For the meatloaf
2 lb. ground beef (I used an 80% lean ground beef)
1 cup plain breadcrumbs
1/4 cup onion, I used dried onion
2 tsp garlic powder salt
2 tsp dried parsley
1 tsp pepper
1/2 cup bbq sauce or ketchup
For the potatoes
3 lbs yellow potatoes
1 cup chicken broth
1/2 half and half or milk (maybe more if you want them thinner)
Half a stick of butter
Salt and pepper
Cut up the potatoes into cubes and put in the bottom of the instant pot. Pour in the 1 cup of broth. Place the metal steamer rack on top and try to level it out.
Mix the meatloaf ingredients and shape into a circular loaf (that will fit the pot). Put it on heavy duty tin foil and make a boat with it. Make sure the sides are high enough so the oil doesn’t overflow. Then set it on the rack.
Put the lid on and close the vent. Press pressure cook, high pressure, and set to 30 minutes. When it’s done, quick release the vent and open.
Pull the meat out and either let it cool, or stick it on a cookie sheet and put under the broiler for a few minutes while you are making the potatoes and let the top crust a little. Feel free to add any topping, bbq sauce, ketchup or mustard and brown sugar. Whatever you like!
To make the potatoes, just mash directly in the pot and add in all the ingredients, the half and half, butter, salt, and pepper. Top with blue cheese if you want. 🙂
Cream Cheese Cake Mix Cookies
For my brother Devon. Who loves these cookies and always asks for the recipe. Love you, little bro. 💙🍪
1 box of yellow cake mix
8 oz cream cheese, room temperature
1/4 cup of butter, room temperature
1 large egg
1 tsp vanilla extract
Preheat oven to 375 degrees. Cream together butter and cream cheese. Add egg and vanilla and mix until well blended. (I used a mixer for this part only because it is easier.)
Stir in cake mix a little at a time with a wooden spoon until it’s all blended.
Spoon onto parchment lined cookie sheet and bake for 8-10 minutes until edges are brown. Don’t overcook. They are supposed to be soft.
2 Pound Lean Ground Beef
Seasonings (Salt, Garlic Powder, Onion Powder, Italian Seasoning)
1 Pound Spaghetti Noodles (uncooked)
1 (24 Ounce) Jar Spaghetti Sauce (Or more depending on your taste)
1 cup water
1 (14.5 Ounce) Can Diced Tomatoes
4oz cream cheese
1. Set the Instant Pot to saute’ and add the ground beef. Add the seasonings. Cook the meat and seasonings until it’s completely browned. Turn the Instant Pot off. Drain any extra grease from meat.
2. Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down to make sure it is completely covered in liquid. Add the cream cheese on top. (Just set the 4oz cube on top)
3. Seal the instant pot and set it to pressure cook, high pressure, 13 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot. Stir the spaghetti well to make sure the cream cheese mixes in.