Delicious easy Instant Pot meatloaf recipe.
Enjoy a traditional meatloaf recipe in half the time when cooked in your Instant Pot.
It’s topped with ooey gooey goodness your family will love.
This Meatloaf in the Instant Pot recipe will have a full meal on the table in less than 45 minutes.
It’s moist, easy and delicious!
Meatloaf gained popularity during the Great Depression, however, its origins date back to Medieval Times.
That’s right…the fourth or fifth century A.D. A recipe for chopped meat, bread, and wine patties appeared in the Roman cookbook Apicius de re Coquinaria, the oldest known cookbook in existence, and the creation of meatloaf came to be.
If you are like me, meatloaf was a staple growing up.
It seemed to be what mom made to use up leftovers.
Maybe that’s because the first American meatloaf recipe from the late 1870s instructed the cook to finely chop “whatever cold meat you have.”
To be clear, THIS. IS. NOT. THAT. recipe.
This is a meatloaf that is moist.
It’s a meal that is quick.
It’s a meatloaf that you can make in either an Instant Pot Duo or Instant Pot Lux or any electric pressure cooker with great results.
Meatloaf.
It was the meal that caused dinner fights as a newlywed.
I didn’t grow up eating meatloaf much.
My husband must have lived on the stuff because he kept telling me to make meatloaf for dinner.
Through the years I made many recipes, and they were either too dry, too plain, and in my mind, too boring.
I mean, a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked; it just didn’t seem appealing.
Then, my husband, growing weary of waiting, made meatloaf.
Yawn.
For his birthday one year, I went all out and made this stuffed meatloaf recipe, and we were all buying the meatloaf farm!
I made the stuffed meatloaf recipe maybe once every two or three months.
Now we make Instant Pot Meatloaf at least once a week.
Everyone at my house loves this meal on the weekly rotation.
Check out this Video of how to make meatloaf in the Instant Pot:
(it was one of my first videos–so forgive it’s Caveman appearance!)
These days, life is a full accelerator.
We’re trying to come up for air in between work and sports practice, and drama rehearsals.
It’s a cycle that leaves me not wanting to invest a lot of time in making dinner.
This is where this Instant Pot Meatloaf Recipe comes in handy.
It’s easy.
I use two bowls–one for the sauce mixture and then Instant Pot of course!
It’s a one-pot meal with perfect potatoes, carrots, and onions for the sides and a moist, delicious meatloaf with a caramelized topping! YUM!
EVERYONE at my table enjoys it.
There is no nose turning up when this sits before my family.
Say good-bye to that long bread shaped meatloaf, because with Instant Pot Meatloaf it’s going to be round and thick.
Check the center when you removed the meatloaf, sometimes the pressure cooker meatloaf will be a little red.
When that happens, I just put it back in for a couple of minutes,
This Instant Pot Meatloaf recipe feeds my family for two meals, so we eat the edges and then reheat the center to our liking the next meal.
At the end of cooking, we like the sauce “sticky”. It’s a simple step at the end.
Just stick it under the broiler until it’s as sticky and/or “blackened” to your liking.
Keep an eye on it because it will go quickly!
Have fun with it.
I recently made this Instant Pot Foot Loaf for my family in celebration of fall and the kiddos loved it!
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker meatloaf!
Instant Pot Meatloaf Recipe Ingredients:
2 lbs hamburger
1 1/2 cups of Panko crumbs (you can use any breadcrumbs)
1 cup Parmesan Cheese
4 large eggs
1 clove garlic, minced
1 tsp of McCormick’s Montreal Steak Seasoning
1 tsp salt
1 tsp pepper
Instant Pot Meatloaf Recipe Red Meatloaf Sauce Ingredients:
5 tsp brown sugar
2/3 cup of ketchup
1 tbs dry mustard
2 tsp Worcestershire sauce
Instant Pot Meatloaf Recipe Potatoes, Onions, and Carrots:
10 small potatoes, washed and quartered
a small bag of peeled carrots
2 onions peeled and quartered
1 cup beef broth
Instant Pot Meatloaf Recipe Instructions:
Add all of your meatloaf ingredients in a bowl and mix it together with your hands.
Combine the Red Meatloaf Sauce ingredients in a separate bowl.
You’ll want to mix until the brown sugar incorporates into the rest of the ingredients.
Using the Saute button on the Instant Pot, heat Instant Pot for one minute.
Add 2 Tablespoons of olive oil to the Instant Pot.
Add potatoes, onions, and carrots.
Sprinkle with salt and pepper to taste.
Cook on saute for about 5-minutes, stirring to coat the carrots and potatoes with the oil.
Add 1 cup of beef broth and turn the pressure cooker off.
You will need to create a platform for the meatloaf.
You can use aluminum foil (poke a few holes in it to allow juices to drain), or if you have room, I use the grill rack that came with my instant pot.
You just need something to cradle around the meat and hold it in place, and that has handles that are on the edge so you can lift the meatloaf out of the instant pot when done.
Once you have your platform on top of the potatoes and carrots, shape your meatloaf.
It will need to be round, and there should be spacing between the edges of the meatloaf and the instant pot.
I use the rack that came with the Instant Pot and just adjust my potatoes, carrots, and onions to make it fit!
Spread half of the Red Meatloaf Sauce on top of the meatloaf.
You’ll use the other half when the meatloaf finishes cooking.
Sometimes my family asks for “lots of sticky sauce”–don’t be afraid to double the recipe.
When I do this, I just make one batch of sauce and pour it on the meatloaf prior to cooking and then another batch and pour it over the meatloaf before it goes under the broiler.
It’s up to you and your taste preference. We love the sauce!
Put the lid on the Instant Pot, with the vent sealed.
Turn the manual button on and add 25-minutes.
When the timer dings, do a quick release with the steam button.
Lift the lid and make sure your meatloaf, is done (160-degrees on a meat thermometer).
Depending on the size and shape, you may need to seal it back and cook another 2 minutes.
Remove meatloaf and place on a cookie sheet.
We’re about to make that meatloaf topping ooey-gooey.
Add the remaining sauce to the top of the meatloaf and broil in the oven for about 5-minutes.
Don’t leave the room because it will burn quickly.
Just enough time to caramelize the topping.
While your meatloaf is under the broiler, remove the potatoes and carrots.
Go ahead, taste one, all the juices from the meatloaf make these taste amazing.
My mouth is watering from this picture.
The potatoes and carrots are soooo good have a ton of flavor from beef broth and juices from the meatloaf.
Oh, my goodness they are delicious!
It is moist and holds the slices well; making it perfect for leftover meatloaf sandwiches!
This Instant Pot Meatloaf is seriously so good that my family asks for it a few times a week.
It’s easy enough that I make it happen–after all, it’s one of my favorite meals too!
Keep a few things in mind…use as close to 2 pounds of meat as you can.
The more narrow and tall your pressure cooker meatloaf is the longer it will need to cook.
I make mine wide–as wide as the instant pot with an allowance of about 1/2-inch all the way around.
This really is The Best Easy Instant Pot Meatloaf, an all-in-one meal cooked right in your electric pressure cooker! Add all of your meatloaf ingredients in a bowl and mix it together with your hands. Keep a few things in mind...use as close to 2 pounds of meat as you can.
EASY Instant Pot Meatloaf Recipe
Ingredients
Instructions
Combine the Red Meatloaf Sauce ingredients in a separate bowl.
You'll want to mix until the brown sugar incorporates into the rest of the ingredients.
Using the Saute button on the Instant Pot, heat Instant Pot for one minute.
Add 2 Tablespoons of olive oil to the Instant Pot.
Add potatoes, onions, and carrots.
Sprinkle with salt and pepper to taste.
Cook on saute for about 5-minutes, stirring to coat the carrots and potatoes with the oil.
Add 1 cup of beef broth and turn the pressure cooker off.
You will need to create a platform for the meatloaf. You can use aluminum foil (poke a few holes in it to allow juices to drain), or if you have room, I use the grill rack that came with my instant pot.
You just need something to cradle around the meat and hold it in place, and that has handles that are on the edge so you can lift the meatloaf out of the instant pot when done.
Once you have your platform on top of the potatoes and carrots, shape your meatloaf.
It will need to be round, and there should be spacing between the edges of the meatloaf and the instant pot.
I use the rack that came with the Instant Pot and just adjust my potatoes, carrots, and onions to make it fit!
Spread half of the Red Meatloaf Sauce on top of the meatloaf.
You'll use the other half when the meatloaf finishes cooking.
Sometimes my family asks for "lots of sticky sauce"--don't be afraid to double the recipe.
When I do this, I just make one batch of sauce and pour it on the meatloaf prior to cooking and then another batch and pour it over the meatloaf before it goes under the broiler.
It's up to you and your taste preference.
We love the sauce!
Put the lid on the Instant Pot, with the vent sealed.
Turn the manual button on and add 25-minutes.
When the timer dings, do a quick release with the steam button.
Lift the lid and make sure your meatloaf, is done (160-degrees on a meat thermometer).
Depending on the size and shape, you may need to seal it back and cook another 2 minutes.
Remove meatloaf and place it on a cookie sheet.
We're about to make that meatloaf topping ooey-gooey.
Add the remaining sauce to the top of the meatloaf and broil in the oven for about 5-minutes.
Don't leave the room because it will burn quickly. Just enough time to caramelize the topping.
While your meatloaf is under the broiler, remove the potatoes and carrots.
Go ahead, taste one, all the juices from the meatloaf make these taste amazing.Notes
The more narrow and tall your pressure cooker meatloaf is the longer it will need to cook.
I make mine wide--as wide as the instant pot with an allowance of about 1/2-inch all the way around.Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 694Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 205mgSodium: 1204mgCarbohydrates: 66gFiber: 6gSugar: 12gProtein: 46g
.
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About Julee:
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.
Libby DeMoss says
My husband usually ends up needing to prepare supper before I get home, so I try to prep a month of meals at a time. I prefer things that go in the freezer and then require very little on the “serving day”. Do you think this meatloaf could be shaped and frozen for later? Any idea how that might affect the cook time?
Julee says
So? Yes you can freeze it (just don’t put the ooey-gooey sauce on it before freezing). It may be a bit looser after freezing, but the texture shouldn’t vary much. Time is tricky. I’d start with 10 extra minutes and then check the center…and go in 5 minute increments. (Once you’ve done it 2x you can average it out). My husband gets the meatloaf out in the morning from the freezer and lets it defrost–maybe you’re husband can too?! Let me know how it goes.
Dave says
Made this today and all I can say is WOW!! Some slight modifications. Used a mix of 1/3 96-4 beef, 1/3 ground Veal, 1/3 ground pork. Used the exact ingredients and recipe instructions. Sadly, there were no leftovers!! Now I’ve been told to make this at least two times per month or else!!
Thank you for this recipe. Y’all must make this in your instant pot.
Julee says
Thank you so much for trying this recipe. It’s one of our favorites. I love your modifications. Well played!
Sandra says
Made meatloaf with 1 pound of ground turkey. Changed seasonings a little and set IP for 20 minutes. Perfect:) Plus it’s in the 80s here and the house didn’t heat up! Meatloaf has always been a cold weather meal, but not anymore. Oh and just used ketchup on top. Worked out fine.
Julee says
It sounds good to me!
Mattie says
I had to pressure cook about double the time to make this in an IP mini! Just wanted to let you know.
It’s such good meatloaf! If you like cold, thin-sliced meatloaf the next day, this is the recipe for you! I’ve searched and experimented all my life for the perfect meatloaf, and I think this is it.
Julee says
Thank you for letting me know. I don’t have a mini, but have it on my wish list. Those meatloaf sandwiches might be as good as the dinner the night before. Thank you for sharing!
Tanya says
When you same IP mini are you referring to 3 quart?
Julee says
yes. I am referring to the 3 Quart
Kristy says
I am very interested in this recipe. However, we never use the broiler on our oven! How important is that step?
Julee says
Kristy…all the broiler does is make the sauce “sticky”. If my kids make meatloaf, they don’t use the broiler and it still turns out delicious!!
So? I am going to say it’s preference and not important.
Berniece Cronquist says
Have you ever used stuffing mix instead of plain bread crumbs. Always on hand and added seasonings. I use stuffing mix in all my meat recipes calling for breadcrumbs. Love this recipe.
Julee says
I love this idea! I save the crumbs in potato chip bags and when I have enough I crush them and use them in place of the breadcrumbs. It’s fun for the kids and good. I am going to try the stuffing mix…that’s an awesome idea!
Ericah says
Hi! Sounds delish and easy. Can’t wait to try! I have all ingredients on hand besides the veggies. Do you think i can cook this without them? And if so, should i adjust the recipe or cooking time at all?
Julee says
You can make it without the veggies. You should not have to adjust the cooking time.
Doyline says
I want to roast a pod of garlic for mashed potatoes, do you think if I wrapped it in foil and nestled it in the vegetables it would have enough time and pressure to cook and soften?
Julee says
This would work. I just add the cloves on top of the potatoes (not nestled in foil) and since the food stays put, I can just use a fork to lift it out…or I leave out the carrots and then after removing the meatloaf, add some milk and butter and, with the handmixer, whip it all into mashed potatoes.
Dana Rodriguez says
This looks really delicious. We love meatloaf and I love easy ideas. Thanks for the awesome recipe!
Lisa says
I made this for our Sunday lunch! It was delicious! I will be making this again and again!!! Great recipe, easy and quick to cook in the Instant Pot.
Julee says
I am so glad you tried it and liked it. It’s a definite favorite at our house!
Julee says
I am so glad you tried it and liked it. It’s a definite favorite at our house!
SueJean says
Meat loaf is also a staple at our house and I’ve been making it in my pressure cooker for a couple of years. Last month, I decided to buy an IP after hemming and hawing about it for at least a year and I’m really happy that I took the leap forward. I was worried about adjusting my meat loaf recipe correctly and found the confidence I needed in your instructions. Thank you for the details!
I noted that several comments worried about greasy or mushy vegetables. I’ve never had a problem with either issue and I don’t always have the leanest ground beef. I primarily use baby carrots and whole red potatoes unpeeled. We also like sweet potatoes, so I slice them in thick slices (about 1-11/2 inches) and leave the skin on to hold them together. Sometimes I throw in chunks of cabbage which also cooks into a creamy mash.
One tip that works for me is to use the steamer basket to hold the meat loaf. I coat it with olive oil spray on the inside before pressing the meat into it and then set it directly on top of my vegetables. The loaf comes out easily due to some shrinkage.
Even though I’m only cooking for two, I bought an 8 qt. IP because we love “leftovers” and this meat loaf tastes wonderful as “meat loaf burgers” or I cut it into small chunks and warm it with the leftover veggies (if any). Cooking this way has given me more time to quilt and what could be better than that??
Kristin says
Made tonight-it was delicious! I used about 2.5 lbs of meat so took a bit longer to cook, but flavor was fantastic, and it was really moist. Will definitely make again.
Julee says
Awe. Thank you for trying this recipe. We’ve been using 2.5 pounds of meat lately (teenage boys are HUNGRY!). It does take a bit longer, between 30-35 minutes for us. It’s definitely one of our favorite meals. I’m glad you liked it and are adding it to your menu rotation.
Stacy says
Made this meatloaf just now, but instead of breadcrumbs I ground up those cheddar Pepperidge Farm Goldfish!! Wow it was AWESOME!! The Sauce is amazing!! Keeping this recipe for sure!! Thank you!!
Julee says
I love this! I have been known to save the crumbs of chips and then put them in the food processor in place of “bread crumbs”…your idea of Goldfish is awesome! I may have to steal it! 🙂 So glad you enjoyed the recipe!
Cathy Turner says
I could do that! Yesterday I got the tiered pans that go in the pot. I read to put the meat in the bottom and the veggies or fast cooking items on top. Have you used these tiered pans?
Julee says
I have not used the tiered pans. I am intrigued now. though I am inherently lazy and like the idea of one pot, dump it all in there and call it dinner! I did make a cheesecake in the instant pot, where I used a springform pan.
Cathy Turner says
Julee, we have always made our meatloaf with the sticky sauce but also cooked the potatoes and carrots in the sauce. How would you suggest I cook the veggies in the sauce? My family love the candied veggies. I’m new to IP cooking and really thinking about my Regular recipes.
Julee says
What a great idea. I think I would probably cook everything per instructions in the instant pot and then lay it all out on a baking sheet, coat with the sticky sauce and do the broil thing. It should give it all a great flavor. What do you think?
June says
I too wonder about cooking vegetables for 25 minutes making them mushy. Perhaps they are larger pieces? I have cooked baby carrots while and they get very soft but kept there shape. Thanks for sharing! I plan on trying this recipe this weekend.
Julee says
My family likes these vegetables. My husband, who is by far my pickiest eater, thinks they taste like when I roast them in the oven. The potatoes are soft enough you can add butter, salt and a splash of milk and have delicious mashed potatoes. I suppose every family has their own preference.
K Ann Guinn says
I just tried your delicious recipe tonight, and it was a hit!!! I’m still getting used to my Instant Pot, but liking it more all the time! Thanks for a this tasty, easy recipe. It will be on our “favorites” list for sure!
Julee says
Awe!
Thank you for taking the time to try this recipe. I am so glad it was a hit. It is definitely on my family’s “favorites” list.
Enjoy!
Eneida Medina says
Love my new pot.
Tried your meatloaf recepie,and loved it,Thanks
Julee says
Thank you for trying my recipe. I’m glad you loved it. I’m so excited for you and your new pot! Enjoy!
Susan Bruner says
I made this tonight and it was by far the best meatloaf I have ever made. I got a pressure cooker for Christmas and wanted to try something in it. Was worried at first because it didn’t have a manual button on mine but I just clicked cook and selected 25 min. had to put back in for 5 more but OMG it didn’t fall apart and it was so tasty. I also doubled the sauce cause I like a lot of sauce. TY for sharing this recipe.
Julee says
Yay! You got a new pot for Christmas (best. gift. ever) I’m so glad you tried my recipe. My family LOVES this meatloaf. I like lots of sauce too…it’s delicious!
Berniece Cronquist says
Don’t the potatoes get overdone? When i cook potatoes or carrots, i don’t cook them near as long as that. How do you keep the potatoes from getting overcooked? I love doing meatloaf in the pressure cooker. I will try your recipe for sure.
Julee says
Hmmm…my family thinks the potatoes come out perfect. They are tender. My husband says they are like when I cook roast in the oven with the potatoes and carrots. I guess it depends on the individual’s taste. They are soft enough that I can add a stick of butter and some milk (after taking out the carrots) and make mashed potatoes.
Michelle says
Made this tonight. Definitely a success! I did make 2 batches of sauce, as mentioned, which was worth it. The only thing is probably do differently is heat the 2nd (and maybe 3rd) batch of sauce on the stove so you can spoon it over the entire slice….instead of just having it “as the crust.” Because the sauce is super yummy!
Julee says
I am so glad it was a success! Thank you so much for giving it a try!
Monica says
I’m new to instant pot cooking and have a 3qt mini since it’s just myself and husband these days. I would love to try this! Any suggestions on how long to cook it for if I half the recipe? TIA.
Julee says
Welcome! You’re going to love it!!
I don’t have a mini, but above is a comment from Cmdr Of Flying Saucer X-2 who shared (Read above for the full version:
“S
Monica says
@Julee: thank you! I’m gonna just take the plunge and try it tonight lol!
Julee says
I can’t wait to hear how it went…
BRENDA L STEVENS says
Can you use a small pyrex dish on the grate instead of the foil?
Julee says
I have never used Pyrex in the Instant Pot, but I did find this information: “That is commonly done, and yes, any pyrex is fine for it although metal has an advantage in that it wouldn’t require extra time. Anytime you use glass, pyrex, ceramic or any other heat absorbent material for “pot in pot” cooking, add ~5 minutes to the time under pressure.” source: https://cooking.stackexchange.com/questions/80862/pyrex-that-can-be-used-in-an-instant-pot
Robyn says
Is there a substitute I can use for the steak seasoning?
Julee says
You can use anything. We vary the seasoning. Salt, pepper, garlic. Different brands. Whatever you’re in the mood for!
Cmdr Of Flying Saucer X-2 says
Thank you Julee. I just got done eating the meatloaf using your recipe; the third time I’ve used my 3 qt Instant Pot Mini. The meatloaf was great. Since I have a 3 qt. Mini I halved the recipe quantities.
I used the high and more setting for 28 minutes. After the 28 minutes and manual steam release the temp of the meatloaf was 182. A bit high compared to your 160, but the loaf tasted fine, didn’t fall apart, or any other “crap I over cooked it” issues. I also put a depression in the middle of the loaf. I did this after reading the numerous comments saying the inside wasn’t as cooked as the outside.
As far as the recipe; I followed it pretty much exactly other than adding 1 tsp of ground red pepper. My only other suggestion for people is too definitely double the sauce recipe as Julee said she does.
Over the past year or two I’ve gotten pretty food/cook lazy. I bought the Instant Pot to help get me back to not eating like crap. This recipe will certainly be a go to staple
Reply
Julee says
I have to tell you, I am a tad jealous. That 3-quart Instant Pot is adorable.
What a great detailed comment you left. I love that you halved the recipe. Do you freeze the other half in a loaf and cook it from freezer to pot?
The indentation is a snazzy trick. I learned that from my mom, who watches Rachael Ray. For some reason, I only use it when we grill burgers. Thank you for the reminder and nudge to expand!
Here’s to a healthier food regimen and fun in the kitchen.
Cmdr Of Flying Saucer X-2 says
@Julee: My apologies I never got back to you. I only prepare half of the ingredient amount. So I only buy one pound ground beef, 3/4 cup bread crumbs, etc. There is no need to freeze anything.
Wow, my last comment was exactly one year ago today coincidentally. I came back to get the link for the person who looks after my mutts while I am at work; I got her an Instant Pot for Christmas. This recipe has been a staple made 2-3 times a month.
Thank you once again Julee!
Julee says
This is great information. You are clever and what a great git for your furbaby’s sitter.
Sue Jensen says
Hi, thanks! Do you have any nutritional info on this?
Julee says
Donald says
No I do not have any nutritional facts, But I id buy a little Bunt Pan at Amason, Works really well with the Meatloaf
Donald says
I make Meat loaf in the instapot all the time. To get around the problem of an uncooked center . after I have the loaf all nice and round in the pot I poke a hole in the center with my finger about the size of a Quarter No more uncooked center.
Julee says
This is great advice. Thank you!
Cmdr Of Flying Saucer X-2 says
Thank you Julee. I just got done eating the meatloaf using your recipe; the third time I’ve used my 3 qt Instant Pot Mini. The meatloaf was great. Since I have a 3 qt. Mini I halved the recipe quantities.
I used the high and more setting for 28 minutes. After the 28 minutes and manual steam release the temp of the meatloaf was 182. A bit high compared to your 160, but the loaf tasted fine, didn’t fall apart, or any other “crap I over cooked it” issues. I also put a depression in the middle of the loaf. I did this after reading the numerous comments saying the inside wasn’t as cooked as the outside.
As far as the recipe; I followed it pretty much exactly other than adding 1 tsp of ground red pepper. My only other suggestion for people is too definitely double the sauce recipe as Julee said she does.
Over the past year or two I’ve gotten pretty food/cook lazy. I bought the Instant Pot to help get me back to not eating like crap. This recipe will certainly be a go to staple
Melinda says
The recipe sounds wonderful. Just recently got my Duo 60 and am loving it. I do have one question however. I have a sensitive stomach to grease. Do the vegetables get greasy from the meatloaf drippings as it cooks? Thanks!
Julee says
I think it adds flavor more than grease. Use lean ground beef. You can also put aluminum foil under the meatloaf and fold the sides up to keep the drippings separate. Congratulations on your new Duo 60! You’re going to love it!
Laney says
Doesn’t the grease from the meat run into your veggies? Or do you place the meat in foil before it goes on the trivet?
Julee says
You can place the meat in foil before it goes on the trivet. We like the flavoring of the drippings and use leaner ground beef.
Kristen Flittner says
Will this recipe work with ground turkey instead of ground beef? I’m new to the whole Instant Pot and I’m not sure if the time needed to cook will be the same or not?
Julee says
Yes! I have used ground turkey and it tasted great. I just follow the same ingredients. Be sure to check the internal temperature.
Mario says
This made the best meatloaf I’ve ever had and I made it in my instant pot. The sauce is great and so is the broiler touch at the end. Awesome! I bought the instant pot because my wife had foot surgery and is non-weight bearing for 2 months so I get to be mr mom. Turn out my dinners rock thanks to great recipes like yours. Thanks again.
Julee says
Awe thanks! I appreciate that you picked my recipe and loved it. I hope your wife heals well and you survive the two months as Mr. Mom! Cheers!
Renee says
Hi, what size instant pot do you have? I have one, but it is a smaller one. Just wondering if this is the larger normal size one?
Thanks,
Renee
Julee says
Renee, I have the Duo60 (6-Quart) Instant Pot. Hope that helps?
JEN says
What does it mean to do a quick release with the steam button? Thanks!
Julee says
Jen, I sent you an email. It means to just turn the valve so that all the steam can escape. You can’t open the Instant Pot until the pressure releases, which is done by releasing the steam. So you would wait the allotted time and then turn the valve to release the pressure rather than wait for the pot to do it on its own.
Rhonda says
I am a new InstantPotter and tried your recipe tonight. I used parmesan flavored panko in addition to the parmesan cheese. Used Old Bay instead of the steak seasoning. We LOVED the flavor of the loaf, but it was not done after 25 minutes in the pot. We cut off the sides, which were done, and while we were eating, I finished the bake in the oven. I’m going to try it again in the future; LOVE this instant pot. Do you have any suggestions on the cook time?
Julee says
If the sides were done it may have just been a little too thick in the center. It does sometimes happen to me.
You can:
Eventually, you will discover the perfect thickness for the time.
Valarie says
Just got an IP today and have a question. When you say “Turn the manual button on and add 25-minutes“, do you use less, normal or more pressure? From your picture, it looks like the high pressure is lit. Thanks!
Julee says
I use high pressure. Manual and then + or – to 25 minutes.
Elizabeth says
Is there a cup of beef broth in the meatloaf and in the vegetables? So I used two cups for the total recipe?
Julee says
I love that you asked this…because it helped me realize it’s confusing. So? It’s one cup beef broth. I add it over the veggies…not into the meat mixture. Does that make better sense? And I updated it in my ingredient groupings. Gosh, I hope it makes better sense…
Linda says
@Julee: sure wish recipes had realistic prep times. This sounds delicious but you couldnt even gathet the ingredients in 5 minutes!
Julee says
It is very simple and doesn’t require much prep. I suppose each cook and kitchen is different.
matsugirl says
We got an RV and I have been taking my IP Pressure Cooker with us. So convenient! I have been looking for recipes where I can pretty much cook supper all together in the IP. This recipe is exactly what I need and I love meatloaf. I would get the meatloaf all mixed together at home and then when we are on the road follow your recipe for the whole meal. Of course, I will be making this at home too! Looks delicious! Thank you for the recipe!
Julee says
The Instant Pot is amazing. I love that you travel with yours. Saves so much and no taking chances with someone else’s cooking!
kim says
I’m cooking for one so can I cut the recipe in half? Ifso how long do you think I should cook it? 15 min? Thanks.
kim
Julee says
Pressure cooking time is determined by size, now quantity…so…the pressure cooking time is the amount of time the food requires to be cooked all the way to the center.You can cut the recipe in half (Your meatloaf would then just not be as “wide”. I usually have to double recipes, but the time doesn’t change. I’ve never gone the other way and cut it in half. You may have to experiment. Maybe you can have meatloaf one night, and then spaghetti sauce another night (and freeze any leftovers).