For the Meatloaf:

1 lb. ground beef
1/2 c breadcrumbs
1 egg
1/4 cup onion, diced
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt and pepper
1/2 cup bbq sauce

For the Meatloaf Topping:

¼ c bbq sauce

For the potatoes:

1.5 lbs. potatoes, washed and quartered
1/2 cup chicken broth
1/2 cup heavy cream
2 tablespoon butter
1/3 cup sour cream
1 teaspoon garlic powder
salt and pepper to taste


  1. Start by laying the quartered potatoes in the bottom of your instant pot in an even layer. Pour the chicken broth over the top. Lay the trivet that comes with your instant pot over the top so it lays flat.

  2. Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.

  3. Ensure that the steam release is closed and turn Instant Pot to Pressure cooker mode on high for 30 to 35 minutes. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for an internal temperature of 155 degrees.
  4. Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Take bbq sauce and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.
  5. Meanwhile add the remaining ingredients (heavy cream, butter, sour cream, garlic powder, salt, and pepper) to the instant pot and mash the potatoes until smooth and creamy.
  6. Serve the meatloaf in slices with the mashed potatoes. Enjoy!


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