Instant Pot Meatloaf and Mashed Potatoes
In Instant Pot Meatloaf and Mashed Potatoes recipe juicy, tender meatloaf and creamy, fluffy mashed potatoes cook together in one pot, in your electric pressure cooker.
Servings: 4 servings
Calories: 413kcal
Ingredients
For the Meatloaf (Top Pan):
- 1 pound ground meat beef, turkey or chicken
- 1 large egg
- 1/4 cup oats any
- 1 teaspoon garlic powder
- 1-2 teaspoons balsamic vinegar
- 2 teaspoons dried oregano basil, thyme or Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons ketchup
For the Mashed Potatoes (Bottom Pan):
Instructions
How to Make Meatloaf in Stackable Pans
- 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.
- Into 6 or 8 quart Instant Pot, add 1 cup water. 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 the water and add butter, milk, salt and pepper. Mash.
- Top pan with meatloaf: Squirt some ketchup on top and spread with a mini spatula or brush. Slice meatloaf right in a pan and serve!
How to Make Meatloaf Using Foil
- Potatoes: Place potatoes and water at the bottom of Instant Pot. 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. Place on a trivet.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button for 25 minutes. After release the pressure immediately.
- Drain and mash potatoes with butter, milk, salt and pepper. Glaze loaf with ketchup. Slice and enjoy!
Video
Notes
- Store: 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.
- Reheat: 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.
Nutrition
Calories: 413kcal | Carbohydrates: 48g | Protein: 34g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 119mg | Sodium: 886mg | Fiber: 6g | Sugar: 5g