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Instant Pot Meatloaf and Mashed Potatoes Square cropped image
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5 from 2 votes

Instant Pot Meatloaf and Mashed Potatoes

Tender, juicy meatloaf and mashed potatoes that's all cooked in the Instant Pot
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 757kcal
Author: Julie Evink



  • 2 pound ground beef
  • 2 eggs whisked
  • ½ cup Italian Panko bread crumbs
  • ¼ cup milk
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • ½ cup yellow onion chopped
  • ½ teaspoon ground black pepper


  • cup ketchup
  • ½ cup brown sugar
  • 1 ½ teaspoon prepared yellow mustard

Mashed Potatoes

  • 3 pounds Yukon gold potatoes washed and quartered
  • 1 cup chicken low sodium broth
  • ¼ cup half and half
  • ¼ cup sour cream
  • 4 Tablespoons butter cubed


  • 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.
  • Serve immediately.



Beef Tip: 90% lean ground beef works great for this recipe. It has enough fat to add flavor but not so much that you have a lot of grease in the foil when it’s done cooking. For a leaner meatloaf, use leaner ground beef or ground turkey.
Mixing Tip: The key to tender, juicy meatloaf is in the mixing. Use your hands to make it easy and mix just until combined. You don’t want to overmix the meat, otherwise, the loaf will be dense and less juicy.
Resting Tip: Let the meatloaf rest after you broiler it. This allows all of the juices to redistribute back into the meat so each slice is juicy and delicious. You can tent it with foil while you make the mashed potatoes and it will be perfect!
Mashed Potato Add-Ins: Feel free to add some cheese like shredded cheddar, Parmesan, or other cheese that you like when you mash the potatoes. Sometimes I add some fresh herbs like chopped parsley or sliced chives.
Leftovers: This meal makes great leftovers! It will keep for three to four days in the refrigerator. Enjoy it warmed up or make Meatloaf Sandwiches the next day!


Calories: 757kcal | Carbohydrates: 72g | Protein: 38g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 187mg | Sodium: 915mg | Potassium: 1646mg | Fiber: 6g | Sugar: 27g | Vitamin A: 571IU | Vitamin C: 47mg | Calcium: 129mg | Iron: 6mg