Pressure Cooker Meatloaf and Potatoes

4.94 from 44 votes

Pressure Cooker Meatloaf and Potatoes

This easy and delicious recipe for Instant Pot Meatloaf and Potatoes beats any other cooking method! Throw carrots into the pot and you've got a full, hearty one pot dinner ready in about 45 minutes. There is minimal prep work to get this pressure cooker meatloaf to turn out super moist and flavorful!

Prep Time10

Cook Time28

Total Time38

Course: Main Course

Cuisine: American

Diet: Low Fat

Keyword: instant pot dinner, instant pot meatloaf, instant pot meatloaf and potatoes, pressure cooker meatloaf

Servings:

Calories: 890kcal

Author: Kristina Tipps

Equipment

6, 8 or 10 quart pressure cooker
silicone sling or trivet
small round pan
aluminum foil
Tongs

Ingredients

6 large potatoes
8 carrots
1 lb ground beef
½ cup Italian seasoned breadcrumbs
1 package of onion soup mix
¼ teaspoon salt
⅛ teaspoon black pepper
2 large eggs
6 tablespoon milk
½ cup tomato sauce divided
¼ cup tomato paste

Instructions

Scrub dirt off the potatoes and pierce a few times with a fork. Peel the carrots and trim off ends. Wrap the carrots tightly in foil, keeping them in a single layer so they lay flat.
Pour 1 ½ cups of cold water into the inner pot. Place the potatoes inside directly in the water. Lay the foil-wrapped carrots on top of the potatoes.
Combine the ground beef, onion soup mix, half of the tomato sauce, breadcrumbs, egg and milk in a mixing bowl. Season to taste with freshly ground black pepper and salt. Use your hands to mix well, until all ingredients are evenly combined. Put meatloaf mixture into the cake pan and shape into a loaf.
In a small bowl, combine the tomato paste and remaining ¼ cup of tomato sauce until smooth. Use a spoon to brush the mixture onto the meatloaf. Cover the meatloaf with a foil tent, being careful not to press down on the top.
Place the pan onto the silicone sling (or trivet) and put into the inner pot on top of the potatoes and carrots. Close and seal the lid. Set to pressure cook/manual on high for 18 minutes.
Allow a 10 minute natural release, then quickly release the remaining steam. Transfer the silicone sling to the counter and remove the foil. Use tongs to remove the carrots and potatoes immediately so they do not continue cooking in the hot steam. Use a digital thermometer to ensure the center of the meatloaf has come to 165 degrees Fahrenheit. (If it hasn't, cook in the oven until temperature has been reached)
Serve meatloaf alongside potatoes and carrots.

Notes

Store leftover meatloaf, potatoes, and carrots in the fridge in a covered container for up to 7 days. It can be frozen for up to 6 months when stored in freezer safe bags. Thaw in the fridge overnight and reheat in the microwave, toaster, or oven.

Nutrition