Instant Pot Meatloaf and Mashed Potatoes

A perfect one-pot meal that cooks up in 35 minutes.

I wanted to make sure I could prepare it with just the accessories that came with my Multi-Pot.

I just quartered the potatoes because of the long cooking time (they usually cook to tender in 8 minutes when cut into eighths).  Well scrubbed, I rarely peel my potatoes. I placed them on the trivet and added 2 cups of water, so they would steam, not boil.

I shaped the meatloaf into a doughnut and added onions and garlic cloves into the center. The juices dripped down over the steaming potatoes, adding flavor. I only made a half-recipe because I was testing – but 2 lbs of meatloaf should still easily fit in the pan.

I set the cooking time for Meat/Stew – 35 minutes. I let it depressurize naturally. The meatloaf temperature should be at least 160 degrees F. Mine was about 190, but still nice and juicy, not dry.

Once it was depressurized, I removed the meatloaf and put it on a baking sheet, added another layer of glaze and baked at 400 degrees for 5-7 minutes.

While it was baking, I drained and mashed the potatoes and steamed the green beans.


Mashed Potatoes (recipe here)

  • 4-6 russet potatoes
  • 4 tbsp butter
  • Milk


  • 1 stalk celery, diced (opt)
  • 1 small carrot, diced (opt)
  • 1/2 green pepper, diced (opt)
  • 1/2 onion, diced,
  • 2 cloves garlic, crushed,
  • 1 tbsp tomato paste
  • 2 lb 80/20 ground beef
  • 1/2 cup rolled oats (not quick oats)
  • 2 eggs
  • 1/2 tsp salt and 1/2 tsp pepper

For the center of meatloaf:

  • 1/2 onion, halved
  • 1 clove, halved

Mix together all ingredients (expect halved garlic and onion) until completely combined. Form into a ball and then create a hole in the center. Add remaining garlic and onion to the center.  Glaze with 1/2 of the glaze mixture


I used BBQ sauce mixed with a bit of hot sauce because I wasn’t in the mood to mix up glaze. But here are the ingredients to make an excellent glaze.

  • 3/4 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon black pepper

Divide in half and brush on the first half before cooking and the remainder when baking.