Pressure Cooker Meatloaf Recipe 43

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.

PRESSURE COOKER MEATLOAF AND MASHED POTATOES

Steps:

• Mix ground beef, onion, eggs, bread crumbs, ketchup, soy sauce, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper together in a large bowl using your hands just until texture is consistent. Turn meat mixture onto the center of a 14x20-inch sheet of aluminum foil and shape into a 6x3-inch loaf, keep the sides higher than the center to prevent fat from dripping into the potatoes. Arrange potatoes in pressure cooker pot. Pour chicken stock over the potatoes. Gently rest trivet onto potatoes and place foil sheet with meatloaf onto trivet. Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 22 minutes on High pressure. Allow pressure to release naturally for 5 minutes, then set steam vent to Venting to quick-release remaining pressure. Lift meatloaf from pot and move to a cutting board to rest before slicing. Drain liquid out of the pot of potatoes. Mash potatoes in the pot with half-and-half, butter, 1 teaspoon salt, and ½ teaspoon pepper until smooth and all the liquid is absorbed. Scoop potatoes onto plates and gently lean a meatloaf slice over one side of the pile of potatoes to serve.

INSTANT POT OLD FASHIONED MEATLOAF

Steps:

• Mix together your ingredients (except the extra ketchup for topping and water) and mold into a loaf.
• Make a dent down the middle of your loaf.
• Place your loaf in a greased "boat" made of aluminum foil.
• Top your meatloaf with ketchup.
• Pour your water in your 6-quart Instant Pot.
• Place your loaf boat in your instant pot (making sure the sides are much higher than the water).
• Place the lid on your Instant Pot and seal. Set on the meat setting for 30 minutes.
• Let it naturally release for 10-15 minutes. Quick release and serve! (If desired, put you loaf boat on a cookie sheet and broil on hi for about 90 seconds to 2 minutes to crisp up the edges and take your ketchup to the next level!)

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.)

PRESSURE COOKER MEATLOAF RECIPE - (4.3/5)

Steps:

• In large bowl, combine beef, breadcrumbs, cheese, minced onion, egg, garlic, Worcestershire, thyme, salt and pepper. Form into round loaf that will fit into your pressure cooker. With cooker lid off, heat oil on High or Brown until sizzling, place diced onion in cooker and saute until translucent (4 to 5 minutes) Stir in ketchup and beef stock and top with the rounded meatloaf. Secure lid and cook on HIGH for 15 minutes. Release pressure naturally for 10 minutes, then quick release remaining pressure. Serve topped with remaining sauce.

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.

INSTANT POT MEATLOAF

Steps:

• Grate the cheese, dice the onion and mince the garlic, add to a large bowl.
• Add the remaining ingredients and mix together well but do not over-mix.
• Form a small pan with tinfoil (or use a small aluminum pan). Fashion a pan and shape the meatloaf into pan.
• Add two cups of water to the bottom of the Instant Pot.
• Place the trivet in the bottom.
• Place the pan on top. Add the lid and seal. Set timer for 45 minutes. Quick release at the end.
• Prepare the sauce. After the meatloaf has completed cooking in the Instant Pot, slather the top with the sauce. Place under the broiler for 3-5 minutes or until it's toasted. Enjoy!

INSTANT POT MEATLOAF

Steps:

• Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).
• Form the meat mixture into a round loaf that will fit into your instant pot.
• Place the loaf on a large piece of aluminum foil and fold the edges up to make a secure nest for the meatloaf to rest in. (You want the edges high enough that grease from the loaf wont spill out onto the potatoes while cooking.)
• Add the quartered potatoes, water, and salt to the bottom of the instant pot.
• Lay the IP wire rack on top of the potatoes. Place the aluminum foil "nest" with the meatloaf on top of the rack.
• Secure the lid on the pot and close the pressure release valve. Select manual/High pressure and cook at high pressure for 25 minutes*. When the timer beeps, allow the pressure to naturally release for 10 minutes.
• While the meatloaf cooks, make the sauce by combining all of the sauce ingredients in a bowl.
• Remove the IP lid, and carefully remove the meatloaf. Discard the aluminum foil and drippings. Spoon the meatloaf sauce over the top and cut into slices.
• Drain any remaining water from the pot. Add the milk, sour cream, butter, bouillon paste, and salt and pepper to the bottom of the instant pot with the mashed potatoes. Mash to combine (but don't over-mash the potatoes). Taste and adjust seasonings, as needed.