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Meatloaf and mashed potatoes on a white plate. Mashed potatoes garnished with fresh parsley and pepper.

Instant Pot Meatloaf and Mashed Potatoes

Course: Main
Cuisine: American
Keyword: meatloaf and mashed potatoes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 667kcal
Author: Malinda Linnebur
This Instant Pot Meatloaf and Mashed Potatoes is made all in the instant pot! Flavorful and tender meatloaf with creamy mashed potatoes!
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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

  1. 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.
  2. STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. 
  3. 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. 
  4. 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.
  5. You can't double this recipe. 
  6. Total time does not reflect time to pressure up or the 10 minute natural release. 

Nutrition

Calories: 667kcal | Carbohydrates: 65g | Protein: 42g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 711mg | Potassium: 1677mg | Fiber: 5g | Sugar: 10g | Vitamin A: 449IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 7mg