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a compact sliced beef-and-pork meatloaf with a dark red balsamic-tomato coating and a moist cooked interior on a plain platter, with no pressure cooker, side dishes or garnish
Andre Lewis

Instant Pot Meatloaf

The pressure cooker gives a small beef-and-pork loaf a moist, even cook, while a quick broiler finish sets its balsamic tomato coating. Don't expect the lid to produce a browned crust on its own; a foil sling on the trivet keeps the loaf above the cooking water and makes removal manageable. Count the pressure-building and release time when planning dinner; the number on the pressure timer is only one part of the evening, even for a compact loaf like this.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1/2 lb ground pork
  • 1/2 cup quick oats
  • 1/3 cup whole milk
  • 1 large egg
  • 1/3 cup finely grated onion
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 cup water for a 6-quart electric pressure cooker
  • 1/4 cup tomato paste
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp water for glaze

Method
 

  1. Soak oats in milk for 5 minutes. Stir in egg, onion, Worcestershire, thyme, salt and pepper, then fold in beef and pork.
  2. Shape into a 7-by-4-inch loaf about 2 1/2 inches high on a sturdy foil sling with slightly raised edges. Add 1 cup water to a 6-quart electric pressure cooker and set a trivet inside.
  3. Lower the loaf on its sling onto the trivet, keeping it above the water. Lock the lid and pressure-cook on high for 30 minutes, allowing about 15 minutes for the cooker to reach pressure.
  4. Allow a 10-minute natural release, then release remaining pressure as the manufacturer directs. Check the center for 160°F; if lower, pressure-cook for 3 minutes more with a 5-minute natural release and recheck.
  5. Lift the loaf on its sling onto a rimmed metal pan. Mix tomato paste, balsamic vinegar, honey and 1 tablespoon water and spread over the top.
  6. Broil 6 inches from the heat for 2 to 4 minutes until the coating is tacky, watching constantly. Rest for 10 minutes and cut into 6 slices.