Wash and cut yellow yukon gold potatoes. I cut my potatoes in half and then in fourths. I had about 11 small to medium yukon potatoes, and I felt like I needed a little bit more, so I added 2 large (peeled) russet potatoes. Lay them in the bottom of you Instant Pot. Add 3 cups of water, 1 bay leaf, and 1 tsp kosher salt, and 2 garlic cloves (peeled).

Place trivet on top of potatoes with handles facing up. Place a layer of foil on top.

In a bowl, combine your 2 pounds of meat ( I used 1 pound of beef and 1 pound of ground turkey), 2 tsp garlic powder, 2 tbsp Worcestershire sauce, 2 eggs, 1/2 tsp black pepper, 1/2 cup Italian seasoned bread crumbs, and 1/2 cup bbq sauce. Mix thoroughly. 

Place the meat on top of the foil in the Instant Pot, shaped into two logs, side by side.

Place lid onto the Instant Pot, and twist to secure. Set the Instant Pot to high pressure for 25 minutes. The valve needs to be set to sealing. Keep in mind the Instant Pot will need about 10-15 minutes to pressurize before it starts counting down the 25 minutes.

When the timer goes off, do a quick release. Lift the trivet out of the pot and slide the foil with your meatloaf onto a pan. Baste meatloaf with bbq sauce and place pan into oven set to broil for 2-5 minutes.

Strain excess water from the potatoes. Remove the bay leaf and mash the potatoes with a potato masher. Add in 6 tbsp butter, 1/2 cup sour cream, and 1/2 cup milk!