Layer potatoes on the bottom of your pressure cooker evenly. Pour the chicken broth over the potatoes. Lay the rack that came with your Instant Pot over the potatoes so that it lays flat.
In a large mixing bowl combine all ingredients for meatloaf. Mix until well combined, but do not overmix.
Form the meatloaf mixture into a loaf about the size of your instant pot and layer on a foil sheet larger than your loaf. Roll up the sides of the foil so that it forms a “bowl” around it to catch the grease. Place it on the rack on top of the potatoes.
Place the lid on the Instant Pot, turn the valve to the sealed position and set the manual mode for high pressure for 30 minutes.
When the timer goes off, perform a quick release to let steam out of Instant Pot. Remove the lid and check meatloaf for an internal temperature of 155 degrees F. If it is not done, replace the lid and cook for an additional 5 minutes.
Carefully lift the meatloaf out of the Instant Pot so none of the grease spills. Place onto a sheet pan.
In a small bowl combine ingredients for sauce and mix until combined. Spread sauce over the meatloaf. Place in the oven and broil for 3-4 minutes or until the top is bubbly and caramelized.
Meanwhile add the remaining ingredients to the mashed potatoes in the Instant Pot. Mash the potatoes with a potato masher or hand mixer until light and fluffy.