Instant Pot Taco Meatloaf

Instant Pot, Mexican


2 pounds raw lean ground beef

2 cups crushed tortilla chips

1 cup salsa or picante sauce (plus more for serving)

2 eggs, lightly beaten

2–3 Tbsp taco seasoning (depending on how seasoned you like it)

Optional: grated cheddar, sour cream, shredded lettuce and sliced olives


Combine the beef, tortilla chips, salsa, eggs and taco seasoning in a large bowl. Use gloved hands* or clean hands to mix until combined.

Form the mixture into a round loaf that fits inside an oven safe dish that fits in your Instant Pot. I used this pan*.

Pour 2 cups of water into the bottom of your Instant Pot. Place a trivet* in the bottom of your pot. Place the meatloaf pan on top of the trivet.

Cover your pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 28 minutes (if you’re halving the recipe use only 20 minutes). When the time is up you can perform a quick release. Measure the temperature of the middle of the meatloaf and make sure that it is to at least 160°F. (I use this instant read thermometer*).

Baste the top of the meatloaf with about ¼ cup of salsa and if desired a ¼ cup of grated cheddar and put it under your oven’s broiler for 4 minutes. Then slice it and serve with optional sour cream, lettuce and olives.


To make in the slow cooker: Form the loaf and place it on the bottom of your slow cooker. Cover and cook on low for about 4 hours. Test for doneness. This recipe can be gluten free. Make sure to use corn tortilla chips that are labeled gluten free. I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use an 8 quart pot for this recipe.