Wash and Peel potatoes, then dice into large chunks. Add them to the Instant Pot liner with 1 cup chicken broth.

Gently mix together all the meatloaf ingredients and divide between 7-8 silicone muffin liners (or one small loaf pan/cake pan/aluminum foil bowl that fits inside the Instant Pot).

Place a trivet, silicone pressure cooking sling, or rack on top of the potatoes and place the meatloafs on top. 

Lock the lid, turn the knob to sealing, and cook on manual high pressure for 12 minutes. Allow a 5 minute natural pressure release, then a quick release to release any remaining pressure.

While pressure cooking, prepare the teriyaki glaze by combining all ingredients in a small pot on the stove. Bring the sauce to a boil, then simmer for about 5 minutes, or until thick. Add additional brown sugar if it's not sweet enough for your taste.

Carefully remove the meatloaf from the pot, and carefully drain any liquid out of the liners into a heatproof, greaseproof container in the sink. Cover each meatloaf with about a tablespoon of teriyaki glaze.

Add butter, milk, salt, and pepper to taste to the Instant Pot potatoes, then mash with a potato masher or whip with a hand mixer. Pipe or spoon the potatoes on top of the meatloaf. Broil in the oven for a couple of minutes to brown the potatoes, if desired. Serve with additional potatoes, sauce, and green vegetable of your choice!