Instant Pot Meatloaf and Mashed Potatoes

Meatloaf and mashed potatoes is right up there with being one of my favorite meals! Comfort food at its finest! Making it in my Instant Pot has made me love it even more. Combining two classic comfort foods together into one meal that comes together quick and easy. Pair it with a favorite vegetable and roll for more sides and you've got a whole complete meal.

If you haven't taken the Instant Pot plunge, definitely don't delay. It has been such a time saver in our home and helps get meals to the table much quicker.

Meatloaf takes me back to my childhood, its always been a meal I have loved, plus lots of great conversations take place at the dining table. A busy weekend morning sorting calves, then enjoy a nice meal before getting back to work again. It is also a meal that my family these days enjoys as well!

Instant Pot Meatloaf and Mashed Potatoes 

PRINTABLE RECIPE HERE

Ingredients for Instant Pot Meatloaf and Mashed Potatoes:

1.5 lbs Red Potatoes, washed and quartered
1 cup water

1 lb. Lean Ground Beef

1/4 cup Onion, diced

1 1/2 cup Saltine Crackers, crumbled

1/2 tsp Black Pepper

1/4 tsp Garlic Powder

1 Egg

1 Tbsp Worchestershire Sauce 

1/2 tsp Dried Parsley

1/2 cup Milk, 1/4 for meatloaf and 1/4 for potatoes 

2 Tbsp Butter

Ketchup

Directions for Instant Pot Meatloaf and Mashed Potatoes: 

1. Add quartered potatoes to the bottom of the Instant Pot insert bowl. Pour water in over potatoes and set aside. 

2. In a mixing bowl add the ground beef, onion, Saltine Crackers, black pepper, garlic powder, egg, milk, Worchestershire Sauce, and parsley. Use your hands and mix everything together until well mixed. 

3. Create a ball out of the meatloaf mixture and then form it into loaf size. Using aluminum foil create a loaf bowl and place the meatloaf inside. Be sure to leave the top edges of foil a little taller than the loaf for an juices to stay inside the foil. Add a layer of ketchup to the top of the meatloaf.

4. Place the meatloaf in the foil inside the Instant Pot on top of the potatoes. 

5. Turn on Instant Pot, lock lid, set to Manual for 35 minutes. When time is up do a quick release and remove lid. 

6. Remove foil with meatloaf and add another layer of ketchup for your liking, set aside. 

7. Add the remaining milk and butter to the Instant Pot insert bowl with the potatoes and mash them using a Potato Masher.

8. Slice the meatloaf, then dinner is ready!

I like my mashed potatoes somewhat chunky but you can also use a hand mixer if you prefer yours to be really smooth. I like the skins on the potatoes, but you can also take them off. 

If you prefer BBQ sauce instead of Ketchup, you can make the switch with that. 

This meal is always a hit for our family and I especially love that is is prepared and cooked in one pot as well dinner coming together faster.

The 6 qt Instant Pot I use

Instant Pot Corned Beef and Cabbage

My husband loves corned beef and cabbage, so when I got my Instant Pot I knew it was a meal I wanted to make in it. Corned beef and cabbage cooked in the Instant Pot is amazing. So flavorful and colorful. The meat itself is perfectly tender!

Make the whole meal in just a few hours with the Instant Pot. The beef cooks up tender in only 90 minutes, and then the veggies are done in just a few minutes more. All with only a short amount of prep work. When everything is done, put it all together on a platter and your meal is served!

Instant Pot Corned Beef and Cabbage

PRINTABLE RECIPE HERE

Ingredients for Instant Pot Corned Beef and Cabbage: 

3-4 lb corned beef brisket, thawed, and the additional spice pack
4 cups water
1 small onion, chopped in big chunks
2 Tbsp minced garlic
1 small cabbage, cut into large wedges
3 cups baby carrots
2 lbs baby red potatoes, halved and quartered
pepper to taste

Directions for Instant Pot Corned Beef and Cabbage: 

1. Start by adding the 4 cups of water, minced garlic, and onion to the instant pot. Then add corned beef brisket to the instant pot. I used the rack to keep the meat off of the bottom. Add the additional spice pack.

2. Close and lock the lid of the instant pot. Press the Meat/Stew button and set the timer for 90 minutes and make sure the vent is on seal. Once time is up, quick release pressure. Remove lid and take out corned beef. Place on platter and cover with foil to rest while cooking the vegetables.

3. Add the potatoes, carrots, and cabbage to the instant pot without discarding the liquid. Replace the lid and lock it. Press the Soup button and set the timer for 6 minutes. Once time is up, turn the valve to quick release pressure. Once steam has released, pull your vegetables out and place them on platter with corned beef.

4. Slice the corned beef and the meal is ready to serve.

We really enjoy this meal and the 6 qt Instant Pot makes a great amount for our family.