Instant Pot Meatloaf and Mashed Potatoes

Prepare a classic, tender meatloaf and creamy mashed potatoes at the same time with this recipe for Instant Pot Meatloaf and Mashed Potatoes!

Instant Pot Meatloaf and Mashed Potatoes is an all-in-one family meal that is surprisingly easy to make and incredibly flavorful. While no additional side is needed, I do love to round out this meal with Roasted Brussels Sprouts or Green Beans Almondine.

Why Meatloaf in the Instant Pot Works

The best meatloaf I have ever had was made by a renowned chef. He told me his secret was to steam the meatloaf and then broil it, as this keeps the meat moist while it cooks.

After trying his meatloaf and finding out his cooking technique, I knew I could duplicate the result in the Instant Pot. And the results are spectacular!

This recipe for Instant Pot Meatloaf is not only out of this world delicious, but it is so easy to make as well and it does not require any special ingredients or fancy equipment.

The moist heat of the Instant Pot keeps this meatloaf extremely tender and juicy, and it cooks up in a fraction of the time it would take to prepare in the oven. Not to mention, the Instant Pot perfectly cooks mashed potatoes at the same exact time, giving you an entire family meal with minimal effort.

Notes on Ingredients

• Meat: I prefer using a lean ground sirloin for this recipe, to prevent the meatloaf from being grizzly or greasy. The moist heat of the Instant Pot will keep the lean meat from drying out. Feel free to use ground turkey in place of ground beef if desired, but 90 percent lean meat works best.
• Bread Crumbs: Use plain, unseasoned bread crumbs. I personally prefer panko bread crumbs, but regular bread crumbs will work if you do not have panko bread crumbs on hand.
• Stock: Instead of adding milk to this meatloaf recipe, I recommend using low-sodium beef broth. I do this in my meatball recipe as well, and it gives the meatloaf more flavor than if you use milk. I also cook the potatoes in low-sodium vegetable broth as well, as it adds flavor to the mashed potatoes. Feel free to use beef stock for both the mashed potatoes and meatloaf or use vegetable broth for both, instead of purchasing both varieties.
• Seasonings for Meatloaf: To give this meatloaf incredible flavors while using minimal ingredients, I opt to use a few very flavorful additions: ketchup, Worcestershire sauce, and homemade dried onion soup mix.
• Potatoes: To keep prep work to a minimum, I opt to use red potatoes, as they do not need to be peeled. Yukon gold potatoes work in place of the red potatoes, but keep in mind they will release a bit more starch as they cook.
• Sour Cream: Sour cream is my secret ingredient for the creamiest, most flavorful mashed potatoes. It adds incredible flavor and allows you to cut back on the total amount of butter added to the mashed potatoes. Be sure to use full-fat or reduced-fat sour cream, not fat-free sour cream.

How to Make Instant Pot Meatloaf

Before you get started, be sure you have a trivet or rack that can sit inside the inner pot and foil. The meatloaf cooks on a foil boat that needs to rest on top of the rack. This is regardless of if you cook mashed potatoes at the same time as the meatloaf or not. A trick to ensuring your foil boat will fit on the rack, is to form it around the rack.

• For the meatloaf, mix together the beef broth, egg, ketchup, bread crumbs, and seasonings together in a large bowl. It is really important to combine these ingredients BEFORE adding the meat, or the meat will be overworked and the meatloaf will turn out tough.

• Add the meat to the mixing bowl and use your hands to just incorporate the ingredients together.
• Add the meatloaf mixture to the foil boat and use your hands to shape into a round loaf.

• If preparing mashed potatoes, place the chopped potatoes in the bottom of the inner pot and add the broth, and season with salt.

• Place the rack on top of the potatoes and then place the meatloaf on top of the rack.
• Seal the pressure cooker and set to cook on high pressure for 20 minutes.
• While the meatloaf is pressure cooking, mix together the glaze for the meatloaf and set aside.
• Once cook time has elapsed, allow pressure to release naturally for 10 minutes and then do a quick release of any remaining pressure. Don't worry if your meatloaf does not look pretty--I promise you it will taste delicious!

• To remove the meatloaf from the Instant Pot, use caution, as there will be hot drippings. You can use a meat baster to suck out the dripping along the sides of the meatloaf or you can carefully lift the foil out the inner pot and tilt it to the side to drain over a bowl.
• Place the meatloaf onto a baking sheet and spoon the glaze over the meatloaf and then place under a preheated broiler and caramelize for 3-5 minutes. 
• Allow the meatloaf to rest while you prepare the mashed potatoes.
• Remove the rack from the inner pot and use a potato masher to mash the potatoes until they reach the desired consistency. It is okay to have some lumps! 
• Add in the butter and sour cream and stir to just incorporate. Taste and adjust seasonings if necessary.

• Slice the meatloaf and serve with the mashed potatoes.

Instant Pot Meatloaf without Mashed Potatoes

While I personally think that there is nothing much better than the combination of meatloaf and mashed potatoes, you prepare meatloaf in the Instant Pot without the addition of mashed potatoes.

• Prepare and shape the meatloaf as recipe directs.
• Pour 1.5 cups of water into the inner pot of the pressure cooker and place a rack/trivet over the water.
• Place the meatloaf on the rack and seal the pressure cooker.
• Set the Cook Time for 20 minutes on high pressure.
• While the meatloaf is cooking, prepare the glaze for the meatloaf.
• Once cook time has elapsed, allow pressure to release naturally for 10 minutes and then do a quick release of any remaining pressure.
• Carefully remove the foil packet from the inner pot and carefully drain off the drippings over a bowl.
• Place the meatloaf on a sheet pan and spoon the glaze over the meatloaf.
• Broil for 3-5 minutes until caramelized and warmed through.

Storing Leftovers

Store leftover meatloaf in a sealed container for 3 days. Reheat individual slices in the microwave for 30 seconds to 1 minute. Leftover mashed potatoes can be stored in a sealed container for up to 3 days as well.

Recipe FAQs

More Instant Pot All-In-One Meals

• Instant Pot Jambalaya: Perfectly spiced and full of flavor, this Jambalaya can be made with or without shrimp.
• Instant Pot Mongolian Beef: An Asian favorite and SO simple! This recipe includes instructions on how to make rice at the same time!
• Instant Pot Mexican Lasagna: A true family favorite, this Tortilla Pie is made with layers of refried beans, seasoned meat, and cheese.
• Instant Pot Sausage and Potatoes: The faster meal ever! This simple southern comfort food recipe is ready in 15 minutes.
• Instant Pot Shrimp Boil: You won't believe how fast or how flavorful this recipe for classic southern shrimp is when made in the Instant Pot.

If you enjoyed this recipe for Instant Pot Meatloaf with or without mashed potatoes, I would love for you to leave a comment below!

Instant Pot Meatloaf

Instant Pot Meatloaf and Mashed Potatoes result is a classic, moist meatloaf and creamy, flavorful smashed red potatoes that are pressure cooked together for an easy family meal.

5 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Pressure Time + Resting: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 4

Calories: 493kcal

Author: Kristen Chidsey

Ingredients

Meatloaf

• ▢ 1 cup panko bread crumbs
• ▢ ⅓ cup beef stock, low sodium see note
• ▢ 1 large egg beaten
• ▢ 2 tablespoons ketchup
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 tablespoon dried onion soup mix
• ▢ 1 pound lean ground beef or turkey I recommend 90% lean

Meatloaf Topping

• ▢ ¼ cup ketchup
• ▢ 2 tablespoons brown sugar
• ▢ 1 tablespoon red wine vinegar

Mashed Potatoes

• ▢ 2 pounds red potatoes cut into 2-3 inch chunks
• ▢ 1 ½ cups vegetable or beef broth see note
• ▢ ¼ cup sour cream
• ▢ 1 tablespoon butter
• ▢ salt to taste

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Instructions

• Using heavy-duty foil, prepare a foil boat with 2 inch sides that will fit on top of the metal rack inside the Instant Pot.
• In a large bowl, mix together the bread crumbs, 2 tablespoons ketchup, sauce, beef broth, onion soup mix, Worcestershire sauce, and egg together until well combined.
• Add in the ground meat and use your hands to mix until JUST incorporated. Do not overmix, or the meatloaf will be tough.
• Place the meat mixture onto the foil boat and shape it into a round loaf.
• Wash and dry your potatoes well. Cut the potatoes into large 2-3 inch chunks. This would be the equivalent of cutting baby red potatoes in half or normal red potatoes into quarters. Place the potatoes in the bottom of the inner pot.
• Pour in 1.5 cups of broth into the inner pot and sprinkle with ½ teaspoon kosher salt. Place a rack/trivet on top of the potatoes.
• Place the foil boat that contains the meatloaf on top of the rack and place the lid on the instant pot. Be sure the vent knob is sealed, not venting.
• Seal the pressure cooker and set to cook on high pressure for 20 minutes.
• While the meatloaf is pressure cooking, mix together the ketchup, brown sugar, and vinegar together and set aside.
• Once cook time has elapsed, allow pressure to release naturally for 10 minutes and then do a quick release of any remaining pressure.
• Carefully remove the foil packet from the inner pot and carefully drain off the drippings over a bowl. Alternatively, use a baster to suction out the drippings BEFORE removing the meatloaf.
• Place the meatloaf onto an oven-safe tray and spoon the glaze evenly over the meatloaf. Broil for 3-5 minute or until caramelized. Remove the meatloaf from the oven and let rest for 10 minutes before serving.
• To prepare the mashed potatoes, use a potato masher to mash the potatoes until they reach the desired consistency. It is okay to have some lumps! Add in the butter and sour cream and stir to just incorporate. Taste and adjust seasonings if necessary.
• Slice the meatloaf and serve with the mashed potatoes.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)
• Instant Pot Rack
• potato masher

Notes

Beef Stock: In place of the beef stock, feel free to use milk or vegetable stock. If using milk, you will need to add ½ teaspoon salt to the meatloaf mixture.

For Mashed Potatoes, feel free to use beef stock instead of vegetable broth if that is what you have on hand since it is used in the meatloaf.

How to make Instant Pot Meatloaf without Mashed Potatoes: Prepare and shape the meatloaf as recipe directs. Instead of adding potatoes and stock to the inner pot, pour 1.5 cups of water into the inner pot of the pressure cooker and place a rack/trivet over the water and place the meatloaf on the rack and seal the pressure cooker. Cook for 20 minutes on high pressure. Once cook time has elapsed, allow pressure to release naturally for 10 minutes and then do a quick release of any remaining pressure. Remove the meatloaf and glaze as directed. 

Leftovers: Leftover meatloaf and mashed potatoes can be stored in the refrigerator for 3 days. 

Homemade Dried Onion Soup Mix: In place of the homemade dried onion soup mix, add in ½ tablespoon dried minced onion and ¼ teaspoon each of dried celery seed, garlic powder, onion powder, salt, and pepper.

The nutritional values are approximate and are for ¼ of the meatloaf served with ¼ of the mashed potatoes. 

Nutrition

Calories: 493kcal | Carbohydrates: 59g | Protein: 33g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 523mg | Potassium: 1597mg | Fiber: 5g | Sugar: 15g | Vitamin A: 368IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 5mg

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