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!
3qt mini. 1/2 lb lean hamburger. Reduced the rest of the ingredients accordingly. Only two of us so I have to cut recipes back. This turned out great.
Awesome! Thanks for the tips on using the mini! 🙂
Mine came our great! Used my meatloaf recipe (very similar to yours) with 1 lb. ground beef and 8 oz ground pork. I peeled my russets and drained the excess liquid (I used water-not broth) before adding 1/2 and 1/2, buttter (I eyeballed it) and salt and pepper and they were delicious!! I cooked mine 25 minutes and the meat (and potatoes) were perfect. QR per recipe. Put the meatloaf under the broiler for a few minutes with the glaze, as written. This is a great recipe and while I made a few changes to ingredients, I did follow the technique as written and thought it was perfect. Thank you!!!
Very good. Potatoes cooked perfectly. Needed more time in oven until done, but easy and good?
I made this and it was delicious! I cooked it just as directed for 25 minutes in my 6 qt. Only change I will make next time is to decrease chicken broth and half n half to 3/4 cup. Potatoes were just a tad runny. But overall it was a huge success.
That was easy. I am going to give it a try tonight. Thank you
Made tonight! Very good! Had those tiny potatoes and so we ended up with skin on mash. Delish! Didn’t have 1/2 and 1/2 so just used milk. Still creamy. BTW 22 min in 8 qt pot- used 1/2 GB and 1/2 GT. Thanks for the notes!
Made it tonight, and it was yummy. I did 25 minutes in my 6 quart, and it was perfectly cooked. Used about 2/3 cup of half and half for the potatoes. Love your recipes!
I followed this recipe exactly and set my cook time to 28 minutes in my 6 qt IP. The meat was no where near being done and it’s now been in my oven for 20 minutes and still not done. The meat is also very crumbly as I tried to cut into it (after the 20 minutes in the oven) and you can’t cut into slices. Very disappointing.
I’m adding this one to my Instant Pot rotation- family loved it. My Instant Pot doesn’t have the wire rack, but I had no problems just making the potato layer fairly level. I also went for 25 minutes- everything turned out great. Thanks!
So awesome! So glad you enjoyed it!
I just made this for the second time. Delicious!
Awesome! So glad you enjoyed it!
These recipes should work with all of the modern electric pressure cookers, but I have found you have to learn the nuances of your particular model. The main variations come from the time to get up to pressure and the options to release the pressure.
I find myself using mine most for recipes where those variations don’t matter so much like soups and stewed meats.
I just would like to make the meatloaf, no potatoes or veggies. How would I do this. I just got my IP.
Just don’t put potatoes or veggies in the pot. Simple!
Just leave out the potatoes, and you can use just water instead of chicken broth for the liquid underneath.
Delicious! I wrapped the meatloaf in foil (due to comments about liquid) and cooked it on high 26 minutes (I only used 1 pound). It went right to temperature. The potatoes were a little soupy because I added too much liquid, so I just stirred in some instant potato flakes and they came out perfect! Thank you!
Awesome. I want to try this idea. But tell me is an instant pot more like a pressure cooker or a slow cooker?
Either, if you have one that gives you both options. There are buttons on the front that allow you to select whatever feature you want to use at that time. Mine even has a rice cooker and yogurt maker feature. I chose my IP for its pressure cooker feature, as it is much easier to operate than the old fashioned one I’d been using up until now. In fact I wasn’t aware of the other features until after I purchased it. It is still new to me, so I haven’t tried the other features yet.
If I just use one lb of ground beef, should I follow the plan of cutting everything else in half for best results? New to the Instant Pot…thanks!
Yes, cut the recipe in half if using just 1 lb. of beef. But you’ll still want to make sure you have at least 1 cup of liquid for the potatoes.
My question is: don’t you find the meatloaf foil is filled with liquid after cooking? It made the meat quite soggy. I drained the liquid off before putting in the oven to braise it, but it still seemed moister than I would have liked and was difficult to slice. Should the loaf be covered with foil maybe?
You keep the meatloaf in some sort of container and yes, drain before putting in the oven. The meat will release more or less fat depending on the type of beef you’re using.
Hi! Thanks for the recipe. This was my first meal in the IP. It was delish. I have an 8qt IP we cooked a 2 lb meatloaf for 23 min. It was not quite done in the middle and too moist, tasty though. The potatoes were delish as well. Next time less half n half, too soupy but tasty.
If I just wanted to make your mashed potatoes recipe (without the meatloaf), how long do you think I should cook it?
I would start with 12 minutes and see how that goes. I’ll have to make an Instant Pot Mashed Potatoes recipe for the blog!
I forgot to mention this was my first meatloaf ever and it was great but the texture was crumbly. What could I do to adjust it? Thank you!
Hi Tita, I noticed you used ground turkey which, since it’s lower in fat, would create a more crumbly consistency in the meatloaf.
Loved the meatloaf flavor and this whole meal, however 27 mins in my 8 qt left the ground turkey undercooked. I layered a steamer basket of carrots seasoned with old bay and they were perfect. I had to cook the meatloaf an extra 15 mins in the oven because the IP took over 22 mins to come to pressure on the first pass. Is that normal or am I doing something wrong? I loved this meal but want to cut the cooking time!
Can I put the meatloaf in a Springform pan instead of foil?
Yes, for sure!
Thanks for an easy and delicious version of IP meatloaf and mashed potatoes! I’ve had my 8 qt. Instant Pot since the Black Friday sales (gotta love Amazon!) I am just coming out of the “newbie” stage, finding excellent recipes and getting the hang of using this amazing tool!
Your recipe was perfect and will be a favorite! I used 22 minutes just to be on the safe side and my meatloaf tested above the required temperature, but was really moist. The potatoes were delicious and super creamy (I subbed in plain yogurt for sour cream). Just a note that at first it looked like WAY too much liquid in the potatoes, but as I mashed and stirred them off the bottom of the pot, they came out just right! (I kept the pot on “warm” while making the potatoes.)
This will definitely be on our “favorites” list!
Awesome! So glad you’re enjoying the recipe! Isn’t the Instant Pot fun!?
I made a one lb. meatloaf at 20 minutes and the instant read was 150 so I popped it in the (already heated) oven for a bit. The meatloaf was tasty but, even w/pouring half the liquid off the potatoes before mashing they were very soupy. My fault – I shouldn’t have poured the 1/2 & 1/2, etc. all in at once but a bit at a time. 1 1/2 # potatoes made a LOT!
This was really yummy. I have a six qt. Instant pot so I upped the cooking time to 26 min. It was still under-done in the center of the meatloaf. I had to cook it in the oven for ten more minutes, which was a bummer. Next time, I’ll try 28 or 29 min.
First attempt, havd t eaten yet as it isn’t done cooking at 23 minutes in my 8 quart. It’s in the oven now.
Was it done at 23mins?
Any guess on the nutrition facts for the meatloaf?
I have made this twice, both times we have lived it. I have an 8 quart and cook it for 22 minutes. Both times, AMAZING!!!
Made this for dinner tonight! It was excellent!!!! Since I was a little afraid that 20 minutes wouldn’t be enough time (I have the 8 qt) I did it for 24 minutes. It was perfect and the mashed potatoes, wow!
Made this meatloaf tonight and everyone devoured it. I cooked for 25 mins in instant pot but had to finish in the oven for 15 minutes at 400 degrees. Potatoes were perfect, I just cut way back on cream. My 2 1/2 year old grandson refuses meatloaf but he cleaned his plate and called this delicious. Thanks for sharing, it’s a definite keeper!
This recipe actually came out really good in my 6 qt IP (took 25-30 minutes). My only change would be to drain the potatoes before mashing. I couldn’t possibly put that much half an half in it. Came out a little runny and l put just a the ouch of half an half in it. Still very good.
I’m so glad you enjoyed it!
This was delicious! We have a 6qt, and our meatloaf wasn’t quite down at 25 minutes. We put it back on for 5 minutes, and it was perfect. 🙂 Thank you!
So glad you enjoyed it!
Diabetic with new instapot needing recipes
I’m an Instant Pot newbie and this is the third meal I’ve pressure cooked so far, so everything is a new learning experience for me right now. I tried this recipe tonight, in my 6 qt Instant Pot, and got a “Burn” error after around 10 minutes or so while I was waiting for it to come to pressure. The potatoes soaked up all the liquid and started to stick to the bottom. I added a bunch of water (I didn’t measure it, maybe 3 cups) and started it up again. I cooked it for 23 minutes and then let it naturally release for about 20 minutes and then did a quick release. The potatoes were a bit overdone, but they were still very good and mashed up nice and easily. (I only added butter to them, rather than follow the recipe. Next time I’d like to try them as written in the recipe.) The meatloaf came out perfectly and tasted very good. Thanks for sharing the recipe!
My pressure cooker doesn’t have a rack for bottom. What else could I use ? I have a steamer basket would that do?
You should be able to also rest the meatloaf on top of the potatoes.
Made this recipe tonight in my 8qt IP . Found that there wasn’t enough liquid and burn came on after 12mins so had to cancel . Potatoes were cooked and had soaked up all the liquid . Meatloaf was delicious but had to put in in the oven for 15 to finish cooking . Wondering if I used the meat/stew setting if it would avoid burn
This tastes amazing! However in my 8qt pot 25minutes was not enough for 2lbs using ground chicken, I had to cook it for an extra 25 minutes in the oven 🙁 still love the recipe bc it tastes delicious and I think maybe 30minutes would be perfect
Same thing here. 25 minutes was not long enough in my 8 quart so now it’s finishing off in the oven.
So I got this rec’d. But as I’m in Europe and as the entire world (except the U.S.) are using the metric system I probably won’t be trying this. Looks like it would taste good though!
So when are you U.S. citizens going to join the rest of the world and go metric?
<3
I’m in Canada and can’t get used to the metric system. LOL It doesn’t help that I’m in a border city (Niagara Falls, Canada and Niagara Falls, NY), and also use alot of US recipes. The biggest problem with that isn’t the conversions, but rather the sizes of the packages, jars, … are so different.
This was a fantastic recipe, however I’m now watching my carbs so I’m going to try this with crushed pork rind instead of bread crumbs. I also have to find a substitute for the honey BBQ sauce since I’m also watching the sugar content too. I’ll let you know how it turns out.
Can I peel the potatoes before putting them in?
Yup!
Love the simplicity and flavor of this dish. My husband was skeptical about cooking potatoes and the meat in the same pan. But we made a believer out of him! 20 minutes high pressure in my 8 qt IP was perfect. I threw in a handful of white sharp shredded cheese, because everything is better with CHEESE.
Thanks for this recipe and sharing. Will be following you for more delicious ideas for sure
Awesome! So glad you guys enjoyed it!
turned out pretty good but potataoes scorched the bottom—any suggestions on how to prevent this?