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Instant Pot Meatloaf and Potatoes, a deliciously complete comfort meal just like mamma made, but cooked in minutes.

A closeup of this instant pot meatloaf with a tomato glaze and baby potatoes

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This Instant Pot meal is a comfort food classic made super fast and just what you need to get a home cooked meal on the table in a flash!

I know you have heard me say how much I love my Instant Pot (An electric pressure cooker)! But wow this recipe is AWESOME Y’ALL! If you have not gotten yours yet it’s time to take the plunge! Not only is it a time saver but everything I make turns out delicious!

The meatloaf was tender and potatoes always come out amazing! It’s my favorite way to make Mashed Potatoes too! And speaking of comfort Creamy Mac and Cheese is the bomb made in this!

How to make Meatloaf in the Instant Pot

  • The best way to mix this up is getting those hands dirty! Well make sure they are clean first, but I find this the best way to put a meatloaf together. Grab all your meatloaf ingredients get to work!

a closeup of the raw ingredients for this instant pot meatloaf and potatoes

  • In the liner of your Instant Pot, place the potatoes in the bottom.
  • Pour in chicken or beef stock. Sprinkle in salt and garlic.
  • Mix. Place pats of butter on top.

a closeup of baby potatoes in a pressure cooker for this instant pot meatloaf and potatoes

  • Put trivet with handles up on top of potatoes.
  • Wrap foil around the meatloaf creating a pocket or  “pan”.

a closeup of this raw ground beef mixture for the instant pot meatloaf and potatoes recipe

  • Don’t forget a little extra ketchup on top!

a closeup of this raw ground beef mixture with ketchup for the instant pot meatloaf and potatoes recipe

  • Place the meatloaf in Instant Pot and lock on lid.
  • Be sure pressure valve is closed.

a closeup of this raw ground beef mixture with ketchup for the instant pot meatloaf and potatoes recipe

  • Set to manual high pressure for 30 minutes. Once it is finished cooking you can let it natural release or carefully open the valve to manual release. Once the pins drops open, carefully remove with tongs or pot holders.
  • If desired, place on a baking sheet and cook under a broiler to caramelize the topping.
  • Remove potatoes with a slotted spoon and serve this deliciousness!

Things you may use to Make Instant Pot Meatloaf and Potatoes


Instant Pot Meatloaf and Potatoes

 

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Instant Pot Meatloaf and Potatoes

 

A closeup of this instant pot meatloaf with a tomato glaze and baby potatoes
Recipe
4.89 from 17 votes

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Instant Pot Meatloaf and Potatoes

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Author: Nikki Lee
Instant Pot Meatloaf and Potatoes, a deliciously complete comfort meal just like mamma made, but cooked in minutes.
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Ingredients 

Meatloaf

  • 1.5 pounds lean ground beef
  • 1 tsp garlic salt
  • ½ cup ketchup, plus more for top
  • ½ tsp black pepper
  • ½ cup panko bread crumbs
  • ½ cup milk
  • 1 egg
  • ½ tsp worcestershire sauce

Potatoes

  • 28 ounces potatoes, baby or new
  • 1 cup chicken or beef stock
  • 2 tbsp butter, sliced
  • 1 ½ tsp garlic, minced
  • salt to taste

Instructions

  • Add potatoes into bottom on {6 Quart} Instant Pot. Pour in stock or broth and add in garlic and salt. Stir. Put in pats of butter on top.
  • Mix meatloaf ingredient together in a bowl. I use my hands to combine it and shape it into a round loaf.
  • Add trivet on top of potatoes. Wrap foil up around the meatloaf to make a pocket around it. Add more ketchup on top to cover and spoon around evenly. 
  • Lock on lid and make sure the valve is closed. Set to manual high pressure for 30 minutes.
  • Once it completes cooking, you may carefully open valve to manual release or let it release naturally.
  • Remove carefully with pot holders or tongs and put on a baking sheet and broil in oven until ketchup caramelizes a bit, if desired.

Nutrition Information

Serving: 11 serving Calories: 553kcal (28%) Carbohydrates: 42g (14%) Protein: 45g (90%) Fat: 22g (34%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 10g Trans Fat: 1g Cholesterol: 165mg (55%) Sodium: 873mg (38%) Fiber: 3g (13%) Sugar: 7g (8%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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38 Comments

  1. 5 stars
    I had to intravise alittle. I didn’t use any potatoes only the meatloaf.
    My brown sugar for glaze had walked over to my daughter’s house awhile and never walked back. But I was not deterred. I used confectioners sugar and added alittle of soda stream pepsi syrup only. Added the ketchup and Sugar Rays honey mustard sauce. Omg… Best meatloaf ever!!! It shocked myself how the glaze was, so, so good and caramelized perfectly. Your recipe is one of the best I’ve made since getting the insta pot for Christmas. Plus, the work around for the voided items, couldn’t have better any better. Now you have tried and true options if out of those ingredients. Thank you for your time posting this recipe. I’m still very new user and have had couple of unpleasant mistakes ruin a recipe. But not yours and huge blessing for me. God bless you always!

  2. This recipe looks amazing, definitely want to try it! I do have a question though, I’m not a big fan of ketchup, could I substitute with marinara sauce?

    1. Of course. It will take on a little different flavor but I would love to hear how it comes out. Chili Sauce works wells too!

  3. Hi – your recipe looks great! Do you think it would work to use a pot-in-pot method for the meatloaf, putting the meatloaf in a pan on top of the trivet instead of in foil? Also, I like using some condensed cream of mushroom soup to flavor/moisten meatloaf. Worth a try to substitute for the milk? Thanks!

    1. To answer myself (ha!) I made it your way other than using cracker crumbs since my Panko were so out of date. But after making it I’d guess both milk and catsup would be eliminated if using condensed cream of mushroom soup. It’s a very different flavor but I enjoyed it a few decades ago! I used the pot-in-pot method and a silicone long-handled trivet for cool handle removal ease. Fingers crossed it turns out!

    2. I think a pot in pot method would work but have not tried it with a meatloaf yet! I would try as a substitute for milk and see how it turns out. It sounds delicious. I would love to hear how it goes.

      1. I did use pot-in-pot and your recipe was so delicious! Only changes were the cracker crumbs plus a little more worcestershire plus a tiny bit of balsamic vinegar to the catsup just for the top of the meatloaf. Tang! : )
        The red potatoes split a little, though not all the way through. It might have been the extra weight of the stainless pan for the meatloaf, plus the weight (though not heavy) of a silicone trivet with handles. Both were resting on the potatoes. If I use a tall stainless trivet next time I don’t think any weight will be on the potatoes.
        It was so good I’d be happy to keep the recipe as is, but may try the mushroom soup for some liquid next time – milk and maybe catsup since meatloaf soup isn’t the goal. ; ) I’ll post back! Thank you so much!

      2. Thank you for the update Beth! Yes the extra weight may do that! But it’s still a great option!

      3. I’m going to make it again tonight with the tall stainless trivet to see if it was weight or just the amount of time the meatloaf was on “Keep Warm” (many hours) that partially split the potatoes – not that we cared, they were great. Just curious.

      4. I am so thrilled you are making this dish again! It’s a great go-to one pot meatloaf meal!

    1. I would put 1.5 cups to start. I have not cooked in an 8 quart, but most recipes start with 1.5 for an 8 quart.

  4. 5 stars
    Everybody really liked it and I am already sharing the recipe. I did not caramelize it in the oven afterwards and added onions and a bit of BBQ and some sriracha sauce. Potatoes came out perfect – used gold spuds and cut in half. I would make again.

    1. Thank you so much! I am thrilled you enjoyed it! Those sound like wonderful additions! We love sriracha! You are talking my language there!

    1. Sorry I have not tested it. As long as it fits and room for it to come to pressure it should work.

  5. I made this tonight, so amazing! I love sweet meatloaf so I added 1/4 cup of brown sugar. Didn’t have bread crumbs so I used 1 cup of crushed ritz crackers in its place. I sprinkled brown sugar on top when it was in the instant pot. When it was done I put more brown sugar on top and broiled. I took the potatoes out of the pot and put them on a pan and broiled with a handful of Parmesan on top. So amazing! The meat loaf was so tinder, moist and yummy, one of my new favorites. And I was a meat loaf hater before! ?

    1. I am so glad you enjoyed it. My daughter also was a meatloaf hater at one time. She loves this one as well! I mix it up and use crackers from time to time too! My mom always made hers with saltines. Thank you so much Callie!

    2. Delicious. I make my meatloaf with oatmeal instead of crackers I also add some shredded cheddar cheese. Still learning how to use my instant pot. Thank you for the recipe. Love it.

      1. Thank you Vickie! I love to add cheese to meatloaf as well. I have a recipe for Mini Cheesy BBQ ones that is so good as well. I am always trying new things in the IP too! You are so welcome! I love sharing recipes and so glad you are here!

  6. 5 stars
    Just made past week (family of 5) n it was amazing. I added 5 minutes just to be safe n then mashed potatoes while meatloaf was in oven. The recipe is a keeper!!!

    1. Thank you so much Jami! I love mashing the potatoes too! They just go perfectly with meatloaf!

    1. Thank you Tammy! It leaves the meatloaf so full of flavor and doesn’t dry out! I am thrilled he liked it! Now you can get him to eat it more often 😉

  7. 5 stars
    Hey there Nikki, this looks fabulous!! Want to give it a try but I only have 1lb of meat on hand… do you think I should lower the time at all or stick with 30 minutes?

    1. Thank you Caitlin. I have not tested with just 1 lb, but I would start at 20 minutes and then increase time if needed.

  8. 5 stars
    I’m making with sweet potatoes this time and I also added bbq sauce this time! It was awesome the first time, I’m sure it will be this time!

    1. Yum! Mechelle, That sounds so good! I love BBQ with sweet potatoes! Thank you, I am so glad you enjoyed it! My family loves this too!

  9. This looks wonderful! What adaptations would you use for turkey, if any? We don’t eat too much ground beef. This recipe looks delicious and easy!

    1. I have not tried making a turkey loaf, we don’t eat a lot of ground turkey. I would give it a try as is and see how it works out. There is plenty of moist ingredients that my best guess is that it wouldn’t dry out and the cook time should suffice. Let me know how it works out, I would love to hear!