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
- 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 114.399902397495 g
- Cholesterol 388.102708530415 mg
- Fat 96.0545563085075 g
- Fiber 2.07426626176548 g
- Protein 93.8811852265684 g
- Saturated Fat 47.7410159476333 g
- Serving Size 1 1 Serving (1237g)
- Sodium 1483.86639628676 mg
- Sugar 112.325636135729 g
- Trans Fat 6.26614001665749 g
- Calories 1694 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 minutes. Once finished cooking, use the quick release method to let the steam escape.
- 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, 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!
Releasing pressure precisely at the 20-minute mark prevents the ground beef from overcooking and turning dry inside the sealed chamber. Adapting a classic baked dinner to pressure cooking requires understanding how moisture retention and fat content shift when steam replaces dry oven heat. Because liquid cannot escape the sealed pot, ingredients behave differently than they would on a sheet pan, making strategic adjustments necessary for the right texture.
- Substitute lean ground beef with an 85/15 or 80/20 grind if you want a juicier interior, but expect to drain excess grease from the bottom of the pot before mashing the potatoes.
- Exchange plain breadcrumbs for pko crumbs by using a 1:1 ratio, though the larger flake size will create a slightly lighter internal crumb structure.
- Swap yellow potatoes for russets if preferred, but note that russets absorb more half-and-half and sour cream, requiring an extra splash of liquid to reach a smooth consistency.
- Broil the meatloaf for exactly 3 to 4 minutes after pressure cooking to transform the pale surface into a sticky, caramelized crust without overcooking the meat underneath.
Pairing this meal with steamed green beans provides a crisp, bright contrast to the rich dairy in the potatoes and the sweet glaze on the beef. Storing leftovers in an airtight container in the refrigerator for up to three days maintains food safety while keeping the sliced meatloaf moist.
