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Instant Pot Meatloaf Recipe

Instant Pot Meatloaf is super quick and easy to make and it is SO delicious. It cooks so much more quickly than an oven-baked meatloaf.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 6
Calories: 391kcal
Author: Megan


  • Pressure Cooker



  • 2 lbs lean ground beef or ground turkey
  • 1 cup Ritz crackers crushed
  • 1 egg beaten
  • 1 cup milk
  • 1/2 cup ketchup
  • 1/3 cup onion finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder


  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup apricot preserves
  • 1 tbsp Worcestershire sauce


  • Coat a large piece of aluminum foil with cooking spray and set aside. In a large bowl, combine the ground beef, crackers, egg, milk, 1/2 cup ketchup, onion, salt, pepper and garlic powder. Mix together with your hands until combined.
  • Place the mixture into the center of the prepared foil and form into a circle that is approximately 6 inches in diameter. Wrap the foil up and around the edges so no juices can escape.
  • Pour 1 1/2 cups of water into Instant Pot. Place the foil-wrapped meatloaf on trivet and lower into the pot.
  • Place the cover on the pot and set timer to 25 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
  • Approximately 15 minutes before the meatloaf is done cooking, make the sauce. In a small saucepan, combine 3/4 cup ketchup, brown sugar, apricot preserves and Worcestershire sauce. Cook over medium-low heat, stirring occasionally, for 10 minutes or until meatloaf is done cooking.
  • When the meatloaf is done, let the pressure release naturally on the pot for 5 minutes then do a quick release and allow the float valve to drop.
  • Carefully remove the meatloaf from the pot by pulling up the trivet. Pour sauce over the top and let sit for 10 minutes before slicing and serving.


To avoid an extra greasy meatloaf, use a leaner meat like ground turkey or even venison! Beef meatloaf is incredible, but I promise the flavor is still super amazing no matter which type of meat you use in the recipe.
Let the meatloaf rest for 15 minutes after it comes out of the oven. If you slice into it too soon, it may fall apart.
The apricot preserves in the sauce MAKES the sauce, but if you don't have it on hand grape or cherry jelly or jam are great replacements!And speaking of sauce, DON'T SKIP IT. It's that amazing.
It pains me to say this because the Ritz crackers are the secret ingredient in this recipe, but if you want a gluten free recipe replace the crackers with very finely chopped cauliflower. Still delish!


Calories: 391kcal | Carbohydrates: 33g | Protein: 36g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 1088mg | Potassium: 804mg | Fiber: 1g | Sugar: 24g | Vitamin A: 362IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 5mg
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