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 flavorful gravy. It's also super quick and easy with minimal washing up. A big YES PLEASE on all counts!
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"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 Instant Pot 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!" - Tianna ⭐️⭐️⭐️⭐️⭐️ More reviews →
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Looking for a cozy, hearty one-pot meal that you can make in your Instant Pot? Enter Instant Pot Portobello Pot Roast. It's ready from start to finish in under 45 minutes, and that includes coming to pressure and the natural pressure release!
With meaty portobello mushroom slices, soft, melting potatoes, sweet carrots, and really rich, super flavorful, thick gravy it's incredibly delicious and the perfect, comforting meal for chilly fall and winter days.
No Instant Pot? Make my regular Portobello Pot Roast recipe instead!
Ingredients
Here is exactly what you need at a glance, along with some important ingredient notes and substitution ideas:
- Portobello mushrooms - They have a stronger flavor than button or chestnut mushrooms and a heartier, meatier texture. The nice big slices look good in this too.
- Potatoes - There is something incredible about large chunks of potatoes cooked in gravy in the Instant Pot. They become, soft, sweet, and delicious. It's important not to use floury/starchy potatoes. Waxier potatoes are needed for this recipe. They get soft while still holding their shape in the Instant Pot. Yukon Gold potatoes or red potatoes are my go-to. In the UK use Desiree potatoes. Starchier potatoes like russets or Idaho will break down and disintegrate which is why I do not recommend using them.
- Stock - Any vegetarian stock will do. My favorites for this are Better Than Bouillon No Beef or Pacific mushroom broth.
- Red wine - It gives complexity and depth of flavor like nothing else can, while also adding some acidity which is important for balance. See the FAQs for substitutions.
- Soy sauce - This seasons and adds depth and "beefy" umami flavor.
- Flour - This is to thicken the gravy. If you are gluten-free use gluten-free all-purpose flour or cornstarch.
- Herbs - Fresh will give the best flavor but you can use dried herbs instead. Quantities are given in the recipe card.
- Sugar - Just a touch. It's used as a seasoning rather than a sweetener and is important for balance.
How To Make Instant Pot Portobello Pot Roast
Aside from its amazing flavor, the great thing about this vegan pot roast recipe is its convenience. Making it in the Instant Pot is so easy and you have only one pot to wash up after!
The full printable recipe is below, but first, let me walk you through the steps (I recommend watching my recipe video if you're more of a visual learner):
- Saute the sliced portobellos right there in the Instant Pot until golden then scoop them out and set them aside until later. This is important so they retain their lovely meaty texture and don't overcook in the pressure cooker.
- Sauté the onions and garlic.
- Add everything else except the flour and cooked mushrooms and cook on high pressure.
- Stir in the flour slurry and then the mushrooms, simmer for a few minutes until thickened then serve.
Serving Suggestions
This delicious one-pot meal doesn't need much in the way of accompaniments, apart that is, from some steamed green veggies, a big glass of red wine, and some good bread to mop up that delicious gravy. Any of these make great gravy mopper-uppers:
Recipe FAQs
Yes. Cook it on the stovetop instead. Follow the instructions as written, but use a large soup pan and simmer on medium-low until the potatoes are meltingly soft. Or, cook it in the oven. Follow all of the same instructions but sauté in a pan on the stovetop, put everything (except the mushrooms) into a casserole, cover, and bake at 350°f for about 1½ to 2 hours or until the potatoes are soft. Then thicken the gravy as instructed, add the mushrooms back, and let it thicken in the oven or on the stovetop for another 10 minutes before serving.
For the very best results, I recommend following the recipe as written. For a very different flavor profile though a nice dark brown flavorful ale makes a very good red wine substitute. If you don't want to use alcohol at all, my first choice would be non-alcoholic red wine. Second, would be good quality unsweetened red grape juice, but not the full 1½ cups as it's so sweet. I'd just use ¾ of a cup (180ml), and make the rest up with extra stock and 2 to 3 tablespoons of red wine vinegar or balsamic vinegar for some acidity. Or if you're willing to sacrifice lots and lots of complexity and flavor simply replace the wine with more stock.
I recommend a Shiraz, Côtes du Rhône, Pino Noir, or Merlot (vegan of course). I usually use Shiraz because it's my favorite to drink and I always have some here. My advice for choosing one would be to not go for the cheapest and don't use cooking wine. When it's cooked the wine reduces and intensifies, and its characteristics are intensified so if you start with a bad wine it will become really evident in the finished dish. A half-decent bottle will create a lovely smooth-tasting sauce with lots of layers of flavor. So my advice is to go for a middle-of-the-road kind of red. I always look for what's on sale and grab the best deal.
Drink it with your meal or freeze the leftovers. Use an ice cube tray or small containers so you can use it next time you make this recipe, my red wine gravy, or any other rich gravy or sauce-based meal.
Recipe
Instant Pot Portobello Pot Roast
Author:WATCH HOW TO MAKE IT
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
INSTRUCTIONS
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.
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Keith says
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.
Bird says
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 says
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 says
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!
Denee says
How did you get the potatoes to not be over cooked? I’m starting to wonder if these are real reviewers because there hasn’t been a review since January 2023 except for the one I just posted (which was an honest review) and then this one shows up. Hmmm. Maybe you can school me because my potatoes were overdone and I ended up with mashed potato soup. I did the pressure cook time of 15 minutes on high and natural release of 10 minutes before I quick released. Wish I could share a pic of my results because I would. What kind of potatoes did you use? I wish mine would have turned out perfect like yours. Where did I go wrong?
Shannon says
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.
Victoria says
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.
Denise says
One word. Incredible.
Sharon says
I made this tonight. It’s amazing! So tasty. I’m already looking forward to the leftovers for tomorrow.
Melanie McDonald says
So pleased you enjoyed it! It makes the best leftovers!
maria says
I made this many times and always loved it! Warming and comforting, and so easy to make, such a great recipe.
Alex says
If I were to make this the night before an office luncheon, would it reheat well in the Instant Pot? TIA!
Melanie McDonald says
It does reheat well, but I've never tried reheating this or anything else in my Instant Pot. My first thought is the potatoes and mushrooms might end up a little overcooked if you pressure cook it again, and if yours is anything like mine everything boils and bubbles like mad on saute. Maybe use the slow cooker function to reheat it if time allows rather than pressure cook or saute?