Start by peeling and cutting the russet or Yukon Gold potatoes into 1.5-2 inch pieces. Place them inside the Instant Pot, adding enough water or chicken stock to cover the bottom.

In a large mixing bowl, combine the ground beef, finely diced yellow onion, minced garlic, panko breadcrumbs, eggs, ketchup, milk, chopped parsley, Italian seasoning, salt, and black pepper. Mix these ingredients gently until just combined.

Transfer the meat mixture onto a piece of non-stick foil, shaping it into a loaf that’s about 6 inches long and 4 inches wide. Place the shaped meatloaf onto the trivet, ensuring it’s elevated above the potatoes.

Secure the Instant Pot lid, ensuring the vent is sealed, and set it to high pressure for 25 minutes. It will take approximately 10 minutes for the pot to come to pressure before the cooking timer begins.

Once the cooking time is complete, carefully release the steam using the quick-release method. Check the internal temperature with a meat thermometer; it should reach 160°F (71°C).

Transfer the meatloaf onto a baking sheet and add your choice of topping, such as extra ketchup or BBQ sauce. Place it under the broiler for 3-5 minutes until the topping is bubbling and golden brown.

While the meatloaf is broiling, drain the potatoes and return them to the pot. Mash the potatoes with salted butter and half-and-half or milk, seasoning with salt and pepper to taste.