The ultimate one-pot family meal - Vegan Instant Pot Portobello Pot Roast! We're talking meaty portobello mushrooms, meltingly tender vegetables and a thick, really rich and flavourful gravy. Plus as well as tasting amazing, it's super easy, quick and convenient with minimal washing up. A big YES PLEASE on all counts!
FACT - If you love my Portobello Pot Roast and Vegan Irish Stew recipes and you have an Instant Pot you absolutely need to make this Instant Pot Portobello Pot Roast recipe.
And if you don't have an Instant Pot or you haven't made my Portobello Pot Roast, what are you even doing with your life?
This Vegan Instant Pot Portobello Pot Roast recipe my friends, is the bees knees of Vegan Pot Roasts. It does not get any better. It seriously blew me away when I first made it. The flavour is incredible. That gravy ....
We're talking meaty portobello mushroom slices, soft, melting potatoes, sweet carrots and rich, super flavourful, thick gravy. We're talking ultra deliciousness with bells on.
And don't worry, the mushrooms are not cooked in the Instant Pot the whole time, so they don't end up like little wrinkled, slimy slivers. They get sautéed up until golden in the beginning, then removed until the end so they retain their lovely meaty texture.
Just look at 'em close up ...
There is something incredible about large chunks of potatoes cooked in gravy in the Instant Pot. They become, soft, sweet and delicious and I just can't get enough of them. I discovered how good they were cooked like this when I first made my Vegan Instant Pot Potato Curry. The potatoes in that recipe end up just as sweet and tasty as they do in this Vegan Instant Pot Portobello Pot Roast.
This Vegan Instant Pot Portobello Pot Roast is:
- Hearty and comforting
- Absolutely bursting with flavour
- Quick and easy to make
- Perfect for weeknight dinners or special occasions
And it's set to become a real family favourite!
Ingredients
Here is what you will be needing to make this vegan Instant Pot pot roast:
And of course, you'll need an Instant Pot too. If you don't have one make this pot roast recipe instead.
How to make vegan Instant Pot portobello pot roast
Aside from it's amazing flavour, the great thing about this recipe is it's convenience. Making it in the Instant Pot is so easy and you literally have one pot to wash up after.
A recipe that is easy to make and produces minimal washing up is always a good thing!
Here is what you need:
And here's how you do it:
STEP 1 - Sauté those 'shrooms, right there in the Instant Pot then scoop them out and save them for later, then sauté the onions and garlic.
STEP 3 - Throw in the potatoes, carrots and seasoning.
STEP 4 -Then add the wine, soy sauce, broth and herbs.
STEP 5 - Once it's cooked, thicken up the gravy, add the mushrooms back and serve!
Serving Suggestions
It doesn't really need much in the way of accompaniments, apart that is, from a big glass of wine and some good bread to mop up that delicious gravy.
May I suggest my No Knead Focaccia Bread for that job? It makes the perfect gravy mopper-upper!
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe Video
Recipe
Vegan Instant Pot Portobello Pot Roast
Author:Ingredients
- 2 tablespoons olive oil , divided (optional - you can sauté in water instead to make the recipe oil free)
- 5 large portobello mushrooms , sliced into chunky pieces
- 1 large onion , chopped finely
- 3 cloves garlic , chopped finely
- 5 large potatoes , peeled and cut into large chunks (I cut each potato into about 5 pieces).
- 4 large carrots , peeled and cut into 1 inch chunks
- 1½ cups / 360 mls red wine
- ¼ cup / 60 mls soy sauce or Tamari (or gluten-free tamari/soy sauce, or coconut aminos).
- 2 cups / 16 oz / 473 mls good quality vegetable or mushroom broth
- 1 teaspoon salt , plus more to taste
- ½ teaspoon black pepper , plus more to taste
- 1 tablespoon sugar
- 4 tablespoons all purpose flour , or arrowroot powder, cornstarch or gluten free flour . Use the same amount.
- water , to make a slurry
- 2 sprigs of fresh thyme
- 1 large sprig fresh rosemary
- 3 to 4 fresh sage leaves
INSTRUCTIONS
INSTANT POT INSTRUCTIONS (My Instant Pot is a 6 quart. If yours is a different size you will need to 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 colour 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 colour on them because that's what adds lots of flavour. Once golden, turn off the Instant Pot and immediately add the garlic, stirring it in and letting it cook in the residual heat.
- Add the potatoes, carrots, wine, soy sauce, broth, sugar and seasonings then give it all a good stir. Really scrape into the bottom to get the brown mushroomy residue off and into the gravy for extra flavour.
- Place the fresh herbs on top, place the lid on the Instant Pot and seal it, then set it to Manual (Pressure Cook on newer models), High Pressure for 15 mins.
- Once it's done, leave the pressure to release naturally. While waiting make a slurry with the flour. Add water to it gradually to make a lump free paste then add a little more, stirring constantly until it's pourable like cream.
- 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 really 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.
NOTES
- Cook on the stove top instead. Just follow the instructions as above, but use a large soup pan and simmer on medium low until the potatoes are soft when you poke them with a fork.
- Or, cook it in the oven. Follow all of the same instructions above, but sauté in a pan on the stove top, put everything (except the sautéed mushrooms) into a casserole, cover and bake on 350°f for about 1½-2 hours or until the potatoes are soft. Then thicken the gravy as instructed, add the mushrooms back and let it thicken in the oven for another 10 minutes before serving.
NUTRITION
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
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?
Kari says
So so so yummy!!! Flavors are spot on!
Gigi says
Mel, thank you for this lovely recipe! Some thoughts for other readers looking to incorporate this onto their menu:
Pro's:
- feels high in nutrition, love including so many veggies in one meal. hearty and filling
- yielded a good amount for food prepping and reheated very nicely in the microwave. I think it would also make a fantastic thermos meal.
- it's just fun to make a stew in fall/winter! it made the house smell amazing, my husband commented on it right away when he got home.
- the fresh herbs REALLY make this! the bits of rosemary that fall of the sprig into the soup are lovely
- would love to eat this with a crunchy piece of toasted sourdough
Con's:
- took WAY longer than 10 minutes to prep. I was peeling and chopping for a good half hour at least. and then, while it only cooks for 15 minutes, you have to factor in the time required of the Instant Pot to heat up and then to naturally release. give yourself plenty of time for food prep, cook time, and clean up; perhaps have a back up snack/meal if you were hoping to eat this right away. start earlier than you think you'll need to.
- it was a little sweeter than expected; I was hoping for something more savory. I will leave out the sugar altogether next time. I will say I used coconut aminos instead of soy sauce which I find to be a little sweeter, so I'll try soy sauce next time.
Darcelle says
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 says
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.
Laura says
It was horrible! Made this recipe to the tee, it was mushy and super gross, was also gluey and thick. As a vegan for over 10 years I was really looking forward to trying this in my new instant pot because I've had such good success with many other vegan instant pot recipes I've tried. This was so disappointing. I even tried adding more veggie stock to try and make it edible. No luck. Tossed the whole pot in the trash. I will not make it again.
Sue says
This made my house smell divine! We ate it over noodles. Thanks for a wonderful recipe!
Gerry says
This recipe was really good. The whole family loved it, and unfortunately no leftovers! I only had a small amount of wine leftover to put in and I used cremini mushrooms which I left chunky and added peas. But absolutely delicious. Thanks for all your recipes.
Tertia Smit says
I really enjoyed this and will surely make it again. Thank you very much
Rina Mischel says
Hi dose this refrigerate well? I need to make it two days in advanced and I wanted to check if there are any reheating suggestions or best way to store?
A Virtual Vegan says
Yes it keeps well in the fridge for up to 5 days and reheats perfectly. I just microwave mine to reheat, or you could put it in a pan on the stovetop on low, or in a covered casserole in the oven.
Tiana says
WOW. As I’ve almost completely stopped eating beef, pot roast is one of those things that I’ve missed. Not anymore!! This recipe is amazing. I had some celery I needed to use up as well, and I ended up leaving the herbs in since I only had fresh rosemary and used thyme and sage from my spice rack. 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!
A Virtual Vegan says
Thank you Tiana. I'm really pleased you enjoyed it!
Marsha Joyce Smith says
Sorry Mel,
Called you by the wrong name!!!
Marsha J Smith says
Hi Melissa,
We are not wine drinkers so I'm not familiar with the kinds of wine. Can you give me examples of what kind to use? I do have white wine on hand that I use only for cooking, but I imagine the red would be more bold. From Delaware, USA.
Thanks.
Melanie McDonald says
No worries about the name! Red wine definitely makes the tastiest gravy so if you can get some I highly recommend you use it over white wine. If you won't drink the leftovers freeze it in ice cube trays or a container so you can use it when you next make this or any other rich gravy-based meal. I have a great red wine gravy recipe here on my site perfect for the holidays ;O)
For this recipe I usually use a Shiraz, Côtes du Rhône, Pino Noir or Merlot. Most often Shiraz because it's my favourite to drink and I always have some here. My advice for choosing one would be to not go too cheap (like under $10 a bottle) and definitely don't use cooking wine. When it is 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 recipe. A half-decent bottle will create a really smooth tasting sauce with lots of layers of flavour. So go for a middle of the road kind of red ($15-$20 if you can). I always look for what's on sale and grab the best deal. I hope that helps and that you enjoy the recipe!
Dawn says
I spent many years near some great wine growing regions in California where I learned about and tasted many great wines (and was married to an award-winning home wine maker). In my opinion, you can get a fairly good red wine in the $10-12 range. There are some very good ones that are organic (no pesticides used on the grapes) and no sulfites added as well; that's my 1st choice, for health reasons. Trader Joes has good options, as do many stores. Usually, a red should be at least 13.5 % alcohol (and a white no lower than 13%) though over 14 % is usually better for reds. This is not to get a buzz; it has to do with picking the best grapes (often grown in dry & rocky soil, where the vines had to struggle, producing more intensity) and then picked at their best level of ripeness & sugar, and the resulting flavor. You can even use good quality box wine for cooking.... If you have a plenty of money, go ahead and pay more; you probably won't regret it! Watch the movie 'Bottle Shock'; it's an actual movie -- not a documentary -- based upon true events and its very entertaining! Dawn : )
A Virtual Vegan says
I'm in Canada so my price recommendation was in CAD$. It would equate to about the same amount as you sugggest in USD.
Carolyn says
This was very good! I made on stovetop according to recipe. Non- vegan hubby even complimented this dinner! Served with some sour dough bread, yum. But I do love you no knead focaccia bread...have made it many times !!
A Virtual Vegan says
Thank you Carolyn. I'm really pleased you enjoyed it!