Instant Pot Cream Cheese Stuffed Meatloaf and Mashed Potatoes is an easy dinner recipe all cooked together in the Instant Pot.

This delicious meatloaf is stuffed with Philadelphia Chive Whipped Cream Cheese and Sweet Baby Ray’s BBQ Sauce.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

This meatloaf and mashed potatoes takes about an hour to make from start to finish and serves four people.

To make this Instant Pot meatloaf and mashed potatoes, I started by chopping 2.5 lbs of russet potatoes into one inch chunks.

I left the skin on the potatoes but you could peel them if you prefer.

Then I poured some water into the bottom of the Instant Pot and dumped the potato chunks into the pot.

I dumped 2 pounds of lean ground beef into a large mixing bowl.

Then I placed some Ritz crackers into a large Ziploc bag.

I used a rolling pin to crush the crackers and then poured the crumbs on top of the ground beef in the bowl.

I added eggs, milk, dehydrated minced onion, garlic powder, salt and pepper to the bowl with the meat.

Then I used my hands to mix all of the ingredients together really well.

I scooped approximately 2/3 of the meat mixture into a greased 7 inch spring form pan.

I pressed the meat into the bottom of the pan and up the sides.

Then I scooped some Philadelphia Chive Whipped Cream Cheese on top of the meat and spread it out evenly.

I spread some BBQ sauce on top of the cream cheese.

Then I placed the remaining third of the meat mixture on top of the BBQ sauce and spread it out to cover the entire top.

I gently pressed the meat together at the seams around the edges to seal the meatloaf.

I placed a trivet on top of the potatoes in the Instant Pot.

Then I set the spring form pan with the meatloaf on top of the trivet.

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 35 minutes.

Once the Instant Pot was done cooking I immediately turned the steam release handle to the venting position and did a quick release.

I removed the spring form pan from the Instant Pot and set it aside to let the meatloaf rest for a few minutes while I prepared the mashed potatoes.

I used a potato masher and mashed the potatoes up a bit.

Then I added some butter, salt, pepper and onion powder to the pot with the potatoes.

I continued mashing the potatoes until smooth.

Then I removed the meatloaf from the pan and sliced it.

This meatloaf is messy and the cream cheese and BBQ sauce will ooze out when you cut it.

If you are looking for an easy recipe to cook a complete meal in your Instant Pot then you need to try this Instant Pot Cream Cheese Stuffed Meatloaf and Mashed Potatoes!

⇒ Click Here And Follow Me On Pinterest ⇐

Yield: 4 people

Instant Pot Cream Cheese Stuffed Meatloaf and Mashed Potatoes

Print

Instant Pot Cream Cheese Stuffed Meatloaf and Mashed Potatoes is an easy dinner recipe all cooked together in the Instant Pot. This delicious meatloaf is stuffed with Philadelphia Chive Whipped Cream Cheese and Sweet Baby Ray's BBQ Sauce.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2.5 lbs russet potatoes
• 1 cup water
• 2 lbs lean ground beef
• 20 Ritz crackers
• 2 eggs, large
• 1/4 cup milk
• 1 tbsp dehydrated minced onion
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup Philadelphia Whipped Cream Cheese Chive
• 1/4 cup BBQ sauce

After Cooking

• 1/4 cup butter
• 1 tsp salt
• 1 tsp pepper
• 2 tsp onion powder

Instructions

1. Chop potatoes into one inch chunks.
2. Pour water into Instant Pot.
3. Add potato chunks to Instant Pot.
4. Dump ground beef into a large mixing bowl.
5. Place Ritz crackers into a large Ziploc bag and use a rolling pin to crush them.
6. Pour Ritz cracker crumbs into bowl with the ground beef.
7. Add eggs, milk, dehydrated minced onion, garlic powder, salt and pepper to the mixing bowl.
8. Use your hands to combine all of the ingredients really well.
9. Scoop approximately 2/3 of the meat mixture into a greased 7 inch spring form pan.
10. Press the meat into the bottom of the pan and up the sides of the pan.
11. Scoop cream cheese on top of the meat and spread it out evenly.
12. Spread the BBQ sauce on top of the cream cheese.
13. Place the remaining 1/3 of the meat mixture on top and spread it out to cover the entire top of the meatloaf.
14. Gently press the meat together at the seams at the sides of the pan to seal the meatloaf.
15. Place a trivet on top of the potatoes in the Instant Pot.
16. Place the spring form pan with the meatloaf on top of the trivet in the Instant Pot.
17. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 35 minutes.
18. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
19. Remove the spring form pan from the Instant Pot and set it aside so that the meatloaf can rest while you prepare the mashed potatoes.
20. Mash the potatoes up a bit with a potato masher.
21. Then add the butter, salt, pepper and onion powder to the pot with the potatoes.
22. Continue mashing the potatoes until smooth.
23. Then remove the meatloaf from the spring form pan and slice.
24. The cream cheese and BBQ sauce will ooze out when you slice it. Just spoon the sauce that oozed out over each slice when you serve it.
25. Serve and enjoy!

This post contains affiliate links. Read our disclosure here.