Step 1

Wash and Peel potatoes, then dice into large chunks. Add them to the Instant Pot liner with 1 cup chicken broth.

Step 2

Gently mix together all the meatloaf ingredients and divide between 7-8 silicone muffin liners (or one small loaf pan/cake pan/aluminum foil bowl that fits inside the Instant Pot).

Step 3

Place a trivet, silicone pressure cooking sling, or rack on top of the potatoes and place the meatloafs on top.

Step 4

Lock the lid, turn the knob to sealing, and cook on manual high pressure for 12 minutes. Allow a 5 minute natural pressure release, then a quick release to release any remaining pressure.

Step 5

While pressure cooking, prepare the teriyaki glaze by combining all ingredients in a small pot on the stove. Bring the sauce to a boil, then simmer for about 5 minutes, or until thick. Add additional brown sugar if it's not sweet enough for your taste.

Step 6

Carefully remove the meatloaf from the pot, and carefully drain any liquid out of the liners into a heatproof, greaseproof container in the sink. Cover each meatloaf with about a tablespoon of teriyaki glaze.

Step 7

Add butter, milk, salt, and pepper to taste to the Instant Pot potatoes, then mash with a potato masher or whip with a hand mixer. Pipe or spoon the potatoes on top of the meatloaf. Broil in the oven for a couple of minutes to brown the potatoes, if desired. Serve with additional potatoes, sauce, and green vegetable of your choice!