Get your whole meal done in one fell swoop with this Spicy Electric Pressure Cooker Meatloaf and Potatoes. The potatoes cook on the bottom of the pressure cooker while the flavorful meatloaf cooks on top of the trivet. This whole electric pressure cooker meatloaf recipe takes just 45 minutes.
What You Need
Original recipe yields 6 servings
1-1/2 lb. Yukon gold potatoes, cut into 1-1/2-inch pieces
1 cup (about 1/2 of 6-oz. pkg.) STOVE TOP Stuffing Mix for Chicken
1 egg, beaten
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided
1/4 cup plus 2 Tbsp. HEINZ Ketchup Blended with Real Jalapeño, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Place potatoes in electric pressure cooker; top with trivet. Pour 1 cup chicken broth over potatoes. Place 2 sheets of heavy-duty foil in crisscross pattern over trivet, then fold up edges of foil sheets to resemble a bowl.
Mix meat, stuffing mix, egg, 1/2 cup cheese, 1/4 cup ketchup and remaining chicken broth just until blended. Shape into loaf; place in foil bowl. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 25 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid.
Heat broiler. Carefully use ends of foil to transfer meatloaf from pressure cooker to rimmed baking sheet. Brush meatloaf with remaining ketchup. Broil 2 to 3 min. or until top of meatloaf begins to brown. Remove from broiler.
Remove trivet from pressure cooker; set aside. Add sour cream and remaining cheese to potatoes in cooker; mash to desired consistency. Serve with the meatloaf.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 37g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.