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This Instant Pot Meatloaf and Potatoes is a full meal made easy — tender, flavorful meatloaf and buttery garlic potatoes, all done in one pot. With the help of your electric pressure cooker, this weeknight dinner comes together fast and delivers anything but dry or boring.
After 30+ years of cooking for my family, I’ve learned what really works on busy nights — and this meal is one of those. This Instant Pot Meatloaf and Potatoes recipe isn’t just convenient, it’s dependable. You mix, set, and let your electric pressure cooker do the work.
I’ve tested this recipe to make sure the meatloaf turns out moist and full of flavor — never dry or bland. The pressure cooker creates the perfect environment for locking in moisture, and the foil cradle keeps everything in place without overcooking. Paired with buttery, garlicky potatoes cooking right underneath, this is a full, satisfying meal made with real-life in mind.
How to Cook Meatloaf in Instant Pot
Step 1 | Prep the Potatoes
Spray the bottom of your 6-quart electric pressure cooker insert with nonstick cooking spray. Add the baby potatoes right into the pot.
Pour in the chicken broth and stir in the minced garlic. No peeling needed — just a quick rinse and you’re good to go.
Top potatoes with pats of butter.
Step 2 | Mix the Meatloaf
In a mixing bowl, combine all of your meatloaf ingredients. I like to use my hands to really bring everything together. Once mixed, shape it into a round loaf that will fit inside your Instant Pot.
Step 3 | Add Trivet and Foil Cradle
Place the trivet on top of the potatoes. Then, use a sheet of aluminum foil to form a cradle under the meatloaf — this helps lift it out easily after cooking. No need to cover the top; just shape the foil around the bottom and sides for support.
Step 4 | Add the Topping
Spread a layer of ketchup over the top of the meatloaf.
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Use the back of a spoon to smooth it out evenly.
Step 5 | Pressure Cook
Secure the lid, set the valve to sealing, and cook on Manual High Pressure for 30 minutes.
Step 6 | Release Pressure and Finish
Once the cooking time is up, carefully do a quick release to let the steam out. When the pressure is fully released, open the lid and use tongs or pot holders to lift the meatloaf out using the foil.
Step 7 | Optional Broil
If you like a caramelized top, transfer the meatloaf to a baking sheet and pop it under the broiler for a few minutes until the ketchup topping bubbles and browns slightly.
Step 8 | Garnish
While the meatloaf is broiling, garnish the potatoes with parsley and parmesan cheese if you like.
Instant Pot Meatloaf Recipe FAQs
Set your 6-quart Instant Pot to Manual High Pressure for 30 minutes. Once the cook time is up, carefully do a quick release (manual release) to let the pressure out. Use caution when turning the valve, and allow any remaining steam to fully escape before opening the lid. The meatloaf should be cooked through and tender.
Yes, you can safely use aluminum foil in an Instant Pot. In this recipe, we make a foil cradle for the meatloaf. It helps hold the shape and makes it easier to lift out once it’s done cooking. Just form the foil around the bottom and sides of the meatloaf — there’s no need to cover the top. This keeps it elevated and separate from the potatoes underneath while it cooks on the trivet.
Milk softens the breadcrumbs and makes your meatloaf wonderfully tender. Water won’t give you the same richness or texture. Milk also brings a bit of sweetness that complements the savory ingredients
The key to a moist meatloaf is all in the method and ingredients. Don’t overmix the meat — just combine it until everything comes together. Use lean ground beef (like 93%) to avoid too much grease while still keeping it tender. And make sure to include moisture-rich ingredients like milk, eggs, and ketchup or chili sauce. They add flavor and help keep the texture just right.
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Potatoes and Meatloaf (Instant Pot Recipe)
Ingredients
Meatloaf
- 1.5 pounds lean ground beef
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 1 cup chili sauce , or ketchup, divided (or use half of each
- ½ tsp black pepper
- ½ cup panko bread crumbs
- ½ cup milk
- 1 large egg, lightly beaten
- ½ teaspoon 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
Garnish
- parsley, to taste
- parmesan cheese, to taste
Instructions
- Prep the Potatoes: Spray the bottom of your 6-quart electric pressure cooker insert with nonstick cooking spray. Add the baby potatoes to the bottom of the insert. Pour in the chicken broth and stir in the minced garlic. Top potatoes with pats of butter.
- Mix Meatloaf: In a large bowl, combine all of the meatloaf ingredients. Using clean hands mix it well and shape it into a round/oval loaf.
- Add Trivet: Set the trivet on top of the potatoes inside the Instant Pot.
- Shape and Wrap Meatloaf: Place the meatloaf mixture onto a sheet of nonstick aluminum foil and shape it around the meatloaf. Fold the sides of the foil up around the meatloaf to create a secure cradle that will hold its shape while cooking.
- Add the Topping: Spread a layer of chili sauce/ketchup over the top of the meatloaf.
- Pressure Cook: Place the lid onto the pressure cooker and lock it, making sure the valve is set to "sealed". Cook on Manual High Pressure for 30 minutes.
- Quick Release: After cooking is complete, carefully turn the valve to “Venting” to quickly release the steam. Be cautious — the steam releases fast and is very hot. Wait until all the pressure has released before unlocking the lid.
- Remove Meatloaf: Using oven mitts or tongs, carefully remove the foiled meatloaf and place it on a baking sheet.
- Optional Broil: Set your oven to “High” broil. Place the meatloaf under the broiler for a few minutes until the topping bubbles and browns slightly.
- Garnish: While the meatloaf is broiling, garnish the potatoes with parsley and parmesan cheese, if you'd like.
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Nutrition Information
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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The meatloaf and potatoes came out perfect! My husband liked it and that is a plus. The only thing I would do next time is cut the potatoes in half to absorb some of the flavor of the liquid.
I am so glad you enjoyed it and will be making it again. It’s a favorite easy weeknight meal for my family!
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!
Thank you, Alta! I really appreciate that! Many blessing to you!
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?
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!
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!
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!
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.
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!
Thank you for the update Beth! Yes the extra weight may do that! But it’s still a great option!
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.
I am so thrilled you are making this dish again! It’s a great go-to one pot meatloaf meal!
Would I need to add any more broth or cooking time if using an 8qt instant pot? Thanks!
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.
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.
Thank you so much! I am thrilled you enjoyed it! Those sound like wonderful additions! We love sriracha! You are talking my language there!
Would this work in a 3 quart instant pot?
Sorry I have not tested it. As long as it fits and room for it to come to pressure it should work.
Definite show stopper!! This was one of the best meals I have made so far!
Thank you Nicole! It’s one of my favorite ways to make meatloaf.
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! ?
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!
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.
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!
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!!!
Thank you so much Jami! I love mashing the potatoes too! They just go perfectly with meatloaf!
Will I adjust anything if I’m using an 8qt instant pot?
Made it tonight. Loved it. Even my husband that doesn’t like meatloaf liked it.
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 😉
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?
Thank you Caitlin. I have not tested with just 1 lb, but I would start at 20 minutes and then increase time if needed.
Can you use potatoes cut up in large pieces?
Absolutely you can!
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!
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!
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!
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!
Made it tonight for the 1st time, came out great and all the guys liked it.
Teri, Thank you for stopping by and letting me know! I am so glad it was a hit with your guys too! It’s a family favorite at our house! <3