Instant Pot Meatloaf

Instant Pot meatloaf in serving dish sliced.
Diana Rattray
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 servings

This Instant Pot meatloaf is full of nutritious ingredients. The vegetables—onions, carrots, and celery—are finely chopped or processed and added to the meat mixture, making it an excellent way to get vegetables into picky eaters come mealtime. If there is a vegetable you don't care for, feel free to change it or add more of another. The meatloaf holds together nicely as well and makes fabulous sandwiches.

The Instant Pot pressure cooker cooks a meatloaf in a fraction of the time it would take in the oven, which frees up the oven for other dishes. While the meatloaf cooks in the Instant Pot, you can bake potatoes, a casserole, or a dessert in the oven.

If you like lots of sauce, feel free to double the topping ingredients. Or skip the topping and drizzle on ketchup or your favorite barbecue sauce.


  • 2 pounds ground beef (lean)
  • 1/2 small onion (finely chopped)
  • 1 rib celery (finely chopped)
  • 1 small carrot (finely chopped or shredded)
  • 2/3 cup panko breadcrumbs
  • 1/2 cup ketchup
  • 1/2 cup milk
  • 2 eggs (large)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Worcestershire sauce
  • For the Topping:
  • 2/3 cup ketchup
  • 1/3 cup brown sugar
  • 1 1/2 tablespoons Dijon mustard (or yellow mustard)
  • Dash Worcestershire sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for an Instant Pot meatloaf.
    Diana Rattray
  2. Remove the ground beef from its packaging and pat dry with paper towels. Chop the onion, celery, and carrot in a food processor, or mince them finely.

  3. In a large bowl, combine the ground beef, onion, celery, carrot, breadcrumbs, ketchup, milk, eggs, kosher salt, pepper, and 1/2 teaspoon of Worcestershire sauce. Using your hands, mix the ingredients until thoroughly blended. 

    Combine the meatloaf ingredients.
    Diana Rattray
  4. Shape the meat mixture into a round or oblong loaf and place it in a 7-inch baking pan or on a sheet of heavy-duty foil. 

    Meatloaf in the baking pan.
    Diana Rattray
  5. Add 1 1/4 cups of water to the Instant Pot. Place the meatloaf in a sling or on the Instant Pot steamer rack or trivet, and lower it into the pot.

    Meatloaf in the Instant Pot.
    Diana Rattray
  6. Lock the lid in place and ensure the steam release valve is in the sealing position. Choose the pressure cook or manual button, high pressure, and set the time to 40 minutes. When the time is up, let the pressure release naturally for 15 minutes. Carefully turn the steam release valve to the venting position to release the remaining pressure. To protect your hand from any remaining steam, use the handle of a wooden spoon or another utensil to turn the valve.

  7. Meanwhile, in a saucepan, combine the 2/3 cup of ketchup, the brown sugar, mustard, and a dash of Worcestershire sauce. Bring the sauce mixture to a simmer just before the meatloaf is ready.

    Topping for Instant Pot meatloaf.
    Diana Rattray
  8. Remove the meatloaf from the Instant Pot. Carefully drain excess liquids from the pan or foil. Move the loaf to a plate or platter and drizzle it with the sauce.

    Instant Pot meatloaf with topping.
    Diana Rattray
  9. Serve meatloaf with boiled or mashed potatoes, or serve it with hot cooked rice.

    Instant Pot meatloaf with potatoes.
    Diana Rattray
  10. Enjoy your meatloaf meal!