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White Platter of cheese covered Instant Pot Philly cheesesteak Meatloaf with a plate of green beans in the background.

Instant Pot Meatloaf (Philly Cheesesteak Style)

This Instant Pot Meatloaf includes the flavors of Philly cheesesteak, including sautéed onions, green peppers, mushrooms, and provolone cheese, and a zesty meatloaf sauce, for a juicy, flavorful meatloaf made in an Instant Pot Pressure Cooker.
Course Main Dishes
Cuisine American
Keyword Instant Pot Meatloaf, Instant Pot Philly Cheesesteak Meatloaf, Meatloaf, Philly Cheesesteak Meatloaf
Prep Time 15 minutes
Cook Time 45 minutes
Pressurization 20 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 410kcal


Sauteed Vegetables

  • 2 Tablespoons butter
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 8 ounces mushrooms, chopped
  • 2 cloves garlic, minced


  • 2 lbs ground beef (80/20 or leaner)
  • 1 cup Italian Breadcrumbs
  • 2 eggs
  • 2 tablespoons meatloaf seasoning (see recipe below)
  • 2 tablespoons ketchup
  • 1 teaspoon spicy brown mustard
  • 2 tablespoons Worcestershire
  • 2 dashes hot sauce (optional)
  • 6 slices provolone cheese, divided

Meatloaf Sauce

Meatloaf Seasoning


Make Meatloaf Seasoning

  • Stir all seasoning mix ingredients together in a small bowl. Set aside.

Saute Vegetables

  • In a large skillet over medium heat, melt butter. When melted, add chopped onions, green bell peppers, and mushrooms, and cook for about 5 minutes or until the vegetables are soft and the edges of the onions start to turn a light golden color. (See Note below re: sauteing in the Instant Pot.)
  • Add minced garlic and stir for about 1 minute. Remove from heat and let cool for about 5 minutes.

Create Foil "Pan"

  • Using 2 large pieces of foil, create a foil "pan" for the meatloaf to sit in. Lay the the 2 pieces of foil flat on the counter, perpendicular to each other (like they look like a cross.) Then fold up the sides. (You can wait until you place the meatloaf in the and then fold the sides around it.) Make sure it fits into the Instant Pot and is not too wide. See photos in blog post to see what the foil pan looks like.

Make Meatloaf

  • In a large bowl, combine the ground beef, Italian Bread Crumbs, 2 eggs, sautéed vegetables, meatloaf seasoning, ketchup, spicy brown mustard, Worcestershire, and hot sauce, if desired. Do NOT add cheese yet! Stir until all ingredients are just combined. Don't overmix.
  • Take half of the meatloaf mixture and place on top of the bottom of the foil "pan" and form into a loaf.
  • Place 2 slices of provolone cheese over the middle of the loaf. Cut slices, if necessary, to fit the loaf. Leave about 1/2" to 1" of meatloaf around the edge of the cheese slices.
  • Form a second loaf from the remaining ground beef mixture and place on top of the bottom half of the meatloaf and the cheese.

Make Meatloaf Sauce

  • In a small bowl, stir together all the ingredients under Meatloaf Glaze. Then brush the glaze over the top of the meatloaf.

Pressure Cook Meatloaf

  • Pour 1 cup of water into the bottom of the Instant Pot.
  • Place the trivet in the Instant Pot, handles facing up, and place the "foil pan" with the meatloaf inside it on top of the trivet.
  • Close the lid to the Instant Pot and move the pressure release valve to the "SEALING" position. Press MANUAL or PRESSURE COOK (depending on model) and then using the +/- buttons adjust the time to 25 minutes. NOTE: It will take 10 to 15 minutes for the Instant Pot to come up to pressure before it starts pressure cooking. The Instant Pot display will show "On" while it is coming up to pressure. When it starts pressure cooking, then it starts counting down the time from 25 minutes.

Natural Release

  • After the Instant Pot finishes pressure cooking for 25 minutes, it will beep 10 times and then will very slowly start releasing pressure.
  • DO NOTHING for 10 minutes. Don't push any buttons, don't touch anything for 10 mintues. Just allow the Instant Pot to release pressure naturally. This is called a Natural Release.
  • After 10 minutes of natural release, move the pressure release valve to the VENTING position to release any remaining pressure quickly. When the pressure has been completely released and the pin has dropped, then carefully open the lid of the Instant Pot.
  • If there is a lot of fat liquid around the meatloaf in the foil "pan", carefully drain that fat and then place the foil "pan" with the meatloaf back in the Instant Pot.

Melt Cheese

  • Press CANCEL and then press SAUTE on low. Then place the remaining provolone slices on top of the meatloaf and leave it for 5 to 10 minutes or until the cheese melts. If you have a glass top for the inner liner pot, you can use that to cover the pot. Do NOT place the Instant Pot Lid on top.
  • Using the handles of the trivet, carefully lift the foil "pan" with the meatloaf out of the Instant Pot and remove the meatloaf from the foil "pan" and place on a serving platter.



  1. Ground Beef. I recommend using a leaner ground beef to avoid the amount of fat building up while the meatloaf pressure cooks.
  2. Meatloaf Seasoning. If you don't want to make your own Meatloaf Seasoning per the recipe, you could buy the McCormick Meatloaf Seasoning.
  3. Sautéing the Vegetables. Yes, you could use the Instant Pot SAUTE feature to sauté the onions, peppers and mushrooms. However, for this recipe, I prefer to use a skillet because I can get a higher heat and cook faster. In addition, if you use sauté the vegetables in the Instant Pot, once you remove the vegetables, you can going to have to scrape down the bottom of the pot to prevent any bits of food from burning. Since we are making the meatloaf in a foil "pan" it does not really gain that flavor from the bottom of the pot. 
  4. Can I Make This Philly cheesesteak Meatloaf in the oven?
    • Yes. Mold the meatloaf into a loaf pan. Place half the ground beef mixture in the bottom of the loaf pan. Add 2 - 3 slices of cheese on top. Then cover with the remaining ground beef mixture. Brush the sauce on top, and bake in a preheated oven at 375 degrees F for 45 minutes. Then add remaining cheese, and cook for about 10 to 15 minutes more.
  5. Is It Possible To Make This Recipe in the Slow Cooker?
    • Line the crockpot with foil. Place the bottom half of the meatloaf on top of the foil. Add 2 - 3 slices of cheese on top. Then add the remaining meatloaf and brush with the meatloaf sauce. Cook on low for 6 hours or on high for 3 hours.
    • Add cheese on top during the last 30 minutes of cooking.
  6. How Do I Make Mashed Potatoes With The Meatloaf In the Instant Pot?
    • Add 1 cup of water (same as meatloaf instructions.)
    • Add 2 lbs of quartered potatoes (russet or Yukon Gold.)
    • Place trivet on top and foil pan with meatloaf on top of that.
    • Pressure cook time remains the same as the meatloaf - 25 minutes High Pressure, 10 minutes Natural Release.
    • Remove meatloaf and trivet.
    • Drain water from potatoes and return to the Instant Pot.
    • Mash potatoes with potato masher.
    • Add 1/2 cup heavy cream, 3 tablespoons butter, salt and pepper to taste.
    • Stir until combined. Transfer to a serving bowl.


Calories: 410kcal | Carbohydrates: 25g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 132mg | Sodium: 819mg | Potassium: 689mg | Fiber: 3g | Sugar: 10g | Vitamin A: 731IU | Vitamin C: 15mg | Calcium: 178mg | Iron: 5mg