Pressure Cooker Meatloaf and Potatoes
This pressure cooker meatloaf and potatoes recipe shows you how to cook 2 different dishes in your Instant Pot at the same time! Dinner's never been easier.
Servings: 4
Equipment
- 1 stackable pans or use foil without pans
Ingredients
- 1 lb ground beef
- 1/2 bell pepper diced, optional
- 1/2 onion diced, optional
- 1 packet french onion soup mix dry mix
- 10-12 baby potatoes diced small for pans or halved without pans
- 2 tbsp ranch dressing mix dry mix
- 2 tbsp butter or olive oil
- 1 c chicken broth or water
Instructions
- Pressure cooker meatloaf and potatoes with stackable pans - Mix together your ground beef, diced bell peppers, onions and packet of dry french onion soup mix well. Form into a large meatloaf patty.
- Wash and dice your small potatoes into small pieces (if they aren't small they won't cook all the way through). Toss together with olive oil and dry ranch dressing mix.
- Pour potatoes into bottom of Instant Pot stackable pans, put top pot on and place meatloaf patty in that one (make as thin as possible to fill the entire pan so it cooks through). Put the lid on and secure outside piece so it locks into place.
- Pour 2 c. of water into your pressure cooker and lower your stackable pans into your pot. Close your lid and steam valve. Set to high pressure for 25 minutes. Allow to naturally release, remove pans.
- Remove meatloaf and potatoes and serve or if you want to crisp up the top of the meatloaf (or both) set your oven to broil and put items on a baking sheet.
- I like to pour 1/2 - 3/4 c. of barbecue sauce on top of the meatloaf and broil for about 4 minutes or until top is a bit crisp. Serve.
- Instant Pot meatloaf and potatoes - Make meatloaf as you wish or as directed. Shape into a loaf shape and place it on a piece of aluminum foil large enough to wrap around. Create a sling using a second piece of aluminum foil folded into a long strip. Place the sling under the aluminum foil-wrapped meatloaf to make it easier to lift in and out.
- Place the halved baby potatoes in the bottom of the Instant Pot. Pour the chicken broth over the potatoes, and add the butter. Season with salt and pepper to taste. Place the meatloaf on top of the potatoes.
- Close and lock the lid and steam valve. Set to high pressure cooking time for 25 minutes with a 10 minute natural release when done. Lift out and enjoy.
Video
Nutrition
Serving: 3oz | Calories: 371kcal | Carbohydrates: 4g | Protein: 19g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 360mg | Potassium: 367mg | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 20.3mg | Calcium: 24mg | Iron: 2.3mg