Pressure Cooker Meatloaf Dinner Food

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.

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

Steps:

• 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.

INSTANT POT MEATLOAF

Steps:

• Mix Meatloaf Ingredients: Combine all the meatloaf ingredients in a large mixing bowl. Add the dry ingredients, then add the wet ingredients, and mix well with your hands. Do not overmix.
• Test Seasoning: Test the seasoning by cooking a small portion of the meat mixture on a skillet over medium-high heat. Taste and add more seasoning if necessary.
• Shape Meatloaf: Gently pack the meat mixture to form a meatloaf. Make sure the meatloaf can fit into your pressure cooker (Reference: Our meatloaf's thickest part was almost 4 inches thick).
• Form Foil Sling: Fold a piece of aluminum foil into a long strip to form a sling. Make sure it is wide enough to hold the whole meatloaf. This will help you transport the meatloaf easily.
• Make Easy Tomato Sauce: Combine all the tomato sauce ingredients together in the pressure cooker. Mix well until the tomato paste dissolves into the tomato sauce mixture.
• Pressure Cook Meatloaf: Place a steamer rack in Instant Pot pressure cooker. Place the aluminum foil sling on the rack and carefully place the meatloaf on top of it. Pressure cook at High Pressure for 16 minutes, then Full Natural Release.
• Preheat Oven: While the meatloaf and tomato sauce are cooking, preheat oven to 450°F.
• Set Aside Meatloaf: Remove the meatloaf by carrying the foil sling. Confirm the meatloaf's internal temperature is at least 160°F with a food thermometer and set aside.
• Apply Sauce & Finish in Oven: Heat up the pressure cooker over medium-low heat. (Instant Pot: press Sauté, then Adjust button to Saute More Function) Bring the tomato sauce to a simmer and reduce until desired consistency (roughly 5 - 8 minutes). Brush the thickened tomato sauce over the whole meatloaf with a silicone basting brush. Place the meatloaf in the oven on the top rack for 10 - 15 minutes.
• Serve Instant Pot Meatloaf: Serve the Instant Pot Meatloaf immediately. Enjoy~ :)
• Tip for Serving Sauce: If you want to serve your favorite pasta or side dish with the easy tomato sauce, make sure to season the tomato sauce with kosher salt and ground black pepper first.

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.

PRESSURE COOKER MEATLOAF DINNER

Steps:

• 1. Coat the bottom and sides of the steaming basket lightly with cooking spray or oil. Beat the eggs in a large bowl. Add the ground meat, onions, parsley, oats, catsup, salt, garlic, and pepper. Mix with your hands until blended. (The mixture may be fairly moist.) Transfer to the steaming basket and press into a disc of uniform thickness. (If your steaming basket has a central lifting pole, either remove it or shape the loaf around it.) Spread a very thin coating of chili sauce on top. Pour 2 cups of water into a 6-quart or larger cooker. Place the potatoes in the water. Set the steaming basket with the meatloaf on top of the potatoes. Wrap the carrots tightly in foil and set them on top of the meatloaf. Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat. Quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape. Use tongs to lift the foil-wrapped carrots. Check the meatloaf for doneness: an instant-read thermometer inserted into the center should read at least 155 degrees. If the meatloaf requires more cooking, nestle (but do not lock) the lid in place and steam over high heat for another few minutes. Lift the meatloaf basket from the cooker and let rest in the basket for at least 5 minutes before slicing, if you like place in a preheated oven to slightly brown the top. Meanwhile, prepare the potatoes: Drain the potatoes and return them to the empty cooker. Set over very low heat. Add the butter and mayo. Use a masher to smash the potatoes. For a moister mixture, stir in additional milk. Add salt and pepper to taste. Unwrap and slice the carrots, add salt to taste.

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.