Instant Pot Meatloaf and Mashed Potatoes
Make a whole nutritious dinner in one pot with this quick and easy Meatloaf and Mashed Potatoes recipe!
Make a whole nutritious dinner in one pot with this quick and easy 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
- 2 lb. ground beef (i used a lean ground beef)
- 1 tsp salt and pepper
- 1/2 cup honey bbq sauce
- 3 lbs. yellow potatoes washed and quartered
- Carbohydrate 686.433464384984 g
- Cholesterol 2450.62875123481 mg
- Fat 622.357262870784 g
- Fiber 12.4455975705929 g
- Protein 563.769486359617 g
- Saturated Fat 315.597435698301 g
- Serving Size 1 1 recipe (7480g)
- Sodium 9230.07837786071 mg
- Sugar 673.987866814391 g
- Trans Fat 40.8191051013267 g
- Calories 10571 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!
Traditional oven-baked meatloaf requires an hour of steady heat to render internal fat, whereas pressure cooking accelerates this timeline by utilizing pressurized steam to cook the meat uniformly within twenty to twenty-five minutes. Laying yellow potatoes directly in the chicken broth at the base of the insert allows them to steam while absorbing savory liquid, yielding a starch base that breaks down easily under a hand masher. Lean ground beef benefits from the inclusion of breadcrumbs and eggs, which bind moisture inside the loaf to prevent dryness during the high-pressure stage. Substituting regular breadcrumbs with gluten-free alternatives will yield a slightly denser crumb structure, while swapping half-and-half for heavy cream increases the fat content and creates a richer potato mash. Once the pressure releases, transferring the meatloaf to a sheet pan is necessary before applying the honey barbecue and ketchup glaze. Exposing the glazed surface to a kitchen broiler for three to four minutes caramelizes the sugars, producing a sticky, bubbling crust that contrasts with the interior texture. Checking the internal temperature with a digital thermometer ensures the beef registers 155 degrees Fahrenheit before finishing under the heat source. Serve this meal alongside crisp, raw vegetables dressed in an acidic vinaigrette to cut through the rich combination of butter, sour cream, and spiced beef.
