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A closeup of this instant pot meatloaf with a tomato glaze and baby potatoes
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4.87 from 15 votes

Instant Pot Meatloaf and Potatoes

Instant Pot Meatloaf and Potatoes, a deliciously complete comfort meal just like mamma made, but cooked in minutes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Servings: 6
Calories: 553kcal
Author: Nikki Lee



  • 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


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


  • 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.


Serving: 11 serving | Calories: 553kcal | Carbohydrates: 42g | Protein: 45g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 873mg | Fiber: 3g | Sugar: 7g