Step 1

Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).

Step 2

Form the meat mixture into a round loaf that will fit into your instant pot.

Step 3

Place the loaf on a large piece of aluminum foil and fold the edges up to make a secure nest for the meatloaf to rest in. (You want the edges high enough that grease from the loaf wont spill out onto the potatoes while cooking.)

Step 4

Add the quartered potatoes, water, and salt to the bottom of the instant pot.

Step 5

Lay the IP wire rack on top of the potatoes. Place the aluminum foil "nest" with the meatloaf on top of the rack.

Step 6

Secure the lid on the pot and close the pressure release valve. Select manual/High pressure and cook at high pressure for 25 minutes*.  When the timer beeps, allow the pressure to naturally release for 10 minutes.

Step 7

While the meatloaf cooks, make the sauce by combining all of the sauce ingredients in a bowl.

Step 8

Remove the IP lid, and carefully remove the meatloaf. Discard the aluminum foil and dippings. Spoon the meatloaf sauce over the top and cut into slices.

Step 9

Add the milk, sour cream, butter, bouillon paste, and salt and pepper to the bottom of the instant pot with the mashed potatoes. Mash to combine (but don't over-mash the potatoes).  Taste and adjust seasonings, as needed.