Instant Pot: Guinness Meatloaf with Creamy Mushroom Gravy

I love this time of year because comfort food finds its way in our weekly menus. Besides, nothing beats cool autumn breezes, earlier sunsets and a warm kitchen filled with delicious smells. One of our favorite comfort foods is meatloaf. I love trying out new recipes using different ingredients to create a twist on old favorites. In this case, Guinness Beer flavors a hearty meatloaf studded with carrots, onions and celery, topped with french fried onions and served with a creamy mushroom gravy for an amazing Guinness Meatloaf...

Guinness Beer is something I tend to cook and bake with more than drinking. The flavors are rich, hearty and has notes of coffee and chocolate. It goes well with beef, so incorporating it into a meatloaf was easy! You could even make the meatloaves in advance in disposable loaf pans - the recipe below makes 4-5 mini loaves - making it great to cook one now and save some for later. To finish the meatloaf, I wanted to gravy to compliment the flavors. A straightforward mushroom gravy using beef stock and finished with a touch of cream was perfect. We enjoyed this over a fluffy mound of mashed potatoes and a side of roasted brussel sprouts...

Guinness Meatloaf
recipe adapted from WBAL TV 11

2 tablespoons olive oil
1 medium onion, chopped
1/2 cup carrots, diced small
1/2 cup celery, diced small
2 large garlic cloves
3/4 cup stout beer (Guinness)
2 1/2 cups white bread, cut into 2-inch pieces
1 cup milk
1 pound ground beef
1 pound ground pork (or veal)
2 large eggs
1/2 cup cheddar cheese
1/4 cup Baby Bella mushrooms
1/4 cup parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste

1 cup french fried onions

In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add 2 tablespoons oil. Ad
d sauté onions, carrots, celery and garlic until softened. Add beer to skillet and continue cooking for 2-3 minutes until reduced slightly. Remove from heat and set aside to cool.

In a large bowl, add milk and bread to soak for 10 minutes. Add vegetable mixture, ground meats, eggs, cheese, mushrooms, parsley and Worcestershire sauce, combining everything by hand.

Press mixture into 4-6 disposable 3” loaf pans. 

Add 1 cup of water into the IP with the IP trivet set in place.

Place 2 mini loaf pans onto the trivet and stack the remaining 2 loaf pans on top, cross wise.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 25 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 25 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Meanwhile, preheat your broiler and line a baking sheet with parchment paper.

Remove meatloaves from IP and transfer to a baking sheet. Top meatloaves with french fried onions and bake in the preheated oven until onions have crisped up to your preference.

Remove from oven and cut the meatloaves into slices and carefully remove from the pan and serve.

Mushrooms Gravy
recipe adapted from Cooking Light

1 tablespoon olive oil 
1/2 cup chopped onion 
1/4 teaspoon salt
(8-ounce) package presliced mushrooms 
1/4 cup Madeira wine or dry sherry
3 cups beef stock
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons butter 
1/4 cup whipping cream

In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add 1 tablespoon oil. 
Add onions, salt, and mushrooms; sauté until mushrooms are browned. Add wine and cook until liquid almost evaporates. 

Stir in beef stock and bring to a boil and continue to cook until reduced, about 10-12 minutes.

Combine cornstarch and water in a bowl, stirring until smooth. Add mixture to IP; return to a boil and allow to cook for 2 minutes or until slightly thickened, stirring occasionally. Remove from heat, add cream and stir in butter, 1 tablespoon at a time, stirring until butter melts. Serve with meatloaf above.