Instant Pot Meatloaf

Instant Pot Meatloaf is the best meatloaf I have ever had! Full of vegetables and flavor, it comes out perfectly cooked, tender and moist every time!

Serve this incredible meatloaf with Carrots, a nice Salad, and Rolls. This will be a dinner your loved ones will beg to have again!

Instant Pot Meatloaf

After I tried this all-in-one meatloaf dinner in an Instant pot, I have never made it a different way since. You are going to love the way the potatoes and meatloaf cook all together, cutting down on pots and pans. It also frees up your oven and stovetop for other things if needed. It also eliminates heating up your kitchen to have this classic favorite meal. The family is going to love the taste and you are going to love how easy it is.

Using the instant pot infuses moisture and flavor into the meat, no more dry meatloaf! The flavor is customizable too. Add parmesan and more Italian seasoning and top with marinara for an Italian twist on this favorite. I used to avoid meatloaf because it was such a mess, but cooking it in the instant pot wipes that out. And being able to do the potatoes at the same time is such a plus. Perfect for a lazy Sunday dinner or even a quick weekday hearty meal. Enjoy!

Ingredients for Instant Pot Meatloaf

The ingredients in this instant pot meatloaf will keep it moist, tender and absolutely delicious!

• Potatoes: I used russet potatoes, peeled and quartered
• Water: This will create the steam to pressurize the instant pot.
• Ground Beef: You want to use lean ground beef for this recipe.
• Onion: Finely chopped.
• Parsley: Use fresh parsley.
• Italian Bread Crumbs: Adds flavor as well as moisture.
• Milk: More moisture helps to bind the meatloaf.
• Worcestershire sauce: This is a classic flavor that is perfect in this dish.
• Eggs: These are your binders that hold the meatloaf altogether.
• Garlic powder: Have to have garlic!
• Salt and pepper: Add to taste.

Glaze Topping

• Ketchup: This will create your base.
• Balsamic Vinegar: Adds tang and flavor.
• Brown Sugar: Brings the sweetness and helps the glaze stick.

For the Potatoes

• Milk: Allows the potatoes to be mashed to the perfect consistency.
• Butter: Adds flavor and helps the potatoes be creamy.
• Salt: Add to taste.

How Long to Cook Meatloaf in an Instant Pot

You will probably never make meatloaf any other way after you have tried this! It’s perfect every single time!

1. Potatoes: Add the potatoes to the bottom of your instant pot. Pour the water on top.
2. Making the Loaf: In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt, and pepper. Use your hands to mix until combined being careful not to overmix.
3. Prep for the Instant Pot: Place a sheet of aluminum foil on the counter. Shape the meatloaf into a loaf and shape the sides of the aluminum foil around the meatloaf. Place on top of the potatoes in the instant pot.
4. Glaze: In a small bowl whisk together ketchup, vinegar, and brown sugar. Brush half of the mixture on the top of the meatloaf.
5. Cook: Cover and turn the instant pot to the sealing position. Pressure cook on manual high for 25 minutes. Release the pressure with the quick release. Check the meatloaf to see if it has reached an internal temperature of 155 degrees.
6. Let it Rest: Remove the meatloaf from the pan and let it rest.
7. Mashing the Pototes: Add the milk and butter to the potatoes and mash with a beater or hand masher until they reach the desired consistency. Salt to taste.

Tips for the Best Instant Pot Meatloaf

It might seem complicated to make meatloaf in an instant pot, but it’s not, it’s just amazing!

• Ground Beef: Lean and even extra lean ground beef will work in the instant pot beautifully. The instant pot infuses the meat with steam and moisture. You can use beef from 85/15- 97/3 with success.
• Potatoes: You can also use baby potatoes in this recipe and toss them in butter before serving, instead of mashing them.
• No Potatoes: If you want to skip the potatoes, place the meatloaf on top of an instant pot trivet to keep it out of the water.
• Don’t over mix: When mixing your ingredients mix until just blended. Overmixing will cause a tough meatloaf.
• Broil: This step is optional but I highly recommend it. Once the meatloaf is done place under the broiler for 5-8 minutes until the glaze is nicely browned. So good!
• Let it rest: This is super important! It allows the meatloaf to reabsorb the juices and redistribute them. Let it sit for at least 10-15 minutes. Cover gently with foil while the meatloaf is resting.

How to Store Leftover Meatloaf

Meatloaf is one of those dishes that is almost better the next day. And it is great favorite for meatloaf sandwiches.

• Refrigerate: Tightly cover and keep in the fridge for up to 4 days.
• Freeze: Wrap leftover meatloaf in plastic wrap or foil and place in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Put in a 350-degree oven and cover. Bake for 15 min or till the internal temperature is 165 degrees, which is safe for reheated food.

More Ground Beef Recipes To Love

Beef is a very neutral flavor which makes it a great protein to cook with. The flavor options are endless when cooking with beef. It is so much more than just hamburgers. Grab one of these tried and true favorites and rediscover the great ingredient of beef!

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Instant Pot Meatloaf

Instant Pot Meatloaf is the best meatloaf I have ever had! Full of vegetables and flavor, it comes out perfectly cooked, tender and moist every time!

Course Dinner

Cuisine American

Keyword instant pot meatloaf

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 People

Calories 886kcal

Author Alyssa Rivers

Ingredients

• 3 pounds russet potatoes peeled and quartered
• 1 cup water
• 2 pounds lean ground beef
• 1 small onion chopped
• 3 Tablespoons fresh parsley chopped
• 3/4 cup Italian Bread Crumbs
• 1/2 cup milk
• 1 Tablespoon Worcestershire sauce
• 2 large eggs
• 1 teaspoon garlic powder
• salt and pepper
• Glaze:
• 1/4 cup ketchup
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon brown sugar

For the potatoes:

• ½ cup milk
• ¼ cup butter
• salt to taste

Instructions

• Add the potatoes to the bottom of your instant pot. Pour the water on top.
• In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt and pepper. Use your hands to mix until combined being careful not to overmix.
• Place a sheet of aluminum foil on the counter. Shape the meatloaf into a loaf and shape the sides of the aluminum foil around the meatloaf. Place on top of the potatoes in the instant pot.
• In a small bowl whisk together ketchup, vinegar and brown sugar. Brush half of the mixture on the top of the meatloaf.
• Cover and turn the instant pot to the sealing position. Pressure cook on manual high for 25 minutes. Release the pressure with the quick release. Check the meatloaf to see if it has reached an internal temperature of 155 degrees.
• Remove the meatloaf from the pan and let it rest.
• Add the milk and butter to the potatoes and mash with a beater or hand masher until they reach the desired consistency. Salt to taste.

Nutrition

Calories: 886kcal | Carbohydrates: 91g | Protein: 65g | Fat: 29g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 816mg | Potassium: 2515mg | Fiber: 6g | Sugar: 15g | Vitamin A: 969IU | Vitamin C: 26mg | Calcium: 213mg | Iron: 10mg

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Homemade Refried Beans

Homemade Refried Beans are simple and packed with so much flavor, you will never reach for a can again. These creamy refried beans are perfect for your next Tex-Mex night!

We love Mexican-inspired foods at our house, and keeping it real and simple tastes the best! Add these homemade beans to these other favorites like chimichangas, empanadas, and Barbacoa.

Easy Refried Beans

It is easy to reach for a can of refried beans when you are in a hurry, but guys, have you had them made fresh?! It is so much better! The flavor is irresistible and totally worth the extra effort with these homemade refried beans. Plus canned beans are often heavily laden with extras like lard, preservatives, and even sugar, which you just do not need! And when you make homemade, you control the spices and the flavor. These homemade refried beans are so good!

Refried beans are not fried again. The word comes from its Spanish origins that mean “well fried.” Really, the most important part of making homemade refried beans is going to be the mashing. They could be called “well mashed” beans instead. Whatever you call them, how about we just make them. You won’t be sorry to ditch the can, I promise!

What You Need For Refried Beans

Super easy and luscious, you’ll wonder why you have not made homemade refried beans before!

• Olive Oil: This is for “frying” the beans in.
• White onion: Finely diced super well, almost diced. Unless you like chunks of onion.
• Garlic cloves: Mince your garlic and use fresh for the best flavor.
• Pinto beans*: I used canned beans, but you can also use dried, I give those instructions below.
• Cumin: Classic Mexican spice.
• Chili powder: You can definitely add more or less to your liking.
• Juice of half a lime: It adds a nice freshness to the beans.
• Salt: Add to taste, and trust me, you will want some salt, but not a lot.

How to Make Refried Beans at Home

The most important step here when making homemade refried beans is the mashing. You are in control of the consistency. Leave it chunky or make it smooth. It’s up to you.

1. Saute: In a medium-sized saucepan over medium-high heat add the olive oil and the onion. Sauté until tender.
2. Combine: Add the beans, cumin, chili powder, lime, and salt. Heat until warm.
3. Mash: Remove from the stove and mash the beans until they reach desired consistency.
4. Garnish: Top with cilantro, and cojita cheese if desired.

Tips For The Best Refried Beans

Customizable, this homemade refried beans recipe is easy and quick and totally delicious.

• Beans: Pinto beans are the best beans for making refried beans. They are super creamy and almost buttery in flavor. You can also use black beans for variety. You would just add them instead of pinto and cook as directed.
• Onions: You definitely want to chop your onions very finely and cook till very tender. Biting into large undercooked onion in your refried beans isn’t very pleasant.
• Add Spice: Want to spice up your beans, you can add finely chopped jalapeno peppers along with your onions and garlic. Or add a tablespoon or two of diced green chilies.
• Top It: Melt cheddar cheese or jalapeno or other cheese on top if you desire. Adding fresh cilantro is absolutely divine.

How to Make Refried Beans with Dried Beans

Just a few extra steps will get you the same result. And using an Instant pot makes it even easier when making homemade refried beans.

• Stove Top: Soak the dry beans overnight. Rinse the beans and place them in a large pot. Fill with at least 3 inches of water on the top. Bring to a boil and simmer uncovered for about 2 ½ hours. the beans are done when they are soft and the skin is starting to break open. Drain and continue with the recipe as written.
• Instant Pot: Place the beans in the instant pot and fill with water to the top fill line. Turn to seal and cook on high pressure for 30-35 minutes. Release the pressure and string the beans. Add them to the recipe as directed.

How to Use Refried Beans and Storing Them

Make big batch and store them for the next time you need them. But these homemade refried beans are easy enough, you can make them fresh every time too!

• Store: Once made these will keep for up to 5 days in the fridge. Keep tightly covered.
• Freeze: When the beans have cooled you can freeze meal portions in freezer safe bags for up to 4 months. If they are dry when you thaw them, add a bit of oil or water.
• How to Use: These are great as a side dish along with Mexican Rice or use with chips and Queso for a tasty appetizer. They will make your Mexican Pinwheels and 7 Layer Dip taste incredible. Throw them in tacos, burritos, enchiladas, Navajo Tacos, and quesadillas.

More Mexican Inspired Recipes to Try

I am not sure what it is exactly but there is just something about Mexican food that is amazing. It usually involves simple ingredients that are fresh, fragrant, and full of intense flavor. When you make it at home you can customize it any way you’d like to. Make it spicy, or mild. Add more cheese or change up the toppings. There are so many easy, enticing recipes out there to try, here are just a few to get you started.

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Homemade Refried Beans

Homemade Refried Beans are simple and packed with so much flavor, you will never reach for a can again. These creamy refried beans are perfect for your next Tex-Mex night!

Course Side Dish

Cuisine Mexican

Keyword homemade refried beans, refried beans

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 people

Calories 51kcal

Author Alyssa Rivers

Ingredients

• 2 Tablespoons Olive Oil
• 1/2 white onion finely diced
• 2 garlic cloves minced
• 3 (15 ounce cans) pinto beans*
• 2 teaspoon cumin
• 1 teaspoon chili powder
• juice of half a lime
• salt to taste

Instructions

• In a medium sized saucepan over medium high heat add the olive oil and the onion. Sauté until tender.
• Add the beans, cumin, chili powder, lime and salt. Heat until warm.
• Remove from the stove and mash the beans until they reach desired consistency.
• Top with cilantro, and cojita cheese if desired.

Nutrition

Calories: 51kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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Tres Leches Cupcakes

Tres Leches Cupcakes are drenched in a three milk mixture, just like classic Tres Leches Cake, but in the handheld form! Topped with whipped cream, cinnamon, and strawberries, these make a wonderful finish to any Mexican dinner!

Celebrate Cinco de Mayo or plan a Mexican-inspired feast with these tres leches cupcakes as the perfect dessert! Make a complete meal with these Fajitas or Chimichangas and creamy Horchata (a delicious Mexican cinnamon rice drink).

Homemade Tres Leches Cupcakes

These light and fluffy cupcakes that are soaked in a decadent three milk mixture! Tres Leche cupcakes are a combination of easy but impressive and fun! These cupcakes always stand out at parties. Plus, they can be made ahead for stress-free planning!

While we love tres leches cake in its classic form, this cupcake version is just too much fun! They would be great for bake sales or backyard cookouts because you don’t know forks and plates to enjoy them.

Ingredients You’ll Need

You might think there is an ingredient missing in this recipe: butter or oil. But actually no! This cupcake is made without any added fat. This gives the tres leches cupcakes the proper texture to absorb all of the deliciously sweet “three kinds of milk” that tres leches are named for.

• Flour: All-purpose flour works great for these cupcakes. It is best to measure the flour by spooning it in and leveling it off the top.
• Sugar: The cake itself isn’t overly sweet since it gets soaked in a sweet milk mixture. There is just enough sugar to keep things balanced.
• Eggs: Separate the egg whites from the yolks and beat them to stiff peaks. This helps lighten the cupcakes so they are light and fluffy.
• Vanilla extract: This ingredient gives a wonderful vanilla flavor. Use Mexican vanilla if you have some for the most authentic flavor.
• Baking powder & baking soda: These two leavening agents work in tandem to provide lift so the cupcakes rise beautifully.
• “Three kinds of milk”: This trio plays a starring role in the recipe. Sweetened condensed milk, evaporated milk, and whole milk makes for a creamy, moist bite that is just right!
• Heavy cream: Instead of overly sweet frosting, tres leches cupcakes are topped with lightly sweetened whipped cream.
• Strawberries or Maraschino Cherries: Strawberries on our tres leches cupcakes are our favorite. You can even use maraschino cherries will add the same pop of color and burst of flavor.
• Cinnamon: Just a tiny amount for dusting.

How to Make Tres Leches Cupcakes

These cupcakes are easy to make but take a little time and patience. The cupcakes need time to get all of the milk mixtures to soak in.

1. Prepare the batter: This is batter gets a lot of its lift from stiffly beaten egg whites. This will ensure a light and airy cake.
2. Drench the cupcakes in a 3 milk mixture: Combine the milk then poke holes in the cupcakes with a fork.
3. Refrigerate: Place the soaked cupcakes in the fridge for at least 2 hours or overnight. This helps the milk mixture have time to fully soak the cupcakes and disperse. If not, it will all be concentrated in the bottom.
4. Top with Whipped Cream: Before serving, whip the heavy cream with a little powdered sugar and vanilla extract. Do this until the stiff peaks form.

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Must-Read Tips for the Best Tres Leche Cupcake

Go slow and just add a little of the 3 milk mixture to each cupcake at a time rather than trying to force it. Going over each cupcake 2-3 times lets the milk soak in better.

• Batter: Folding the egg whites into the batter creates a fluffy cake batter that bakes up into cupcakes with a structure that can soak in the milk mixture.
• Milk Mixture: Slowly drizzle the milk mixture over the top of the cake. You can spoon or slowly pour the milk mixture on top, but we found it easiest to do using a squeeze bottle and going slow so there is time for each cupcake to soak up 2-3 tablespoons of the liquid until it is all used up.
• Refrigerate: You will be surprised at how you can unwrap these cupcakes and the milk mixture won’t gush out thanks to the cupcake structure that absorbs it all!
• Toppings: Pipe or spoon the whipped cream on top of each cupcake, then lightly dust with cinnamon and top with a couple of slices of strawberry or a maraschino cherry.

What Milks are Used in Tres Leches Cupcakes?

We used sweetened condensed milk, evaporated milk, and regular whole milk (can be whole milk or 2%) in this tres leches cupcakes recipe. If you want to add a little coconut flavor to your tres leches cupcakes, you could replace the regular milk in both the cupcake batter and the 3 milk mixture with coconut milk instead.

Will the Milk Soak through the Cupcake Liners?

No, actually! Even paper cupcake liners hold up to the milk mixture because the cake does its job of soaking all that deliciously sweet tres leches milk up. But just to be on the safe side, we like to use foil liners which give double protection. Plus, they always make cupcakes seem extra fancy!

Make-Ahead and Storage Instructions

While the cake part of these cupcakes can be made in advance and even frozen for 3 months, we don’t recommend soaking the cupcakes in the 3 milk mixture more than 48 hours before serving. They are really best eaten within 2-3 days of making them and should always be kept in the fridge because of the milk involved.

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Tres Leches Cupcakes

Light, fluffy Tres Leches Cupcakes are drenched in a three milk mixture, just like classic Tres Leches Cake, but in handheld form! Topped with sweetened whipped cream, a light dusting of cinnamon, and fresh strawberries, these make a wonderful finish to any Mexican dinner!

Course Cake, Dessert

Cuisine Mexican

Keyword tres leches cupcakes

Prep Time 25 minutes

Cook Time 15 minutes

2 hours

Total Time 2 hours 40 minutes

Servings 24 cupcakes

Calories 161kcal

Author Amy Nash

Ingredients

Cupcakes

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar, divided
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1/3 cup whole milk

Tres Leches Soak

• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1/2 cup whole milk

Decorating

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• ground cinnamon, for sprinkling
• strawberries or maraschino cherries, for garnish

Instructions

• Preheat oven to 350 degrees F. Line two 12-count muffin tins with foil cupcake liners. Whisk flour, baking powder, baking soda, and salt together in a bowl and set aside. Separate egg yolks and whites into separate bowls.
• In a large bowl, beat the egg yolks and ¾ cup of the sugar on medium-high speed for 2-3 minutes until creamy and light in color. Add the milk and vanilla, beating and scraping down the sides and bottom of the bowl to combine.
• Add the flour mixture, mixing just to combine. The batter will be thick.
• Beat the egg whites on medium-high speed using an electric mixer until frothy, about 1 minute. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form.
• Gently fold the egg whites into the cake batter so as not to deflate the egg whites. Use an ice cream scoop to evenly divide the batter between the cupcake liners.
• Bake for 15-16 minutes until golden brown on top and the cupcakes bounce back to the touch or a toothpick inserted into the center of the cupcakes comes out clean. Cool completely.
• Pierce the tops of each cupcake several times with the tines of a fork to create holes down into the cupcakes. Whisk the sweetened condensed milk, evaporated milk, and whole milk, then transfer to a squeeze bottle.
• Soak each cupcake with the milk mixture, a little at a time, until all of the milk has been soaked up. It may seem like too much at first, but if you do a little on each cupcake, then let it soak in while you move on to the others, you can return to the first ones and repeat the process a couple of times until all of the milk mixture has been soaked up. Refrigerate for two hours.
• Beat the heavy cream, powdered sugar, and vanilla in a bowl until stiff peaks form. Pipe or spoon onto the tops of the soaked cupcakes, then sprinkle with a dusting of ground cinnamon. Top with sliced strawberries or maraschino cherries, then serve.

Notes

• You can make the cupcakes in advance and freeze them without soaking for up to 3 months. Just thaw on the counter, poke the whole, and add the milk mixture when you are ready to serve.
• Don’t top with the whipped cream until just before serving. The cupcakes can be made and soaked up to 2 days in advance and refrigerated until ready for topping.

Nutrition

Calories: 161kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 74mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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