Low-Carb Instant Pot Cheesy Veggie-Stuffed Meatloaf

By jiafei

6 Person

60 Minutes

0 Calories

Low-Carb Instant Pot Cheesy Veggie-Stuffed Meatloaf (keto, grain-free, primal): Need healthy, low-carb/keto comfort food that’s packed with veggies and perfect for finicky eaters? Even the pickiest eaters will love this Low-Carb Instant Pot Cheesy Veggie-Stuffed Meatloaf! This gluten-free, primal recipe is made fast and easy in your pressure cooker.

Ingredients

1 cup Filtered water
1/2 cup Shredded parmesan cheese
1/2 cup Shredded provolone or mozzarella cheese
1 cup Shredded cheddar cheese
1/2 cup Fresh Italian parsley, finely chopped
1/2 cup Onion powder
1 tsp. Dried thyme
1 tsp. Dried dill
1 tsp. Garlic powder
1 tsp. Salt
1 Large egg
1 pound Ground beef
5 oz. Frozen, chopped spinach, thawed and moisture squeezed out
2 Scallions (white parts only), finely chopped
1 Large rib celery, finely chopped
1 Small carrot, peeled and grated
1 Zucchini, grated
1/2 cup Mushrooms, coursely chopped
2 tbsp. Avocado oil or butter

Method

01

Add the avocado oil or butter to the Instant Pot and press Saute. Once heated, add the vegetables and saute for 7 minutes, stirring occasionally. Press Keep Warm/Cancel.
02

Using a slotted spoon, carefully transfer the cooked vegetables to a large piece of cheesecloth or a clean kitchen towel. Wrap the veggies up tightly and squeeze out any excess liquid. Set aside.
03

Place a large piece of foil on a flat surface. Place a large piece of parchment paper on top of the foil. Set aside.
04

In a large bowl, combine the ground meat, cooked and drained veggies, egg, salt, seasonings, and cheeses. Gently mix until combined.
05

Transfer the mixture to the parchment paper and form it into a meatloaf shape, being mindful of the size of your Instant Pot. The thickest part of the meatloaf should be no more than 3.5 inches (9cm) thick.
06

Wrap the parchment paper-lined foil around the meatloaf, leaving a small opening at the top.
07

Place the trivet inside the Instant Pot, then pour in the water. Carefully place the meatloaf packet on top of the trivet. Place the lid on the Instant Pot and seal the vent.
08

Press the Manual button and adjust the time to 25 minutes on high pressure.
09

When it beeps, press Keep Warm/Cancel. Immediately release the pressure. Then open the Instant Pot.
10

If you like, use a meat thermometer to confirm that the internal temperature of the meatloaf is at least 160 degrees F at the thickest part.
11

Carefully remove the meatloaf packet from the Instant Pot and gently unwrap it. Transfer the meatloaf to a serving plate and allow it to rest for 10 minutes before slicing. Then, serve immediately.

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Low-Carb Instant Pot Cheesy Veggie-Stuffed Meatloaf

4.4

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Prep Time 25 Mins
Cook Time 35 Mins
Total Time 60 Mins

02 Ingredients

1 cup Filtered water

1/2 cup Shredded parmesan cheese

1/2 cup Shredded provolone or mozzarella cheese

1 cup Shredded cheddar cheese

1/2 cup Fresh Italian parsley, finely chopped

1/2 cup Onion powder

1 tsp. Dried thyme

1 tsp. Dried dill

1 tsp. Garlic powder

1 tsp. Salt

1 Large egg

1 pound Ground beef

5 oz. Frozen, chopped spinach, thawed and moisture squeezed out

2 Scallions (white parts only), finely chopped

1 Large rib celery, finely chopped

1 Small carrot, peeled and grated

1 Zucchini, grated

1/2 cup Mushrooms, coursely chopped

2 tbsp. Avocado oil or butter

03 Method

Step 1

Add the avocado oil or butter to the Instant Pot and press Saute. Once heated, add the vegetables and saute for 7 minutes, stirring occasionally. Press Keep Warm/Cancel.

Step 2

Using a slotted spoon, carefully transfer the cooked vegetables to a large piece of cheesecloth or a clean kitchen towel. Wrap the veggies up tightly and squeeze out any excess liquid. Set aside.

Step 3

Place a large piece of foil on a flat surface. Place a large piece of parchment paper on top of the foil. Set aside.

Step 4

In a large bowl, combine the ground meat, cooked and drained veggies, egg, salt, seasonings, and cheeses. Gently mix until combined.

Step 5

Transfer the mixture to the parchment paper and form it into a meatloaf shape, being mindful of the size of your Instant Pot. The thickest part of the meatloaf should be no more than 3.5 inches (9cm) thick.

Step 6

Wrap the parchment paper-lined foil around the meatloaf, leaving a small opening at the top.

Step 7

Place the trivet inside the Instant Pot, then pour in the water. Carefully place the meatloaf packet on top of the trivet. Place the lid on the Instant Pot and seal the vent.

Step 8

Press the Manual button and adjust the time to 25 minutes on high pressure.

Step 9

When it beeps, press Keep Warm/Cancel. Immediately release the pressure. Then open the Instant Pot.

Step 10

If you like, use a meat thermometer to confirm that the internal temperature of the meatloaf is at least 160 degrees F at the thickest part.

Step 11

Carefully remove the meatloaf packet from the Instant Pot and gently unwrap it. Transfer the meatloaf to a serving plate and allow it to rest for 10 minutes before slicing. Then, serve immediately.

04 Author