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A plate with two slices of Instant Pot meatloaf and mashed potatoes. A fork and some bread on the side.
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Instant Pot Meatloaf Recipe

Instant Pot meatloaf with buttery mashed potatoes is delicious and so effortless, thanks to your pressure cooker!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 746kcal
Author John Kanell

Equipment

  • Mixing Bowls
  • Electric pressure cooker (Instant Pot)
  • Foil

Ingredients

For the Meatloaf:

  • 1½ pounds ground beef (675g)
  • ½ cup panko breadcrumbs (28g)
  • ½ small onion diced (or 1 teaspoon onion powder)
  • 3 cloves garlic minced (or 1 teaspoon garlic powder)
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Potatoes:

  • 1½ pounds Yukon gold potatoes quartered (675g)
  • 1 cup water (or chicken broth) (240mL)
  • ¾ teaspoon salt divided
  • ¼ cup sour cream (60g)
  • 2 tablespoons unsalted butter
  • 2 tablespoons whole milk
  • ¼ teaspoon ground black pepper

For the Glaze Topping:

  • ⅓ cup ketchup (80ml)
  • 1 tablespoon light brown sugar
  • 1½ teaspoons Dijon mustard

Instructions

  • In a large bowl, combine all of the meatloaf ingredients and gently stir together until well combined. (I like to do this by hand, but you can use a spatula or fork too.)
  • Shape the mixture into an 8x5-inch loaf and place on a piece of foil large enough to extend a couple of inches around each side of the meatloaf. Shape the foil around the meatloaf into a boat by folding up the edges an inch or so. (This will catch any drippings.)
  • In the Instant Pot, arrange the potatoes in an even layer. Add the water and sprinkle with ¼ teaspoon salt of salt. Place the trivet on top of the potatoes, then set the foil with the meatloaf on top of the trivet.
  • In a small bowl, stir together the glaze topping ingredients until smooth. Spread a third of the glaze over the meatloaf.
  • Secure the lid and steam valve. Cook under High pressure for 20 minutes. Naturally release the steam for 10 minutes, then Quick release the remaining steam.
  • Carefully remove the meatloaf and trivet. Spread the remaining Glaze over the meatloaf. If desired, place the meatloaf on a baking sheet and broil for 3 to 4 minutes or until the glaze is bubbly and caramelized.
  • Meanwhile, drain the cooking liquid off of the potatoes. Keeping the potatoes in the pot, add the remaining ½ teaspoon salt, sour cream, butter, milk, and pepper. Mash the potatoes to the desired consistency. Slice the meatloaf and serve with the mashed potatoes.

Notes

  • Panko substitution: Substitute regular or Italian bread crumbs for the panko. You can also use gluten-free panko or breadcrumbs.
  • Use Yukon gold potatoes: They turn into rich, creamy mashed potatoes. And since the skin is so thin, you don’t need to peel them. If you want to use russet potatoes instead, you will need to peel them first.
  • Consistent meatloaf thickness: When shaping the meat mixture into a loaf, try to make sure it is equally thick all around so that it cooks evenly.
  • Let the Instant Pot meatloaf rest before slicing. Let the meatloaf rest for 5 minutes. This will give the juices time to redistribute and will also help you get neater slices.

Nutrition

Calories: 746kcal | Carbohydrates: 49g | Protein: 37g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 192mg | Sodium: 1275mg | Potassium: 1383mg | Fiber: 5g | Sugar: 12g | Vitamin A: 496IU | Vitamin C: 37mg | Calcium: 120mg | Iron: 6mg