Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. In a large mixing bowl, gently combine ground beef, egg, egg whites, bread crumbs, ketchup #1, brown sugar #1, salt, pepper, soy sauce #1, onion, green bell pepper, red bell pepper, and garlic with hands.
3. In small mixing bowl, mix soy sauce #2, brown sugar #2, bbq sauce, and ketchup #2.
4. Form meat mixture into round loaves that will fit into the Instant Pot with 0.5 inch margin on the sides.
5. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
6. Place the meatloaf onto a large piece of foil to support the meatloaf and act as a handle to aid in removal.
7. Lower the meatloaf into the Instant Pot and top with the sauce.
8. Lock the lid into place and seal steam nozzle.
9. Cook on high pressure for 15 minutes.
10. Quick release pressure.
11. Ensure that the meatloaf has reached 155 degrees internally. If not, cook for another 5 minutes.
12. Remove using the foil and slice before serving.