Sometimes you just need a little comfort. That comfort can cost you in the waist line big time. This is one of my favorite comfort meals, and it is so healthy!
I also make it with only one appliance . My Instant Pot. I’m always surprised by the lack of activity on the Weight Watchers social media platform Connect about the Instant Pot. It is such a great tool and is probably one of the most important tools in my weight loss arsenal.
I always recommend reading a recipe first before even attempting it, but you really want to make sure you do that with this one. This recipe makes 4 servings, but you could double it and not make the mini loaves. I’ve never done it so I’m not sure on the timing, but I think your potatoes and carrots would be over done because you would need to lengthen the cooking time, and the carrots come out pretty soft as it is.
I like them that way, so be warned if you don’t!
This recipe will yield two mini loaves, 4 cups of mashed potatoes, and 4 – 4 oz servings of carrots.
If you’d like to join a Facebook group for healthy Instant Pot recipes, click here!
2 pounds yukon gold potatoes
1/4 cup light sour cream
1/4 cup fat free milk
2 Tablespoons Butter Buds
1 Tablespoon Wildtree California Style Garlic and Pepper Blend (or two teaspoons garlic powder 1/2 teaspoon black pepper)
Salt for water
1 pound bag baby carrots
1 pound Jenni O Ground Turkey Breast
1/2 medium onion, chopped
3 garlic cloves, minced
1 Tablespoon Grapeseed oil, divided
1/2 cup old fashioned oats (not instant)
2 Tablespoons Ketchup
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Method of Preparation:
Turn Instant Pot on to saute mode, add 1 teaspoon grapeseed oil and onions. Saute for 2 minutes, stirring frequently, then add garlic. Garlic burns easily so be sure to stir often, cooking for two more minutes. Remove from pot to cool and add 2 cups of water, scraping the bottom of the pot to get any bits off.
Chop potatoes into manageable pieces and add to water, which should be almost boiling. Make sure they are submerged, and add more water if necessary. You want them to be just barely covered. Salt water with about 2 teaspoons of salt.
Combined all meatload ingredients except the Ketchup. Also add remaining two teaspoons of grapeseed oil. Make sure onions and garlic are no more than warm to the touch.
You want to let this rest for at least 5 minutes.
Divide mixture into two equal parts. Spray mini loaf pans with cooking spray and place mixture in each pan. I use disposable Reynolds pans. You can find them by all the other foil pans in your grocery store. The size is 5 3/4 in by 3 1/2 in x 2. I love these things – I use them all the time!
Cover pans with foil tightly so no condensation can get into the pan. Add carrots to the Instant Pot on top of the potatoes and place trivet on top of them.
Place pans on top of trivet, turn off saute mode, lock lid in place, and set for manual for 15 minutes.
Once the pot comes to pressure and counts down the 15 minutes, do a natural release for 15 minutes. If the pot is not depressurized vent to remove remaining pressure.
Carefully remove the loaves from the Instant Pot, dumping the water off the top so that it doesn’t get into the meatloaf. remove oil and brush 1 tablespoon ketchup on each loaf and recover. Now you can put these under the boiler in your oven if you want, but I don’t think it’s necessary.
Drain carrots and potatoes. Separate and return potatoes to the Instant Pot. Add all ingredients listed for the potatoes and mash with a masher, being sure not to over mash and make them gummy.
A serving consists of 1 cup mashed potatoes, half of a meatloaf, and 4 ounces of carrots. It is 11 smartpoints.
Due to how elevation changes can affect cooking times, always be sure your meatloaf has reached a safe temperature of 165 degrees.
If you’d like to check out the Wildtree products I use, click here. I always offer alternatives in my recipes, but if interested check them out!
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