There’s just something special about Pressure Cooker Meatloaf. It’s down home comfort food but requires very little effort. Now that’s my kind of comfort food!
Oh… and it smells fabulous with all of those incredible ingredients melding all together. You’ve got beef and sausage (yes, I use sausage in my meatloaf! (See below for the full recipe), garlic, onion, some minced veggies, and BBQ sauce with a few other things.
Mix all that together, plop it into your pressure cooker and you’ll have one of the best homemade comfort food meals on your table in less than an hour. It doesn’t get much better than that.
What kind of meat should I use for meatloaf?
Many recipes call for straight ground beef. Others call for a trio of pork, beef, and lamb. I’ve made it all these ways and more and by far my favorite way is to mix ground beef and Italian sausage! It’s the best!
Sausage, of course, has its own set of flavors and seasonings and really adds to the depth of flavor in this pressure cooker meatloaf. Give this a try if you’re really looking to wow your family!
Veggies in your meatloaf?
Yep!! You definitely want to saute some onion, carrots, and celery to mix in your meatloaf mixture. It adds lots of flavor, some healthy veggies, and lightens up the texture. And it’s perfect to do with pressure cooker meatloaf because the veggies will become nice and soft during the pressure cooking phase.
See how I make it on my YouTube Cooking Show here!
Is it safe to put aluminum foil in a pressure cooker?
Absolutely! I love cooking my pressure cooker meatloaf in a foil “boat” rather than within another pan. This makes it easier to freeform the shape of the meatloaf and also makes cleanup a breeze!
Some people poke holes in the bottom of the foil to allow the juices to escape to the bottom of the pot, but I prefer to keep my aluminum foil intact when I make pressure cooker meatloaf so it bastes in its own juices! It’s a personal preference, so do it however you like.
How to Make Pressure Cooker Meatloaf
Turn your pressure cooker on to saute and cook some minced onion, carrots, and celery. Remove from pot and clean pot. In a large bowl, mix ground beef and ground sausage along with some eggs, cream, BBQ sauce, bread crumbs and a couple shakes of hot pepper sauce. Mold into a loaf on top of two pieces of tin foil that will fit your Instant Pot. Pour a cup of water into the Instant Pot and place meatloaf into pot on top of trivet. Set timer to 50 minutes on pressure cook then let naturally release for 10 minutes. (FULL RECIPE BELOW)
How do I get a crisp crust on my pressure cooker meatloaf?
This pressure cooker meatloaf recipe is great right out of the pot, as is. But lots of people like a crisp crust on the top (I love it that way too!) There are a couple of ways to get this result.
First, you can take the meatloaf out of the pressure cooker and put it onto a broiling pan and broil on high for 5-10 minutes.
Or you can do it the easy way… get yourself a Mealthy CrispLid (check it out here) and set it right on top of your pressure cooker, put it on high temp for 5 minutes after your pressure cooking phase, then presto!!! You’ve got yourself a nice crisp crust on your fabulous pressure cooker meatloaf.
What side dishes should I serve with meatloaf?
My favorite side dish with meatloaf is good old mashed potatoes. But other popular sides include perfectly cooked broccoli, Instant Pot Pinto beans, and awesome air fryer mac and cheese! (Yum!)
No matter what you pair it with, this pressure cooker meatloaf will very quickly become a family favorite. (And you don’t even need to tell them how easy it is to make!)
Tools used in this recipe:
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Pressure Cooker Meatloaf
Pressure cooker meatloaf is one of the best meals you can make in your Instant Pot. Good old comfort food that's a snap to make!
- 2 tablespoons olive oil
- 1 celery stalk, finely chopped
- 1/2 cup Baby Carrots, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic minced
- 2 pounds ground beef
- 1 pound Spicy Ground Sausage
- 2 Eggs lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon Pepper
- 2 Green Onions sliced crosswise, white and green parts
- 1 cup BBQ Sauce divided
- 1/2 cup Heavy Cream
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon Hot Pepper Sauce, optional
- 1 1/2 cups bread crumbs
- Press the pressure cooker saute function button to heat up inner pot. When the display reads hot, add olive oil. Then add celery, carrots, and onion. Saute for 3-4 minutes until slightly soft. Add garlic and saute one more minute.
- In a large bowl add cooked vegetable mixture to ground beef and sausage. Add 1/2 cup of the BBQ sauce and all remaining ingredients and mix well. This works best using your hands. Mix, but do not overmix or the meat will be tough.
- Place two layers of large pieces of foil on your countertop, approximately double the size of your pressure cooker's inner pot. Pour meat mixture onto foil and form into a round loaf that will fit into your inner pot with a little room to spare on the sides.
- Place 1 cup water into the pressure cooker inner pot, then place trivet in pot. Carefully lift meatloaf using the sides of the foil and place into pot. Drizzle 1/4 cup of the BBQ sauce on top of loaf. Tuck foil into the pot so it does not interfere with the lid placement.
- Secure lid, ensuring the valve is turned toward sealing. Select pressure cook (or manual depending on your model) and set the timer to 50 minutes. When timer goes off, let sit for another 10 minutes (this is a "natural release.") Turn the valve to venting to release any remaining pressure. Carefully remove meatloaf using the sides of the foil. Let rest 10 minutes then drizzle remaining BBQ on top. Serve in thick slices topped with additional sliced green onions.
- Optional - brown top by using either method mentioned above.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 735Total Fat: 47gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 199mgSodium: 1402mgCarbohydrates: 33gFiber: 2gSugar: 15gProtein: 43g
Friday 29th of May 2020
Just received your cookbook for the instant pot mini, recipes look interesting. I was wondering how far in advanced can you prepare the Warm Chocolate Lava cakes?