PRESSURE-COOKER MEATLOAF & POTATOES
Meatloaf and potatoes cook together in your multicooker, such as the Instant Pot, in this weeknight-ready recipe. Cooking meatloaf in your pressure cooker keeps it nice and moist and, once assembled, the whole meal is cooked in just 20 minutes!
Provided by Hilary Meyer
Categories Healthy Pressure Cooker Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon butter in a multicooker on sauté mode until melted. Add bell pepper and onion. Cook, stirring, until softened and beginning to brown, 4 to 6 minutes. Transfer to a large bowl, wipe out the insert and let cool slightly.
- Meanwhile, stack 2 16-inch-long pieces of foil. Coat the top layer with cooking spray.
- Add beef, breadcrumbs, egg, Worcestershire, mustard, garlic powder, 1/4 teaspoon salt and pepper to the bowl with the vegetables. With clean hands, gently knead the mixture to combine; do not overmix. Pat the meat mixture into a loaf shape (about 7 by 4 inches) and transfer to the center of the prepared foil. Fold the edges of the foil up until just touching the loaf and crimp the corners to form a foil "pan" for the loaf to cook in. (The sides of the "pan" should be about 1 to 1 1/2 inches high and no longer than 8 inches, so it can fit in your multicooker.) Spread barbecue sauce on top of the meatloaf.
- Place potatoes in a single layer in the multicooker. Pour broth (or water) into the pan and sprinkle with the remaining 1/4 teaspoon salt. Place a trivet, with the handles facing up, on top of the potatoes. Place the meatloaf on top of the trivet. Close and lock the lid. Cook at high pressure for 20 minutes. Release the pressure and carefully lift the meatloaf out of the pan using the trivet handles. Set aside to rest.
- Remove the potatoes to a medium bowl with a slotted spoon. Add the remaining 1 tablespoon butter and parsley and stir gently until the butter has melted. Gently lift the meatloaf out of the pan and transfer to a cutting board. Cut into 6 slices and serve with the potatoes. (Discard the liquid left behind, or drizzle it over the slices for serving.)
Nutrition Facts : Calories 296.5 calories, Carbohydrate 24.5 g, Cholesterol 90.3 mg, Fat 12.9 g, Fiber 2.6 g, Protein 19.6 g, SaturatedFat 5.7 g, Sodium 417.7 mg, Sugar 3.9 g
PRESSURE COOKER MASHED POTATOES
After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.
Provided by wayl0n
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.
- Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
- Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 48.9 g, Cholesterol 22.4 mg, Fat 8.5 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 719.4 mg, Sugar 2.6 g
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