Description
This Instant Pot Meatloaf and Mashed Potatoes Dinner is a comforting, all-in-one meal perfect for busy weeknights. Tender meatloaf is cooked on a rack above perfectly steamed potatoes and carrots, which are then mashed right in the pot with butter and sour cream for a creamy side. The recipe uses simple ingredients and the Instant Pot to deliver a hearty, home-cooked dinner in about an hour total.
Ingredients
Scale
Vegetables and Broth
- 2 pounds potatoes, cubed
- 1 pound carrots, peeled and cut into sticks or chunks
- 1 cup chicken broth
- 2 cloves garlic
Meatloaf
- 1 pound lean ground beef
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1/4 cup breadcrumbs
- 1 large egg
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground paprika
- 1/4 teaspoon salt
- Ground pepper, to taste
- 1/4 cup ketchup or favorite meatloaf sauce
For Mashing Potatoes
- 2-4 tablespoons sour cream
- 1 tablespoon butter
- Salt, to taste
- Ground pepper, to taste
- Ground nutmeg, to taste (optional)
Instructions
- Add veggies to instant pot: Place the cubed potatoes and carrot sticks at the bottom of the Instant Pot inner pot. It’s fine if carrots are slightly on top of the potatoes but ensure potatoes are mostly under to avoid squishing. Pour the chicken broth over the vegetables and add the two garlic cloves for flavor infusion.
- Make the meatloaf: In a medium-large bowl, combine the lean ground beef, finely chopped onion, celery, breadcrumbs, egg, dried parsley, paprika, salt, and pepper. Mix thoroughly using a hand mixer with dough hook attachments or by hand until all ingredients are evenly incorporated. Shape the mixture firmly into a loaf shape.
- Cook: Grease a rack and place it over the potatoes and carrots inside the Instant Pot. Alternatively, create a foil sling with holes poked in it. Set the meatloaf on the rack and brush the top with 2 tablespoons of ketchup. Close the lid of the Instant Pot, seal the pressure valve, select ‘Pressure Cook’ on high pressure, and set the timer for 20 minutes.
- Finish: After the cooking cycle ends, allow a natural pressure release for 5 minutes without opening the lid. Then manually release any remaining pressure according to your Instant Pot’s instructions. Carefully remove the meatloaf and vegetables. Brush the meatloaf with the remaining ketchup. Mash the steamed potatoes directly in the Instant Pot with sour cream, butter, salt, pepper, and optional nutmeg until creamy and smooth. Serve sliced meatloaf alongside the mashed potatoes and tender carrots.
Notes
- Use a rack or perforated foil to keep the meatloaf elevated above the vegetables, allowing for even cooking and flavor separation.
- Adjust sour cream quantity to achieve desired mashed potato creaminess.
- Natural pressure release helps prevent meatloaf from falling apart due to sudden pressure changes.
- Optional nutmeg adds a subtle warmth to the mashed potatoes but can be omitted if preferred.
- Leftover meatloaf reheats well and can be stored in the refrigerator for up to 3 days.
