Servings: 8
Calories: 452kcal
Equipment
- Instant Pot electric pressure cooker
- Instant Pot loaf pans 6" W x 2" H
- Instant Pot trivet rack
Ingredients
- 2 pounds ground beef 80/20
- 1 tablespoon seasoning salt your favorite all-purpose seasoning salt
- 1 cup water
- ¾ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons unsalted butter
- ½ cup bell pepper diced
- 1 cup yellow onion diced
- 1 cup bread crumbs Panko bread crumbs
- ¾ cup milk
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1 teaspoon garlic minced
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1 teaspoon basil dried
- 1 tablespoon parsley dried
- 1 teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Season the ground beef with the all-purpose seasoning salt and set it aside.
- Add the ketchup and brown sugar to a small bowl and stir until the sugar dissolves. Set the ketchup mixture aside.
- Open the Instant Pot and turn on the sauté setting for 5 minutes. (You may not need the full 5 minutes for the sauté.)
- Keep the lid off and add the butter, onion, bell peppers, and garlic to the stainless-steel inner pot.
- Sauté the vegetables in the butter for about 2 minutes or until the onions and peppers have softened.
- Turn off the sauté setting and remove the inner pot with the onion and bell pepper mixture from the heat.
- In a large bowl, mix the bread crumbs and the milk.
- Then mix in the egg, Worcestershire sauce, onion powder, thyme, basil, parsley, paprika, pepper, and the sautéed vegetables.
- Gently mix the seasoned ground beef into the other ingredients until all the ingredients are well combined. (You can do the mixing by kneading with your hands, stirring by hand, or with a stand mixer on low.)
- Form a loaf with the ground beef meat mixture and place it in a pre-greased loaf pan that fits inside the Instant Pot inner pot. Or place the meatloaf on a piece of greased aluminum foil that you wrap around it like a boat. The foil should come above the meatloaf on all sides but not cover the top of the loaf. Pro tip: You can make multiple meatloaves and place them side by side or stacked in the Instant Pot. If you have multiple trivet racks, you can use another one as a shelf to stack!
- Spoon or brush the top of the meatloaf with the set-aside ketchup glaze.
- Place the meatloaf in the loaf pans (or foil-wrapped meatloaf) onto the trivet rack.
- Pour the water into the inner pot, then use the trivet rack handles to set the trivet with the meatloaf inside.
- Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 35 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 5 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Use an oven mitt to remove the meatloaf from the pot, lifting it out with the trivet handles. Then slice, serve, and enjoy!
Video
Nutrition
Calories: 452kcal | Carbohydrates: 27g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 114mg | Sodium: 1302mg | Potassium: 525mg | Fiber: 1g | Sugar: 15g | Vitamin A: 642IU | Vitamin C: 17mg | Calcium: 99mg | Iron: 3mg
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