Ingredients

The following ingredients have 8 Servings
  • 2 pounds raw lean ground beef
  • 2 cups crushed tortilla chips
  • 1 cup salsa or picante sauce (plus more for serving)
  • 2 eggs, lightly beaten
  • 2-3 Tbsp taco seasoning (depending on how seasoned you like it)
  • Optional: grated cheddar, sour cream, shredded lettuce and sliced olives

Instruction

  • Combine the beef, tortilla chips, salsa, eggs and taco seasoning in a large bowl. Use gloved hands* or clean hands to mix until combined.
  • Form the mixture into a round loaf that fits inside an oven safe dish that fits in your Instant Pot. I used this pan*.
  • Pour 2 cups of water into the bottom of your Instant Pot. Place a trivet* in the bottom of your pot. Place the meatloaf pan on top of the trivet.
  • Cover your pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 28 minutes (if you’re halving the recipe use only 20 minutes). When the time is up you can perform a quick release. Measure the temperature of the middle of the meatloaf and make sure that it is to at least 160°F. (I use this instant read thermometer*).
  • Baste the top of the meatloaf with about ¼ cup of salsa and if desired a ¼ cup of grated cheddar and put it under your oven’s broiler for 4 minutes. Then slice it and serve with optional sour cream, lettuce and olives.