Juicy Instant Pot [paid link] meatloaf and potatoes —an easy one-pot dinner with classic flavor, ready fast on busy nights.
This is the weeknight version of comfort food: a juicy, classic meatloaf plus tender potatoes and carrots cooked together in the Instant Pot [paid link]. You get the “Sunday dinner” feeling without heating up the oven or babysitting a pan—just mix, shape, wrap, and pressure cook.
It delivers that familiar meatloaf flavor, but the pressure cooker method keeps it moist and tender, and the built-in sides mean you’re not juggling multiple pots. It’s also easy to scale (two small loaves or a larger one) when you need more servings.
Why this recipe works
- Breadcrumbs, milk, and egg create a moist binder, keeping the loaf moist and juicy.
- A foil packet helps the meatloaf keep its shape and makes it easy to lift out.
- Potatoes and carrots cook underneath while the meatloaf steams or pressure-cooks above on a rack.
- Short cook time at high pressure gives you classic meatloaf results faster than the oven.
- Flexible topping options (ketchup, BBQ, tomato sauce, gravy) match different family preferences.
What often goes wrong (and how to fix it)
Meatloaf falls apart when slicing – Don’t skip the egg + breadcrumbs. Also let it rest a few minutes after cooking before slicing.
Dry meatloaf – Use the milk/breadcrumb step (panade). Avoid overmixing the meat; mix just until combined.
Potatoes split – Pierce potatoes with a fork before cooking so steam can escape.
Instant Pot [paid link] won’t come to pressure – Leave space around the foil packet so steam can rise and the pot can seal properly.
Veggies get mushy when you increase the meatloaf size – If making a larger loaf and increasing cook time, omit carrots (they overcook first).
Ingredient substitutions
- Milk: water or soy milk (used to moisten breadcrumbs).
- Breadcrumbs: plain or panko; regular breadcrumbs work.
- Ground pork: swap with more ground beef or ground turkey (note: lean poultry can be drier).
- Fresh parsley: dried parsley works in a pinch (use less).
- Ketchup glaze: BBQ sauce, tomato sauce, or brown gravy.
Ingredients (and what each one does)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
For the meatloaf
- Milk: hydrates breadcrumbs for moisture
- Egg: a binder that helps the loaf hold together
- Breadcrumbs (panko or plain): structure + binder
- Onion: savory flavor and moisture
- Garlic: depth and aroma
- Carrot (grated): subtle sweetness + moisture
- Celery (minced): flavor and juiciness
- Fresh parsley (minced): fresh, bright finish
- Lean ground beef: classic meatloaf body
- Lean ground pork: tenderness and richness
- Salt: brings out flavor
- Black pepper: balance and mild heat
For the vegetables
- Small red or Yukon gold potatoes: a hearty side that cooks well under pressure
- Baby carrots: simple sweet side (best with the standard cook time)
- Water: required liquid to build pressure
Optional glazes/toppings
- Ketchup: classic sweet-tang topping
- Tomato sauce: smoother tomato finish
- Barbecue sauce: smoky-sweet twist
- Brown gravy: classic comfort-food topping
How to make Instant Pot meatloaf and potatoes
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Mix the wet binder (milk + egg), then stir in the breadcrumbs to help them absorb moisture.
- Add minced vegetables/herbs and the ground meats, then mix just until combined.
- Shape into a loaf that fits your pot, then wrap in foil to form a packet.
- Add potatoes and carrots to the pot with water, set a rack on top, and place the foil packet on it.
- Pressure cook on high, quick release, then confirm doneness by temperature before serving with your preferred topping.
Recipe Tips and Tricks
- Don’t overmix: overworked meat can turn dense.
- Make sure the loaf fits: a compact loaf cooks more evenly.
- Leave edge space around the foil packet so steam can circulate and the pot seals.
- Use the rack: it keeps the meatloaf out of the liquid and above the vegetables.
- Check the center temp before slicing. The center temperature should be 165°F.
Recipe variations
- BBQ Meatloaf: Use BBQ sauce as the glaze/topping.
- Italian-style: add Italian seasoning [paid link] and swap ketchup topping for tomato sauce.
- Turkey blend: Use ground turkey for part of the beef (watch for dryness; keep breadcrumbs/milk).
- Mini loaves: make two smaller loaves side by side for faster cooling and easier portioning.
Serving suggestions
Since potatoes and carrots are built in, pair with:
- Simple green salad with vinaigrette
- Steamed green beans or broccoli
- Buttered peas
- Coleslaw (especially good with BBQ topping)
New life for leftovers
- Meatloaf sandwiches: warm slices on toasted bread with ketchup or BBQ sauce.
- Meatloaf bowls: chop and serve over leftover potatoes with gravy.
- Breakfast hash: dice meatloaf + potatoes, crisp in a skillet, top with an egg.
Storage
- Refrigerate leftovers in an airtight container for 3–4 days.
- Freeze meatloaf slices tightly wrapped for up to 2–3 months.
- Reheat gently (microwave in short bursts or cover and bake in the oven) to prevent it from drying out.
People often ask (FAQs)
Do I have to use the “Manual” button?
No. Newer models use Pressure Cook instead of Manual; it’s the same function.
How long does it take the Instant Pot [paid link] to come to pressure?
It varies by volume and ingredients; your post notes allow about 15–20 minutes for pressurization.
What internal temperature should meatloaf reach?
Your recipe instructs checking that it’s at least 145°F and juices run clear.
Can I double the recipe?
Yes—either two smaller loaves or one larger loaf. A larger loaf needs longer cook time and can overcook the carrots, so omit them if you increase the cook time.
Can I use a traditional pressure cooker instead of an Instant Pot [paid link]?
Yes, your notes say cook time is slightly shorter at higher PSI—reduce by a couple of minutes.
Final thought
If you want a comforting, classic dinner that feels like you cooked all afternoon—but you didn’t—this Instant Pot [paid link] meatloaf and potatoes delivers. It’s hearty, family-friendly, and flexible with toppings, making it an easy repeat recipe for busy weeks.
Instant Pot Recipe: Pressure Cooker Meatloaf
Ingredients
For the Meatloaf
- 2 tbsp Milk
- 1 Egg
- ⅓ cup Breadcrumbs, Panko or plain
- ½ cup Onion, minced
- 2 cloves Garlic, minced
- 2 tbsp Carrot, grated
- 2 tbsp Celery, minced
- 2 tbsp Fresh Parsley, minced
- ½ lb Lean ground beef
- ½ lb Lean ground pork
- 1 tsp Salt, more or less to taste
- 1/2 tsp Black pepper
For the Vegetables:
- 1.5 pounds Small Red or Yukon Gold Potatoes
- 1.5 pound Baby Carrots
- 1 cup water [See Note 2]
Options for the Meatloaf glaze:
- Brown gravy
- Tomato sauce
- Barbecue Sauce
- 4 tbsp Ketchup, For glaze [See Note 3]
Instructions
- In a large bowl, whisk [paid link] together the milk and egg; add the Panko breadcrumbs and stir to combine; set aside until all the milk has been absorbed.
- Meanwhile, mince the onion, garlic, carrot, celery, and parsley together.
- Into the same large bowl, add the ground beef, salt, and black pepper along with the minced onion, garlic, carrot, celery, and parsley and mix together completely.
- Once combined, form the mixture into a loaf and place on a sheet of aluminum foil making sure the meatloaf fits into your pressure cooker.
- Fold the sheet of aluminum foil up and around the meatloaf to form a packet.
- To prevent potatoes from splitting during cooking, pierce with a fork so steam can escape.
- Add the potatoes and carrots into the bottom of the pressure cooker and add the water. Place an inverted steamer basket, small roasting rack or the steaming rack that may have come with the instant pot [paid link] (affiliate link) onto the vegetables.
- Place the meatloaf in its aluminum foil packet on top of the rack; be sure to leave room around the edge to allow steam to rise to the top of the pot (to close the pressure valve).
- Cover with the lid and twist the handle to lock the pressure cooker. Be sure to make sure the pressure release valve is set to sealing.
- Select Manual and cook at High Pressure for 20 minutes. Allow 15 to 20 minutes for the pot to pressurize before the cook cycle begins.
- Turn off the pressure cooker off and release the steam valve by quick release being careful of the steam. Once the pot has released the pressure, carefully open the lid.
- Confirm the meatloaf’s internal temperature is at least 145 degrees F, the center is cooked and the juices run clear.
- Serve immediately with or without the optional glaze.
Notes
- Traditional vs. Instant Pot. The time difference for meatloaf cooked in the instant pot (11 psi) vs a traditional pressure cooker (15 psi) is nominal. Since the higher pressure cooks faster, if you adapt this for a conventional pressure cooker, shorten your cook time by 2-3 minutes (17-18 minutes cook time).
- Water – use 1 cup or the minimum liquid requirement for your machine.
- Ketchup Glaze. Nutrition is calculated based on the recipe as written including the potatoes and carrots. The addition or omission of ingredients will alter the nutritional information.
- Double the Recipe. To double this you can make two smaller smaller loaves side by side on the rack or create one larger 2-pound meatloaf. If you choose the latter, increase the cook time to 30 minutes on high pressure. When the timer is up you can do a quick release of the steam button. After all the steam has released, carefully remove the lid and check to make sure your meatloaf is done. The internal temperature should be 145 degrees F and the juices should run clear.
- Cooking times you see on recipes are usually after the instant pot has been pressurized. This is because the time to become pressurized and de-pressurized is not the same for all recipes. Pressurization time depend on the amount of liquid, volume of food in the pot, fat content, and altitude.
- I have made a note on the recipe to add an additional 20 minutes for pressurization to occur.
- At sea level with a 1.5-pound meatloaf and 3 pounds of vegetables, my instant pot took 15 minutes to pressurize.
-
The manual button is an all-purpose button. Use the manual button if a recipe says to pressure cook on high pressure for a specific number of minutes. Use the “+” and “-” buttons to increase or decrease the cooking time.
- Many Instant Pot recipes mention the Manual button. The Manual button was replaced by the Pressure Cook button on newer models of the Instant Pot.
- For the CrockPot Instant Pot, the manufacturer recommends using the “Beans/Chili” function when using a recipe that calls for “manual” adjustments. This function allows you to adjust the pressure to LOW or HIGH and set cook times from 5 minutes to 2 hours.
Nutrition
More Recipes You’ll Love
If you loved this Instant Pot [paid link] meatloaf and potatoes, you might also enjoy more recipes from our Instant Pot [paid link] / Dinner / Comfort Food collection. Looking for even more ideas? Browse our full set of Recipe Group Boards to find your next favorite meal.
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My kids love meatloaf. Thus came out perfect in my IP. I didnt add the potatoes or carrots.
My carrots were a little over, but otherwise perfect.
Made this last night. It was amazing!
A 15 pound meatloaf? Did I read that right??
At sea level with a 1.5-pound meatloaf and 3 pounds of vegetables, (Copied and pasted)
Hi Peggy, that says a 1.5 pound meatloaf (1-1/2 pound) – there’s a period between the numbers
Is the calorie amount with the vegetables or just the meatloaf? Can’t wait to try it!
Hi Rebecca,
Great question! I went back and verified that the nutritional values include a 6oz serving of meatloaf plus 1/4 of the potatoes and carrots.
I do hope you enjoy it.
My pot doesn’t have a Manual setting. It’s a Crockpot insta pot. What should I do?
Mary,
This recipe is written for the pressure cooker portion of your Crockpot insta.
When I looked on Amazon, I found someone had asked this same question and this is what the manufacturer suggested: “The Express Crock does not have a manual function setting. However, we recommend using the Beans/Chili function when using a recipe that calls for “manual” adjustments. This function allows you to adjust the pressure to LOW or HIGH and set cook times from 5 minutes to 2 hours. Thank you.”
I made this tonight and it turned out great! Everything was cooked perfectly! I did the potatoes in the bottom and the carrots in their own foil pouch. I mashed the potatoes in the IP and made a a quick gravy. Yum!! Such a great weeknight meal!!!
I just got my instapot and this is my first ever meal in it! Turned out awesome! I used a ketchup glaze :)
Any way to bring sodium level down ? Seems high
Hi Mike,
The recipe nutrition label was calculated with 1 teaspoon of added salt as seasoning. If you were to omit this teaspoon of added salt, the sodium level decreases to 526.7mg (22%).
Hope this helps.
avoid pork use bison instead
My cooker does not have the steam rack. Suggestions?
Hi Tonia,
You can use a round wire rack or a steamer basket spread open and placed upside down over the potatoes. When you set the meatloaf packet on top, just be sure to leave room around the sides of the IP for the steam to get to the top of the pot.
Looks delicious!! Could I do a two pound loaf and double the rest of the ingredients? How much longer do you think i would need to cook it? A one pound meatloaf won’t last long around here!
Hi Bill,
In the case of a larger meatloaf, I’d omit cooking the potatoes and carrots at the same time for the risk of them being overcooked. A two-pound meatloaf should only take about 10 minutes more depending on thickness.
Place the steam rack inside with the handles up. Place the meatloaf on top of the rack. Close and lock the lid; seal the vent. Select high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for the pressure to build. Use quick release. Optional to broil for a couple of minutes for color and caramelization of the sauce you add to tthe top.
Just made this today. Delicious! Cooked perfectly … I put my meatloaf under the broiler for 3 minutes with a little bbq sauce on it when it was done .. while that was happening I mashed the potatoes with a little butter right in the pot! YUM!
Hi! I just purchased a mini 3 quart Instant Pot and was wondering if I could just halve the cook time and ingredients to fit? Thank you!
Hi Marisa,
I do not own a 3-qt instant pot so I’ve never made this in one but your idea sounds like it would work.
Hi, I was wondering if plain breadcrumbs could be used with good results. Is there a measurable difference between Panko and other breadcrumbs?
Hi Mandy,
I prefer the texture of Panko over plain dry breadcrumbs so they are most often what I have on hand in my pantry. However, you may substitute plain breadcrumbs for the Panko Breadcrumbs in a 1:1 ratio.
If you ever run out of Panko, try corn flakes. You’ll be surprised.
I think my nana made meatloaf that way. Same great crunch! :)
I used ground turkey and other ingredients I found in another recipe meant to be cooked in the microwave. I used the carrots from your recipe. My meatloaf came out soggy. Next time I would punch holes in the foil so it could drain and probably omit the carrots.
Hi Andrea – I can’t speak to the recipe you used or how it came out in the instant pot since the recipe you used is completely different recipe than what was written for this instant pot recipe. Turkey can sometimes contain a lot of water when you cook it and would need some extra binder in the mix – either more eggs or breadcrumbs or both. I did not wind up with a mushy meatloaf and as you can see in my photos, which were from my first trial of the recipe, the meatloaf is held together and very tender. The carrots are meant to keep the meatloaf moist and not necissarily for a crunchy texture. That being said, I’m sorry you didnt care for the carrots in your meatloaf. Also, since I semi folded the foil over my meatloaf, I did not end up with a lot of water inside the foil that needed to be drained but I can see where punching holes in the foil may have some added value to the recipe.
I loved this posts! I read your blog fairly often and you’re always coming out with some great stuff!
Keep up the good work!:)
Could I make this meatloaf from frozen? I made 2 at a time and froze one of them.
Hi Emily, I have never ried this so I really cannot say.
Sunder supper was so easy this week and my kids gobbled down this incredibly moist meatloaf!
Thanks, Monica! So glad you enjoyed it!
can this be done in a crock pot
Sure – layer the veggies on the bottom and the meatloaf on top (I would use foil to make a tray for it). Then cook on high for 4 hours OR low for 7-8 hours or until veggies are cooked through and meatloaf’s internal temperature is 165 degrees F.
This came out perfectly and was so juicy.
Thanks, Ernesta! So glad you enjoyed it.
this is very flavorful and moist. We enjoyed it a lot.
Thanks, Maya ! I’m so glad you enjoyed it.
Normally not a meatloaf fan but this was delicious
Thanks, Leon! I’m so glad you enjoyed it.
If I’m eating low carb, can I make this with cauliflower instead of potatoes?
Absolutely! Leave the florets in larger chunks and they will cook in the same time
Can I use almond flour instead of panko
Hi Suzanne,
If you’re substituting almond flour in this meatloaf recipe, make sure you use an egg or some chia or flax seeds to mimic bread’s job of keeping the meat bound.
So easy. I made it per the recipe and it was spot on.
Thanks, Lydia – so glad you enjoyed it!
Can’t believe that meatloaf came from my Instant Pot. So tender, so juicy – so flavorful! Used BBQ sauce on mine and did corn instead of potatoes. Yumm.
I absolutely LOVED this recipe! I wanted to eat the entire meatloaf and all the veggies! I had NO IDEA the pork and hamburger combination would be such a game changer! I did put a small amount of sauce on the top while it cooked (1/3 cup ketchup, 2 Tbs. mustard, 2 Tbs. brown sugar). It also made me so happy not to have to wash 3 pots by steaming it all in my 8Qt IP! So quick and delicious! Thank you for this outstanding recipe!
Had this for dinner tonight. Hubs loved it and so did I. Perfect for our busy schedules.
Howdy! I simply would like to offer you a big thumbs up for the great information you’ve got here on this post.
I will be returning to your website for more soon.
Can this recipe be doubled? How would that affect cook time? And Vegetables?
Hi Julie,
I have not doubled the recipe myself but the cook time depends on the thickness of the meatloaf. So, if you made two smaller loaves, the time would be the same. However, if you made on super thick loaf it would certainly add some time onto the cooking for the center to be cooked through. Doubling the vegetables would not have the same effect on time & doneness so that they may no longer be able to be cooked together in one pot if only one thick meatloaf was formed instead of two smaller loaves.
Thanks, was quite delicious and I’m not usually a fan of meatloaf.
Thank you for the wonderful post. wife even liked it and she’s not usually a fan of meatloaf.
I love my instant pot and this was very good. It stays so moist and cooks up so fast.
Going to try this tonight
So tasty and so easy to put together!
We had this meatloaf tonight and I added some chopped mushrooms that needed to be used. It was delicious and we certainly will cook this again. So quick to prepare and cook!
Sounds great, Carol! I’m so happy you enjoyed it and thank you for taking the time to leave a comment.
I made this meatloaf and it turned out perfectly. Thanks for the recipe
Loved this IP meatloaf. Thanks for the post.
Tried this out tonight, my first real “recipe” (after eggs, beans, rice). The potatoes cooked well in the 20 minutes of high pressure and then natural release. Unfortunately my 3″ tall meatloaf was underdone – not quite 120 degrees on my thermometer. I ended up microwaving it for several minutes until it got up to temperature (thank you for including that detail!). Might I have done something incorrectly?
Hi Caitlin,
I’m not sure why that happened. I changed the recipe to reflect a 20-minute cooking time for 1 pound of ground beef.
Just what I was looking for, what a great one pot meal
I just got an IP and I cant wait to try this out. It looks moist and delicious.
I think they look pretty good…scoop some mashed potatoes on my plate and I’d be happy
Tһis is a really great recipe for my instant pot!
I’ᴠe joined your newsletter and look forward to seekіng more οf your great post.
I came over from another webpage and love your recipes!
Great post! Have nice day! :)
HI Where is the recipe? Am I missing it somewhere?
Hi Mari –
Thank you for letting me know that this recipe card was broken. I seem to have it working now. I hope you will come back and take another peek.
I don’t know how much water to add, did I miss that in the instructions?
The instant pot minimum required is one cup of liquid. That is what I used. Good catch. Thank you.
Hi! What setting did you use on your IP – manual? Thanks!
Hi Kate, yes, manual. I have updated the instructions to better explain what I did. Hope this helps!
It sounds like you used the quick release method. I’m new at this, so just checking. Is that correct?
Hi Marie, You are exactly right. I will update the recipe to reflect this naming. Thank you for your help!
I made the meatloaf tonight…all beef no pork. It was wonderful! It will become one of my frequent repeats.
Hi Christine. I am so glad you liked it. My daughter, as I mentioned, loves meatloaf so this is a quick weeknight meal for us now. ;)
I don’t understand. Your column describes making meatloaf and vegetables in the Instant Pot, but the recipe is for meatloaf that is baked in the oven.
I would very much like to try the meatloaf in my new Instant Pot. (Meatloaf is not my favorite entree either, but hubby likes it.)
Hi Cheryl! I accidentally published it before I got it fully edited – so sorry for the confusion. This meatloaf recipe is my favorite – if I had one. this time, I’ve adapted it for my Instant Pot and we thought it was quite tasty. It uses the pot-in-pot method for the instant pot. I used aluminum foil instead of a pot so I could also cook the vegetables along the side. I hope you try it. Thanks for taking the time to leave a comment and let me know the post had published incorrectly. I appreciate it!