Instant Pot Meatloaf with Potatoes, and Carrots

The Instant Pot strikes again! The more I use this thing, the more I love it. It’s very quickly becoming a staple in my weekly menu planning.

One thing I’m trying to get the hang of is the “pot-in-pot” method, where you cook two different things at the same time by putting one item in the bottom of the main pot, and then a second item on a trivet, in a smaller pot (or a makeshift aluminum foil “bowl”) above it.

Fewer dishes + faster cook time = 🎉🍾🙌

Instant Pot Meatloaf, Potatoes, and Carrots | One Hangry Mama

I came across this recipe, and thought it could be the perfect contender to experiment with, and meld together with my Grammy’s “famous” (in our family, anyway) meatloaf.

So here we go. Assemble your ingredients:

Instant Pot Meatloaf, Potatoes, and Carrots | One Hangry Mama

Mix together everything for the meatloaf. Just use your hands—embrace the mess that is meatloaf.

You can sauté the onions & peppers in the Instant Pot first on Sauté mode, or not. I tried it both ways and honestly couldn’t tell a huge difference. I think if they’re finely chopped, they’re fine raw, but if they’re chunkier, then you may want to soften them up a bit.

Mix together the ingredients for the topping, while you’re at it.

Wash the potatoes and carrots and toss them in the Instant Pot liner, along with 1.5 cups beef broth & some salt & pepper.

Place the trivet that came with your IP on top of them.

Instant Pot Meatloaf, Potatoes, and Carrots | One Hangry Mama

Get a big sheet of aluminum foil, fold it in half, then stick it on top of the trivet and shape it into a little bowl that fits within the liner. You’ll want the sides to be at least an inch and a half high, and you want there to be a little space around the edges between the foil and the liner—there needs to be room for the steam to get around it to build pressure and seal the pot.

{Pro-tip: turn the Instant Pot on to Sauté mode at this point, so it can start heating. This will shorten the time it takes to come to pressure.}

Take out the foil bowl, and form your meatloaf inside it. Spread about half the topping over it.

Place the foil bowl back inside the IP, checking to make sure there’s room between the foil and the liner. Just pack the meatloaf in tighter and compress the foil bowl, if not (I ended up packing mine in a little bit more after I took this pic).

Instant Pot Meatloaf, Potatoes, and Carrots | One Hangry Mama

Close the lid, make sure the valve is pointed at “sealing”, and switch the pot to Manual for 35 minutes.

It should take about 10-15 minutes to come up to pressure if you turned it on Sauté while you molded your meatloaf.

Once it’s done, carefully quick release the pressure, and open the lid.

Instant Pot Meatloaf, Potatoes, and Carrots | One Hangry Mama

Spread the other half of the topping on top.

Now, I’m gonna let you in on a little chef’s secret here. Do not, under any circumstances, attempt to lift the super hot, super full, super heavy liner out of the pot all by yourself, using clunky oven mitts. Doing so will most definitely result in your pristine meatloaf being face down onto the floor.

Or so I’ve heard.

*I* definitely did not serve my family meatloaf off the floor.


A much more sensible method would be to slide a spatula underneath the foil bowl holding the meatloaf, and lift it out slowly, pinching the edges of the foil as needed to keep it balanced. But what do I know, I eat floor-food.

Instant Pot Meatloaf, Potatoes, and Carrots | One Hangry Mama

Yield: 6 servings

Instant Pot Meatloaf with Potatoes, and Carrots

Instant Pot Meatloaf with Potatoes, and Carrots
Meatloaf has never been easier with this pot-in-pot Instant Pot meal. Carrots and potatoes cook right in the same pot as the meatloaf for a wholesome comfort food family meal.
Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 15 minutes
Total Time 1 hour 10 minutes


  • 1 cup onions and peppers, chopped
  • 2 lbs ground beef
  • 4 eggs
  • 1.5 cups Italian seasoned bread crumbs
  • 1 cup Parmesan cheese
  • 1 tbsp. minced garlic
  • 1 tsp. Montreal steak spice, (or your favorite spice mix)
  • 1 can vegetarian vegetable soup
  • 1 tsp. salt & pepper, each
  • 1.5 cups beef broth
  • 2/3 cup ketchup
  • 5 tsp. brown sugar
  • 1 tbsp. dry mustard
  • 2 tsp. Worcestershire sauce
  • 8-10 small red potatoes
  • 1 bag baby carrots


  1. Sauté onions and peppers in the Instant Pot on Sauté mode, if desired.
  2. In a large bowl, mix together the meatloaf ingredients: onions and peppers, ground beef, eggs, bread crumbs, parmesan cheese, garlic, spice, soup, salt & pepper.
  3. In a small bowl, mix together the topping: ketchup, brown sugar, dry mustard, and Worcestershire sauce.
  4. Wash the potatoes and carrots, and cut the potatoes, if needed, so they’re all roughly the same size.
  5. Place them in the bottom of the Instant Pot liner, season to taste with a little salt & pepper, and pour 1.5 cups beef broth over them.
  6. Place the Instant Pot’s trivet on top of the potatoes and carrots.
  7. Make a foil bowl that fits inside the IP liner using a large sheet of aluminum foil.
  8. Form the meatloaf inside the foil bowl. Spread about half the topping over it.
  9. Place inside the Instant Pot, making sure there’s a little bit of space between the bowl and the liner (so there’s room for the steam to rise past it and build pressure in the pot).
  10. Seal the lid, and make sure the valve is set to “sealing”.
  11. Set the Instant Pot to Manual for 35 minutes. It should take about 10-20 minutes to come to pressure.
  12. When it’s done, carefully flip the valve to “venting” to quick release the pressure.
  13. Top the meatloaf with the rest of the topping, and serve.
Instant Pot Meatloaf, Potatoes, and Carrots | One Hangry Mama


  1. I just got my instapot and used it for the first time today. I made this recipe and followed it exactly as I am not sure about the instapot. The food was tasty but the potatoes burned to the bottom of the inner pot and the meatloaf was not cooked through. Any idea where I went wrong?

    • You could certainly use another oven-safe dish instead. I’ve also seen people form the meatloaf directly in a steamer basket, so you could try that as well!

  2. Thanks for the recipe.

    Don’t see eggs in list of ingredients (unless I’m just missing them).

    How many?

    • Hi Michael! It’s 4 eggs. Sorry about that — I switched to a new recipe widget a few months back and it messed up some of them. Thanks for letting me know; I’ve updated it now.

  3. OMG Chrissie! This post was just for me! I not only love meatloaf (my kids swear i serve it ALL the time. lol) but we just recently started using our Instant Pot which has been sitting in our dining room floor since my sister-in-law gave it to us LAST Christmas. 🙂 We have not looked back and now wondering how we survived without the Instant Pot? Thanks so much for sharing!

    • Yes! It’s like a crock pot on steroids. Highly, highly recommend it. I was a skeptic at first, but it has totally changed the way I cook.

  4. This looks SOOOO yummy. I don’t have an Instant Pot but I keep seeing them pop up and my interest is totally piqued…might not be able to hold out much longer. 😉 I love that you can cook two things separately in the same pot. Hadn’t seen that before.

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