Dish up some comfort with this delicious Instant pot chicken meatloaf with honey mustard glaze and mashed potatoes. Made at the same time in one pot this is a classic family dinner with a little twist.
INSTANT POT CHICKEN MEATLOAF RECIPE
This Instant Pot chicken meatloaf is made with ground chicken and a host of simple ingredients and seasoning to form a moist, satisfying and deliciously glazed loaf. The honey mustard topping adds a unique twist to a traditional meatloaf normally served with tomato or BBQ glaze sauce.
This meatloaf and mashed potatoes make for an easy, tasty dinner, plus the leftovers are fabulous in a sandwich, wrap or with a side salad for lunch (more ideas below!).
Why this INSTANT POT meatloaf is so good
- Very flavorful. Ground chicken is a great protein canvas that takes on the savory flavors of onion, celery and garlic well. You can add extra ingredients like grated Parmesan or herbs for an extra punch.
- A delicious and different glaze. This meatloaf is topped with a gorgeous glaze made with mustard, honey, lemon and Worcestershire sauce. It’s sweet and tangy, which is what you want in a meatloaf glaze but brings a refreshing change to the traditional ketchup or BBQ option.
- Easy one-pot-dish. The prep is quick and easy and you can cook the meatloaf AND the potatoes at the same time in the Instant Pot using the trivet and some foil. Less clean up and no stove use is necessary!
More Instant Pot Meatloaf Recipes (Classic & Creative Twists)
How to make This Chicken Meatloaf
We used a 6-quart Instant pot Duo + a trivet and some foil to make this one-pot meal.
- Make the meatloaf mixture. In a large bowl, mix all the ingredients until well combined. Using clean hands is the easiest way to get everything well incorporated.
- Make the glaze. In a small bowl, mix the glaze ingredients.
- Shape the loaf. Place the meat mixture in the middle of a large piece of foil and shape it into a slightly elongated, tall loaf, making sure the size fits inside the pot.
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- Spread the glaze. Fold the edges of the foil up around the chicken loaf and spread about a third of the glaze on top. Any drippings will get caught in the foil.
- Prepare the potatoes. Add cut-up potatoes to the bottom of the pot together with a cup of water and salt. Place the trivet on top of the potatoes with handles up.
- Cook. Gently lower the loaf in the foil on top of the trivet. Pop the lid on top and set the Instant Pot to Pressure Cook on HIGH for 20 minutes with natural release.
- Finish the loaf and mash the potatoes. Once done, carefully remove the foiled loaf onto a plate. Remove the trivet and strain most of the water out. Add butter and sour cream and mash the potatoes, taste for salt. Remove the foil and serve the chicken meatloaf with the remaining glaze scooped over the top.
Note: Be sure to see the recipe card below for full ingredients, instructions and nutritional breakdown.
Can I make this meatloaf ahead of time?
To make ahead just prepare your loaf and refrigerate (without the glaze). It should be fine for a day in the fridge before cooking. Make sure to take it out of the fridge for 10-15 minutes before cooking to ensure the cooking times still work as per the recipe.
If the ground chicken has not been previously frozen, you can freeze, without the topping. The meatloaf will keep up to four months in the freezer, defrost in the fridge overnight.
What to do with leftover chicken meatloaf?
As with most meatloaves, it will become even more flavorful and be turned into a second dinner with different sides or you can enjoy slices of meatloaf in a sandwich or a burger bun. Serve cubes meatloaf in a salad or pan-fry with some eggs for a delicious breakfast skillet. Break it into small pieces and mix it into a pasta dish or a rice casserole topped with cheese.
Leftovers can be frozen and will keep up to four months. You can wrap slices individually in foil and then pack in a freezer bag for an easy grab-n-reheat.
MORE INSTANT POT CHICKEN RECIPES
- Best Instant Pot Chicken Recipes For Every Taste
- Coconut Chicken Curry (Only 5 Ingredients!)
- Instant Pot Orange Chicken (Step-By-Step Recipe)
- Chipotle Chicken Enchiladas (with Video)
Instant Pot Chicken Meatloaf With Honey Mustard Glaze
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Main
- Method: Instant Pot
- Cuisine: American
Description
Savory, delicious Instant pot chicken meatloaf with honey mustard glaze and mashed potatoes, made at the same time in the same pot. That’s what we call a one-pot comfort dinner!
Ingredients
For the chicken loaf
2 lb / 900 g ground chicken meat
1/2 cup chopped onions (1/2 large yellow onion)
2/3 cup finely chopped celery (1 large rib of celery)
1 cup breadcrumbs (such as Panco)
2 teaspoons minced garlic (2 garlic cloves or so)
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
Honey Mustard glaze topping
4 tablespoons honey
2.5 tablespoons wholegrain mustard
1 tablespoon Dijon mustard
Juice of 1/2 lemon (1.5-2 tablespoons)
1 tablespoon Worcestershire sauce (optional, can be swapped for soy sauce)
Mashed Potatoes
2lb / 900-1000 g potatoes, peeled and cut into large cubes
1 cup water
1 teaspoon salt
2 tablespoons butter
1/4–1/3 cup sour cream or heavy cream
Instructions
We used a 6-quart Instant pot Duo + a trivet and some foil to make this meal.
- Make the meatloaf mixture. In a large bowl, mix all the ingredients until well combined. Using clean hands is the easiest way to get everything well incorporated but don’t overmix too much.
- Make the glaze. In a small bowl, mix the glaze ingredients and set aside.
- Shape the loaf. Place the meat mixture in the middle of a large piece of foil and shape it into a slightly elongated, tall loaf, making sure the size fits inside the pot.
- Spread the glaze. Fold the edges of the foil up around the chicken loaf and drizzle about a third of the glaze on top. Any drippings will get caught in the foil.
- Prepare the potatoes. Add cut-up potatoes to the bottom of the Instant Pot together with a cup of water and a teaspoon of salt. Place the trivet on top of the potatoes with the handles up. Gently lower the foiled loaf on top of the trivet, no need to cover the top.
- Cook. Pop the lid on top and set the Instant Pot to Pressure Cook on HIGH for 20 minutes with natural pressure release at the end. Pressurizing will take about 10-15 minutes, plus 10-12 minutes for natural release.
- Finish the dish. Once done, carefully remove the foiled loaf onto a plate. Remove the trivet and strain most of the water out. Add butter and sour cream to the pot and mash the potatoes; taste for salt and add more if needed. Remove the foil and serve the chicken meatloaf with the remaining glaze drizzled over the top or onto individual slices once served.
Notes
- Pressurizing time: 12-14 minutes | Pressure Cooking: 20 minutes | Natural release: 10-15 minutes
- Store leftover meatloaf for up to 3 days. Enjoy reheated or cold, see above for some suggestions.
- Leftover meatloaf can also be frozen with or without the glaze on top. Cut into individual slices and wrap in foil, then store in a freezer bag. You may need to make extra glaze to freshen it up once defrosted.
Nutrition
- Serving Size: 2 slices of chicken loaf with mashed potatoes
- Calories: 534
- Sugar: 16.1 g
- Sodium: 1124.4 mg
- Fat: 20.1 g
- Carbohydrates: 53.6 g
- Protein: 34.4 g
- Cholesterol: 204.5 mg
Keywords: Meatloaf, Chicken, Ground Chicken, Instant Pot, Pressure Cooking, Dinner, Mashed Potatoes
MORE ONE-POT INSTANT POT MEALS
- Instant Pot Chicken Souvlaki Rice
- Ground Beef Stew (Budget-Friendly, One-Pot)
- Instant Pot Dirty Rice – A Delicious One-Pot Dish
- Chicken Broccoli & Rice Casserole
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