Instant Pot Recipe Pressure Cooker Meatloaf

INSTANT POT MEATLOAF

Steps:

• Mix Meatloaf Ingredients: Combine all the meatloaf ingredients in a large mixing bowl. Add the dry ingredients, then add the wet ingredients, and mix well with your hands. Do not overmix.
• Test Seasoning: Test the seasoning by cooking a small portion of the meat mixture on a skillet over medium-high heat. Taste and add more seasoning if necessary.
• Shape Meatloaf: Gently pack the meat mixture to form a meatloaf. Make sure the meatloaf can fit into your pressure cooker (Reference: Our meatloaf's thickest part was almost 4 inches thick).
• Form Foil Sling: Fold a piece of aluminum foil into a long strip to form a sling. Make sure it is wide enough to hold the whole meatloaf. This will help you transport the meatloaf easily.
• Make Easy Tomato Sauce: Combine all the tomato sauce ingredients together in the pressure cooker. Mix well until the tomato paste dissolves into the tomato sauce mixture.
• Pressure Cook Meatloaf: Place a steamer rack in Instant Pot pressure cooker. Place the aluminum foil sling on the rack and carefully place the meatloaf on top of it. Pressure cook at High Pressure for 16 minutes, then Full Natural Release.
• Preheat Oven: While the meatloaf and tomato sauce are cooking, preheat oven to 450°F.
• Set Aside Meatloaf: Remove the meatloaf by carrying the foil sling. Confirm the meatloaf's internal temperature is at least 160°F with a food thermometer and set aside.
• Apply Sauce & Finish in Oven: Heat up the pressure cooker over medium-low heat. (Instant Pot: press Sauté, then Adjust button to Saute More Function) Bring the tomato sauce to a simmer and reduce until desired consistency (roughly 5 - 8 minutes). Brush the thickened tomato sauce over the whole meatloaf with a silicone basting brush. Place the meatloaf in the oven on the top rack for 10 - 15 minutes.
• Serve Instant Pot Meatloaf: Serve the Instant Pot Meatloaf immediately. Enjoy~ :)
• Tip for Serving Sauce: If you want to serve your favorite pasta or side dish with the easy tomato sauce, make sure to season the tomato sauce with kosher salt and ground black pepper first.

INSTANT POT RECIPE: PRESSURE COOKER MEATLOAF

Steps:

• In a large bowl, whisk 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 (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.

INSTANT POT® MEATLOAF

Steps:

• Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended.
• Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan.
• Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and 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 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Release cooker pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes.
• Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.