Instant Pot Meatloaf and Mashed Potatoes
Here's how to cook Instant Pot Meatloaf and Mashed Potatoes at the same time in one pot - use foil or a cake pan to separate the two and have dinner ready in no time!
Servings: 6 people
- Cake pan
- 1 lb extra-lean ground beef
- 1 egg
- 1/2 cup breadcrumbs
- 1 yellow onion, diced
- 2 stalks celery, finely chopped
- 1 green pepper, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ketchup
- 1 tbsp Worcestershire
- 1 tbsp dijon mustard
- 1/2 tsp each salt & pepper
- 3 Yukon gold potatoes, chopped
- 1 cup water
- 1/2 cup sour cream
- 2 tbsp heavy cream or milk
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
Steamed broccoli (optional side)
Mix ingredients for meatloaf together in a large bowl. Press mixture into a 9-inch cake pan coated with cooking spray.
Add potatoes and water to the bottom of Instant Pot. Add trivet on top, then place cake pan full of meatloaf on top.
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 20 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook for 20 minutes.
Let the pressure naturally release, which should take about 10-20 minutes. Open the lid when pressure gauge has dropped and the lid opens easily.
Remove cake pan with meatloaf and cut into slices when cooled slightly. Meanwhile, mash potatoes, stirring in sour cream, butter and cream once mashed. Serve the two together and enjoy!
Optional steamed broccoli: While everything is cooking in the Instant Pot, add 1 head broccoli (chopped into florets) to a large bowl of water. Microwave for 7 minutes, then drain and serve alongside meatloaf and mashed potatoes.
Calories: 328kcal | Carbohydrates: 29g | Protein: 25g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 509mg | Potassium: 1122mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1055IU | Vitamin C: 118.3mg | Calcium: 142mg | Iron: 6.2mg