I use two pounds of ground chuck, a steamer basket so the fat drains away, and a brown sugar ketchup glaze that goes on after pressure cooking.
Cooked under pressure. Glazed and broiled after.
How Long to Pressure Cook Meatloaf
For this 2-pound round meatloaf, pressure cook for 16 minutes at high pressure, let the pressure release naturally for about 10 minutes, then broil for 3–5 minutes to caramelize the glaze.
The center should reach 160°F. These times are for the loaf as written: one round loaf in a steamer basket on a 2-inch trivet, with 1 cup of water in the pot.
Real Talk
I've seen a lot of pressure cooker meatloaf recipes that glaze the meatloaf before it cooks, the way you would for the oven. That just doesn't work under pressure. What you usually end up with is a slimy, almost orange sauce, and even the broiler can't bring it back.
So I switched things up for this one. It took a few tries to get it right, but my family was very happy with this method, and I think you will be too.
Why This Recipe Works
- A steamer basket on a trivet. The loaf cooks above the water, so the fat drains away instead of pooling around it.
- The glaze goes on after. Brown sugar and ketchup brushed on after pressure cooking stays a glaze instead of turning into a slimy sauce.
- The broiler finishes it. A few minutes under a high broiler caramelizes the glaze.
Ingredients
Meatloaf
- 2 pounds ground chuck
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ½ cup bread crumbs (see the gluten-free note below)
- ½ cup chicken stock
- 3 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 2 eggs
Glaze
- ½ cup ketchup
- ¼ cup brown sugar
For the Pot
- 1 cup water
- Steamer basket
- 2-inch trivet
- Baking sheet for broiling
Making It Gluten-Free
We've tested this recipe with 4C Gluten Free Plain Crumbs, and we couldn't have been happier with the results. Our local grocery store carries them, and they're also available online.
If you need this meatloaf gluten-free, use gluten-free breadcrumbs and check the current label on your Worcestershire sauce. Formulas and labeling can vary by product and market.
How to Make Pressure Cooker Meatloaf
Step 1: Mix the dry ingredients into the beef
Add the ground beef to a large mixing bowl.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the beef and mix well with your hands or a fork.
Step 2: Add the wet ingredients
In the same bowl you used for the dry ingredients, whisk together the wet ingredients.
Add the wet ingredients to the beef mixture and mix well to combine.
Step 3: Shape the loaf and pressure cook
Form the beef mixture into one large, round loaf and place it in a steamer basket. Add 1 cup of water to the pot along with a 2-inch trivet, then set the basket on the trivet.
Lock the lid and cook for 16 minutes at high pressure.
Step 4: Mix the glaze while it cooks
While the meatloaf cooks, whisk together ½ cup ketchup and the brown sugar.
Step 5: Let the pressure release naturally
When the cook time is complete, let the pressure release naturally, about 10 minutes.
Step 6: Glaze and broil
Transfer the meatloaf to a baking sheet.
Glaze it generously with the ketchup mixture.
Place it under a high broiler for about 3–5 minutes.
Broil until the glaze caramelizes as much as you like.
Slice and serve.
Expert Tips
- Glaze after cooking, not before. Glaze that goes into the pressure cooker turns slimy, and the broiler can't fix it.
- Use the steamer basket. It holds the loaf above the water and lets the fat drain away.
- Watch the broiler. Start checking at 3 minutes and pull it when the glaze is caramelized the way you like it.
- Check your Worcestershire. If you need the meatloaf gluten-free, verify the current label on the bottle you are using.
FAQs
This 2-pound meatloaf cooks for 16 minutes at high pressure, followed by a natural release of about 10 minutes. Then it goes under a high broiler for about 3 to 5 minutes to caramelize the glaze. The center should reach 160°F.
Glaze that cooks under pressure turns into a slimy, almost orange sauce. Glazing after cooking and finishing under the broiler gives you a caramelized glaze instead.
Yes. We've tested it with 4C Gluten Free Plain Crumbs. Also check the current label on your Worcestershire sauce, since formulas and labeling can vary by product and market.
A steamer basket, a 2-inch trivet, 1 cup of water for the pot, and a baking sheet for broiling.
More Instant Pot Ground Beef Recipes
For more ground beef in the pressure cooker, try my Pressure Cooker American Goulash or Pressure Cooker Chili.
Did you make this Pressure Cooker Meatloaf?
Please leave a star rating and tell me how it turned out!
📖 Recipe
Pressure Cooker Meatloaf with Brown Sugar Glaze
Ingredients
Meatloaf
- 2 lbs. ground chuck
- 2 tsp. sea salt
- 1 tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. dried parsley
- ¼ tsp. dried thyme
- ½ cup bread crumbs see notes for gluten-free option
- ½ cup chicken stock
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. ketchup
- 2 eggs
Glaze
- ½ cup ketchup
- ¼ cup brown sugar
Instructions
- Add ground beef to a large mixing bowl. In a separate bowl, combine the dry ingredients. Then add the dry ingredients to the ground beef and mix well with your hands or a fork.
- In the same bowl used for the dry ingredients, whisk together the wet ingredients. Then add the wet ingredients to the ground beef mixture and mix well to combine.
- Form one large circular loaf with the beef mixture and place in a steamer basket. Add 1 cup of water to the pot along with a 2-inch trivet. Place the basket on top of the trivet. Lock lid and cook for 16 minutes at high pressure.
- Meanwhile, combine ½ cup ketchup and the brown sugar with a whisk.
- Once cook time is complete, allow pressure to release naturally (about 10 minutes).
- Transfer meatloaf to a baking sheet and generously glaze with the ketchup mixture.
- Place under a high broiler for about 3-5 minutes, or until desired caramelization occurs.
Francisco
Love how easy it is to make it.
Elizabeth
Great recipe! Full of tasty goodness! And, it cooked and looked like a gem! Thank you!
Gary White
You're welcome. Glad you enjoyed it!
Deena
Came out great, only changed one thing added a chopped jalapeño! Thanks for the great recipe👌
Becky
Delicious and so much quicker than using the oven!
Vicki Barnes
I made this last night. Add a few extra ingredients like egg, brown sugar, I was awesome..
Nicole Nusshag
This recipe was amazing! We have a small family, so I only used a little over a pound of beef, but still followed the recipe otherwise. We will be making this again for sure!
Christmas Green
Making this right now, looks delicious! Am going to use my crisp lid to brown it in the instant pot!!,
Mare
What is a crisp lid?
Susan
MARE, google Mealthy lid.
Julie
If you have a foodie that also functions as a air crisper you have two lids. A pressure lid and a crisper lid.
Lori
If I double the recipe, and make a 4lb meatloaf, would the time double as well?? Thanks
Gary White
I have not tested a loaf that large, but I don't think doubling the time would be necessary. Maybe something like 25 minutes?
Stewart C
Good idea! How long and what temp?
Laura
Steps 5 & 6 say to add 1 cup of water to the pot. Does that mean the total amount of the water is 2 cups? Thank you
Gary White
Sorry, that was a mistake. It's updated now. Thanks for the heads up!
Dan Luttrell
Made this in my Ninja Foodi halved the recipe worked great made a pan out of aluminum foil and sat on rack in low position pc then hit broil for 7 minutes will make it again