by Olena

Instant Pot Meatloaf and Mashed Potatoes

Olena's image
Olena Osipov
5 from 17 votes

This post contains affiliate links. Please see our disclosure policy.

Instant Pot Meatloaf and Mashed Potatoes is classic comfort food ready in under one hour. Entire family favorite  dinner is cooked at same time in a pressure cooker.

If this Instant Pot meatloaf recipe doesn’t convince you to buy Instant Pot, I don’t know what or who else will?! You can make so many healthy one pot dinners in it!

Instant Pot Meatloaf and Mashed Potatoes

Mashed Potatoes and Meatloaf in Instant Pot

This Instant Pot meatloaf and mashed potatoes recipe is mind blowing!

So easy, even turkey meatloaf turns out juicy, mashed potatoes are creamy and kids gobble it up.

You will skip turning on the oven, stove and washing a few bowls. You can make it in the morning and press Keep Warm for hot dinner later. I often make it on the weekend and go shopping.

You can even refrigerate leftovers in the same 2 pans. And then reheat them in the same 2 pans in Instant Pot. Not to mention that you mix, cook, slice and serve entire dinner in same 2 pans!

how to make Instant Pot Meatloaf and Mashed Potatoes

How to Cook Meatloaf and Potatoes in Instant Pot

There is detailed recipe card with video below. Also how to cook meatloaf if you don’t have stackable pans.

  • Prep: These stainless steel pans are stackable, fit 6 and 8 quart Instant Pots and you can buy these pans on Amazon. Into 6 quart or 8 quart Instant Pot, add 1 cup cold water.
  • Fill pans: To the bottom pan, add cut into large pieces potatoes and cold water. To the top pan, add meat, egg, oats and spices and mix with your hands. Shape meat mixture into oval or round shape and o not add water.
pans for cooking Instant Pot Meatloaf and Mashed Potatoes
how to make Instant Pot Meatloaf and Mashed Potatoes
how to make Instant Pot Meatloaf and Mashed Potatoes
how to make Instant Pot Meatloaf and Mashed Potatoes
  • Now we are ready to cook. Stack the pans with meatloaf on top, make sure lids cover tightly.
  • Cook on High Pressure for 25 minutes. You will either press Manual or Pressure Cook button.
  • After release pressure right away called Quick Release. and remove the pans.
how to make Instant Pot Meatloaf and Mashed Potatoes
how to make Instant Pot Meatloaf and Mashed Potatoes
how to make Instant Pot Meatloaf and Mashed Potatoes
how to make Instant Pot Meatloaf and Mashed Potatoes
  • Bottom pan with potatoes: Drain water. Add butter, milk, salt and pepper and mash.
  • Top pan with meatloaf: Squirt some ketchup on top and spread with a spatula.

That’s it!

how to make Instant Pot Meatloaf and Mashed Potatoes

How to Make Meatloaf and Mashed Potatoes with Foil

You can use aluminum foil to create “a pan”. Be aware of fact that cooking with foil poses some health risks.

  • Potatoes: Place potatoes and water on the bottom of Instant Pot.
  • Trivet: Then put trivet that came with Instant Pot on top. Doesn’t matter if it has handles or not.
  • Meatloaf: And then shape meat mixture into a meatloaf on top of double layered foil and then shape foil into a bowl.
  • Same cook time.
cutting Instant Pot Meatloaf and Mashed Potatoes

Recipe Tips

  • Meat: Use ground beef, chicken or turkey like me.
  • Use 2 lbs of meat: I would recommend to shape it into a round shape. To make sure it cooks through. Same cooking time.
  • Check for doneness: Your Instant Pot meatloaf is ready when internal temperature reaches at least 150 degrees F.
  • Cut recipe in half: But keep same cooking time.
  • 3 quart Instant Pot:  You need to use smaller mini pans or foil method. And cut ingredients in half (same cook time).
  • Add some vegetable sides: While this is a one pot dinner, adding a few colorful vegetable sides is always a good idea! Try quick and simple asparagus in air fryer, garlic green beans, or spinach salad recipe.
Instant Pot Meatloaf and Mashed Potatoes

How to Store and Reheat Meatloaf

Storing: Refrigerate leftovers in the same pans for up to 2 days. Or transfer to an airtight container. Mashed potatoes do not taste fresh after 2 days.

Reheating: I recommend to slice loaf for even reheating. To reheat, pop covered stainless steel pans in Instant Pot, add 1 cup water and press Pressure Cook or Manual for 1 minute. Or reheat in a microwave for 2 minutes, check back and see if it needs more time.

More Instant Pot Recipes

Instant Pot Meatloaf and Mashed Potatoes on a plate
Instant Pot Meatloaf and Mashed Potatoes

Instant Pot Meatloaf and Mashed Potatoes

Instant Pot Meatloaf and Mashed Potatoes is classic comfort food ready in under one hour. Entire family favorite  dinner is cooked at same time in a pressure cooker.
5 from 17 votes
Print Save Rate
Course: Dinner
Cuisine: Ukrainian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 413kcal
Author: Olena Osipov

Ingredients

For Meatloaf (Top Pan):

For Mashed Potatoes (Bottom Pan):

Instructions

How to Make Meatloaf in Stackable Pans

  • Into 6 or 8 quart Instant Pot, add 1 cup water. Please note for 3 quart Instant Pot you need to use these mini pans and cut ingredients in half (same cook time).
  • Bottom pan of these stackable stainless steel pans: Add potatoes and water.
  • Top pan: Add ground turkey, egg, oats, balsamic vinegar, dried herbs, garlic powder, salt and pepper. Using your hands mix well. Shape meat mixture into oval or round meatloaf shape. Do not add water.
  • Place lid on a pan with meatloaf. Then stack it on top of pan with potatoes. You want top pan to sit comfortably. If too many potatoes, remove some and save in a bowl with cold water for another recipe.
  • Place both pans in a trivet (sling) that came with pans, secure it and place inside Instant Pot.
  • Close the lid, set pressure release valve to Sealing and press Pressure Cook on High Pressure or Manual for 25 minutes.
  • After release pressure using Quick Release method – turn valve to Venting immediately after cooking.
  • With a mitt on, remove pans from Instant Pot on a towel and open them.
  • Bottom pan with potatoes: Drain water. Add butter, milk, salt and pepper. Mash.
  • Top pan with meatloaf: Squirt some ketchup on top and spread with a spatula.
  • Serve hot. That’s it! Wasn’t this easy?!

How to Make Meatloaf Using Foil

  • Potatoes: Place potatoes and water on the bottom of Instant Pot.
  • Trivet: Then put trivet that came with Instant Pot on top. Doesn’t matter if it has handles or not.
  • Meatloaf: And then shape meat mixture into a meatloaf on top of double layered foil and then shape foil into a bowl.
  • Cook for 25 minutes and release pressure immediately.
  • Drain and mash potatoes with butter, milk, salt and pepper. Glaze loaf with ketchup.
  • Slice and enjoy!

Storing: Refrigerate leftovers in the same pans for up to 2 days. Or transfer to an airtight container. Mashed potatoes do not taste fresh after 2 days.

    Reheating: I recommend to slice load for even reheating. To reheat, pop covered stainless steel pans in Instant Pot, add 1 cup water and press Pressure Cook or Manual for 1 minute. Or reheat in a microwave for 2 minutes, check back and see if it needs more time.

      Video

      Notes

      • Meat: You can use ground beef, chicken or I used turkey.
      • Use 2 lbs of meat: I would recommend to shape it into a round. To make sure it cooks through. Same cooking time.
      • Check for doneness: Your Instant Pot meatloaf is ready when internal temperature reaches at least 150 degrees F.
      • Cut recipe in half: Yes, you can cut this Instant Pot meatloaf and mashed potatoes recipe in half if cooking for 2 or 1. Cut ingredients in half but keep same cooking time.
      • 3 quart Instant Pot:  You need to use smaller mini pans or foil method. And cut ingredients in half (same cook time).
      See recipe post for more tips and FAQs.

      Nutrition

      Calories: 413kcal | Carbohydrates: 48g | Protein: 34g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 119mg | Sodium: 886mg | Fiber: 6g | Sugar: 5g

      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

      Join today and start saving your favorite recipes

      48 comments on “Instant Pot Meatloaf and Mashed Potatoes

      Our “happiness" software automatically deletes any rude or inappropriate comments, so we can keep on happily cooking delicious recipes for you.

      Leave a Reply

      Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. I followed the recipe/cooking instructions exactly and after 25min at high pressure the meatloaf was barely cooked in the center and the potatoes were quite firm. I let both pans sit covered hoping the meat temp would rise and the potatoes would continue cooking. No luck with either pan so I popped them back into the IP and tried another 3 min at high pressure. The potatoes were better but it took 2 more tries (3 min each) to get the ground turkey even to 140 degrees. I did see that an earlier poster had very little steam released and I also had surprisingly little steam. Your suggestions/thoughts?

        1. Hi Mary. I think your Instant Pot never came to pressure properly, so the water boiled for a while and food was cooked during that time with steam but not pressure cooked. Either forgot to turn valve to Sealing or your silicone ring needs replacement. Also next time I would wait and make sure pin pops up and it seals and count down begins so then you will know that was the issue. I have this Instant Pot troubleshooting guide that you might helpful. Good luck next time!

      2. 5 stars
        I have made your recipe so many times that I have it memorized. I even bought the pans you used after my first make-shift pan recipe. I’ve change it up a few times, added minced onions, grated carrots, diced mushrooms and subbed the balsamic with Worcestershire sauce, all at different times. To the potatoes, I’ve always added chicken or beef broth. Tonight too tired and forgot the exact timing and returned here. After re-reading your entire recipe post, I have a curious question for you. Is there a particle reason you mold the loaf into an oval shape? I’ve been spreading the meat so it covers the bottom of the pan. First time making I did make an oval, then remembered I have been spreading it out since. Thanks so much for our favorite meatloaf and mashed recipe. Look forward to hearing about the shape and if it makes a difference?

        1. So happy you enjoy this recipe Clancy! I guess it really doesn’t matter how you shape the meat, oval is just the ‘normal’ meatloaf shape 🙂 It’s great no matter the shape though!

      3. I gave this a try with the double-stack pans for 25 minutes. The meatloaf was still mostly raw and the potatoes were not cooked either. Any ideas what I did wrong?

        1. Something didn’t work properly. Was pin up and IP under pressure or you didn’t see? 25 mins is more than enough to cook it all. What size is your IP?

          1. Thanks for responding. We have a 8 qt. InstantPot Duo. It came up to pressure, but when I released it at the end of the 25 minutes, it released almost immediately instead of the normal couple minutes of steam before releasing. I tried it again with the same result.

            Later I used the InstantPot for a different recipe (without the stackable pans) and it worked fine as normal. It is almost as if the stackable pans did not leave enough space to heat the water to create the heat around the pans. I used a cup of water in the bottom of the InstantPot. Do you think it would help to increase the water or decrease it?

            1. This helps. Yes, there should be quite a bit of steam when you do QR with this recipe. I suspect for some reason (and very possible because of pans) it took longer your IP to come to pressure and more water evaporated during it. Maybe the silicone ring needs to be changed to seal faster, which could not matter with regular recipes but matters with pans. These pans are standard size and 8 quart is large and enough room but who knows. I would watch when it’s coming to pressure to see if it takes longer. If it does, press on the lid and pin will pop up and seal. I would also get new sealing ring. Yes, you could add 1.5 cups water – won’t hurt. Hope this helps, Jeff!

      The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

      This page may contain affiliate links. Please see our disclosure policy. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!