Instant Pot Meatloaf (+Video)
Instant Pot Meatloaf and Garlic Parmesan Potatoes is a whole meal made right in the electric pressure cooker. Tender, flavorful glazed meatloaf and perfectly seasoned potatoes!
A COMFORTING ONE POT MEAL
This really is The Best Instant Pot Meatloaf and Garlic Parmesan Potatoes. It’s an all-in-one meal and is so simple to make. I promise this isn’t an old school dry meatloaf recipe!
FREQUENTLY ASKED QUESTIONS:
More than likely it is one of (3) things. First, the lid may not be properly sealed. If that little sealing ring isn’t on the underside of the lid just right, the lid won’t seal. Second, it could be that you don’t have the pressure release valve set to “SEAL.” This has happened to me more than once. Lastly, it could be that you don’t have enough liquid in your pressure cooker. You need at least a cup of liquid. Also, be sure you aren’t overfilling your pot. Don’t go above the line provided on the insert of your Instant Pot.
I tested this recipe using the Instant Pot brand pressure cooker. Some folks have suggested that the brands of pressure cookers they own are different from the Instant Pot and require more cooking time. So having said that, please use your judgement based on your knowledge of the electric pressure cooker that you own.
Yes! Try my Oven Baked Meatloaf or my Crock Pot Meatloaf recipe. You can even make meatloaf in the Air Fryer! You’ll have to cook the potatoes separately for those though.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- baby potatoes
- chicken broth (or water)
- minced garlic
- salted butter
- shredded Parmesan cheese
- lean ground beef (93% lean)
- milk
- egg
- slices of bread
- Worcestershire sauce
- onion powder
- salt and pepper
- dry ground mustard
- garlic powder
HOW TO MAKE THE BEST INSTANT POT MEATLOAF:
Spray the bottom of a 6-quart electric pressure cooker (Instant Pot) with nonstick cooking spray or wipe it with a bit of butter. Add Little Potatoes into the bottom of the insert.
Pour chicken broth on top of potatoes. Stir in minced garlic.
Top potatoes with pats of butter. Place rack insert on top of Little Potatoes.In a bowl, combine all the meatloaf ingredients. It really is best to use your (very clean!) hands to mix this up. Nature’s best tools!
Place meatloaf mixture onto a sheet of nonstick aluminum foil. Shape the loaf into a rectangle and fold up the sides of the foil so it makes a little meatloaf boat (I think I’m gonna trademark that 😉 )
In a small bowl, combine meatloaf glaze ingredients and stir well.
Spread half of this glaze mixture onto the meatloaf (we’ll use the rest later). Place meatloaf on top of rack insert.
Place lid onto pressure cooker and lock it into place. Make sure the valve on the lid is turned to “Sealing”.
Set to manual high pressure for 30 minutes.
After it is done cooking, move the valve setting to “Venting” (this is called a quick release). Be VERY careful of the steam that will quickly come out. Allow all of the steam to fully release before unlocking lid.
This next step is optional: Using oven mitts, carefully remove your ‘meatloaf boat’ and place it on a baking sheet. Set your oven to “High” broil. Spread the rest of the meatloaf glaze on top of the cooked meatloaf. Then slide meatloaf under the broiler for a couple of minutes just until it starts to bubble. Meanwhile, sprinkle Parmesan cheese and some dried parsley on potatoes that are in the Instant Pot and stir.
Remove baking sheet from the oven. Carefully place meatloaf on a serving plate using a large spatula. Then, gently remove the insert from the Instant Pot (using oven mitts) and carefully drain any excess broth from the bottom. Spread Little Potatoes around meatloaf. Then serve!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Instant Pot Meatloaf (+Video)
Ingredients
For the potatoes:
- 1.5 pounds baby gold potatoes
- 1 cup chicken broth, or water
- 2 teaspoons minced garlic
- 4 Tablespoons ,salted butter sliced
- 1/2 cup shredded Parmesan cheese
- dried parsley optional
For the meatloaf:
- 1 pound lean ground beef 93% lean
- 3/4 cup milk
- 1 large egg
- 3 slices bread cut up into small pieces
- 1 tablespoon Worcestershire sauce
- ½ tablespoon onion powder
- ½ teaspoon salt
- ½ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
For the meatloaf glaze:
- ½ cup ketchup
- 1 Tablespoon balsamic vinegar optional
Instructions
- Spray the bottom of a 6-quart electric pressure cooker (Instant Pot) with nonstick cooking spray or wipe with a bit of butter. Add baby potatoes into the bottom of the insert.
- Pour chicken broth on top of potatoes. Stir in minced garlic.
- Top potatoes with pats of butter. Place rack insert on top of Little Potatoes.
- In a bowl, combine all the meatloaf ingredients. It really is best to use your (very clean!) hands to mix this up.
- Place meatloaf mixture onto a sheet of nonstick aluminum foil. Shape the loaf into a rectangle and fold up the sides of the foil so it makes a little meatloaf boat.
- In a small bowl, combine meatloaf glaze ingredients and stir well.
- Spread half of this glaze mixture onto the meatloaf (we’ll use the rest later). Place meatloaf on top of rack insert.
- Place lid onto pressure cooker and lock it into place. Make sure the valve on the lid is turned to “Sealing”.
- Set to manual high pressure for 30 minutes. Note: If using a different pressure cooker, then you may need to increase the cooking time.
- After it is done cooking, move the valve setting to “Venting” (this is called a quick release). Be VERY careful of the steam that will quickly come out.
- Allow all of the steam to fully release before unlocking lid.
- Optional: Using oven mitts, carefully remove your ‘meatloaf boat’ and place it on a baking sheet. Set your oven to “High” broil. Spread the rest of the meatloaf glaze on top of the cooked meatloaf. Then slide meatloaf under the broiler for a couple of minutes just until it starts to bubble.
- Meanwhile, add Parmesan cheese to cooked potatoes in Instant Pot. Sprinkle with dried parsley (optional) and stir well.
- Remove meatloaf from the oven. Carefully place meatloaf on a serving plate using a large spatula. Then, gently remove the insert from the Instant Pot (using oven mitts) and carefully drain any excess broth from the bottom. Spread Little Potatoes around meatloaf.
Video
Notes
- I tested this recipe using the Instant Pot brand pressure cooker. Some folks have suggested that the brands of pressure cookers they own are different from the Instant Pot and require more cooking time. So having said that, please use your judgement based on your knowledge of the electric pressure cooker that you own. You may need to add additional time to your cooking.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally posted: December 2017
Updated & Republished: April 2019
Delicious!! I had to add more bread, but that is the only change I made. The meatloaf was moist and the potatoes were delicious. I will definitely be using your recipe again.
Thanks so very much Rose!
This meatloaf is delicious. I had no bread at the time so I used breadcrumbs that I had bought earlier. Nice and tender meatloaf. I will do it again.
Thanks so very much Roger! I really appreciate you taking the time to comment!
This is by far the best meatloaf recipe. My wife loves the potatoes and the flavor of the meatloaf is better than mom’s! Very easy to make and hard to screw up. Thanks for the ideas!!
I loved this recipe. I used small bread pans instead of the foil. It worked great! Two pans fit side by side in my 8 quart instant pot.
Thanks for this comment! I was wondering about using bread pans. I think I’m adding this to my meal plan this week!
This is my 3rd time using your recipe. I cook for 3 adults and 2 kiddos…so I make a 2# loaf @40 minutes pressure, and no broiler time. It’s perfect and we love it! The taters are over-done, but we love mashed taters equally. Thank you for a great recipe!
Thank you so much Sammie! I think your comment is going to answer a lot of questions for others who want to double the recipe. I really appreciate it and I am so thrilled your family enjoys this one!
I’m going to try this..since you did 2 lbs did u also double the ingredients? Thank you
Holy smokes this is good! (sitting here eating it now) Husband took his first bite, turned to me and gave me a double thumbs up.
We both love meatloaf but it’s 90 degrees out and there was no way I was turning the oven on. I’m new to the whole instant pot thing so I searched and found your recipe. Just reading it sounded good and it is!
Buh Bye Oven meatloaf!
How would I adjust the cooking time if I wanted to make a 2lb meatloaf?
Hi Sheena, I just did 1.5lbs, added 8 min to the cooking time, meat came out perfect, taters were headed towards mashed. If it were me? I’d go 40min for a 2lb’er.
Made this for dinner last night and all I can say is “Deee-licious!” I didn’t have baby potatoes so I cut up a couple of large white potatoes and they worked beautifully. They absorbed the cheese, broth, & butter and were so tasty. The meatloaf was moist and flavorful. I didn’t have access to a broiler so I slathered on the extra glaze after cooking and it was just fine. I’ll definitely be making this again!
Hi. Looks delicious. I’ve just made the the recipe, and put it in the instant pot. But hmm… I’m a little confused. There are 2 very different cooking times listed. First it says “cook time 20 minutes.” It mentions this again later on. It also says the entire thing is done in under 40 mins. But in the actual recipe, it says set it for high pressure, for 30 minutes.
And it says THIS time again, in the step by step. If it’s 30 mins cooking time, plus roughly 15 minutes to come to pressure, plus at least 15 minutes prep time, that is 60 minutes, not under 40! 🙂
And that’s not including the extra step, in the oven. But- I will withhold judgement until I’ve tried it! It’s cooking now, and I took a wild guess that 30 mins is the proper time. Fingers crossed, hungry family awaits.
30 minutes is correct. I’m sorry, that was a typo at the top of the recipe card. Thanks for catching that!
Hi, love your recipe. Could I substitute brussels sprouts for the potatoes? Will they hold up to the pressure/heat? Thanks.
Mark
This was really good! Made it pretty much to the letter of the recipe (except for forgetting the chicken broth with the potatoes, duh… So added enough to cover). Ended up just mashing the potatoes right into the liquid and it was fantastic. Thanks for the recipe!
The first time I made this meatloaf, I made it with the potatoes, as directed. Sooo good! I have made several times since then — usually without potatoes cuz I didn’t have any. My husband says this is absolutely the best meatloaf I have made.
Excellent! This recipe is a keeper for sure.
Modifications I made:
Used chopped onion instead of onion powder.
Didn’t have Parmesan cheese. Cheddar worked very well instead.
Didn’t add the butter on top of potatoes. Didn’t miss it and the added calories.
And catsup and balsamic vinegar! Who would have guessed. Perfected under the broiler.
Leftover meatloaf made yummy sandwiches for supper too..
This meatloaf came out so good in the pressure cooker. I am sure I will make it again soon.
I made just the meatloaf. I couldn’t find exact measures of ingredients in recipe but I can improvise. Delicious! A trip to the broiler really kicks it up a notch
love it
My dear hubby advised me that this recipe was a keeper. A statement like that coming from a super picky eater is equal to a month’s worth of gold stars! Thank you for sharing this recipe.