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!
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.
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. 😉
How long would I cook it if I only used 1lb – 1.25 lb of meat?
I would start at 20 minutes and go from there. Enjoy!
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.
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.
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?
So glad you enjoyed it! I do have and Instant Pot Spaghetti and Meatballs that would be fun!
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?
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.
Is the broiler part of the recipe necessary to cook the meat or is it just for the meatloaf topping?
I use it just for the topping. It should be cooked plenty in the Instant Pot.
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..:(
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.
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!
Love the changes you made!
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…
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.
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?! 😉
Do you think rudabega could replace the potatoes here?
Yes, I think this would work just fine!
We tried it and it worked great! Thank you!
Do you think rudabega cut into the same size as the potatoes could replace the potatoes in this recipe?
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.
I’m so glad you enjoyed it Sheila!
YUM! Everything was perfect. We will make this again and again.
So glad you enjoyed it Rachel!
Could you put the meatloaf in a small pan instead of foil?
You could, but keep in mind that the fat needs a place to drain out when cooking. This is why I prefer to free form in foil.
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!
I’m so glad you enjoyed it Leslee!
Can I fix 2 at a time ?? I want to leave potatoes out.
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!
Easy to make. I used 6qt For 25 minutes and the temperature was fine. All love the meatloaf
That’s great to hear! So glad you enjoyed it!
Made it….Ate it…Loved it!
Genius idea!
Thank you!
Fantastic! So glad you enjoyed it Tonya!
I have an 8qt and usually use 1 1/2 cups of liquid. Will the extra 1/2 cup of liquid ruin the potatoes?
You can strain any excess liquid from the potatoes before mashing if desired. 🙂
I love this recipe. I stuff mine with sautéd mushrooms, onions, bacon and cheese. So good!!
That sounds amazing Amber! So glad you enjoyed it!
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.
Nice!
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.
It could be that your pot wasn’t sealed all the way? Loose silicone ring, perhaps? Happens to the best of us. Hope you give it a second try!
Absolutely delicious and easy comfort food! New favorite way to make this meal. Took about 28 minutes in 6qt. Thanks for sharing, family loved it and so did I!
So glad you enjoyed it Melanie!
Great recipe… although… I cheated… i like to use croutons or stuffing mix (other than Stove Top)…. and I needed 3 eggs… put a layer of potatoes down and cut up a very large carrot and put about a good amount of chicken broth, put the rack on, tore a nice piece of Reynolds Heavy Duty foil for the meatloaf… closed it… turned it on to Manual for 22min… released the steam as soon as it finished…. removed the meatloaf and put it in a pan and into the oven at 350 for 15min…. then I switched it to broil to caramelize the ketchup mixture (about 6-7 min… checking to make sure I don’t start a fire…) yummy!! Thought about your potatoes and ended up making a carrots and potatoes s’mash just adding butter, parsley, and oregano… no added salt, anywhere!!
What I loved about this meatloaf… if wasn’t oily at all!! There was liquid… but that’s all it was… liquid!! No oil!! The meatloaf was very moist inside and not dry at all!! Thank you for sharing!!!
I’m so glad you enjoyed it! Love the idea of potato and carrot mash too! Thanks!
Excellent recipe! My 9 yr old ate 3 helpings, lol! The only thing I did different is I peeled my potatoes for the kiddos. This came out perfectly, thanks!
Fantastic! So glad you enjoyed it Sharon!
Ok fingers crossed… I’ve just made this and us cooking as I speak.
Ok . I’m a professional chef . I went to JWU. Been cooking for 16 years professionally . All I can say is ……… WOW . This is probably the best meatloaf recipe I have ever made . I use 1 pound of ground pork 1/2 pound of veal and 1/2 pound of beef .
This whole entire meal is something I brag about when I teach my classes at Sur la table . It’s so good I can’t wait to make it for dinner tonight !!!!!
WOW! What a great comment. Thank you so much and I’m SO glad you enjoyed it and thank you for sharing with your students! 🙂
This is sooo good. thank you for sharing your recipes and techniques.
So glad you enjoyed it Debi!
Tried several other meatloaf recipes for the instant pot, but this is my absolute favorite. Actually we are having it twice this week that is how good it is. Thank you 🙂
Nice! So glad you’re enjoying it Lucy!
Great recipe! Very tasty meatloaf and super tender! Love that the mashed potatoes (which were delicious) cooked concomitantly with the meatloaf!
Yay! So glad you enjoyed it!
This recipe has been the best discovery ever. I’ve been making it for awhile now. The family all request it be made once a month and I always share it with as many people as I can. I love using BBQ sauce in the meat, it makes the whole thing out of the park. I don’t add even half he liquid you call for with the potatoes as it makes it so runny. Often I only need 1 C beef stock. Today when I made it I crushed pork rinds in place of the bread crumbs as my husband isn’t supposed to have gluten. It seemed maybe a little softer but worked great! Thank you so much for this kid and adult friendly recipe!
Fantastic! So glad you’re enjoying it and able to make it work with your husband’s needs too! 🙂
Hi, Kristin! I wanted to share a tip with you. I am also gluten sensitive, so I use ground flax in place of bread crumbs in my recipes.
Have a nice day!
Is the cooking time the same if I double the amount of meat? Do you recommend any other considerations or changes with a larger loaf? Thanks!
If you did double the meat you would definitely need to cook it longer. I’m not sure you could fit 4 pounds of meat into the instant pot, but maybe you can? Just make sure to use an instant read thermometer to test for an internal temperature of at least 155 degrees F. when done.
Tonight I’m planning to cook 2- 2pound meatloafs. Would it be ok to cook them at the same time in my 8qt instapot? Should I adjust cooking times? It would be just meatloaf in the pot, no potatoes.
I’m not sure that two meatloafs would fit, but if they did, you’ll probably need to increase the cook time by 5 to 10 minutes? You’ll have to let us know how it goes!
I’ve made this recipe several times and we love it! I’d like to divide it into mini loaf pans (5.75″x3″x2″). Would this fit into two pans or would I need 3? Thanks for a great recipe!
Hey Lori, I think the two smaller pans should work. I’m not sure you could get three in there? Let us know how it turns out!
Hello! I am going to make this some time this week. In the picture there is brussel sprouts but in the comments there is nothing about them. Just curious if it is all cooked at the sametime. Thank you! I am super excited to try this!
I set my 8 qt IP Ultra for 35 minutes @ high pressure and it came out perfect. I made this at work – I’m pretty sure a couple of my coworkers are going to run out and buy one this weekend. Great recipe- my modifications were omitting the sour cream and using only ketchup on top of the meatloaf. Thanks for sharing!
I have made this recipe twice now with 2 pounds of ground beef and 3 pounds of potatoes in an 8 quart pressure cooker and it takes about 45 minutes or longer no matter what I do.
Are you including time to build pressure and release? It could also take longer based on the temperature of your beef prior to cooking. If it’s really cold, then it could take longer to cook. It’s best to make sure to cook to the right internal temperature (but remember that broiling it for a few minutes at the end will help bring up the temperature too), even if it takes your pressure cooker longer. I hope you still enjoyed the recipe! 🙂
Can I do the meatloaf without the potatoes?
I made this tonight and set our Instant Pot to 25 minutes and when I checked it it was only at 115 degrees. Had to do it again for another 20 minutes and then it was okay. It was my first time ever using our Instant Pot and I’m not sure if I did something wrong or not?
Hi Tiffany, it could be a few things – temperature of your meatloaf and potatoes prior to going in, how big your instant pot is, elevation, etc. could make it take longer to cook. It’s best to just make sure to cook to the safe temperature, even if it does take a little longer.
I’m going to make this tonight. So glad someone asked about using 1lb of hamburger cause I need to do that since it’s only 2 of us. I usually use tomato soup with my meatloaf but will try the barbecue sauce this time. Thanks for posting this recipe. Debby
Hope you enjoy the recipe Debby!
Looks terrific! I am going to try it.
Can it be done with only one pound, instead of two pounds of meat?
Do I cut back on time in the instant pot?
Thank you.
If you decide to cut the recipe in half, just make sure to cut all the ingredients in half. You’ll want to reduce the cook time by just a few minutes.
Would it work to use 2# ground turkey?
Hi Tina, yes! It’ll definitely work with turkey. Just make sure your meatloaf reaches at least 165 degrees F. Enjoy!
I always use ground turkey, resl good
This has become a family staple in my home. We have 4 children, and this is a winner every time. Thank you for making a meatloaf recipe that the whole picky family can get behind!!!!
any recommendations for something to substitute for the BBQ sauce in the meat loaf?
You could try using Ketchup? The BBQ sauce is really good in there though. 😉