Instant Pot Meatloaf Mashed Potatoes is a complete meal that’s prepped and cooked in minutes in your pressure cooker!
I’ve taken my Classic Meatloaf Recipe and Instant Pot Mashed Potatoes and combined the two for an irresistible supper made in a fraction of the time!
Instant 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!
Instant Pot Meatloaf and Mashed Potatoes
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!
Ingredients for Instant Pot Meatloaf
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!!
Here’s a basic list of the ingredients you’ll need to make meatloaf in the instant pot. As always, you can find the full list of ingredients in the printable recipe card below.
- Ground Beef – use a lean ground beef to avoid any excess fat
- Breadcrumbs – Italian seasoned breadcrumbs add extra flavor
- Eggs – used to help bind the meatloaf
- Diced Onion – use onion powder if you don’t like the added texture
- Garlic Powder
- Dried Parsley
- Salt and Pepper
- BBQ Sauce – my secret ingredient to making extra flavorful meatloaf!
How To Make Multiple Things In The Instant Pot at the Same Time
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.
I’m using Yukon Gold Potatoes here because you don’t have to peel the thin skins off, making prep time faster!
Most pressure cookers will come with a steamer rack that you can lay on top of the potatoes for a steady platform for your meatloaf.
Lay this rack on top of the potatoes, adjusting any potatoes that are sticking up and preventing an even surface.
Tips and Tricks For Pressure Cooker Meatloaf
Create a foil pocket that’s small enough to fit into your instant pot and place your shaped meatloaf inside.
- You don’t have to use foil, you could also use a small meatloaf pan that fits inside your pressure cooker.
- Keep in mind that there will be fat and juices that run off of the meatloaf and you want enough room around the meatloaf for it to catch and not run into the potatoes.
- Carefully remove the meatloaf and drain any fat and juices and then brush the top with the meatloaf glaze and finish in the oven.
What To Serve with Meatloaf?
I tried to add some Brussels Sprouts to the instant pot (pictured above), 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.
Here are some more of our favorite vegetable side dishes to serve with meatloaf…
- Parmesan Roasted Brussels Sprouts
- Brown Sugar Glazed Carrots
- Sweet and Spicy Green Beans
- Easy Creamed Spinach
- Sautéed Zucchini
Easy Meatloaf Glaze Recipe
Once the meatloaf is cooked, you’ll carefully pull it out (lifting the rack out makes this part easy).
Brush on the simple glaze (made of brown sugar, ketchup and a little yellow mustard) and pop it under the broiler for a few minutes till it is nice and bubbly and slightly caramelized.
Finishing 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!
- Taste and season the potatoes how you would like
- Serve alongside the perfectly cooked meatloaf and enjoy!
You guys, let’s talk about how many dishes we saved in this one meal! So genius!
Customize Your Meatloaf!
Ready to jazz up your classic meatloaf and make it your own? Get creative or try these tasty additions!
- 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
Can I Double This Recipe?
I’ve been asked this question A LOT!
Since this recipe is originally tested in an 8 quart and also approved for a 6 quart, I’m going to say NO. I do not feel there will be enough room in the pot to accommodate the extra ingredients.
Can I Halve This Recipe?
Yes, you can halve this recipe! Here’s what you need to know…
- Use the scale feature in the recipe card to adjust the quantities needed in the meatloaf and potatoes.
- You will still need at least 1 cup of chicken broth in the potatoes to allow the instant pot to gain enough pressure.
- After the potatoes have cooked, strain off about half the liquid and continue with the recipe.
- The cook time should remain the same.
What Temperature Should Meatloaf Be?
The meatloaf should be cooked to an internal temperature of at least 160 degrees F.
Keep in mind that you’ll finish the meatloaf under the broiler, where it will still increase in temperature, but only by about 5 to 10 degrees.
*If your meatloaf is not to at least 155 degrees F. after the initial 20 minutes in the pressure cooker (use an instant read thermometer to check), place the lid back on and continue cooking for an additional 5 minutes.
Either way you dress it up, this Instant Pot Meatloaf Mashed Potatoes will seriously rock your world!
Instant Pot Meatloaf Mashed Potatoes
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 tsp 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
Instructions
- 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!
Video
Notes
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 meatloaf still hasn't reached 155 degrees F in the pressure cooker, cover and cook an additional 5 minutes at high pressure. Once it's cooked through finish with the topping and broil.
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE!
You mentioned a thick cut carrot if you want to cook a vegetable with the meatloaf and potatoes. Do you think baby carrots would work? Planning on putting this on my meal plan for next week!
I think you’ll want thicker carrots than the baby carrots. If you buy large carrots at the grocery store, try getting them at least 1 1/2 to 2 inches thick.
I made this last night turned out great. I used sweet potatoes (using water) added cinnamon and butter to them. It was a favorite by all.
Awesome! I love that you used Sweet Potatoes!
Was the meatloaf okay using water? I was not a fan of the meaty taste that came from cooking the potatoes in broth. I would rather use water and drain it off, but I was worried it might dilute the flavor of the meatloaf.
You could definitely use water in place of the broth.
I made the meatloaf twice now taste really good ! I have,a 8qt instant pot. First time I did 25min wasn’t cooked all the way the next time I did i added more broth abd cooked 28 mins . Came out perfect . But both times my meatloaf cracks and gall apart. Any idea’s still taste great just doesn’t look pretty.
The cracking could be in part to how fatty your meat is.
I understand “manual” is the pressure cooker button, but which setting: high, or low?
High pressure.
The photo shows Brussels Sprouts in foil next to the meatloaf in the IP, but not part of the directions. Is this all cooked at the same time?
Hi Linda, I didn’t like how the brussels sprouts turned out in the IP with the rest of the items, so I didn’t add it to the recipe card. I suggest this Brussels Sprouts recipe instead.
Pressure cooked for 22 min. Not done. Pressure valve was closed. It was 2.2 lbs. I used lean ground chuck. There was a fair amount of juices. Had to put in oven for another 25 min, then broiled. So disappointed. Potatoes were done! Will try again with more time, not sure how much time?
The recipe calls for 2lbs. of hamburger. Adding more meat would require more time in the pressure cooker.
I halved the recipe for 2 people. Cooked perfectly at 20 minutes. Added some cayenne into the meat and franks hot sauce into the sauce, which added a nice spice. Peeled the potatoes first. Delicious!
Nice! So glad you enjoyed it!
This tasted beautiful but my meatloaf just fell apart and I wasn’t able to slice it. Any suggestions on how to get it so that I can slice it?
Mine was great. I replayed Brussels for carrots per your recommendation but my potatoes were brown, ang recommendation on that? Thanks.
I made this in a 6qt crock pot pressure cooker. It doesn’t have a manual mode so I used the beans/chili button as suggested by the manufacture in place of a manual button.
Everything turned out perfect! I followed the instructions except used regular potatoes instead of yellow potatoes cause that’s what I had. It worked great. Thus was my first dish!!! Everyone loved it!
I have to wonder if newbies to the IP are closing the pressure vent before cooking. 20 minutes on high will most definitely be cooked. I have cooked an entire chicken for 14 minutes and it falls off the bone. Somewhere, something is not being done correctly.
I don’t have the trivet for my pot..is it still possible to make this?
I stumbled across this link in one of my instapot FB groups. Super simple, super yummy. I did not have an undercooking issue after 25 minutes. Thank you!
So glad you enjoyed it!
Made this tonight and it was fabulous! I cooked it for 23 minutes and it was the perfect amount of time! Potatoes turned out great! I also made you Parmesan Roasted Brussels Sprouts and they were delicious as well! Big hit for my husband. He said he liked this way better than when I cook it in the oven! Yay! This is my first full meal in the IP! Woohoo!!
That’s awesome! So glad you enjoyed it!
My IP kept saying “burn” even though I added the 1 cup of broth. Cleaned the pot and tried it again, same thing. Disappointed.
Make sure your valve is set to close when you’re cooking this. If you leave it open the liquid will evaporate and you’ll end up with a burnt mess on the bottom.
I made this and the meatloaf had amazing flavour but I found it was a little too moist. I only did half the recipe as I only needed to cook for two. I have the 6qt instant pot and cooked it for 20 minutes. Any suggestions?
Followed the recipe exactly and it turned out perfect! It was my first IP meal. Made the Parmesan brussel sprouts and my kid ate them for the first time ever. Thank you so much, it was amazing!
Woohoo! So glad you guys liked it!
Has anyone done this with potatoes you didn’t mash? I want to just make red potatoes instead of mashed but not sure if that will turn out…
Hi! This was my first meal cooked in my new IP and it turned out perfect! I used a 5qt. LUX and my own similar size meatloaf recipe. I cooked it for 23 mins. but will do 25 next time. I used tiny red potatoes with the intention of mashing them, but the potatoes turned out so perfectly cooked that I decided to serve them right out of the IP. DO IT! I was so suprised that the chicken broth with the potatoes was still the same at the end of cooking. The water/steam hadn’t diluted it at all! I was so intimidated by the IP and read the directions for it and the recipe over and over at every turn, haha. I needent have worried. The IP and recipe both performed flawlessly.
I made this tonight after seeing it on Facebook, and it was delicious! I have an 8 qt Instant Pot and I used ground turkey (just over 1.5lbs) and it turned out great after 20 minutes on Manual. My very picky 5 year old and my 2 year old gobbled it all up. I’ll definitely be checking out more of your recipes!
Great idea to use Turkey! I’m so glad you guys enjoyed it!
I also made this tonight. I use 1.9 lbs of meat, used the 8 qt Instant Pot, set manual time for 25 minutes and the meatloaf was raw inside (125*). Disappointed as the potatoes were done, my side dish was done now I have to cook this in the oven. Would have taken the same time using the conventional method. Bummer.
I’m not sure why your meatloaf didn’t cook in the center. Could you have possibly had it on low pressure instead of high?
Mine has been cooking over an hour and still pink. I did everything exactly and I don’t know what I am missing.
What if my IP doesn’t have a manual setting?
It is your pressure setting and you are manually setting the cook time.
It took about 10 minutes longer to get done and I would use less brown sugar, as it was a little sweet, but it was very good. Potatoes were really good.
I tried this last night. I used 2 lbs of ground beef and cooked it for 25 minutes. The inside of the meatloaf was completely raw. I followed the instructions exactly, so I’m not sure what happened. I ended up throwing it out and picking up Burger King. 🙁
The one thing I did different was remove the water/broth if you don’t the potatoes will have a pasty look to them and not fluff up as nice. I have seen this recipe in multiple locations and the potatoe picture never looks fluffy. It always has a shine.
I think the type of potato makes a difference in whether they are pasty or not,
I have an 8 quart as well and my meatloaf still wasn’t done after 40 minutes. I had to finish in the oven. The only thing I did differently was separate the meat into 2 loaves…couls that have had something to do with it? The potatoes were awesome though! 🙂
I’m not sure what happened there Diana, do you know how much lbs of hamburger you used? If you used more than 2lbs that could have something to do with it?
HEy there! I somehow messed up: I got a “burnt” message. Does anyone know why this would have happened? I have a duo- just got urban for christmas. And yes, the vent was on steam.
Please help! 🙂
I just had the same thing happen to me. I had forgotten the chicken stock in the potatoes!
You’ll want to make sure that you have your valve set to “sealed” so the steam doesn’t escape and it can build up to pressure. Also make sure you use the adequate amount of liquid so the pressure cooker can build that steam! 🙂 Hope this helps!
Where can you find the rack for the meat?
My Instant Pot came with the rack, but you can find them on Amazon as well.
Could I put the meatloaf (I’d make 1lb) divided between two small metal loaf pans that fit inside the pot?
I’m thinking this would be ok as long as there is still room around the edges of the pans so steam can build.
So good!! This is a great recipe. I never would have thought of cooking the potatoes and meatloaf at the same time. I used 3″ of ground beef and cooked for 26 minutes. It was perfect. I’ll definitely make this again.
I’m so glad you enjoyed it! Thanks for commenting!
Going to try this. I will omit the topping as I like plain meatloaf. Thanks for the recipe!
Hope you enjoy it!
How long would I cook it in an 8 quart if I only did a pound of ground beef?
I cooked mine 20 mins and it was perfect!
The quantity does not alter the cook time.
This is the first time I tried this, but I used my recipe Abdi have s 6 qt instant pot and I cook it for 35 minutes. Put it under the broiler for 3 minutes with ketchup, mustard and brown sugar. It was delicious!
Wonderful! So glad you enjoyed it!
Please stop using so much tinfoil!! Figure out a better way to use reusable silicon pans! Tinfoil cannot be recycled…it’s horrible stuff for our environment!
I have a 6 qt and shouldve scaled down the size of the meatloaf accordingly. Did 30 min high pressure cook, 20 min slow release and is now in the oven to finish off. I found the meatloaf too moist and falling apart. The oven helped dry it up a bit. Potatoes were done really well. I wish read the comments before embarking on this. I would’ve started dinner earlier.
This will be first meal in Instant Pot. I need a little larger meatloaf than 2 lbs. If I use 3 – 4 lbx, do I need to increase cooking time? Will the potatoes then be mushy?
I made this tonight using ground turkey and ground chicken. It was very tasty, moist and I loved the sauce. But as for the potatoes, I wish the instructions had said to drain the chicken broth because I didn’t and they were way too wet. I could barely add a bit of half and half and butter and none of the other ingredients. They still tasted good, but not a traditional mashed potato that I’m used too. I even tried to nuke another potato to bulk it up, but not too successful. Live and learn and will be draining them next time.
Did you make sure to use the proper amount of potatoes? I’ve never had a problem with the potatoes being too thin?
No where near done at 27min on high pressure in a 6qt pot. Now in the oven at 350* for more time.
I’ve only made a couple things so far in my IP. Was wanting to try meatloaf. I’m so excited to try this! Makes it look soooo easy. And soooo fast! Just curious, we are a corn and mashed potato kind of family…would u do corn or would they turn to mush
I give those kids a lot of credit for eating the mushy brussel sprouts Way To Go Kids
HAHA! They’re good kids! 🙂
I’ve seen some recipes for mashed potatoes with Brussels sprouts combined. Wobt matter if they are mushy that way. 😉
Made it tonight as my first dinner in my Instant Pot! Turned out great!
This looks so amazing! Going to try this soon.