When it comes to pressure cooker recipes, Lorna Sass is one of the best known authors. She has published several pressure cooker cookbooks, and was one of the first to bring pressure cooking out of the "dark ages" and into modern kitchens. After making this twice now, and making a few minor modifications, this is one of my favorite pressure cooker recipes. All three things cook at the same time, so you only get one pot dirty but get a whole meal out of it. Make sure you read the notes, they're important!
- 2 large eggs
- 1½ pounds ground turkey
- 1 cup finely chopped onion
- ¾ cup rolled oats (old-fashioned or quick-cooking)
- ¼ cup breadcrumbs
- ½ cup ketchup plus 1 to 2 Tablespoons additional to coat top of meatloaf
- 1 teaspoon salt
- ½ teaspoon granulated garlic or garlic powder
- Freshly ground pepper to taste
- 5 large carrots, peeled and trimmed
- 3 pounds potatoes, cut into large chunks
- 2 green onions, chopped
- 4 cloves garlic, minced
- 1½ cups loosely packed shredded sharp cheddar cheese
- ½ cup milk
- Salt and freshly ground pepper to taste
- 12 ounces beer
- 1 cup water
- Coat the bottom and sides of the steaming basket lightly with cooking spray or oil.
- Beat the eggs in a large bowl. Add the ground turkey, onions, oats, breadcrumbs, ketchup, salt, garlic, and pepper. Mix with your hands until blended. (The mixture may be fairly moist.)
- Transfer to the steaming basket and press into a disc of uniform thickness. (If your steaming basket has a central lifting pole, either remove it or shape the loaf around it.) Spread a very thin coating of ketchup on top.
- Pour the water and beer into a 6-quart or larger pressure cooker. Place the potatoes, green onions, and garlic in the water. Set the steaming basket with the meatloaf on top of the potatoes. Wrap the carrots tightly in foil and set them on top of the meatloaf.
- Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 10 minutes. Turn off the heat. Release the pressure. Remove the lid, tilting it away from you to allow steam to escape.
- Check the meatloaf for doneness: an instant-read thermometer inserted into the center should read at least 155 degrees. If the meatloaf requires more cooking, nestle (but do not lock) the lid in place and steam over high heat
- for another few minutes.
- Use tongs to lift the foil-wrapped carrots. Lift the meatloaf from the cooker, garnish with parsley, and let rest in the basket for at least 5 minutes before slicing. Meanwhile, prepare the potatoes: Drain the potatoes and return them to the empty cooker. Set over very low heat. Add the cheese and milk. Use a masher to coarsely smash the potatoes. For a moister mixture, stir in additional milk. Add salt and pepper to taste. Unwrap and slice the carrots.
DO NOT SKIP STEP 1! The first time I made this, I didn't grease the steamer basket. It took a LONG time to get it clean.
Cut the potatoes larger than you think you should. You want there to be enough room for steam to easily get through the potatoes and cook the whole meatloaf, not just get around the edges. I used red potatoes and just cut them into quarters. They still cook just fine in 10 minutes at high pressure.
Season the potatoes however you'd like. I added in a splash of Tabasco chipotle sauce for more flavor.