How Long to Cook Classic Beef Meatloaf (1.5 lb, Foil-Sling PIP) in the instant pot
Specification: 1.5 lb ground beef (80/20) mixed with 1/2 cup panko, 1 egg, 1/3 cup milk, grated onion, Worcestershire, salt; shaped into an oval loaf on a doubled foil sling, brushed with ketchup-brown-sugar glaze, lowered onto the trivet over 1.5 cups water
3-Step Execution Protocol
Add classic beef meatloaf (1.5 lb, foil-sling pip) (1.5 lb ground beef (80/20) mixed with 1/2 cup panko, 1 egg, 1/3 cup milk, grated onion, Worcestershire, salt; shaped into an oval loaf on a doubled foil sling, brushed with ketchup-brown-sugar glaze, lowered onto the trivet over 1.5 cups water) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (10.2–11.6 psi) for 25 mins High Pressure + 10 mins Natural Release.
Cook at High Pressure (10.2–11.6 psi) for 25 mins High Pressure + 10 mins Natural Release.
A Thermapen driven horizontally into the widest point of the loaf reads 160°F+; the loaf holds its shape when the sling is lifted; juices at the base of the trivet run clear brown rather than pink. Confirm internal temperature reaches 160°F (71°C) at the thickest centre of the loaf. Rest for 10 minutes before serving.
America's Test Kitchen "Multicooker Perfection" (2017), Meatloaf and Mashed Potatoes chapter, 25-minute HP benchmark for 1.5 lb loaf; USDA FSIS "Ground Beef and Food Safety" 160°F safe minimum internal temperature for ground beef; probe verification with ThermoWorks Thermapen One.