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French Onion Meatloaf, sitting on a white platter, covered in gruyere gravy
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5 from 7 votes

French Onion {Instant Pot} Pressure Cooker Meatloaf

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!
Prep Time25 mins
Total Time1 hr 33 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 385kcal
Author: Julie Evink


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


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!


Please note the total time does NOT include the time it took for the Instant Pot to pressurize.
If you want more gruyere in your recipe, throw ½ cup into the meatloaf!
This recipe can be made in the slow cooker, though it will take significantly longer and require more dishes. You can make the caramelized onions in a nonstick skillet in about the same amount of time, then sear the meatloaf in the same skillet. Pop into the slow cooker on low for 8ish hours. When the meatloaf is fully cooked through, pour the pan drippings back into the original skillet and make the gravy.


Serving: 1 | Calories: 385kcal | Carbohydrates: 9g | Protein: 26g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 815mg | Potassium: 497mg | Fiber: 1g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 5.9mg | Calcium: 124mg | Iron: 3.3mg