Instant Pot Bacon Cheeseburger Meatloaf with creamy Mashed Potatoes |
Print Recipe
3 from 3 votes

Instant Pot Bacon Cheeseburger Meatloaf

You will not believe how easy this Instant Pot Bacon Cheeseburger Meatloaf meal is to make, and it even includes mashed potatoes and gravy!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: instant pot, pressure cooker, recipe, beef, cheese, easy
Servings: 4 servings
Author: Lisa Johnson



  • 4 slices thick-cut bacon, cut into chunks
  • 1/2 cup chopped onion
  • 1 cup beef stock
  • 2 pounds Yukon gold potatoes, quartered
  • 1 pound 97% lean ground beef
  • 1/2 cup panko crumbs or quick-cooking oats
  • 1 large egg, lightly beaten
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup cheddar cheese chunks
  • 1/2 cup barbecue sauce, plus more for topping

Mashed Potatoes

  • cooked potatoes (from above)
  • 3 Tablespoons butter
  • 1/4 cup milk
  • sea salt and ground pepper, to taste


  • 2 Tablespoons butter or olive oil
  • 2 Tablespoons flour or arrowroot starch
  • 1 cup heated beef stock (from above)
  • sea salt and ground pepper to taste


  • Start by pressing the Saute button. Wait for it to get HOT, and add the bacon chunks.
  • Cook, stirring occasionally until it starts to crisp up. Add the onions, stir and continue cooking until they are golden and the bacon is cooked.
  • Use a slotted spoon to remove the onions and bacon from the pot. Place them on a paper towel lined plate and set aside.
  • Add the beef stock to the pot. Scrape the bits off the bottom of the pot, and press the Cancel button to turn off the pressure cooker.
  • Place a steaming rack in the bottom of the pot over the beef stock {mine is blue silicone}. Next, place the potatoes on the steamer and place a tall trivet on top of the potatoes.
  • Mix the ground beef, panko crumbs/oats, lightly beaten egg, 1/2 cup of barbecue sauce, salt and pepper in a large bowl.
  • Add the cooked bacon and onions and mix together. Add the cheese and carefully mix to combine.
  • Place the mixture in a prepared 6-inch ring pan or loaf pan, pressing to make sure it is even.
  • Place the pan on top of the tall trivet. Place the lid on the pressure cooker and twist to seal. Make sure the knob is in the Sealing position and set the timer for 20 minutes on Manual using the + and – buttons.
  • When the Instant Pot beeps, let the pressure release on it’s own {Natural Pressure Release} for 5 minutes if using the ring pan, or 10 minutes if using the loaf pan. {I will explain in a minute}. Turn off the pressure cooker and remove the lid.
  • Turn on the oven broiler. Let the meatloaf rest for 5 minutes, then flip it out onto a foil or parchment paper lined baking sheet. Brush with additional barbecue sauce and place under the broiler for 4 to 5 minutes.
  • Remove the potatoes and place them in a large bowl. If any fall into the stock, just pull them out. Mash the potatoes and stir in the butter and milk, season with salt and pepper, and set aside.
  • Pour the beef stock into a large measuring cup. You need 1 cup total, so add additional beef stock if needed.
  • Press the Saute button. When it is HOT, add the butter or oil. Once it is melted, add the flour. Whisk until the mixture is smooth and bubbling.
  • Carefully pour in the beef stock, whisking to combine. Cook until the mixture simmers and starts to thicken.
  • Slice the Instant Pot Bacon Cheeseburger Meatloaf and serve with the Mashed Potatoes and Gravy!!


  • The loaf pan is thicker than the ring mold pan, which is why it needs the extra five minutes to release the pressure.
  • If you use a different pan, make sure there is clearance around the sides, or in the center for the steam to move around!!
  • Technically, the potatoes are over cooked…or extra soft. They are still delicious and make this a one pot meal, which is awesome. I did not try this recipe without adding the potatoes, but I am guessing the Instant Pot Bacon Cheeseburger Meatloaf would cook for the same amount of time.
  • If you prefer a different type of cheese, go for it.
  • I used Bourbon and Brown Sugar Barbecue Sauce, but any sauce will work.
  • Since the pot and the beef stock are already hot, your pressure cooker should come up to pressure pretty quickly. I have included the 10 minutes to release the pressure in the cooking time, give or take based on your pan.