30 min
Instant Pot Cheeseburger Macaroni
Ground beef, tender elbows and real cheddar create a creamy homemade answer to boxed cheeseburger pasta in about half an hour.
Photo: Roundhere44 / Wikimedia Commons · CC0
Instant Pot Family Dinners
Instant Pot Meatloaf and Mashed Potatoes
A glazed beef meatloaf cooks above the potatoes in one pressure cycle, turning a classic comfort dinner into a manageable weeknight meal.
Directions
Set the potato base
Put potatoes, broth and 1/2 teaspoon salt in a 6-quart cooker. Place a sturdy trivet over the potatoes.
Mix and shape meatloaf
Combine beef, egg, panko, 1/4 cup milk, onion, Worcestershire, garlic powder, remaining salt and pepper just until mixed. Shape into a compact 7-by-4-inch loaf on a double-thickness foil sling with the sides raised to catch juices.
Stack and pressure cook
Set the foil-supported loaf on the trivet. Lock the lid and cook on High Pressure for 25 minutes. Allow a 10-minute natural release, then carefully vent the remainder.
Check meatloaf
Open after the float valve drops. Lift out meatloaf with the sling and check the center for 160°F. If under, return it to the cooker on Sauté with the lid loosely covering until safe.
Glaze and mash
Mix ketchup, brown sugar and Dijon; spread over meatloaf and broil 3 to 5 minutes if a caramelized top is desired. Remove trivet, drain excess potato liquid if any, then mash with butter and remaining 1/4 cup milk.
Rest and serve
Rest meatloaf 8 minutes before slicing so it holds together. Serve with mashed potatoes and any glaze juices.
Why this works
Why it worksPotatoes supply the cooker's steam liquid while the meatloaf cooks above them on a trivet.
Why it worksA foil sling supports the soft hot loaf and keeps rendered fat from flooding the potatoes.
Why it worksResting lets proteins set so slices remain intact.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options →
Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options →
Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →
Swaps & notes
Easy swaps
- Use half ground beef and half ground turkey, checking for 165°F because poultry is included.
- Use russet potatoes for fluffier mash, cutting them into the same size.
- Replace panko with certified gluten-free crumbs and verify Worcestershire for a gluten-free meal.
Cook notes
- Use enough foil to make handles, but do not block steam circulation around the loaf.
- Do not pack the meat mixture tightly or overmix it.
- The optional broil provides the browned top pressure cooking cannot.
- Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
- Never force the lid. Open only after pressure is fully released and the float valve has dropped.
Storage
Refrigerate meatloaf and potatoes for up to 4 days. Reheat to 165°F. Freeze sliced meatloaf for up to 3 months; mashed potatoes are best refrigerated.
Questions
Why did my meatloaf fall apart?
It may have been overmixed, sliced too soon or lacked enough binder. Measure egg and panko and rest the loaf before cutting.
What if the center is under 160°F?
Return it to the hot cooker on Sauté-Low with broth below and the lid loosely set, or finish under a moderate broiler while checking frequently.
Can I add vegetables?
Serve quick-steamed green beans or peas on the side. Crowding vegetables into this stacked setup can interfere with steam flow.
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Instant Pot Meatloaf and Mashed Potatoes
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1. Set the potato basePut potatoes, broth and 1/2 teaspoon salt in a 6-quart cooker. Place a sturdy trivet over the potatoes.
2. Mix and shape meatloafCombine beef, egg, panko, 1/4 cup milk, onion, Worcestershire, garlic powder, remaining salt and pepper just until mixed. Shape into a compact 7-by-4-inch loaf on a double-thickness foil sling with the sides raised to catch juices.
3. Stack and pressure cookSet the foil-supported loaf on the trivet. Lock the lid and cook on High Pressure for 25 minutes. Allow a 10-minute natural release, then carefully vent the remainder.
4. Check meatloafOpen after the float valve drops. Lift out meatloaf with the sling and check the center for 160°F. If under, return it to the cooker on Sauté with the lid loosely covering until safe.
5. Glaze and mashMix ketchup, brown sugar and Dijon; spread over meatloaf and broil 3 to 5 minutes if a caramelized top is desired. Remove trivet, drain excess potato liquid if any, then mash with butter and remaining 1/4 cup milk.
6. Rest and serveRest meatloaf 8 minutes before slicing so it holds together. Serve with mashed potatoes and any glaze juices.