Instant Pot Chicken Meatloaf and Mashed Potatoes
Prep time
Cook time
Total time
  • Chicken Meatloaf:
  • 2 pounds PERDUE® FIT & EASY® Fresh Ground Chicken Breast Meat (or any ground meat)
  • 2 large Eggs
  • 1 Cup Italian Style Bread Crumbs
  • 2 Tbsp. Grated Parmesan Cheese
  • 2 Tbsp. Cream Cheese
  • 2 tsp. Garlic Powder
  • 2 tsp. Montreal Steak seasoning
  • 2 Tbsp. Veri Veri Teriyaki® Less Sodium Marinade & Sauce
  • 2 Tbsp. Olive Oil
  • Mashed Potatoes:
  • 3 Large Baking potatoes
  • 1 Cup Chicken broth
  • ½ Cup milk
  • 2 Tbsp. butter
  • 2 Tbsp. cream cheese
  • 2 Tbsp. Parmesan cheese
  • salt/pepper
  1. In a large bowl, mix: ground chicken, eggs, bread crumbs, Parmesan cheese, cream cheese, garlic powder, Montreal steak seasoning, teriyaki sauce and Olive oil. Mix well and set aside.
  2. Spray Spring Form with Non-Stick Pam or similar spray and brush bottom and sides. Add the Chicken Meatloaf mix and spread evenly.
  3. Peel potatoes and cut them into large chunks.
  4. Add potatoes to the bottom of your Instant Pot/pressure cooker and add 1 Cup of Chicken broth.
  5. Place Stainless Steel Steamer Rack that comes with your instant pot on top of potatoes and place the spring form with chicken meatloaf mix on top.
  6. Secure the lid on the Instant Pot, making sure the valve is set to “Seal” and not “Vent.”
  7. Press “Manual” and enter 20 minutes.
  8. Once finished cooking, use the Quick Release method by carefully turning the valve to let the steam out.
  9. Carefully lift the spring form with chicken meatloaf out, remove the spring form and place meatloaf on a baking sheet.
  10. Use your favorite glaze. I've used Ketchup/BBQ sauce, 50/50 mix. The amount is up to you.
  11. Broil it until it slightly caramelized for about 3 - 5 minutes, depending on your oven.
  12. Mash potatoes right in the Instant Pot.
  13. Add: milk, butter, cream cheese, Parmesan cheese and salt/pepper to taste.
  14. Steam broccoli in the microwave for 1 minute.
  15. Plate it nicely and serve.
  16. Enjoy!
Recipe by Crafty Cooking by Anna at