was sealed correctly? Even just a little bit of steam escaping from the seal would affect the outcome.

  7. The Cat

    I just used my Instapot for the first time and I made this recipe. It was amazing, so easy to understand the steps and absolutely delicious. Thank you. We are Italian pasta nuts and are always up to trying new recipes, got any ideas?

    1. Luis Chavesta

      We tried making this and followed recipe but instapot gave a burn screen and potatoes where caramelizing on bottom of pot, took them out, and finished the recipe but had to finish potatoes in a pot. Anyone else had this issue?

      1. Did you by chance use baking potatoes? I’ve found that these have a higher chance of giving a burn notice than the Yukon Golds because they’re more starchy.

  8. Rebekah Newell

    I just made this tonight. I did everything as followed and the meatloaf wasn’t even done. It was still pink on the inside. This is a bummer because I already made the potatoes and my green beans..:(

    1. I’m sorry it didn’t cook all the way through for you Rebekah. There are so many factors that can play into it: how cold your meatloaf was going in, if you seal wasn’t properly on, how cold your water or potatoes are, etc. Your best bet is to use a meat thermometer to check the internal temperature before slicing.

  9. Marisol Rodriguez

    This is an amazing recipe. I did a couple of things differently, I mix in 1 box of Stove Top stuffing to the meat instead of bread crumbs and I cooked on pressure cook for 27 min in my 8 qt instant pot. Perfect! Thank so much Shawn!

  10. Andrea

    I tried this for 30 mins high pressure and my meatloaf wasn’t even near done! I have a 6 quart pressure cooker. I think I’ll stick to my crockpot for meatloaf from now on…

    1. Sorry you didn’t have great results Andrea. It sounds like your seal must not have been on just right. Even a little steam escaping from the edges will not give it the proper seal it needs to cook properly. I hope you give it another try.


    Hi Shawn,

    Can you use the insta pot as air fryer or is that 2 separate things. You think I would know this stuff after being on this planet for 72 years.

    1. The instant pot and air fryer are two different machines, however the instant pot has just recently come out with an air fryer lid that can attach to the instant pot. I have not tried this yet, but I’ve heard good things. There is always something new, isn’t there?! 😉

  12. Sheila Parton

    Made this in my new instant pot and we loved it. I used 2.4 pounds of lean ground beef and I had to finish it off in the oven. But still it was delicious. Will definitely make it again and maybe cook a bit longer.

  13. This meatloaf is delicious! I cooked it for 20 minutes in an 8qt IP (1.7 pounds of beef) and it was a little underdone so I finished it in the oven. Next time I will do it for 22-24 minutes and it will be perfect! Also, next time I will secure the foil around the meatloaf more snugly. It spread apart a bit on top, I think because my foil pocket was so loose. Will definitely make it again and again!

        1. I’ve never tried doing two meatloafs at a time in the Instant Pot, so I’m not sure how that would turn out. I’m thinking you’ll need to increase the cook time, maybe an extra 10 to 15 minutes? Let us know how it turns out if you give it a try!

  14. Helen Darr

    A good topping for Meatloaf from my old Better Homes and Gardens cookbook is ketchup and light corn syrup mixed together and spread across the top. I also let it drip down the sides a bit. Under broiler to finish it off. I just guess at how much of each i put in a cup.

    1. Lindsay

      I made this exactly as you did and the meatloaf ended up having to go into the oven for another 45 minutes. I put it in my instant pot on high pressure for 25 minutes. The internal temperature was only 95 degrees after that. After it was finished in the oven it was great. But I’m disappointed it didn’t work in the instant pot. I don’t understand why it didn’t.

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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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