Instant Pot Tropical Chicken Meatloaf - Dump and Go Dinner
Check out this instant pot meatloaf recipe with a kick. Mangos, jalapeno, and coconut flakes gives this chicken meatloaf a tropical twist. Easy to freeze, you’ll want to put this on your dinner list when you want to dress up your next meatloaf.
Ingredients
- 1 pound Ground Chicken
- 1 cup dice Bell Pepper, Yellow
- ½ cups peel, pit, and dice Mango
- ½ tablespoons seed and dice Jalapeño
- ¼ cups Coconut, Flakes
- ¼ cups chop Parsley, Fresh
- 2 individual Egg
- ½ teaspoons Black Pepper
- ½ teaspoons Salt
Containers
Cooking Instructions
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?
- In a large bowl, mix together all ingredients.
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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.
- Prep from frozen
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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.
- **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.**
- In a large bowl, mix together all ingredients.
- Form the meat mixture into a loaf that will fit into the Instant Pot with 0.5 inch margin on the sides.
- Place the meatloaf on top of a large piece of foil. This will support the meatloaf in the Instant Pot and also act as handles for removal.
- Add 1 cup of water and trivet to Instant Pot.
- Place the foil on the trivet in the Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 25 minutes.
- Quick release pressure
- Ensure that the meatloaf has reached 155 degrees internally. If not, cook for another 5 minutes.
- Remove using the foil and slice before serving.