Instant Pot Meatloaf and Mashed Potatoes are made entirely in the instant pot. Flavorful and moist meatloaf with creamy mashed potatoes! It’s comfort food at its quickest.
My family loves comfort food classics like this but I don’t usually have time for meatloaf to cook in the oven for an hour. Insert the instant pot!!
It takes about 20 minutes of prep work and 25 minutes of cook time to get tender delicious meatloaf and creamy mashed potatoes. I call that a win! Plus, there aren’t as many dishes to clean up!
We also really enjoy this hearty Baked Ziti and it’s a great freezer meal too! Or this Sheet Pan Parmesan Chicken and Veggies for another easy clean-up option.
Why You Will Love This Instant Pot Meatloaf and Mashed Potatoes
- The meatloaf is tender and moist! The instant pot infuses the meatloaf with moisture so no more dry and crumbly meatloaf!
- This is a gluten-free meal! Yep, no breadcrumbs are used in this recipe!
- Cooking the meatloaf and potatoes together cuts down on time and dishes.
- It’s easy enough you can make it any night of the week!
Ingredients:
GROUND BEEF: Use leaner ground beef for this recipe such as 85% lean. The instant pot infuses with so much moisture it isn’t necessary to use fattier beef. I have even used 90% lean with no issues!
ONION, ONION POWDER, GARLIC POWDER, SALT, AND PEPPER: The onion adds moisture and the seasonings add loads of flavor.
MILK: Adds moisture to the meatloaf and moistens the oatmeal. Milk is also used to mash the potatoes along with butter.
OATMEAL AND EGGS: Both are used to bind the meatloaf together.
POTATOES: Use any kind of potatoes you have on hand. And the choice is yours whether to peel or not!
KETCHUP, BROWN SUGAR, AND MUSTARD: All used to make a yummy glaze for the meatloaf. You can also leave this off if you prefer.
How To Make Instant Pot Meatloaf with Mashed Potatoes:
POTATOES: Peel your potatoes (if desired) and wash them thoroughly. Quarter and dice the potatoes so they are roughly 1″ pieces. Place in the bottom of the instant pot with chicken broth and season well with salt and pepper.
MEATLOAF: Combine all the meatloaf ingredients and form into a round loaf. Place on a large piece of heavy-duty foil and wrap the edges of the foil to form a tray for the meatloaf. Place in the instant pot on top of the potatoes. Cook for 25 minutes on high pressure. Do a 10 minute natural release.
FOR THE FINISH: Remove the meatloaf and top with glaze if using. Mash the potatoes with the butter and milk.
FAQs
You can use ground beef, pork, turkey, or a combination! Typically a higher fat ground meat is used to help keep the meatloaf moist.
Store cooled meatloaf covered or in an airtight container in the refrigerator for up to 4 days.
Store cooled mashed potatoes in an airtight container in the refrigerator for up to 4 days.
Wrap completely cooled meatloaf in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Place completely cooled mashed potatoes in a freezer-safe container or freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator.
No, it will not fit in a 6qt or 8qt instant pot.
Tips and Suggestions:
- Don’t overmix the meatloaf. When mixing, mix just until everything is combined so your meatloaf stays tender.
- Do the natural release! This 10 minute natural release is necessary when cooking meat. Doing a quick release with meat will result in tough meat.
- If you want to skip the potatoes you will still need to add liquid to the instant pot. Instead of chicken broth use water and place the meatloaf on the trivet that came with the instant pot to keep it out of the water.
- MEAT: You can use any ground meat; beef, pork, turkey, or a combo! Don’t be afraid to use lean ground meat in this recipe as the instant pot keeps the meat moist.
- MASHED POTATOES: Serve with this Easy Mushroom Gravy or add more flavor by replacing the milk with sour cream and adding 1 or more teaspoons of garlic powder. Minced chives are another great addition!
What To Serve With Instant Pot Meatloaf and Mashed Potatoes:
What’s great about this meal is you have your main dish and a side dish completed in one pot! We like to serve this with Simple Roasted Green Beans or a simple side salad for something green. This Lemon Parmesan Roasted Broccoli or if you would like to add carrots try these Honey Garlic Roasted Carrots.
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Instant Pot Meatloaf and Mashed Potatoes
Ingredients
- 3 pounds (1.5kg) potatoes (peeled and washed)
- 1 cup (235ml) low sodium chicken broth
- ¾ cup (180ml) milk; divided
- ¼ cup (55g) butter
- 1 small onion, minced or grated
- ½ cup (60g) quick oats
- 2 large eggs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds (1000g) ground beef
- ¼ cup (65g) ketchup
- 2 tablespoons brown sugar
- 1 teaspoon mustard
Instructions
- Peel and wash potatoes. Cut into 1" chunks and place in the bottom of the instant pot. Pour in the chicken broth and season well with salt and pepper.
- In a large bowl combine the onion, oats, ¼ cup milk, eggs, garlic powder, onion powder, salt, and pepper. Let stand for 5 minutes to allow the oats to soak up some liquid. Add ground beef and mix just until combined.
- Form ground beef mixture into a round loaf and place on a large piece of heavy-duty foil. Wrap the foil up around the sides of the meatloaf to form a tray. Place on top of the potatoes in the instant pot. Cover with lid and turn the valve to sealing. Cook on high pressure for 25 minutes. Allow the instant pot to do a 10 minute natural release before releasing the pressure.
- In a small bowl combine the ketchup, brown sugar, and mustard. Remove the meatloaf from the instant pot and brush the top with the ketchup mixture. Don't drain the potatoes. Add ½ cup milk and the butter to the potatoes and mash to desired consistency.
Notes
- To add more flavor to the mashed potatoes replace the milk with sour cream and add 1 teaspoon of garlic powder. Minced chives are also great.
- STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- FREEZER FRIENDLY: Wrap completely cooled meatloaf in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months. Place completely cooled mashed potatoes in a freezer-safe bag or container and freeze for up to 1 month. Thaw both in the refrigerator overnight.
- If you want to skip the potatoes you will still need to add liquid to the instant pot. Instead of chicken broth use water and place the meatloaf on the trivet that came with the instant pot to keep it out of the water.
- You can’t double this recipe.
- Total time does not reflect time to pressure up or the 10 minute natural release.
