Instant Pot Meatloaf and Mashed Potatoes
Author: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 slice bread
  • ½ cup milk
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into chunks (you can peel if desired)
  • 1 cup low-sodium chicken broth
  • 2 teaspoons salt, divided, plus more to taste
  • 1 pound ground beef
  • 1 large egg
  • ½ teaspoon ground black pepper
  • ½ cup plus 1 tablespoon ketchup
  • 2 ounces cheddar cheese, grated
  • 2-3 slices cooked bacon, chopped
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown sugar
  • 4 tablespoons unsalted butter
  • ⅔ - ¾ cup heavy cream
Instructions
  1. Tear the bread into large pieces and place in a bowl. Pour the milk over the bread and set aside.
  2. Place the potatoes into the inner pot of the Instant Pot. Add the chicken broth and one teaspoon of salt. Place the steamer rack on top of the potatoes with the handles up.
  3. In a large mixing bowl, combine the ground beef with the egg, the remaining teaspoon of salt, the black pepper, the tablespoon of ketchup, and the bread (wring out the excess milk). With your hands, mix until combined (don't squeeze or compact the mixture).
  4. Fold a large rectangle of aluminum foil in half to make a square. Place half of the meat mixture onto the foil and shape it into a disc about an inch thick. Place the cheese and bacon in the center and top with the remaining meat mixture. Press the edges of the top and bottom halves of the meat mixture together to seal.
  5. Use the aluminum foil as a sling to place the meatloaf onto the steamer rack. Place the lid on the Instant Pot and set the steam release valve to sealing. Select Manual and set the time for 25 minutes.
  6. While the food is cooking, stir together the remaining ketchup, the mustard, and the brown sugar in a small bowl.
  7. When the cook time is finished, press the cancel button to turn the Instant Pot off. Quick release the steam. Remove the aluminum foil sling from the Instant Pot. Heat the broiler to high. Place the meatloaf on a broiler pan or sheet pan and place under the broiler until beginning to brown. Spoon the ketchup and mustard mixture over the top of the meatloaf (I only used about ⅓ of the mixture) and place back under the broiler for 2-3 minutes to lightly caramelize.
  8. Meanwhile, make the mashed potatoes: drain the potatoes and leave them in the strainer. Turn the Instant Pot to "sauté" and add the butter. Stir the butter frequently and cook until just beginning to brown. Add the cream and allow to warm. Add the potatoes to the Instant Pot and mash using a potato masher. Add more cream if needed to get your preferred consistency. Add more salt to taste if needed.
  9. Serve the meatloaf and mashed potatoes with the extra sauce on the side for dipping.
Notes
Cook time does not include the time that it takes the Instant Pot to come to pressure (15-20 minutes is typical).
Recipe by Honest Cooking at https://honestcooking.com/instant-pot-meatloaf-mashed-potatoes/