1teaspoonbouillon paste(I love 'Better than Bouillon)
Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).
Form the meat mixture into a round loaf that will fit into your instant pot.
Place the loaf on a large piece of aluminum foil and fold the edges up to make a secure nest for the meatloaf to rest in. (You want the edges high enough that grease from the loaf wont spill out onto the potatoes while cooking.)
Add the quartered potatoes, water, and salt to the bottom of the instant pot.
Lay the IP wire rack on top of the potatoes. Place the aluminum foil "nest" with the meatloaf on top of the rack.
Secure the lid on the pot and close the pressure release valve. Select manual/High pressure and cook at high pressure for 25 minutes*. When the timer beeps, allow the pressure to naturally release for 10 minutes.
While the meatloaf cooks, make the sauce by combining all of the sauce ingredients in a bowl.
Remove the IP lid, and carefully remove the meatloaf. Discard the aluminum foil and dippings. Spoon the meatloaf sauce over the top and cut into slices.
Add the milk, sour cream, butter, bouillon paste, and salt and pepper to the bottom of the instant pot with the mashed potatoes. Mash to combine (but don't over-mash the potatoes). Taste and adjust seasonings, as needed.
*I tested this recipe with my 6qt Instant Pot Duo 7 in 1 and the meatloaf cooks for me in 25 minutes. If you want to you can test it when it's done cooking for internal temperature of 155 degrees F. If it’s still not cooked in the center, you can remove it to an oven safe dish and finish it in the oven at 350 degrees.
Make Ahead Instructions:
You can make meatloaf one day in advance and store it the fridge (uncooked) and covered well.
To freeze meatloaf:
Place uncooked meatloaf in a loaf pan or freezer safe container and cover well. Freeze for up to 3 months. Thaw the meatloaf in the fridge overnight, and then bake as directed.