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Instant Pot pressure cooked Meat Loaf - Feisty Tapas in a rectangular silicone mould inside the Instant Pot's stainless steel inner pot. Shown in the photo is the Instant Pot LUX 6 in 1. A delicious meat loaf with hidden veg, great for leftovers the next day!

Instant Pot Meat Loaf

A delicious meat loaf with lots of flavour using ingredients you can easily find in UK supermarkets. Eat hot or cold. Great for picnics or with a salad.
Course Main Course
Cuisine British
Servings 6 people


  • Instant Pot
  • Trivet
  • Silicone loaf mould


  • 1 small onion finely chopped
  • 1 carrot finely chopped
  • 2 cloves garlic finely chopped
  • Half an orange pepper chopped (feel free to use any colour of pepper you prefer of course)
  • 500 g pork mince or you can use all turkey mince
  • 454 g beef mince or you can use all turkey mince (it doesn't have to be 454 g exactly, it can be 400, it can be 500)
  • 2 tbsp + 1 tsp soy sauce
  • 1 tbsp English mustard
  • 1 tbsp + 1 tsp mixed herbs
  • Lots of ground black pepper
  • 1 tsp sea salt

For cooking

  • 500 ml water from the cold tap


Note for Thermomix users: you can chop the onion, carrot and garlic together for 5 seconds, speed 5. Then add the pepper and do 2 seconds, speed 5. Then either add all other ingredients except the water to the Thermomix bowl and do a few seconds on REVERSE, speed 3 to mix up.

  • Place the mince in a large mixing bowl, add the chopped veg and all other ingredients except the water and mix well.
  • Compact into a meat loaf. If using a mould, grease it with oil (I used olive oil) and place it in that. In the Instant Pot Silicone mould I also moulded it away from the walls with my hands to give it extra shape. Remember not to compact too much. And also remember you don’t need a mould for the pork and beef version (the turkey one is a bit more fragile) but it is good to have your meat loaf in something so that it stays juicy. Of course you can turn it into meatballs or burgers.
  • Pour the 500 ml of water into the inner pot, place the trivet in place, place the meat loaf on top (or the meatballs in a steamer basket if you prefer, no need for the trivet then). Close the lid, making sure the sealing ring is properly in place and the steam release handle is pointing to Sealing. Press the “Manual” or “Pressure Cook” button, high pressure, followed by the – and + buttons to programme 35 minutes, perform a natural release at the end (i.e. let the float valve pop back down on its own, if you have been waiting longer than 15 minutes and the float valve hasn’t popped back down, just release the rest of the steam). My guess is it would be the same times if wrapping in foil instead of using the loaf pan.
  • Check that the meat loaf is cooked through either by cutting it open or with a meat thermometer.
  • The meat loaf can be sliced and served straight away but bear in mind a bit of standing time will make it easier to slice. It can also be served cold the next day (when it will slice much better).


Tip: feel free to turn this recipe into burgers (to fry or steam, around 7-10 minutes), meatballs (if you roll them small they only need 5 minutes in a steamer basket), anything you can think of. If you turn it into meatballs, make sure you make them small and try them in my Sausage Pasta. Or even into meat loaves using the Sainsbury’s mini meat loaf moulds mentioned above (15 minutes for those). All these timings could do with a natural release.
If you don’t have an Instant Pot (yet) and you fancy giving this a go, place in the oven preheated at around 200ºC covered in foil for a good 30 minutes, then remove the foil and keep cooking for a few minutes until cooked through.
Meatballs or patties for frying
Easy, just turn into meatballs or patties and just shallow fry in a bit of oil until cooked through.
Just barbecue until cooked through.
Quick release (also called quick pressure release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural release (also called natural pressure release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example, a recipe can have a 4 minute NPR followed by a QPR. This means that you wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.