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!
Made this tonight in my 6 qt IP and it was delicious! All three of my kids ate it. I could only fit 2 lbs of potatoes in mine and used the full cup of broth and adjusted the rest of the mashed potatoes ingredients . I had a bit of scorching st the bottom but not much. I did cook for almost 30 minutes though to be sure the meatloaf was cooked. I think next time I’d add a bit more broth. It all tasted great, thx for sharing!
Cooked in 6qt. I did about 2.5 lbs of potatoes and all 2lbs of meat. I cooked on pressure cook high for 29 min and everything came out awesome. The hardest part was getting the big loaf out. Lots of juice in the foil and it did rip a little. Soo good tho! I would suggest waiting to put all the half and half in until you mix the rest of the ingredients.
Is an InstaPot the same as a pressure cooker? I have an AllClad, still learning to use, but would love to try this recipe
How would you adjust the timing if I halve the recipe and only use 1 lb of beef and 1.5 lbs of potatoes in a 6 qt IP?
Thanks!
I can’t be sure for this particular recipe, but 9x out of 10, posters say changing the size of the dish (smaller or larger), doesn’t change the time.
I did it for supper tonight. I only had 1 lb of ground so cut the recipe in 1/2, except for the broth because they always say you should have at least 1 c of liquid in the IP. I thought this would make the potatoes runny but they were fine,. 25 minutes was perfect for 155F. The meatloaf was excellent tasting but for some reason, mine fell apart. It sliced fine but when I went to get it out of the pan, each piece broke in 1/2. I haven’t seen any reviews about this, but I did followed directions, so not sure what happened. Next time I will make a 2 lb one like the recipe calls for. Thanks for sharing your video!
I am going to make this tonight and i hope it is as good a all says it is . Cannot wait.
The video won’t play. I can click on the timeline and move it from place to place, but it won’t play. I’ve refreshed the site and have the same problem.
Tried again and the video is now working!
So glad it started working for you!
Have you tried doubling this in the IP? We are having friend over but I’m worried if I double the amount I’ll have to change the times.
I don’t think there would be enough room in the IP for doubling this recipe.
Hi…I would like to know if I want to use lamb or chicken and to cook it using oven.. what will be temperature and duration?
Plz advice
Thank you
I would start at 350 degrees for 50 to 60 minutes and check internal temperature for at least 165 degrees.
Turned out GREAT!!! Thank you!!
Fantastic! So glad you enjoyed it!
Could I use turkey? If so, how long in the IP??
Yes! Same time!
Can I cut this recipe in half and use my 3 qt IP?
I’m sure that would be fine.
I do not have a instant pot. Can I use a slow cooker and how long to cook it.
I made this tonight in my 6 quart and used 2 small loaf pans for my meatloaf. I think the smaller portion made it cook better! BUT my potatoes were more like soup so in the future will drain off the broth before I mash and gradually add half and half until right consistency! It was delicious though!
Your instructions step 3 states to “turn pressure cooker to the Manual mode for 20 to 25 minutes. Neither the Instant Pot Manual or the Pot it’s self has a Manual mode. I hope it’s not like at “Any” button on a computer. Please explain step 3 further.
Haha! Just use the “pressure” button and make sure it’s on HIGH setting!
Actually, fun fact: my IP, puchased 1.5 years ago, has Manual. Wording varies based on when your Instant Pot was manufactured.
Actually, not a fun fact. LOL I bought my 6 qt Duo60-v3 on Black Firday. A few days later when I was brave enough to take it out of the box, I did the water test. I freaked when mine didn’t have a manual button. Tuns out they changed a few buttons on this model and some other newer one’s. It would have been nice if the manual stated this. They’ve been selling these for 10 years and I think it’s time they made better manuals. I learned more from the IP group I belong to than I did from the manual.
I agree, the manual is pretty useless!
I followed this recipe to the exact measure (even weighed the potatoes). I found that 1 cup of stock is not enough. My instant pot said BURN after 18 minutes. Need to adjust and add more liquid. The meat definitely doesn’t brown, but 5 minutes in the broiler works. I skipped the topping to make healthier and offered a little BBQ sauce on the side for the family. Also substituted nonfat greek plain yogurt in place of the butter/half n half in the potatoes. It’s my go-to substitute.
I don’t cook with aluminum foil. Could I use parchment paper for the meatloaf?
I was wondering the same thing.
You could use a silicone baking dish or any other sort of baking dish that is oven safe and can fit inside your Instant Pot.
This is the best thing I’ve made in my IP so far. I used French green beans tossed in garlic and butter. They lost their colour, but still had some crispness. A sure fire winner!
Good to know that the green beans still had some texture to them! I’ll try them next time!
Made this tonight and it turned out perfectly!! 8 qt IP, cooked meatloaf for 24 minutes and 4 minutes under the broiler. Packed with flavor, super moist, and delicious potatoes!! Thank you for sharing!
Using a 6 qt IP, 3lbs of potatoes is too much. The rack was so high, I couldn’t close it. I used as much of potatoes as I could and followed the rest of the recipe. Needless to say, the potatoes were watery. I microwaved the rest of them so I could mash them. What would be the proper amount of broth, half and half, butter and sour cream for half the amount of potatoes? By the way, they wound up tasting pretty good, but the meat loaf! Best meat loaf I ever made.
If I use 1/2 of this recipe what would the cook time be?
I halfed this recipe tonight and still used the 20 minutes, broiled for 4 mins and it turned out great!
How do I get the meat to brown up?
She says to broil 3-4 min
My meatloaf was undercooked so I know to cook it longer but how do I get it to brown up?
I made this tonight as recommended by my sister in law and it turned out great!! I just used 1 lb of ground beef in my 6 quart i.p and cooked it for 25 mins and then let the pressure subside on its own for 15 mins and then put it to quick release. The meat, potatoes and big chunks of carrots were done to perfection. After reading many reviews, I was afraid my potatoes would be dry but there was a lot of liquid still left under the rack. (I wonder if the ones that cook this without the rack are the ones having trouble with the potatoes). I had so much liquid left that I thought I should drain some but just went with the directions and mashed it in with the sour cream etc and the consistency was perfect and the flavour was amazing! The only mistake I made was that I should have went with the 2 lbs of ground beef because there were no leftovers! Thanks for this wonderful recipe!
One other thing I did was slice up the meatloaf before putting it in the broiler, which nicely browned all the edges:)
I had my kids and grand kids over for dinner tonight and tried this recipe for the first time. I have one 8 qt IP and another (different brand) electric pressure cooker, so I make two batches. Both of them needed a bit more than 25 minutes, but I slid a few extra chunks of potatoes in there, so that might be why. Other than a tiny bit of scorching of the potatoes in the “other” pressure cooker (again, probably the extra potatoes), it turned out fabulous. Will definitely make this again!
I made this tonight and it was a disaster. I followed the recipe to a ‘T’ and my potatoes scorched on the bottom and the IP said burn, so I opened the lid and the potatoes were burnt but the meatloaf wasn’t even a quarter of the way cooked and my carrots were still raw. I tried to take the potatoes out and pressure cook the meat loaf but the IP kept saying burn cause the liquid from the meatloaf was burning to the bottom. I put down foil in the bottom of the pot to catch the liquid and put the meatloaf on the rack but the IP said burn again. Ended up making something else for dinner and letting the meatloaf cook for an hour in the oven. I have no idea why it didn’t work for me. My IP is a 6qt. I put it on Pressure Cook for 25 minutes high pressure but no luck for this chica. Only my second time using the pot. Any suggestions welcome.
This turned out really well. I have an 8 qt. and 20 minutes did the trick. I did add big chunks of carrots but, in the future, I’ll do the veg separately. I found them overcooked. The potatoes and the meatloaf were perfect, though. Love this recipe!
Sounds like you didn’t have any water in your IP. Could that be why it burnt?
I put in 1 cup of broth just like the recipe called for. Maybe i needed more?
I used an 8 Qt Instant Pot and cooked on high pressure for 21 minutes. The meatloaf was not fully cooked in the middle. I should have gone with 25 minutes.
Thank you for sharing. I made this last month and it was great! I halved the recipe since I have a 3QT IP. I will definitely make again!
Were we supposed to drain the liquid from the potatoes before adding the other ingredients and mashing them? Mine came out quite thin but still very tasty.
I don’t drain the liquid on my potatoes, but you could if you wanted to.
HI , I have only had my IP for a couple of months and still trying to figure out a few things. I have had potatoes scorch a few times. I tried your method here but added an extra 1/2 cup of water …the potatoes still scorched on the bottom. What am I doing wrong???
You’ll want to make sure you are closing the top vent. Is it possible that you are forgetting to close this and all the liquid is evaporating, causing the scorching bottom?
I followed this recipe for my 2nd time using my instant pot. I used ground turkey because that’s what I had on hand, and it turned out super moist and delicious. My potatoes looked a light brien, though. They were delicious and we ate them nonetheless but they made for bad IG pics Lol! I will definitely be making this again. Thank you for a great recipe!
Oh no! I’m not sure why your potatoes browned? Did you use golden potatoes?
Did you drain the potatoes before you mashed them, or mash with the chicken broth?
I just mash with the chicken broth in there. You could drain if you prefer though.
What else could I use instead of BBQ sauce?
I use ketchup with a few dashes of Worcestershire.
You could use ketchup!
I don’t have an Instant Pot. If I want to make this meatloaf in the oven or a crock pot, do you have recommended time and temperature settings? It looks great.
I would start at 350 degrees for 50 to 60 minutes, finish with the topping for the last 10 minutes.
Have you tried with peeled potatoes? Would they turn out the same or too mushy?
I haven’t tried with russet potatoes that are peeled. I like the golden potatoes best because the peels are very thin and easily mashed.
I made this tonight as the very first recipe in my Instant Pot that my husband gave me for Christmas … last year!!! I will admit that using a pressure cooker completely intimidated me, as a person who had never used one before. But, it was so easy & he’s still raving about it! I also made the Parmesan Roasted Brussel Sprouts recipe from your site (https://iwashyoudry.com/parmesan-roasted-brussel-sprouts/). It was delicious!!! Thanks. 🙂
I’m so glad you guys enjoyed it Wendy!
For the meatloaf topping try 1 tsp ground mustard instead of 2 tbsp yellow mustard. I use this combination for our mest loaf and we love it!
So excited to try this recipe – looks delicious! If we don’t use potatoes or added veggies, just the meatloaf on the rack, how much liquid would you recommend adding to the bottom of the IP for pressurizing?
Same amount of liquid on the bottom, but you could use just plain water instead of the chicken broth.
I don’t have honey bbq sauce, but I’ve got some Sweet Baby Ray’s regular sauce….do you think that would be okay to substitute?
I’m making mine with reg SBR and a little Honey bbq sauce. Hubby doesn’t like the honey bbq so I’m doing both. I’m sure it will be fine. You could add some ketchup……
Delicious meatloaf!
Yes!
Since I have the 3 quart Mini instant pot, how do I adjust the amount and timing of the potatoes and meatloaf. I am new to using the Instant Pot but think I will like it once I start using it.
I’m not sure what happened but my potatoes stuck and burned on the bottom of my pot. 🙁
You’ll want to make sure you pour the liquid over the potatoes before cooking. If the potatoes are too tight to the bottom and don’t have liquid underneath them they could potentially scorch.