Instant Pot Portobello Pot Roast

Instant Pot Portobello Pot Roast is the ultimate one-pot family meal! We're talking meaty portobello mushrooms, meltingly tender vegetables, and a thick, really rich, and flavourful gravy. It's also super quick and easy with minimal washing up. A big YES PLEASE on all counts!

Prep time: PT10M

Cook time: PT15M

Total time: PT25M

Rating

4.86 stars (48 reviews)

Keywords

instant pot pot roast, vegan pot roast

Ingredients

2 tablespoons olive oil (, divided )
5 large portobello mushrooms (, sliced )
1 large onion (, diced)
3 cloves garlic (, minced)
5 large potatoes (, peeled and cut into large chunks (they should be a waxy variety not starchy))
4 large carrots (, peeled and cut into 1 inch chunks)
1½ cups (360 mls) red wine
¼ cup (60 mls) soy sauce (, gluten-free if necessary)
2 cups (480 mls) vegetable stock (, or mushroom stock)
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 tablespoon sugar (, cane or white)
4 tablespoons all purpose flour (, or gluten-free all-purpose flour/cornstarch )
water (, to make a slurry)
2 sprigs of fresh thyme (, OR 1 teaspoon dried thyme)
1 large sprig fresh rosemary (, OR 1 teaspoon dried rosemary)
3 to 4 fresh sage leaves (, OR heaping ¼ teaspoon dried sage)

Cuisine

vegan

Steps

This recipe has been tested in a 6 quart Instant Pot. If yours is a different size scale the recipe up or down accordingly.
- Set the Instant Pot to sauté and add 1 tablespoon of the olive oil (or use a few tablespoons of water instead if you prefer cooking oil free). Add the mushroom slices and cook until they have a good golden color all over. Then remove to a plate or a bowl and set aside.
- Add the remaining oil (or more water), and sauté the onions until golden. It's important to get a good color on them. Once golden, turn off the Instant Pot and immediately add the garlic. Stir it in and allow to cook in the residual heat.
- Add the potatoes, carrots, wine, soy sauce, stock, sugar, and seasonings then give it all a good stir. Really scrape into the bottom to get the brown mushroomy residue off.
- If using fresh herbs place them on top, put the lid on the Instant Pot and seal it, then set it to Manual (Pressure Cook on newer models), High Pressure for 15 mins.
- Leave the pressure to release naturally. While waiting make a slurry with the flour. Add water to it gradually to make a lump-free pourable mixture.
- Once the pressure has released turn off the Instant Pot, remove the lid, scoop out the herbs, and discard.
- Turn the Instant Pot to "sauté" and pour in the slurry, stirring immediately to incorporate. Then add the mushrooms back in and stir gently again. The potatoes will be soft and might break a little but that's ok. They taste at their best when soft like that in this recipe. Give it a couple of minutes for the gravy to thicken a bit and the mushrooms to warm through then serve.

Nutitrion

Serving Size: 1 serving
Calories: 414 kcal
Carbohydrates: 73 g
Protein: 10 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 1315 mg
Sugar: 11 g

Reviews

Beth on 2025-01-18 (5 stars):
Thank you for creating a delicious restaurant quality recipe
Keith on 2024-12-02 (4 stars):
I made this with better than boulion veggie flavor and I feel like the wine I used overpowered the broth and it's all I can taste on the backend. I think my mistake was I followed this recipe for a 6qt IP when I have an 8qt. It was and is good, but the wine overpowers.
Victoria on 2024-10-26 (4 stars):
Had the same issue. Way mushy. I’ll try again because the flavor was good, but cut the time down. I used Yukon gold potatoes.
Shannon on 2024-03-22 (5 stars):
I have made this multiple times and it always turns out. Use waxy potatoes not russet. I like them really soft the way it is when you follow the directions. Even my meat eating husband likes this.
Bird on 2024-03-08 (4 stars):
Took off one star because cooking time is way off. Pressure cook on high for 5 minutes and use quick release or your veggies will be mushy. I added 1 heaping tbs of mushroom umami granules to intensify meaty flavor. Don’t forgo the wine! The alcohol burns off leaving just the flavor!
Jamey on 2023-11-24 (5 stars):
Made this yesterday and it was fantastic! I actually used the new Meati vegan steaks in place of the portobello, but otherwise followed the recipe exactly. The only other mod was that I have an 8qt Instant Pot, so I used 2.5 cups of broth instead on 2 cups. Would definitely make this again!
Tiana on 2023-11-06 (5 stars):
WOW. As I’ve almost completely stopped eating beef, pot roast is one of those things that I’ve missed. Not anymore!! We just finished eating it and this recipe is amazing. Everything cooked perfectly in the IP and I wouldn’t be able to tell the difference in the flavor from a beef based pot roast. Well done, and thank you for sharing!
Denise on 2023-11-06 (5 stars):
One word. Incredible.
Sharon on 2023-01-11 (5 stars):
I made this tonight. It’s amazing! So tasty. I’m already looking forward to the leftovers for tomorrow.
maria on 2022-12-31 (5 stars):
I made this many times and always loved it! Warming and comforting, and so easy to make, such a great recipe.
Kari on 2022-10-23 (5 stars):
So so so yummy!!! Flavors are spot on!
Gaby on 2022-09-15 (5 stars):
Mel, thank you for this lovely recipe - It really hit the spot
Darcelle on 2022-06-11 (5 stars):
This was easy to make and absolutely delicious! It made enough for several meals. I used small gold potatoes and baby carrots. The portabellos make this dish feel meaty and so wholesome.
Sally on 2022-05-14 (5 stars):
The best recipe I've made in my instant pot or otherwise. Incredibly rich and flavorful. The whole family devoured it and asked for me to make it again soon. Love your clear instructions and the excellent results of all your recipes.