Instant Pot Meatloaf and Mashed Potatoes
This Instant Pot meatloaf and mashed potatoes recipe gives you a complete dinner in under an hour. The meatloaf cooks on a trivet above the potatoes, allowing both to finish together in one pot—tender beef, creamy mashed potatoes, fewer dishes.
Equipment
- Instant Pot For pressure cooking meatloaf and potatoes
- Trivet or Foil Sling To hold the meatloaf above the potatoes
- Mixing bowls To mix meatloaf ingredients and mash potatoes
- Potato Masher For mashing cooked potatoes
Ingredients
- 1.25 pounds ground beef 80/20 for best flavor
- 1 cup breadcrumbs plain or seasoned
- 1 egg lightly beaten
- 2 tablespoons ketchup plus more for glaze
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 2.5 pounds Yukon gold potatoes peeled and chopped
- 1 cup water for cooking potatoes
- 4 tablespoons butter
- ⅓ cup milk adjust as needed
Instructions
- In a mixing bowl, combine ground beef, breadcrumbs, egg, ketchup, mustard, garlic powder, salt, and pepper. Shape into a loaf that fits inside the Instant Pot on a trivet.
- Place peeled and chopped potatoes into the bottom of the Instant Pot. Add water and a pinch of salt.
- Set the trivet or foil sling on top of the potatoes and place the shaped meatloaf on it.
- Seal the lid and pressure cook on HIGH for 25 minutes. Let pressure release naturally for 10 minutes.
- Remove the meatloaf and brush the top with extra ketchup. Broil for 3–5 minutes for caramelization, if desired.
- Drain any extra water from the potatoes. Add butter and milk, mash to desired consistency, and season to taste.
- Slice meatloaf and serve with mashed potatoes on the side.
Notes
- Use foil to shape the meatloaf if you don’t have a trivet.
- For creamier potatoes, add more milk and mash longer.
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