My husband and I made meatloaf and mashed potatoes in the Instant Pot for dinner last night. Ok, he made the meatloaf and I made the potatoes. It was simply amazing. I used to always think that my mom made the best meatloaf in the world and really she STILL does (seriously, Mom, you do) but this meatloaf in the Instant Pot was so moist and delicious and was really just incredible.
When chopping up the onions and green pepper, I prefer these be diced small. For this reason we use a chopper. It does an excellent job at the size I want and in turn the vegetables are perfectly cooked when the meatloaf is finished in the pot.
Add in the seasonings, bread crumbs, egg and combine. Really though, the best utensils in the kitchen are attached to your arms so use those hands to thoroughly combine the meat, vegetables, seasonings and egg.
For the meat into a loaf that is the right size to fit into your Instant Pot.
Now…it’s time to prepare the potatoes to put in the bottom of the Instant Pot.
Cut potatoes into either halves (if small) or fourths if a bit larger and place into the bottom of the pot. Pour a cup of water and add salt and pepper to taste. On top of the potatoes add the trivet.
On top of the trivet add a foil sling. Do this by taking a piece of foil and folding together. Then take another piece of foil and do the same but form it into a + shape and place inside the Instant Pot.
Place the meatloaf on top of the foil, close the lid and seal the valve. Push the meat/stew button and adjust the time to 25 minutes.
When the timer goes off, allow for a 10 minute natural pressure release (that means to allow to pressure to release from the pot on its own for 10 minutes before venting the rest of pressure in the pot). While the pot is doing the natural pressure release make the topping. Remove the trivet, foil “sling” and meatloaf from pot and spoon on sauce and broil in oven for about 5 minutes.
I like to add my drained potatoes right back into my Instant Pot liner with the “warm” function still on and mash with a hand masher. It’s important the potatoes hit a warm area such as the dried pot to help prevent a gummy texture.