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Easy Instant Pot Meatloaf
Instant Pot Meatloaf - Quick Dinner on the Table and a Family Favorite
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
instant pot meatloaf
Calories:
2525
kcal
Author:
Elisha Baba
Ingredients
1-1/2
lbs
extra lean ground beef
2/3
cups
Italian bread crumbs
8
oz
tomato paste
1/2
cup
diced onion
1
teaspoon
minced garlic
1
egg
2
teaspoons
oregano
1
teaspoon
Worcestershire sauce
1
teaspoon
salt
1/2
teaspoon
pepper
1/4
cup
Shredded Parmesan Cheese
1
teaspoon
dried parsley
8
russet potatoes
peeled and quartered
1
cup
raw baby carrots
1
cup
water
Instructions
In mixing bowl, combine ground beef, bread crumbs, tomato paste, onion, garlic, egg, oregano, Worcestershire sauce, salt and pepper.
Mix well with a spoon or use your hands.
Place 1 cup of water, potatoes and carrots into the bottom of the instant pot.
Place the steamer basket on top of the vegetables, making it as level as possible.
Place a piece of foil into the bottom of the instant pot and shape it so it molds into a circle.
Place the ground beef mixture into the instant pot, and flatten and shape it into a circle.
Grab the sides of the foil and remove the meatloaf from the pot.
Wrap the foil around the meatloaf as best as you can and place it on top of the steamer basket.
Seal the instant pot and close the pressure release. Set the pot to manual high pressure for 15 minutes.
Once the cycle is complete, let the pressure release naturally for about 10-15 minutes.
Open the instant pot, and carefully remove the meatloaf by removing the steamer basket from the pot.
Place meatloaf onto a serving dish and top with shredded cheese and dried parsley.
Serve with potatoes and carrots.
Notes
The following nutrition information is merely an estimated value produced by an automated system. Nutrition information may vary.