User Guide

YIELD 4 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 10-15 MINUTES
TOTAL TIME 40 MINUTES
INGREDIENTS
Pressure Cooker 9
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

1 LB RED POTATOES,
QUARTERED
2 CUPS WATER
1 ⁄ 2 CUP HEAVY CREAM
2 TEASPOON SALT
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1 ⁄ 2 LB GROUND PORK
1 ⁄ 2 LB GROUND BEEF
8 OZ WHITE MUSHROOMS, DICED
1 RED PEPPER, CORED AND DICED
1 MEDIUM WHITE ONION, MINCED
2 GARLIC CLOVES, MINCED
1 EGG, BEATEN
1 ⁄ 2 CUP MILK
1 CUP PLAIN BREADCRUMBS
2 TBSP WORCESTERSHIRE SAUCE
1 TEASPOON SALT
1 ⁄ 2 CUP KETCHUP
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Combine all the meatloaf ingredients except for the ketchup in a
large bowl and mix thoroughly, using wet hands. Form the mixture
into two or three small loaves. Brush the top of each loaf with
ketchup and wrap the loaves in foil. Add the potatoes to the
bottom of the pressure cooker and place the wrapped meatloaves
on top of the potatoes. Carefully pour the water around the
potatoes. Close and lock the lid of the pressure cooker and make
sure the pressure gauge is set to “Airtight”. Cook for 10 minutes
and allow the pressure to come down naturally before opening the
lid. Remove meatloaf and check for donenness; the meatloaf is
ready when the meat is cooked through, no longer pink inside, and
a thermometer inserted into the thickest part reads at least 155*F.
If the meatloaf is not fully cooked, the replace the lid, lock it, make
sure the pressure gauge is set to “Airtight” and cook another 23
minutes, allowing the pressure to release naturally.
Once the meatloaf is fully cooked, carefully drain the water and
remove the meatloaves and potatoes. Set the meatloaf aside and
place the potatoes, heavy cream and salt in a large bowl. Mash the
potatoes, including the skins, until smooth and creamy. Remove
the meatloaves from the foil and serve hot with the mashed
potatoes on the side.