Add the avocado oil or butter to the Instant Pot and press Saute. Once heated, add the vegetables and saute for 7 minutes, stirring occasionally. Press Keep Warm/Cancel.

Using a slotted spoon, carefully transfer the cooked vegetables to a large piece of cheesecloth or a clean kitchen towel. Wrap the veggies up tightly and squeeze out any excess liquid. Set aside.

Place a large piece of foil on a flat surface. Place a large piece of parchment paper on top of the foil. Set aside.

In a large bowl, combine the ground meat, cooked and drained veggies, egg, salt, seasonings, and cheeses. Gently mix until combined.

Transfer the mixture to the parchment paper and form it into a meatloaf shape, being mindful of the size of your Instant Pot. The thickest part of the meatloaf should be no more than 3.5 inches (9cm) thick.

Wrap the parchment paper-lined foil around the meatloaf, leaving a small opening at the top.

Place the trivet inside the Instant Pot, then pour in the water. Carefully place the meatloaf packet on top of the trivet. Place the lid on the Instant Pot and seal the vent.

Press the Manual button and adjust the time to 25 minutes on high pressure.

When it beeps, press Keep Warm/Cancel. Immediately release the pressure. Then open the Instant Pot.

If you like, use a meat thermometer to confirm that the internal temperature of the meatloaf is at least 160 degrees F (71 degrees C) at the thickest part.

Carefully remove the meatloaf packet from the Instant Pot and gently unwrap it. Transfer the meatloaf to a serving plate and allow it to rest for 10 minutes before slicing. Then, serve immediately.