Instant Pot Meatloaf Mashed Potatoes

Instant Pot Meatloaf Mashed Potatoes

For the Meatloaf :
2 lb. ground beef (I used a lean ground beef)
1 cup breadcrumbs
2 eggs
1/2 cup onion, diced

  • Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.
  • Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.
  • Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees F.

  • For Full Instruction:

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