We have 3 growing boys in our house and growing appetites! Meat Loaf and potatoes have become a staple for us. And our 7 year old even calls it his ” Favorite Dinner ever”.
This Instant Pot meatloaf and potatoes are of course easy (our favorite thing about the Instant pot), cooked in one pot and done without heating up the house with a hot oven on for an hour! (we only turn on the broiler for a few minutes to caramelize the top at the end. But, more on that later!)
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The boys love to help mix this all together. We have begun to have more enjoyable times working in the kitchen together recently, I can actually give them simple jobs to do without freaking out! 🙂 (yay! Mom win)
We have these kids’ kitchen tools for them to use!!
Instant Pot Meatloaf and potatoes
Is there anything more comfort food than that?
Here’s how we make our Instant Pot Meatloaf and potatoes
skip to the bottom for a printable version of the recipe
Start by peeling and chopping your potatoes. We love this automatic peeler!!
Add 1 and 1/2 cups of water to the instant pot, and place the trivet down too ( this prevents any potatoes sticking to the bottom and causing the burn notice.)
pour the potatoes into the pot.
Next, mix all of the meatloaf ingredients together..
I know we are heading into Spring, but we have had a few cold rainy days still. So, this cozy stew was perfect! It’s really one of those recipes where anything goes, and if you like more meat or more veggies, whatever you’d like go for it!
Instant Pot Butternut Squash Beef Stew
Really, this recipe is more like a starting place 🙂
I started this recipe with a “block” of frozen stew meat pieces. You can use fresh or frozen.
Dust it with a little flour and saute with some butter in your instant pot. When using thawed meat you can get a nice sear on the meat and it adds some extra flavor. But, even with the frozen this stew ended up being flavorful and tender!
Add a little oil (any you prefer) and add the onion, salt, and pepper. stir. Now just throw in the mushrooms, carrots, tomatoes, and butternut squash to the pot!
Pour in 2 cups of beef broth and all the seasonings!
Now it’s time to cook your Instant Pot Butternut Squash Beef Stew
Set IP to saute Throw in chopped onion and mushrooms. Saute until onions are translucent and mushrooms are tender.
Meanwhile take flour, garlic powder, basil, oregano, and parsley and mix in a gallon size baggie! ( can you tell I hate dishes? but you can always do this in a shallow dish too.)
place the chicken into the baggie and gently shake until chicken is coated.
Now here is where I would like to tell you to just brown the chicken in the Instant Pot.. however when I try to do this, it never ends well.. the coating sticks to the bottom and then begins to burn... I find it's just easier to get a frying pan out and brown the chicken a couple minutes each side.
While chicken is browning on the stove you can start adding the parmesan cheese, crushed garlic, marinara sauce, chicken broth, and red wine to the IP. Mix it up and add just a pinch of pepper and salt, remember you can always add more later.
transfer the chicken to the IP and cover it with the sauce.
secure the lid and make sure the valve is set to seal. Set to manual for 11 minutes. While this comes to pressure (took about 10 minutes) and cooks, you can prepare some noodles and bread.. or whatever you want to serve with it.
When cooking is done, let it Naturally Pressure Release (NPR) for 5 - 10 minutes. Smother it in mozzarella cheese and more Parmesan before serving. Serve with Pasta and bread!