Instant Pot® Meatloaf with Roasted Potatoes

Enjoy the warmth and comfort of a homestyle Meatloaf with Roasted Potatoes recipe that can be on the table in less than an hour with your Instant Pot®. Condensed tomato soup gives this meatloaf the classic flavor you love, and French fried onions add great crunch and flavor. Tender and flavorful red-skinned potatoes and carrots complete the dish. This recipe utilizes the Instant Pot® rack and a clever trick with a sheet of aluminum foil nestles the meatloaf in the cooker. The vegetable

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Cooking Directions

Thoroughly mix the beef, 1/2 cup soup, 1/2 can onions, egg and Worcestershire in a large bowl. Shape the beef mixture into a loaf (make sure it's no longer than 8 inches so it will fit onto the steam rack). Place the meat loaf onto a large sheet of aluminum foil (you'll need enough to fold up to cover the sides of the meatloaf). Brush the top of the meatloaf with the remaining soup. Pull the foil up to cover the sides of the meatloaf, but leave the top open. Place onto the steamer rack.
Pour the broth into the cooker. Lower the rack with the meatloaf into the cooker. Arrange the carrots and potatoes on the rack around the foil-wrapped meatloaf.
Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer for 30 minutes (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure.
Sprinkle the meatloaf with the remaining onions. Slice and serve with the potatoes and carrots. Spoon the juices from the bottom of the cooker over the meatloaf and vegetables, if desired.