Pressure Cooker Meatloaf Potatoes Recipes

PRESSURE-COOKER MEATLOAF & POTATOES

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.)

SPICY ELECTRIC PRESSURE COOKER MEATLOAF AND POTATOES

Steps:

• Place potatoes in electric pressure cooker; top with trivet. Pour 1 cup chicken broth over potatoes. Place 2 sheets of heavy-duty foil in crisscross pattern over trivet, then fold up edges of foil sheets to resemble a bowl.
• Mix meat, stuffing mix, egg, 1/2 cup cheese, 1/4 cup ketchup and remaining chicken broth just until blended. Shape into loaf; place in foil bowl. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 25 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid.
• Heat broiler. Carefully use ends of foil to transfer meatloaf from pressure cooker to rimmed baking sheet. Brush meatloaf with remaining ketchup. Broil 2 to 3 min. or until top of meatloaf begins to brown. Remove from broiler.
• Remove trivet from pressure cooker; set aside. Add sour cream and remaining cheese to potatoes in cooker; mash to desired consistency. Serve with the meatloaf.

INSTANT POT® MEATLOAF AND POTATOES

Steps:

• Mix together ground beef, crushed cornflakes, bread crumbs, onion, eggs, garlic powder, parsley, salt, and pepper until well combined. Shape mixture into a loaf.
• Place potatoes evenly around the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth over top. Place the Instant Pot® rack over the potatoes.
• Place meatloaf on a small tray that will fit inside the Instant Pot® (or make one out of foil) and place that on the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.