Instant Pot Roast Beef

Italian Meatloaf Pressure Cooker

Italian Meatloaf Pressure Cooker

Ingredients

Serves: 4

Pressure Level: HIGH

Release: QUICK

Time: 25 minutes

• ½ cup panko bread crumbs
• 2½ cups jarred marinara sauce
• 1½ pounds meatloaf mix
• 1 ounce Parmesan cheese, grated (½ cup)
• ¼ cup plus 1 tablespoon chopped fresh basil
• 1 large egg, lightly beaten
• ¼ teaspoon garlic powder
• salt and pepper
• 6 slices (6 ounces) deli provolone cheese

Method

MAKE SLING AND SHAPE MEATLOAF:.

1. Fold sheet of aluminum foil into 12 by 8-inch slin.
2. Mash panko and ½ cup marinara to paste in medium bowl.
3. Gently mix in meatloaf mix, Parmesan, ¼ cup basil, egg, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper with hands until thoroughly combine.
4. Shape meat mixture into 8 by 4-inch loaf across center of foil sling.
5. Pour remaining 2 cups marinara sauce into pressure-cooker poUsing sling, transfer meatloaf to pot and nestle into sauce

HIGH PRESSURE FOR 25 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Lay provolone over top of meatloaf, cover, and let sit until cheese is melted, about 5 minutes
5. Using sling, transfer meatloaf to serving platter
6. Using large spoon, skim excess fat from surface of sauce
7. Stir remaining 1 tablespoon basil into sauce and season with salt and pepper
8. Slice meatloaf and serve with sauce