Pressure Cooker Meatloaf Recipe (2024)

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Pressure Cooker Meatloaf Recipe (1)

I just made the most amazing pressure cooker meatloaf ever!! That’s what my husband says anyway. This is one of my favorite pressure cooker recipes.

I am in love with my new Instant Pot Electric Pressure cooker. I only wished I had bought it sooner. I’m so excited to make new recipes with it. Today I attempted to make a full meal in one pot. On the menu were meatloaf, potatoes, and carrots. The challenge… to see if I could make it all in one pot at the same time. I am happy to report it was successful and we will be making this again often!

The Best Pressure Cooker Meatloaf

I’m going to list out all of the recipe instructions and then I will have a printable version of this recipe at the very bottom of this article.

Oh, and before I forget… there is one more recipe that has topped the charts as a favorite! It’s our super fast Beef and Broccoli recipe made in the pressure cooker! The whole family has requested that recipe on the weekly menu too! It’s a must try!!! Easy Pressure Cooker Beef and Broccoli Recipe.

Easy Pressure Cooker Recipes

We just updated the website with a brand new recipe!! Check out the Instant Pot Corned Beef and Cabbage Recipe! It’s absolutely amazing. It’s loaded with flavor and super easy to make!

Pressure Cooker Meatloaf Recipe (2)

Pressure Cooker Meatloaf Ingredients:

  • 2 lbs hamburger
  • 1 1/2 cups of bread crumbs (any kind will do – I prefer the Panko)
  • 1 cup Parmesan Cheese
  • 4 large eggs
  • 1 tablespoon minced garlic (fresh)
  • 1 tsp of your favorite seasoning (I used McCormick’s Montreal Steak Seasoning)
  • salt and pepper to taste (I usually put a teaspoon of each)
  • 1 cup beef broth (or water) THIS DOES NOT GO IN THE MEATLOAF MIXTURE – it goes in the bottom of the pressure cooker to create the steam required for cooking

Red Meatloaf Sauce Ingredients:

  • 5 tsp brown sugar
  • 2/3 cup of ketchup
  • 1 tbs dry mustard
  • 2 tsp Worcestershire sauce

MAKE IT KETO AND LOW CARB FRIENDLY!

Pressure Cooker Meatloaf Instructions:

Add all of your meatloaf ingredients in a bowl and mix it together with your hands.

Pressure Cooker Meatloaf Recipe (3)

Pressure Cooker Meatloaf Recipe (4)

In a separate bowl, mix together the red topping sauce ingredients. Make sure you mix this thoroughly so that all the brown sugar incorporates into the rest of the ingredients.

Pressure Cooker Meatloaf Recipe (5)

Add 1 cupof liquid to the pressure cooker. The liquid is what creates the steam to cook your meal. I like to use beef broth in this recipe but you can also use vegetable broth or even just plain water too.

Pressure Cooker Meatloaf Recipe (6)

I used a vegetable steamer rack to place my meatloaf on in between the potatoes and carrots. The key is to not submerge the meatloaf in the water/broth at the bottom of the Instant Pot Pressure Cooker. You don’t want a soggy meatloaf.

You can use tin foil if you don’t have a steamer rack. I really like to use this steamer rack though because it holds the meat secure in place while it’s cooking. It creates a cradle around the meat and holds it in place nicely. I also used tin foil but that was mainly to have handles that came up along the edges so that I could grab the meatloaf out of the pressure cooker when it was done.

Update:

I’ve made this recipe so many times since I first wrote this post. Here’s a few updated photos of the process.

This photo shows me using the rack that came with the pressure cooker and very small baby red potatoes. They were so small I didn’t have to cut them. Easy!

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Spread about half of the red topping sauce on top of the meatloaf before you cook it and reserve the other half for after it’s done.

Pressure Cooker Meatloaf Recipe (8)

Here’s what the steamer rack looks like placed inside the pressure cooker before I added the meatloaf.

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Here’s where I added the meatloaf. It was important to shape it in the size of the pressure cooker with a little bit of room on the sides. I started off by using a large sheet of tin foil to create a bowl for the meatloaf as seen here:

Pressure Cooker Meatloaf Recipe (10)

Pressure Cooker Meatloaf Recipe (11)

Pressure Cooker Meatloaf Recipe (12)

See how there’s some room left of the sides of the pressure cooker.

Pressure Cooker Meatloaf Recipe (13)

Now turn on the manual button and add 35 minutes so this will steam on high. Be sure your vent is set to seal on top of the machine. When the timer is up you will want todo a quick release of the steam button. The reason you don’t want to do a natural release is because you don’t want to over cook your meat.

After all the steam has released, carefully remove the lid and check to make sure your meatloaf is done. I usually use a knife to see the center but you can also use a meat thermometer too. It will need to hit 155°Fto be done. If it did not reach that temperature, simply put it back in the pressure cooker for another 5 minutes.

The cooking time could be different for you because of the amount of meat you made it with. Meat packaging isn’t always the same when I make it. I try to get as close to 2 lbs as possible so the more meat you have in the recipe the longer it could take to cook it. The shape could also play a part in the cooking time. If you make it really small in diameter and it’s taller than mine, it could take longer to cook. This is the reason I say to add another 5 minutes if you find yours isn’t cooked all the way in the center.

This is a photo of the meatloaf that’s done in the pressure cooker. I like the red meatloaf topping to be a bit sticky and gooey so I add the remaining sauce to the top of the meatloaf and then I place it on a baking sheet and broil it for about 5 minutes. That’s just enough time to caramelize the topping to make it taste amazing! This is the same technique we use when making our Honey BBQ Chicken Wings Pressure Cooker recipeand they always come out amazing! You would also use the technique if you were cooking this in a crockpot. You can see our Crockpot Ribs Recipe as it uses this technique also.

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Be careful when removing the steamer rack because it’s too hot to touch.

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These potatoes and carrots come out amazing with lots of flavor from the beef broth and juices from the meatloaf too.

Pressure Cooker Meatloaf Recipe (16)

Here’s a photo of the finished meatloaf with the topping caramelized on top! Oh my word it’s SO GOOD!

Pressure Cooker Meatloaf Recipe (17)

Pressure Cooker Meatloaf Recipe (18)

When you make meatloaf in the pressure cooker it’s shaped tall and wide. Most of these pieces in the center of the meatloaf can be cut into thirds.

My family does not care for the topping to be blackened a bit. I do, but they don’t. If you like a little bit of blackened topping just let it broil a bit longer until you get it just the way you like. It won’t take long at all. A minute or two could make it so watch it closely.

Pressure Cooker Meatloaf Recipe (19)

We have a brand new Pinterest board that is dedicated to Pressure cooker recipes found here. You may want to follow it because we have TONS of recipes coming up. Next up will be easy pressure cooker apple sauce. Once you try it, you probably won’t ever buy pre-made applesauce ever again.

Feel Free to Pin It on Pinterest with this photo for later:

Pressure Cooker Meatloaf Recipe (20)

Pressure Cooker Meatloaf Nutrition

Serves 8

Calories 468, Total C 33.7g, Fiber 1.9g, Sugars 12g, Fat 14g, Protein 48.7g

Printable Version of Pressure Cooker Meatloaf Recipe:

Pressure Cooker Meatloaf Recipe (21)

Pressure Cooker Meatloaf Recipe

Amazing one pot meal idea using an electric pressure cooker.

4.59 from 81 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Calories 468

Ingredients

Meatloaf Ingredients:

  • 2 pounds hamburger
  • 1 1/2 cups of bread crumbs any kind will do - I prefer the Panko
  • 1 cup Parmesan Cheese
  • 4 large eggs
  • 1 tablespoon minced garlic fresh
  • 1 teaspoon of your favorite seasoning I used McCormick's Montreal Steak Seasoning
  • salt and pepper to taste I usually put a teaspoon of each
  • 1 cup beef broth DO NOT put this in the meatloaf mixture, pour it in the bottom of the pressure cooker because this creates the steam it needs to cook

Meatloaf Sauce Ingredients:

Instructions

  • Add all of your meatloaf ingredients in a bowl and mix it together with your hands.

  • In a separate bowl, mix together the red topping sauce ingredients. Make sure you mix this thoroughly so that all the brown sugar incorporates into the rest of the ingredients.

  • Add your potatoes and carrots (I used about 10 small potatoes cut into quarters and one small bag of carrots) with a little bit of salt and pepper.

  • Now add about 1 cup of beef broth (or water).

  • Use the rack that came with the pressure cooker or use a vegetable steamer rack to place the meatloaf on top of the potatoes and carrots. You can use tin foil if you don't have a steamer rack. Make sure to leave room on the sides to allow the steam to reach the top of the pot.

  • Spread about half of the red topping sauce on top of the meatloaf before you cook it and reserve the other half for after it's done.

  • It was important to shape it in the size of the pressure cooker with a little bit of room on the sides.

  • Now turn on the manual button and add 35 minutes so this will steam on high. Be sure your vent is set to seal on top of the machine. When the timer is up you can do a quick release of the steam button. After all the steam has released, carefully remove the lid and check to make sure your meatloaf is done. If it's not done, simply put it back in the pressure cooker and add another 5 minutes.

  • Add the remaining sauce to the top of the meatloaf and then I place it on a baking sheet and broil it for about 5 minutes to caramelize the topping.

Nutrition

Serving: 1serving | Calories: 468 | Carbohydrates: 33.7g | Protein: 48.7g | Fat: 14g | Fiber: 1.9g | Sugar: 12g | Net Carbs: 31.8g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

Pressure Cooker Meatloaf Recipe (2024)

FAQs

How long do you cook 2 lb of meat in a pressure cooker? ›

Cooking time: When cooking a pot roast in an Instant Pot, allow 20 minutes for every pound of meat. For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes.

What is the best meat to cook in a pressure cooker? ›

Chuck roast, brisket and short ribs are the best cut because they contain a lot of connective tissue. During both slow & pressure cooking, that connective tissue breaks down and turns into gelatin giving the beef a rich, meaty flavour and a tender, juicy texture.

Why milk instead of water in meatloaf? ›

The only way to guarantee tender meat is not to overcook it. And that's a simple matter of using a thermometer when you bake the meatloaf. Milk does, on the other hand, add moisture and fat and is worth including for that fact alone. Heavy cream works better.

How much water to put in a pressure cooker for meat? ›

Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer. Seal the lid and bring the cooker up to full pressure over high heat.

Do you cover meat with liquid in a pressure cooker? ›

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead. DO use fresh herbs.

Can you overcook meat in a pressure cooker? ›

Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes. Be sure to follow instructions carefully; at this speed, it's easy to overcook things in mere minutes.

Do you need to brown meat before pressure cooking? ›

Brown it

Pressure cooked food doesn't brown so it's worth doing this at the start of cooking before adding liquid and putting the lid on. Meat looks and tastes more appetising with a little browning. Onions, garlic and spices also benefit in the flavour stakes from pre-cooking.

How do you make meat tender in a pressure cooker? ›

  1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
  2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. ...
  3. Use the quick-release method to lower the pressure.
Dec 11, 2021

Is beef more tender in a pressure cooker or slow cooker? ›

Tenderises Tough Cuts: Slow cookers excel at turning tough cuts of meat into fork-tender delicacies.

What not to put in meatloaf? ›

Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.

What does adding an extra egg to meatloaf do? ›

Eggs. Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we're making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.

What ingredient keeps meatloaf from falling apart? ›

Eggs: Like the breadcrumbs and milk, eggs act as a binding agent to hold the meatloaf together.

What not to put in a pressure cooker? ›

Foods containing dairy, like milk, cream, or yogurt, should not be pressure-cooked. The high heat and pressure can cause dairy products to curdle or separate, ruining the texture, taste and flavour of the dish. Cooking fried foods is a strict no no, when it comes to pressure cookers.

How long should you cook meat in a pressure cooker? ›

Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks. Use a quick pressure release method.

Can you pressure cook meat without liquid? ›

Can a Pressure Cooker Be Used Without Water? It is important to never run a pressure cooker without water. It cannot cook your food properly without water, and the pressure will build to such an extent that the lid, pressure valve, plugs, and hot food could be thrown all over the kitchen.

How long does it take to cook 2 pounds of beef? ›

Regardless of the size of your roast, aim to cook at 375 degrees F (190 degrees C) for 20 minutes per pound. After resting for 15 to 20 minutes, your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.

How long to process meat in pressure cooker? ›

For hot and raw pack jars of meat, process pints for 75 minutes and quarts for 90 minutes. Dial-gauge pressure canner - process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).

How to make meat tender in a pressure cooker? ›

Place beef cubes in the pressure cooker. Add the red wine, kosher salt, black pepper and cumin and mix well. Place the lid on the pot, according to the directions. Bring up to full pressure over medium-high heat, and cook for 20 minutes.

How much faster does meat cook in a pressure cooker? ›

Pressure cookers save you time by cooking foods TWO to TEN times faster than other cooking methods. They are the fastest way to cook delicious meals: beef roasts, chicken, rice, dry beans, you name it.

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