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!
Air Fryer Brussels Sprouts Recipe
Tanesha
This came out fantastic! Great instant pot meal and little clean-up. My meatloaf was closer to 3lbs, so I adjusted the cook time by few minutes- came out perfect!
Shawn
Sweet! So glad you enjoyed it Tanesha!
Jillian
The meatloaf was very tasty. I added the recommended liquid to the potatoes and it was just a soup. Very yucky. In future I will add only 2 tbsp each of cream and butter
Shawn
Sorry the potatoes were a little on the soupy side. Some potatoes seem to absorb more liquid than others. Adding a little of the sour cream and butter at a time should help.
Diane Braswell
I have an 8 quart instant pot. I did 25 min high pressure and it came put mushy in the middle and looked raw still. Its 2 lbs of meat. I had to put it in the oven for 40 more mins… still mushy in the middle so idk what went wrong. I followed recipe exactly.
Shawn
Hmm… that’s puzzling!? Did you check the temperature of the meatloaf?
Claire
Delicious! Even my kids enjoyed it. Thank you for posting.
Shawn
So glad you guys enjoyed it!
Susan
I’ve always used quick oats (or regular oatmeal if I let it sit in a bit of ketchup first, then add it to the meat mixture) as I feel that adds more nutrition than break crumbs. Would that make any difference in the way a meatloaf would cook in an instant pot?
Shawn
I’m sure that would still turn out great in the Instant Pot!
Jemima
It came out fine @25 minutes pressure and a 10-minute release. Good taste (I use my own homemade #5 BBQ sauce).
But I want to know, if that is a picture of 2 lbs. of ground beef, why was my 2 lb loaf. half again larger than yours? 🙂
Shawn
Hi Jemima, yes, this is 2 pounds of ground beef used (and pictured). My instant pot is an 8 quart, that might make the loaf look smaller if you’re using a 6 quart.
Jemima
Ah, yes, that explains it. Again, it was good, we’re having the leftovers tonight.
I will probably make another sometime next week to open some space in the freezer. Pork butt on the smoker tomorrow, that lasts us for a few days Have made butt in the IP, but can never compare to the wood smoker. Quicker though.
WENDY
I taught a friend to use her Instant Pot today using this recipe. I’ve made made this several times and it’s definitely my new favorite meatloaf. Next I’m going to try it with turkey and apples.
Shawn
LOVE IT!! Thanks for sharing Wendy!
Susan
My husband and I both love it thank you so much for the recipe!
Shawn
I’m so glad to hear you enjoyed it!
Stephanie
For an extra veggie kick for the kids add shredded carrots and/or zucchini. Our kids never knew all the vegetables they were eating
Shawn
Hi Stephanie, That’s awesome! I so glad to hear you enjoyed them.
James J Griffin
Easily the best meatloaf recipe I’ve made thus far. And super “Dad friendly.” That last part is huge…
Shawn
That’s awesome! I’m so glad you enjoyed it.
SAMANTHA ADKINS-GOERS
A few questions
1) What can I use instead of sour cream?
2) What can I use instead of BBQ sauce (not a fan)?
Shawn
Instead of sour cream you could use plain greek yoghurt. For the BBQ sauce you could try ketchup although it will alter the taste of the meatloaf somewhat. Hope this helps!
Diane Marshall
How would you adjust this recipe for a 3-quart? Just purchased one and haven’t used it yet. This sounds good!
Gina Oltman
I have an off brand and it is a 4 quart…did 35 minutes then under the broiler, turned out perfect! First time I only did 25 and it was not done.
Shawn
I’m so glad it worked out for you!
Shawn
You should cut the recipe in half and use the cooking times in the recipe. This should adjust it to your size of Instant Pot.
Heather
Relatively new to the instant pot. This was a great recipe! I made a few changes: I used half ground pork/half ground beef and substituted a cup of stuffing mix for the breadcrumbs. I cooked for 24 minutes and broiled for 4 min and it was great. My whole family enjoyed it and we will definitely be making it again.
Shawn
Sounds delicious!
Lynn
I made this recipe today and it was amazing. Have a 6qt IP. 2.25 lbs lean ground beef. Followed the rest except added a package of Lipton onion soup mix. Cooked for 28 minutes, let natural release for 5 minutes, then broiler for 5 minutes. It was awesome!!! Hubby thinks meatloaf is meh, but loved this! Potatoes were perfect as well! Thank you!!!
Desiree
Made the meatloaf and potatoes in a 6qt w/the foil pan method. It was super easy. After placing peeled & cut russet potatoes in the bottom and adding the rack I used heavy duty foil & placed a piece in one direction, and a second cross cross over the other. Then I scrunched it into the shape of the IP and rolled the edges of the foil ‘pan’ then placed the meat into the pan, shaping it evenly. I cooked it on high pressure for 35 minutes, 5 minutes natural release & then quick release. It was thoroughly cooked. The foil was easy to peel away and I placed the loaf on a cookie sheet, then topped with the sweet sauce & broiled for a few minutes. The mashed potatoes I made (there wasn’t much liquid in the bottom & a bit of the meatloaf flavor had dripped into them as they cooked. I mashed them right in the IP, adding just enough heavy cream, butter, sour cream, garlic powder, s & p, so they weren’t runny. My family loved it! My kids tend to be ‘picky’ eaters. My oldest inhaled her potatoes (she usually won’t eat potatoes) & her meatloaf. My youngest ate everything also. My bro-in-law kept raving about the meal, especially the potatoes. This is a keeper!
Patty
Does the meatloaf brown like the picture and is it firm or soggy?
Desiree
Mine wasn’t soggy. It was a nice round loaf that held together nicely as I peeled the foil pan away and placed it on a cookie sheet. I topped it with the sweet sauce & broiled it for a few minutes. It was a big hit.
Kim Shephard
Patty, I’ve made this several times and it is not soggy at all but it is definitely very moist. The sauce on top gets nice and bubbly under the broiler. I’ve also always added chopped broccoli in my meatloaf when cooking in the oven to add moisture and hide veggies for the haters in the family. It’s not needed in this IP recipe but I still do it to sneak in some healthy veggie. Sometimes I also add some A1 Sauce just because I love the flavor. This is a great Meatloaf recipe even for those who don’t much like it!
Leslie Isbelle
Yes just a tiny bit I placed on sheet pan and broiled about 10 minutes. Perfect.
Karen Lester
I made this meatloaf in my 6 qt IP. Exact recipe except I cooked 28 minutes and broiled 4. Came out awesome. My husband said it’s my best one so far! I didn’t make mashed potatoes I just put those under my broiler with the meatloaf with some butter infused olive oil and salt and pepper! Very good dish.
Shawn
Awesome! So glad you enjoyed it Karen!
KIM
OMG, thank you for the delicious recipe! I LOVE meatloaf and have to beg my family to eat it. This was just wonderful. I chopped up garlic, onion, carrot, bell pepper and mushrooms. I used bbq sauce and spiced it up a little with some chipotle adobo.
Making the meatloaf with the potatoes in the same pot is genius. 30 minutes from start yo finish for mashed potatoes and meatloaf! My 8 quart did cook perfectly in 20 minutes.
Shawn
So glad you enjoyed the Meatloaf Kim! Sounds like the additions were awesome!
Penny
I am so happy to find someone else who loves meatloaf!! I always did. My Mama made a great one, and I never understood things like tv shows where people groaned and complained about meatloaf! (Mama said it was because she was magic, those other people must not have been!)
Katelyn
LOVE this recipe! I do have an 8 quart instant pot, but decided to cook a little longer based on comments. I cooked for 30 min and broiled a few minutes longer too and it was SO good. I added about 1/3 cup of shredded cheddar to the meatloaf. My husband doesn’t love mustard, so I for the top, I used the honey BBQ sauce instead of mustard.
The potatoes also came together really easily and were very creamy and delicious. This is probably my new favorite instapot recipe!
Shawn
So glad you enjoyed the recipe Katelyn! The honey BBQ topping sounds great!
Craig
I cut the recipe in half and cooked this in 6qt IP tonight. It came out perfect. Meatloaf was juicy and flavorful and the potatoes were the best I’ve ever had. Will definitely be making this again in the near future.
Shawn
Awesome! So glad you enjoyed the recipe Craig!
Rebecca
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!
Shawn
So glad you enjoyed the recipe Rebecca!
Kylie B
Turned out AWESOME! I have an 8qt IP, but I cooked it 22 minutes just to be safe and it was perfect, could probably of cooked it 20. I added 1/3 cup Parmesan cheese to the meatloaf (which was one of the recommendations) and it was so good! Best meatloaf I have ever had. We will definitely be making this again. My only questions is how would I adjust the time if I only did 1lb of ground beef and halfed the recipe?
Peggy Gwyn
I made this tonight and I made two changes and my meatloaf came out under cooked. So next time I will try the recipe as written. I used an 8qt. IP, I added 1 cup of shredded zucchini to the meatloaf recipe. Then over all I cooked carrots where the brussel sprouts would be. I cooked it for 23 minutes. The thermometer said 155 degrees but it was very pink when we cut into the middle. So in the oven it went. Moral of my review….don’t make the changes that I did. They don’t work out to well.
Shawn
Zucchini will add a lot of moisture to the meatloaf, so in order to get it to cook through you would need to cook it longer. I bet the addition of zucchini would taste great though!
Sarah
Wow! My family LOVED this meatloaf! Husband’s review: “Don’t ever lose this recipe. I don’t know what you did differently, but this was awesome!” He was really surprised that it was cooked in the Instant Pot. This meatloaf was excellent. Nice and moist and flavorful. Yeahhh, it was moist! (Queue “Paradise By The Dashboard Light.… with feeling, haha!)
So long to baking meatloaf in the oven and boiling the potatoes in a separate pan…. Hello, new favorite one pot meal! My meatloaf was freaking delicious, and the mashed potatoes were great, too.
Not sure why so many reviews were negative. Particularly those who commented about raw in the center. Definitely leaves me to wonder if various Instant Pots models cook differently…???
***My review is for the cooking method and quantity of potatoes/ chicken broth/ ground beef/.bread crumbs/ eggs… 6 quart IP, manual setting 25 minutes. Waited 10 minutes, then depressurized. Temped just right.
(For those who love the crisp edges or baked on ketchup or BBQ sauce, try popping it under the broiler for a few minutes after freeing it from the greasy foil. And if that’s not good enough, you need to go back to oven baking method ‘cause you’re looking for something your IP can’t do for you.)
Thank you for the recipe!! So happy I tried the IP method!
Jennifer
Turned out great! Might only make mashed potatoes in the instant pot now . I have a 6 qt and cooked it for 25 min, I let it natural release for 3 min then quick release.
Shawn
So glad you enjoyed the recipe!
Danni
I wish I had read the reviews before I made this recipe. It did not turn out well at all. Meat loaf had to spend almost has much time in the oven, if not more. I increased my cook time as suggested to 27min in the pressure cooker. The potatoes might have made a great cream of potato soup, they were that runny. Unfortunately the worst meal I have made to date with the pressure cooker.
Melissa
How would I make this in the ip without the potato’s? Use water instead of chicken broth? Adjust time?
Shawn
Yes, you can just use water instead of chicken broth and no, you do not need to adjust the time.
Stephanie
If i don’t make mashed potatoes, can I just do steamed potatoes by putting them in foil with butter or something? I have white potatoes and worry they won’t cook like the yellow like recipe says to use
Corinne Anderson
My husband loves this recipe! According to him, this recipe alone is worth having an Instant Pot, lol! It’s become a biweekly thing! Thanks for posting!
Shawn
That’s so great to hear! I’m so glad you guys are enjoying it!
Melissa
I couldn’t find a good meatloaf recipe to save my life, until I tried this one! I love it and it’s my go to! I’ve shared it with friends and family a bunch too! Thanks!!
Stephanie
Tried this recipe as written tonight and it turned out perfect!!! My whole family loved it!! We will definitely be having this again soon!!!
RC
I have NOT yet tried this PIP IP recipe. But, I’ve purchased a stacking pot in pot kit on Amazon.
I do have a couple of concerns with the way this recipe is written. I suppose if you need to make tinfoil pots, then stacking the meatloaf on top of the potatoes is best.
However, this method breaks a cardinal rule of not putting the longer cooking item on the bottom of the IP. Anyone who has any experience in cooking can tell you, that the meat will always take longer to cook than vegetables.
So, why is the meat being placed further away from the heat source?
20 mins? Sounds risky for two pounds of raw meat! I’d definitely go with 25 mins or maybe 30!
Since the potatoes take less time, they must be placed on top of the meatloaf in a separate pot. As another said, the potatoes boiled up and soaked the meatloaf… yuck!
Just get a PIP kit and avoid aluminum foil faux pas.
Love the combo, but not the method.
Oh, one last observation. I believe meat (beef) needs to have an internal temp of 165F, not 155F. I always check the meat’s temp. before removing it. Much of the time it toos out at around 200F +/- and it has never been over cooked or tough, but instead delicious and tender. I find adding a few extra minutes to cooking any type of meat in the IP make it more tender. Cooking chicken breasts longer made a huge difference from rubbery tough to tender and juicy.
Christopher
Wow. This may be the most obnoxious comment I’ve seen all day (and it’s still early). Allow me to set you straight.
1. If you knew anything about how pressure cooking works, it uses pressure, NOT heat. So, no, the meat does not need to be closer to the heat.
2. If you read the full recipe, you would know this was for an 8qt IP. Most of the people who had problems, including the one who “boiled” their meatloaf, we’re using smaller IPs.
3. No, meatloaf does not need to be cooked to 165. It only needs to be cooked to 155-160. If you take it out of the IP at 155 and put it under the broiler for a few minutes, it’s fine.
4. Stop trolling. Maybe try something before you criticize it.
Have a great day.
C Wilson
I followed this recipe and ended up with poached meatloaf and soggy potatoes. The liquid on the bottom boiled up and covered the meatloaf. I will not use this method again.
Joseph Grieco
Most recipes need to be adjusted to your needs. I have a 6 qt. I used only 1 cup broth then drained the broth before mashing. Added the milk and sour cream to the consistency I wanted the potatoes. I did not use it all. Came out good for me at 25 min. used a trivet and the aluminum foil sling making it so the juices from the meatloaf did not go into the potatoes.
Kara
Made this tonight! My family loved it. I made it in a 6 qt instant pot and made a 1 lb hamburger meatloaf with 5 russet potatoes that I peeled and quartered. I cooked it for 24 minutes on high pressure. Then I took the meatloaf out covered it in the sauce and broiled it. I drained the potatoes and then added all of the ingredients that you listed. It was awesome!!! I can never get my 3 year old to eat my mashed potatoes, tonight she asked for more potatoes!!! That’s a big win.
Lisa C
Made this tonight for dinner. Have to tell you I have never been a meatloaf fan…until today. Quite possibly the best I’ve ever had. Awesome flavor! This is going in our favs to make again!
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!
Courtney
My Pressure cooker doesn’t seem to have “manuel mode”. Not sure which setting to use instead?
Any suggestions?
Shawn
You would need to refer to your owner’s manual to see how to manually set cook times. Hope this helps!
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!
Gina
could you just add water to the bottom of the pot? and then just sit your meatloaf up on a rack.
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!
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?
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….
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..
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.
Shawn
Glad you enjoyed it!
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!
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.
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.
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!
Wendy
The meatloaf was delicious, but the mashed potatoes (using your quantities of ingredients) came out as soup.
Where did I go wrong?
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.
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.
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.
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.