Today I made this Paleo Instant Pot Mexi-Meatloaf and it was a really nice twist on regular meatloaf, which I also love. This recipe could easily be made into meatballs too, so if that suits your fancy, then get on it!
Paleo Instant Pot Mexi-Meatloaf
All this Instantpotting (that’s a thing right?) has got me all excited. I bought mine about 7 months ago and definitely dove into all the possibilities after I got past the fear factor that I would blow up the house.
In fact, the first few times I used my Instant Pot, I actually made the kids leave the kitchen and I ran out of the kitchen as soon as I pressed the start button.
True story.
I was skeered.
But once I realized how easy this thing was, I got pretty pumped about all the possibilities. If you haven’t seen my round up of over 20+ Instant Pot recipes, you definitely need to check it out here. I will continue to add to it as I make more and more yums to put there.
You can likely shorten the cooking time in the Instant Pot if you are making meatballs since they will be much less dense than a loaf. Other than that, the same ingredient quantities should work!!!
Paleo INSTANT POT MEXI-MEATLOAF
Ingredients
- 2 pounds ground grass-fed beef
- 1 cup fire roasted salsa, plus 1/4 cup divided (you can also use homemade here)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon sea salt (or more to taste)
- 1 teaspoon ground black pepper
- 1 large yellow onion, diced
- 1 pastured egg
- 1/4 cup tapioca starch, arrowroot, or cassava flour
- 1 tablespoon ghee, avocado oil, or olive oil
Instructions
- Pour a cup of water into the stainless steel bowl of your Instant Pot. Now combine all ingredients in a bowl, mixing together well by hand (reserving 1/4 cup of the salsa). Form a loaf with your meat mixture, pressing it together firmly. Spoon the 1/4 cup of remaining fire roasted salsa on top of your meatloaf. Now wrap it tightly in foil. Place the foil wrapped meatloaf on the trivet.
- Close the lid and select the Pressure Cook/Manual button, using the +/- buttons to adjust the time until 35 minutes is displayed.
- Ensure the pressure valve is closed and wait until the cook time has completed before quick releasing the pressure valve. Open the lid when safe to do so and carefully remove your meatloaf. Serve with fresh cilantro sprigs and if you desire a cheesy garnish, be sure to drizzle my QUESO BLANCO sauce for added deliciousness
This post just made me laugh out loud. I’m usually sleeping now, but was scrolling through looking at recipes and I could not stop laughing at the “skeered” comment! I can’t wait to try this! I was scared too and I just cooked my first meal in it tonight! I made your beef stew and loved it!!!
Haha! I hope you love it! I ain’t skeered!
Please help. It sounds like the remaining 1/4 cup of salsa goes on top of the foil? Does it go inside?
Yes! On top of the meatloaf as a garnish if you like.
I was confused about this too lol! Can’t wait to try!
Did you ever get clarification on this? There’s no way you;d put salsa on top of the foil…right? Why would you?
Spoon the salsa directly onto the meatloaf before wrapping it in the foil. 🙂
I cannot have salsa or anykind of tomatoes…what can I sub for that?
You could try a no-mato salsa from an AIP recipe.
Sounds good! I’m feeling a little more confident about instantpotting now too! How hard was it to remove the loaf from the IP? I’m wondering if a tinfoil lifter-sleeve would work in an IP? That is a tip from a vintage Presto cookbook…… I know aluminum foil is questionable for health – so also wondering if parchment paper would survive in an IP…..I am skeered to experiment. You seem brave!!!! Thoughts? Thanks!
It was not hard to remove the loaf I think because I oiled the bottom with ghee. But yes, you could use foil if you liked! I am not sure about parchment paper, it might work!!
Any reason to Instapot is awesome! I’ve never used arrowroot in meatloaf before, and I also used turkey, which I believe made my meatloaf have more of a “processed” (like… chicken nugget) texture. Either way, it was flavorful and by FAR the easiest and quickest meatloaf ever. I look forward to trying this with beef. Thank you!
Hi! It’s my first time using my Instant Pot and I think I gonna live the house myself when the pressure starts 🙂 So I have question… It’s not necessary to add any water to pressure cook a ground beef? Many thanks!
Sorry just getting this! I closed off the kitchen doors the first time I cooked in mine haha. Not necessary I promise! I did not add any water but you can if you feel better about it. If I did plain chicken breast I might do a little water in the bottom.
I’m wondering if I could use a crockpot instead of an Instant Pot?
Yes!
Well I’m attempting this right now, meatball style. Unfortunately, my husband cringed at the sound of meatloaf, no matter how much I tried to emphasize the MEXI. Fingers crossed that it turns out! I’m new to the instant pot and well, cooking. My one gripe about this thing is that it’s kind of a guessing game until it’s done!
Hope they turn out okay! You can prob do the poultry setting for meatballs next time.
I’m cooking this now, but there is a problem. There is no liquid in teh receipe, and the timer started counting down long before the pressure stopper indicater popped up. I’m thinking liquid is needed to create steam to increase the pressure to pop that up.
In other words, it’s cooking but without pressure
I don’t use liquid in it – the meat will release moisture as it cooks. If you want you can put some water in the bottom but make sure you put your meatloaf in foil up on the steamer rack or it will be ruined.
If I use my crockpot instead, what temperature setting should I use and how long should I cook?
I’m guessing 4 hours on high but you may be able to check online and find a more specific time!
Do you have the nutrition info for this recipe somewhere? I can’t seem to locate it.
Hi Kori, I don’t include nutritional information, sorry! Since it’s whole food based I typically don’t worry so much. It could be calculated online though!
We are sitting in the glow of enjoying this meatloaf with steamed veggies. Unbelievable moist and well-seasoned. Thank you… we loved it.
Fantastic! So glad to hear!
I made this tonight and it was a disaster! I must have done something wrong, thought I followed the recipe exactly. It did not loaf at all! TherewasSO MUCH liquid?!?
Sorry to hear that, I am not sure why. Did you place the meatloaf in foil on the steamer rack with the water underneath? It should not be sitting in the liquid.
No, it was too liquidy before I put it in to even shape into a loaf! The only thing I can think is – I defrosted my meat in water in the sink and one of the packages must have allowed water in to the meat. I’m going to try it again tomorrow.
Oh wild! I used a chunky salsa, that could make a difference too. You can add less salsa and more tapioca if needed but it sounds like something else might have been going on like the water in the meat. Hope round two goes better!
mine was liquid too. I added more flour to compensate. It was still smushy after cooking (did hold its shape though) so I’m going to bake it some in the oven before serving. However, it was perfect for my 8 month old to chow down on and he loved it lol.
Hmmmm, did you use 2 pounds of meat and 1 cup salsa? Glad he liked it!
How would I adjust the time if I wanted to half this recipe?
You could try somewhere around 15-17 minutes and go from there!
Can I use COCONUT FLOUR instead of the tapioca starch or cassava flour or do you think this would ruin the taste?
You could use a little bit but I wouldn’t overdo it!
I melted 1 Tbsp of lard and formed the loaf directly in the pot as directed. Poured on the 1/4 cup salsa and got the Overheat error. Ended up adding a little over 1/4 cup water but now reading the comments you’re saying that’ll ruin it 🙁 So…it’s in the pot now so fingers crossed because I’m hoping for the best. I’d hate to waste 2 lbs of grassfed beef!
How did it turn out?
Jennifer, any idea what the IP settings would need to be if I were to substitute ground bison for beef in this recipe? Cook time I mean. Thanks!
No need to change settings! Should still work great!
I’ve made this a couple of times and even doubled the recipe (yes it was a little difficult getting it out of the pan). Do you have any suggestions on how to put this i freezer? Cook most of the way and freeze? Cook all the way and freeze?
Thank you for any help.
I would cook it all the way through and then freeze, yes!
going to make this soon. I just got the instant ultra. your instructions say put on meat/stew at normal pressure? what is normal pressure? low, medium or high?
High pressure should work!
I made this last night for dinner. It was easy, though I struggled with making a loaf in my IP so I just made it as a flat round. I also didn’t realize that the pressure was on high until it was done cooking. However, it was really mushy when I first served it. After it sat for a while it firmed up. Was that something that I did wrong, or just the nature of the beast?
You could wrap it in foil or add more binder (tapioca or cassava) if needed. That should help it I hope! Mine wasn’t mushy so I’m not sure the cause but maybe the foil could help?
This is one of my go to recipes. Absolutely perfect just the ways it’s written. Comes out great every time. Thank you!
Hi – I want to try this recipe but I am having trouble finding tapioca starch or arrowroot where I live. Do you think I culd use almond flour? Thank you.
Yes should work well!
Making this now and it smells and sounds delicious however, i did exactly as it says and it came out still raw in the middle afrer 35 mins. I did another 15 and its still not cooked through. Placing it into the oven now to finish cooking. What could be the issue?
Hmmm, and it was on high pressure? I’m not sure, it should be cooked through unless you have extra meat or if it’s extra thick in the middle (round instead of oval?)
I just made another 2 pound meatloaf in my IP last night on high for 35 minutes. It came out absolutely perfect. You may check your pressure to confirm it was on high.
This came out great, I think next time I make it hough I’ll cook down the onions on the stove first or sauté them in the pot. They were super crunchy.
This is a regular in our menu plan! Our whole family loves it!!
So I’m making this tonight and I’m thinking about popping 2 tiny little holes in the tinfoil “loaf” at the bottom before I add it into the pot and rest in on the trivet. I’m thinking this will allow some of the grease from the meat to drain while it cooks. Anyone try this or something similar with other dishes??
How’d it work?
Could cornstarch be used? Thanks!
Possibly! I don’t use cornstarch so I can’t say 100% but I’d think it would be fine.
I made this last night for the hubby and I, and we LOVED it. Followed the recipe to the letter. Soooo flavourful! Meatloaf can be hit and miss when conventionally made, but this loaf made in the Instant Pot held its shape (no crumbling!) while remaining moist and tasty. Next time I’ll try with your queso cheese.
This is going in my permanent recipes, and looking forward to my lunchtime leftovers today!
Thank you!
Wonderful, thank you so much!
This look delicous. thank you so much for the recipe.
I’m having trouble with the instapot cooking time. I actually got the burn message come up, and after 20 minutes it still did not go to the 35 time for cooking. Not sure why?
Try adding more water below your trivet. It should not generate a burn message then.
Just found your blog and made the Instant Pot Mexi Meatloaf. It was past delicious. First good meatloaf I have had since my daughter went gluten free 10 years ago. Thank you, Thnk you!!!
Oh wow, thank you Doris! That’s great news, thank you!