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Instant Pot Meatloaf with Carrots and Potatoes

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Instant Pot Meatloaf with Carrots and Potatoes

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Adjust Servings:
1 and 1/2 pounds Ground Beef
1 medium Onion chopped
1/2 large Green Pepper chopped
1 column Crackers made into meal in a food processor
2 Eggs
1 Tablespoon Weber Chicago Steak Seasoning
1 Tablespoon Lawry's Season Salt
1/4 cup Parmesan Cheese
1 Tablespoon Olive Oil
4 medium Potatoes cut into sections
6 medium Carrots cut into sections
1 and 1/2 cup Hot Water
1 Tablespoon Beef Soup Base
1 Tablespoon Worchestershire Sauce
1/4 cup Ketchup

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A 30 minute meal that tastes like you cooked it all day. Yum!




In case you hadn’t guessed, I’m in love with my new Instant Pot.  I would highly suggest if you get one to watch some of the videos on Youtube to help you get started.  Actually I started watching them while waiting the 2 days for Amazon to send it in the mail.  Although this recipe is my own, I watched several meatloaf videos before tackling it in the Instant Pot.  My technique is a little different than most, but I had great results.  My husband ate 2 helpings and wants a sandwich for lunch tomorrow.



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Put the meat on a large board or in a large bowl to make the loaf.


Add veggies, crushed crackers--I prefer crackers to bread crumbs, but if you like bread crumbs, that will also work--eggs, seasonings and Parmesan cheese and mix thoroughly with your hands until it makes a nice loaf.


Turn on your Instant Pot to "Saute". Add the olive oil and wait until the indicator light says "HOT".


Make an even loaf, mine was round like the pot, and place the loaf in the bottom of the pot to brown the bottom. I think browning adds flavor and gives balance to the loaf.


While the loaf is browning, peel your carrots and potatoes and cut them into sections. These will be fully cooked at the end of the cycle along with the meatloaf.


By the time you finish peeling and sectioning, the meatloaf will be browned about right. Add the carrots and potatoes around the outside of the meatloaf.


Pour about 1 and 1/2 cups hot water into a measuring cup and add 1 Tbs beef soup base. Stir until dissolved and add 1 Tbs worchestershire sauce. Pour around the edges of the meatloaf and over the carrots and potatoes.


Push the meat cycle and lower the minutes to 20 minutes. Be sure your valve is set to sealing.


After the cooker has gone through its cycle, let it naturally depressurize for 10 minutes. Then do a quick release for the rest.


Remove the carrots and potatoes to a plate.


Put the 1/4 cup ketchup over the top of the loaf and set the Instant Pot on steam mode for 2 minutes.


Do a quick release of pressure and use 2 spatulas to remove meatloaf to plate.

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2 Comments Hide Comments

My family loves this recipe, BUT my Instant pot never pressurizes on the first attempt with this recipe. I’ve made dozens of other recipes, never having had this problem. I’ve cleaned the pin that pops up. I’ve cut the liquid in the recipe. I can’t figure out what is causing this problem. Does anyone have any other suggestions for this to be a recipe I can depend on being finished when it’s supposed to be?

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