SPICY ELECTRIC PRESSURE COOKER MEATLOAF AND POTATOES

Spicy Electric Pressure Cooker Meatloaf and Potatoes image

Provided by @MakeItYours

Number Of Ingredients 8

1-1/2 lb. Yukon gold potatoes, cut into 1-1/2-inch pieces
1-1/2 cups fat-free reduced-sodium chicken broth, divided
1-1/2 lb. lean ground beef
1 cup (about 1/2 of 6-oz. pkg.) STOVE TOP Stuffing Mix for Chicken
1 egg, beaten
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided
1/4 cup plus 2 Tbsp. HEINZ Ketchup Blended with Real Jalapeño, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Place potatoes in electric pressure cooker; top with trivet. Pour 1 cup chicken broth over potatoes. Place 2 sheets of heavy-duty foil in crisscross pattern over trivet, then fold up edges of foil sheets to resemble a bowl.
Mix meat, stuffing mix, egg, 1/2 cup cheese, 1/4 cup ketchup and remaining chicken broth just until blended. Shape into loaf; place in foil bowl. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 25 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid.
Heat broiler. Carefully use ends of foil to transfer meatloaf from pressure cooker to rimmed baking sheet. Brush meatloaf with remaining ketchup. Broil 2 to 3 min. or until top of meatloaf begins to brown. Remove from broiler.
Remove trivet from pressure cooker; set aside. Add sour cream and remaining cheese to potatoes in cooker; mash to desired consistency. Serve with the meatloaf.