Try this Instant Pot Meatloaf and Mashed Potatoes recipe.
- 2 eggs
- salt and pepper to taste
- 1 tsp garlic powder
- 1 cup chicken broth
- 2 tsp garlic powder
- 2 tbsp brown sugar
- 1 cup breadcrumbs
- 1/3 cup ketchup
- 1 cup half and half
- 3/4 cup sour cream
- 4 tbsp butter
- 1/2 cup onion diced
- 2 tsp dried parsley
- 2 tbsp mustard
- !for the meatloaf:
- 2 lb. ground beef (i used a lean ground beef)
- 1 tsp salt and pepper
- 1/2 cup honey bbq sauce
- !for the meatloaf topping:
- !for the potatoes:
- 3 lbs. yellow potatoes washed and quartered
- Carbohydrate 114.405577397497 g
- Cholesterol 408.438125205802 mg
- Fat 103.726210478464 g
- Fiber 2.07426626176548 g
- Protein 93.9615810599362 g
- Saturated Fat 52.5995726163835 g
- Serving Size 1 1 Serving (1247g)
- Sodium 1538.34639631012 mg
- Sugar 112.331311135732 g
- Trans Fat 6.80318418355446 g
- Calories 1762 calories
Step-by-step
- 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.
- 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!
Can this entire dinner be assembled beforehand and frozen raw inside its foil sling for a future weeknight? Constructing the meatloaf mixture and wrapping the raw quartered yellow potatoes in a sealed container provides a reliable method for meal prep, provided the dairy components for the mash are added fresh after pressure cooking. When preparing this dish ahead, freeze the shaped raw meatloaf directly on its foil sheet, allowing it to thaw completely in the refrigerator for twenty-four hours before lowering it onto the pressure cooker rack. Pressurized cooking relies heavily on steam circulation, meaning that overcrowding a six-quart electric cooker will prevent the potatoes from softening evenly in the chicken broth. Once the cooking cycle completes and the internal temperature reaches 155 degrees Fahrenheit, quick-release the steam valve immediately to prevent the beef from overcooking while trapped in residual heat. Transferring the loaf to a baking sheet for a three-to-four-minute broil caramelizes the honey barbecue and ketchup exterior far better than pressure alone ever could. Leftover portions store safely in airtight containers within the refrigerator for up to four days, though the mashed potatoes benefit from a splash of warm half-and-half before microwaving to restore their emulsion.
