French Onion {Instant Pot} Pressure Cooker Meatloaf
This post may contain affiliate links. Please read our disclosure policy.
French Onion {Instant Pot} Pressure Cooker Meatloaf ~ Homemade Meatloaf Topped with a Delicious Homemade French Onion Gravy all Made in Your Pressure Cooker! Easy Dinner Recipe Made In Your Instant Pot!
Looking for a comforting meal for the whole family? Pressure Cooker French Onion Meatloaf adds a flavorful kick to any dinner! Made entirely in the Instant Pot, this easy-to-make meatloaf is done and on the table in an hour and a half.
Bursting with French onion flavors, the meatloaf is topped with a Gruyere Onion Gravy, made out of the pan drippings and cheese. So comforting and delicious, this recipe will become a family favorite! Serve it with easy Glazed Carrots on the side for a delicious dinner!
This might be the new family favorite pressure cooker recipe bumping out Hamburger Stroganoff in the number one spot closely followed by Spaghetti and French Dip Sandwiches!
Sure I could make our favorite mini meatloaf or traditional meatloaf recipe, but I’m just loving my IP!
In November, our faithful slow cooker broke… thanks to a wonky sink handle that flew off its axis and cracked the ceramic in half while it was waiting to be cleaned.
I was a little heartbroken. Our slow cooker gets used on the regular in our home, and I wasn’t sure how I was going to get consistent dinners on the table, what with holiday craziness and a neverending ear infection.
So I added an Instant Pot to my Christmas list, thinking, “Why not?”
My husband’s grandmother was the one who purchased it for us, and everyone oohed and aahed when we got it out of the packaging on Christmas morning.
But when I started reading the pamphlet, I got a little nervous.
You see, I’d never used a pressure cooker before, let alone an electric one. I was terrified I’d do something wrong and unintentionally blow up my kitchen. Mind you, while we never had a snafu that large—minus the time our grill caught on fire—it’s something I fear, even though I’m sure it would make a hysterical story, assuming the house didn’t fall down around me.
So I held off on using the Pressure Cook setting until I got roped into cookbook testing for a friend and put on my brave face.
Needless to say, once I faced my fear, I was blown away with everything this appliance could do, and I wanted to make a newfangled meatloaf involving some of my absolute favorite flavors.
French Onion, to be specific.
French. Onion. Meatloaf.
You’re welcome, internet.
- Unsalted butter
- Onions
- Ground beef
- Saltines
- Caramelized onions
- Egg
- Kosher salt
- Fresh thyme
- Black pepper
- Red pepper flakes
- Beef stock
- Unbleached all-purpose flour
- Beef stock
- Gruyere
I was gushing to some friends about this instant pot meatloaf because it is so good. It’s comfort food at its finest and can be on the table in less than two hours. You can also make it in increments if that’s easier.
The flavors are reminiscent of the classic soup while bringing something utterly unique to the table.
And since I love all fun takes involving French Onion flavors, y’all know I’m super into this.
The meatloaf is filled with caramelized onions–made in the Instant Pot first–and fresh thyme, and the flavor combination, in my opinion, is out of this world. You can add cheese, too, if you’re feeling decadent! (We didn’t do this to ours because what comes next adds that punch of cheese you get with the soup!)
It’s topped with a gooey Gruyere Gravy, which is also made in the Instant Pot. I meaaaaaan… how could that not be delish?
We served it with mashed potatoes and steamed green beans, but any sides you want to pair with this would be tasty, too!
Another one of my favorite IP recipes that I’ve food is this amazing Pork Loin! It’s so juicy and flavorful and you make the vegetables right with it! I also love Instant Pot Beef Stew – it only takes 30 minutes!
Other French Onion Recipes We Adore
Interested in making this meatloaf for your family? Scroll on down to see how you can do it, too.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
French Onion {Instant Pot} Pressure Cooker Meatloaf
Ingredients
Caramelized Onions
- 4 tablespoons unsalted butter
- 2 onions sliced thin (about 3.5 cups)
French Onion Meatloaf
- 2 lbs. ground beef 85/15 grass fed
- 1/2 cup saltines crushed
- 1/2 cup caramelized onions reserve the rest for the gravy
- 1 egg
- 2 teaspoons kosher salt
- 1 tablespoon fresh thyme
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup beef stock
Gruyere Gravy
- Pan drippings from meatloaf
- 2 tablespoons unbleached all-purpose flour
- 3/4 cup beef stock
- 1 tablespoon fresh thyme
- 1/2 cup gruyere shredded
Instructions
Caramelize the Onions
- Slice the onions thinly using a very sharp knife or a mandoline.
- Turn on the Instant Pot to the Saute (Normal) setting for 30 minutes.
- Melt the butter in the pan, and then add onions.
- Cook—stirring constantly with a wooden spoon—until slightly browned/caramelized, then remove from pan.
- Set the onions aside to cool slightly.
- Do not clean the pan. Everything else will build off these caramelized onions!
Make the Meatloaf
- In a large glass bowl, measure out the ground beef, saltines, caramelized onions and egg, salt, fresh thyme, black pepper and red pepper flakes.
- Using your hands, mix the ingredients together until well combined.
- Form one or two loafs. (I formed one, though I found it would be easier to make two smaller loafs for the browning portion below.)
- Turn on the Instant Pot to the Saute setting (Normal) for 10 minutes.
- Sear the meatloaf on ALL sides. (If the meat begins sticking, add a little vegetable oil to the pot to assist. I found that there was butter/liquid leftover from the onions that worked just fine.)
- When the meatloaf is browned on all sides and the Saute setting is complete, add ½ cup of beef stock.
- Put on the lid, and program the Instant Pot to Pressure Cook (Normal) for 18 minutes.
- When the pressure cook has completed, depressurize the Instant Pot.
- Remove the meatloaf, leaving the pan drippings behind. (This will make the gravy!)
Make the Gruyere Gravy
- Set the Instant Pot to the Saute (Normal) setting for 10 minutes.
- Add the flour into the pan drippings, and stir using a wooden spoon.
- When the flour begins changing color, add the additional caramelized onions and the beef stock.
- Season with the fresh thyme.
- When the setting has completed, add the cheese, melting at the very end.
- Serve warm over the meatloaf!
Elaine says
That was so delicious! I’ll definitely make that again
Julie Evink says
So glad you enjoyed it!
Beth Schuster says
Hi– Loved the taste of the meat loaf. HOw does one prevent it from falling apart when browning it?
Jill says
I seriously want to try this meatloaf as it sounds amazing! But, I do not have a pressure cooker…how can I make this in the oven or crockpot?
Julie Evink says
I’m sorry we haven’t tested it in the oven or crock pot yet, but that’s a great idea!
pm says
Did you use NPR or QR?
LOVE a meatloaf recipe without tomatoes!
R.P. says
How long would you cook if cutting recipe in half?
Julie Evink says
I’m sorry I haven’t tested it like that yet!
Marilyn says
Are there any substitute for saltines and flour to make it gluten free ?
Julie Evink says
I’m sorry we’ve never tested it with gluten free alternatives!
Sheila says
I would use dry oatmeal in place of the saltines, and 1 T. cornstarch in place of the flour.
Martha Hammonds says
Hi, this sounds great. Do we use a rack for the big meatloaf? What size pot did you use?
Thank you
Rosie says
Made this tonight, it was fabulous, Thank you for such a delicious recipe! Can’t wait to make it again! Hubby loved it, and my daughter is stopping by tomorrow to pick up some leftovers!
Julie Evink says
So glad you enjoyed it!!
Melissa Howell says
Holy yum! This sounds so mouthwateringly (is that a word?) good! Just had French Onion Soup this past weekend, and I can imagine how great these flavors would be in this meatloaf!
Julie Evink says
It is now! I like that word!
Erin @ The Speckled Palate says
We seriously LOVED this meatloaf so much! Can’t wait to make it again!
Julie Evink says
I can see why! So much flavor!
Malinda Linnebur says
The flavors of this meatloaf sound AMAZING!!!!! Perfect family dinner!
Julie Evink says
So much flavor!
Debra says
I’m concerned I’ll get a burn warning with only 1/2 cup of broth? I’m also confused about the photo you show of the caramelized onions in the pot.. it looks like the bottom of the pot is completely burned. Am I missing something?
Julie says
Hi Debra – I have an earlier version of the Instant Pot and didn’t have any issues with the burn warning. However, I have heard the newer versions of Instant Pot are very picky! I hope it will work out for you!
Richard Benchimol says
I will try my hand at doing another meatloaf this way. Last time it was a crumbly mess. I will let you know.
Danielle Green says
Love the onions! Great recipe!
Julie Evink says
Love the IP and so much flavor!
Crystal says
the browning of the loaf if I,did 2 and onecat a time was still fustrating to do in the instant pot. Next time I do this recipe I’ll brown the meatloaf stove top then add it back to the IP we loved this recipe. Just a little tip. from my pov. Thanks for sharing a yummy recipe
Julie Evink says
Another great way to do it! Whatever is the easiest for you is always the way you should go 🙂
Karly says
I love my instant pot! Thanks for the great recipe!
Julie Evink says
I’m addicted 😉
terrie says
looks good. two questions: if you make two smaller loafs, would you then just stack them on a rack in the pot? i have never used Gruyere cheese, and there are many different kinds out there. can you tell me what type/brand you used please. going to put this on my list to try next week. I may just cook one first, and put the potatoes on top in steamer to cook at the same time as the meatloaf. Then cook the second one right after that for freezing. Thanks for sharing your recipes.
Julie Evink says
If you make two loafs, I wouldn’t put them on the rack. I’d let them sit side-by-side in the bottom of the pot. (It should be big enough, as it was large enough to fit the whole meatloaf!)
This is less helpful, but: I don’t have a particular brand of gruyere that I love, love, love for this, as I purchase whatever my grocery has. (I always get the block of cheese instead of shredded.) My store generally only has 1-2 brands or offerings of gruyere, so I get whatever they’ve got. If you don’t want to try out gruyere, you could do provolone or Swiss cheese, too! Both of those work well with these flavors. 🙂