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
- ½ cup shredded Parmesan cheese
- dried parsley optional
For the meatloaf:
- 1 pound lean ground beef 93% lean
- ¾ 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 and other nutritional values can vary quite a bit depending on which brands were used.
Originally posted: December 2017
Updated & Republished: April 2019
Super easy, very tasty and my family loved it! My 13 year old and 4 year old had several helpings! Thank you for this!
Should I cook it for 30 minutes or 20? Video says 30 but directions say 30. Thank you!
Hi Katie – it’s 30 minutes. 🙂
Fantastic recipe. I tripled the meatloaf and cooked for 45 minutes in our 10qt. Love the glaze and well everything about this. My daughter and little grandson enjoyed it as much my wife and I. The great part is we now have lunch tomorrow also. Thank you for putting this out here for us. Can’t wait to try more you’ve contributed.
Woo hoo! Love hearing that Tracy! Your comment will definitely help out others who might want to triple the recipe as well. Thank you for taking the time!
Holy cow this was amazing. I’m not an Instant Pot fan because everything I make from a recipe is bland. This was incredible. For the glaze I used 2/3 BBQ sauce, 1/3 ketchup and it was perfect. I used Parmesan croutons for the breading. ???? Even my 5 year old devoured it!
I love the idea of BBQ sauce and ketchup. Sounds so good! Thank you so much for taking the time to come back and leave a review! Also, I love hearing when the little ones enjoy a recipe too! 🙂
How long would I have to cook JUST the meatloaf? I don’t have any potatoes. Or do you think rice would be fine under the meatloaf?
Hi Shannon! Rice can be really weird in the pressure cooker if you don’t position it just right. It can burn while the meat is still cooking. If you are just doing the meatloaf, I would still I would still keep it at the same time. 🙂
This was wonderful! I used my 7 inch Springform pan and it worked great. I sprinkled the cheese and some chives over the potatoes after I plated them. Loved the sauce on the meatloaf! Thanks so much for sharing!
Hi Sallyjojo! Thank you so much for coming back to comment! I really need to get one of those springform pans for my Instant Pot. They seem so handy! Glad you loved this one!!
This time I made it Italian style, with pizza sauce, mozzarella, parmesan in the middle. In the Springform pan. Added fresh basil, oregano and sauted onion and mushroom in the Mealworm and some on the middle.. Delicious!
Question…do u put the meatloaf in with the aluminum foil? That part wasn’t clear to me.
Yes. It acts as a little basket for the meatloaf.
Can I do this recipe with 80/20 ground beef?
The meatloaf recipe I have been searching for! Fantastic and fast! Thank you SO much! This will be my go to meatloaf from now on. Hubby (who “hates” meatloaf) loved it! I even ordered a Fat Daddio rectangular loaf pan that fits my 6 quart IP so I can make it into a “real” loaf! Thanks so much for this recipe!!!
I think I am going to have to get one of those pans!! Thank you so, so much for taking the time to come back and leave such an awesome review!! It makes so happy to hear this!
Actually, I just TRIED 38 minutes (I doubled the meatloaf part, but not the potatoes), and honestly, it probably would have been fine at 35-36 minutes. It wasn’t TOTALLY dry, but I think 2-3 minutes less would have been perfect!
Hi Kimberly! This is great to know. A lot of folks have been asking about doubling the recipe so I appreciate your feedback!
I always double the meat and 35 minutes works perfectly. I also add another layer, tossing in fresh or frozen green beans on top of the potatoes. They end up very soft but I like green beans that way. I also recommend using very lean ground beef so you have fewer drippings in the aluminum foil. The only substitution I make is to use crushed Ritz crackers in lieu of the bread. My 3 teen boys all love this recipe and we make it over and over. My 13 year old just said tonight, “I don’t understand why meatloaf has such a bad rep. Ours is always delicious.” Thanks for such a great, easy recipe.
Ha – I love this!! Thank you Brenda! It made my day to read your sweet comment. Thank you for taking the time!!
If I want to double this recipe, how much time do I need to add? I have an 8 at Instant Pot. Thanks!
Hey Kimberly, honestly, I am not exactly sure since I haven’t been able to test the recipe with it being doubled. I’d have to go check out the Instant Pot website to see if they have an answer. I’d hate to tell you the wrong time!
Why oh WHY does it say to add the cheese? I’m *struggling* to remove it from the bottom of my pot… and none of it stayed on the potatoes. How was it supposed to turn out? I almost want to doc two stars because the struggle is real. But I won’t because it tasted great! Definitely room to add more bread/breadcrumbs after the bread. Delicious.
Hey Megan! So sorry about that! I have had a couple people have issues with the cheese sticking to their pot. I forget that some have nonstick pots and some don’t. It helps to add cooking spray for nonstick inserts. However, I will update the recipe to add the cheese at the end to avoid any issues altogether. Thanks so much for the feedback. I sure do appreciate and glad you enjoyed the taste!
Yummy! As I’ve been experiment with my new pressure cooker, this was my 3rd time to use it, I’m getting better at cooking in stages. The tip at the end about waiting to add the potatoes was very helpful.
Hey Melissa! Love hearing that! It’s been baby steps for me too. The more I use it – the more comfortable I get but it’s definitely a work in progress as I experiment with new recipes. Some work and some definitely do not. Learning as I go so you’re not alone! 🙂
I’ve made meatloaf so many times… not once, not ever, no matter what ‘best recipe’ I used, it came out like a leather slab. I hated it. After the last failed, unpalatable attempt, I wrote it off completely and just decided to cut it out of my recipe repertoire. I am known and appreciated as a very good cook, but meatloaf was threatening my reputation.The only reason I gave it one more try with this recipe is because every meat I’ve cooked in my Instant Pot has been tender and delicious.
So thrilled to say that this time was no exception. The Instant Pot was a great cooking method, and the recipe was out of this world. And…I was surprised that such intense flavor came from such a simple glaze recipe. Honestly, the whole meal was absolutely fantastic. Thank you for restoring my faith in meatloaf!
Jill, your comment absolutely made my week!! This makes me so happy to hear! My father grew up hating meatloaf and remembering how dry or tasteless it was. I was determined to create a recipe to change people’s minds about bland meatloaf. So this recipe was really built out of lots of recipe testing and love for a classic. Thank you for taking the time to leave such a thoughtful comment. It means so much!!
Loved this recipe – will definitely make it again. The potatoes were delicious -really soaked up the flavors from the garlic and the broth. I didn’t have a problem with the cheese sticking or burning – I used freshly grated Parmesan from a block..
Don’t worry about all those buttons. I’ve had my IP for almost a year and use it at least five times a week. The buttons I use are: yogurt (I make a batch of Greek yogurt every week), saute and pressure. The others don’t always give you exactly what you need for individual recipes. Oh, I use the steam button when I want to tackle that notorious issue of the plastic ring absorbing odors. Add a couple of cups of water and some cut up lemons to the pot, steam for ten minutes. The more you use your Instant Pot, the more you’re going to wonder how you managed without it.
Wow! Awesome tip! Thanks
I want to make only potatoes. Is the time the same and would it be better to put them in another bowl/pan with water underneath to prevent burning as others said?
Question. I set my Instant Pot for 30 minutes on manual, my instant will say ON and then after a little bit, it will turn on the timer. Do I keep it on the timer for 30 minutes because it will be in there much longer? So I am a little confused how that works.
Any tips will be helpful. Thanks.
Jill,
When it says “ON” that is when it is building up the pressure. It will only start the time once it is up to pressure. Just like an oven preheating. I hope this helps!
If I just wanted to make the cheese potatoes how long would I cook them ?
Instead of doing a Quick Release, I want to have this cook while I am out, and use the “Keep Warm” feature (probably be 15-20 minutes). I think I need to decrease the cooking time. Does anyone have suggestions for how much time to decrease?
It keeps displaying “burn” on my screen. This is my first time to try cooking in the Instant Pot – I got it for Christmas
I googled the “burn” warning, and it suggested adding more water to the bottom. I did that, but it still shows
This happened to me the first time I was showing my Mother-In-Law how to use it, then I realized, I NEVER RAN THE TEST RUN ON IT!!!???????????? In the operators/Owners Manual, toward the middle (NOT exactly the best place for such a crucial piece of information), there is the vital directions for running the “Test Run” BEFORE attempting to cook in your IP.???? I promise, it’ll work after that!!!
I was stumped until I remembered that I ran a Test Run on mine back home.???? Oh well!! I hope this helped!!!
Not sure what the point of the Parmesan is… just becomes a hard to remove mess in the bottom of the pot. The potatoes were amazing. So creamy. Meatloaf was easy to pull together and tasty.
I just want to do the potatoes in my 3 qt for Thanksgiving. How long do you think I should cook them for?
This was seriously the BEST thing I’ve ever cooked in my IP. I’ve made a lot of complicated recipes, but this was so simple and absolutely delicious! This recipe will be added to my rotation for sure- only sub I made was to use ground turkey. Can’t wait to try some of your other things!
YAY Mary!! Thank you so so much! I work really hard to keep recipes on my site as easy as possible! That means a lot – thank you!
Delicious! We added baby carrots and used a small amount of the glaze in your recipe, but also made a brown gravy, as I was craving comfort food. My 10 year old even went back for seconds! And bonus – I blended the leftover potatoes and carrots with a little extra chicken broth to make a delicious soup!
Thanks for delicious recipe!