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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Frances says
Excellent recipe! I thought I lost it but found it again. It tastes absolutely fabulous, so flavourful. My husband just started eating a WFPBNO diet and he loves this recipe. In addition to the bread, you mention steamed veggies and a creamed horseradish sauce. Do u ha e a recipe for the creamed horseradish, also is there another dish u could serve with this roast for a dinner party? Thx. Love yr recipes (and stories).
A Virtual Vegan says
Thank you Frances. I'm so pleased you are both enjoying it! I buy the horseradish in a jar from the store or online. Check the ingredients though because not all are vegan.
Margie Negri says
I read every word of your blah, blah, blah and I really appreciated it. I don't always read them all but your recipes are so good I want to know you. Ha ha. I'm making this tonight and don't have portobello mushrooms but going for it with buttons because that's all I got. I know it won't be the same but I just want to drink the gravy. Haha
A Virtual Vegan says
Thank you so much Margie! It's still lovely with button mushrooms. I hope you enjoy it!
Mary says
Such a delicious and easy recipe! I’ve made it three times in one week because it’s so great! It reminds me of the days when we ate beef roast, carrots, potatoes cooked in foil with onion soup mix and cream of mushroom BUT now, so much healthier! Thanks for sharing this winner! Five stars!!
A Virtual Vegan says
Thank you Mary. I'm so pleased you are enjoying it!
T says
This looks just like the roast my Mom made on Sundays growing up. How do you clean the Portabellas? Thanks.
Ann says
Would a crock pot work?
Alex Griller says
I made this in the oven. My husband declared it the, "best vegan dish" he's ever tasted. It was utterly delicious. I added a teaspoon of white miso and used white wine since the bottle was already open. The dish still came up dark, delicious,, "meaty" and savoury. Excellent. Thank you
A Virtual Vegan says
That's so good to hear. I'm really pleased you both enjoyed it!
Tori says
I got an instant pot for Christmas, and I decided to try this recipe tonight. It was amazing!! 10/10 according to me and my omni boyfriend. So flavorful and perfect for a cold rainy day. Thank you!!
A Virtual Vegan says
I'm so pleased you both enjoyed it and thanks so much for coming back to leave feedback. I really appreciate it!
Julie Gondar says
OK, so the cooking times may be accurate, but this does not mention the time it takes to pre heat at each stage and to naturally release the steam. Having said that? it was worth every second ~ absolutely delicious.
Jeri Weems says
Made this for Thanksgiving with the No-Kneed Focaccia bread. Was delicious!
A Virtual Vegan says
Perfect partners! I'm so pleased you enjoyed them both.
Rosy says
Got 1 lb of Portobello mushrooms in my my organic basket, your recipe is just what I was looking for. With so many mushrooms I had to double the recipe, do you think I could freeze part of it for later? Thank you very much for the recipe, and by the way, I enjoyed the blah blah too.
A Virtual Vegan says
I have never tried freezing it because we always end up eating it all too fast, but I think it should be ok.The potatos might get a little floury though. And ha ha, I love that you enjoyed my blah blah! That made me laugh!
Beth says
I made this last night and had leftovers for lunch today. Absolutely delicious! I've been eating mostly plant-based for a while, and I love finding new recipes. I particularly enjoy dishes that reheat well like this one! I'm looking forward to trying more of your dishes. Teriyaki instant pot rice is next on my list! Thank you!
A Virtual Vegan says
I'm so pleased you enjoyed it Beth. Hope you enjoy the rice too!
MK says
Amazing!! My first meal in an I stand pot! Wow. Rich, cooked perfectly, Dont even miss the beef.
Only changes I made: added celery and used red potatoes skin on.
Will definately share this recipe.
A Virtual Vegan says
I'm thrilled you enjoyed it so much. Thank you!
Colleen Neymeyer says
Easy to make and has amazing depth of flavor. You really can't go wrong with this -- even meat-eaters will love this.
A Virtual Vegan says
Thank you Colleen. I'm so pleased you enjoyed it!
Jeri Weems says
Hi Mel,
This recipe looks awesome! It's going to be the first thing I make in my new instant pot! However, I'm not a cook. When you say red wine, go you mean "red cooking wine?" Can you recommend a brand?
A Virtual Vegan says
I recommend using wine you would drink rather than cooking wine. It has a much better flavour and will make your gravy better. I'm not sure where you are in the world but I tend to buy Copper Moon Shiraz, or Tinhorn Creek, but they are local to me here in BC so I'm not sure if you will be able to find them. Any middle of the road red wine will do though. Barnivore is a great website for checking to see if wine is vegan or not if that's important to you http://www.barnivore.com and here's a list of vegan wines from Veg News that might be useful.https://vegnews.com/food-recipes/vegan-food-guides/wine
If you aren't really a red wine drinker, leftovers will freeze for the next time you make this or any other stew or casserole. I have a red wine gravy recipe on my site too. I hope you enjoy the roast and I am honoured you are christening your Instant Pot with it!
Mary says
We made this for supper tonight and we LOVE IT!!! Added Brussel Sprouts for some “greens” Did not add salt (felt Tamari would be enough) nor did we add sugar and it is GREAT!!! It is going in the rotation.THANKS Mel!!!
A Virtual Vegan says
Wow that was quick Mary. I'm so pleased you enjoyed it and thank you for coming back to let me know!
Maureen says
Hi Mel - My Instant Pot is 3 quarts. Will this recipe work as is or should I scale down the ingredients?
Thanks for so many amazing vegan recipes!
Maureen
A Virtual Vegan says
You're welcome Maureen! You might struggle to fit it all in the 3 quart. It's way up over half way in my 6 quart. I think you would need to half it or at least reduce it by a quarter. If you hover over the serving number in the recipe card (or tap it on mobile) and move the slider that appears, it will adjust all the quantities automatically for you to save you doing it manually. Cooking times will be the same. I hope you enjoy it!
A says
Abandoning you recipe after scrolling down 10 screens, and no recipe. If it is good enough to post about, i fit is as good as claim ... >>>GIVE US THE RECIPE. DON"T WASTE OUR TIME WITH BLAH_BLAL_BLAH...<<
A Virtual Vegan says
Um...Hang on a minute, the recipe is there, quite clearly, at the end of the post. I have no idea why you had so much trouble finding it, but after reading your comment, I suppose it's obvious that patience is not a virtue of yours. I spend hours and hours creating and testing each of these recipes, and provide them completely FREE of charge so I'll write what I like preceding them. A few seconds of scrolling isn't much to have to do in return. If you don't like the BLAH_BLAH_BLAH before recipes then perhaps you shouldn't be visiting a blog and should go out and buy yourself some cookbooks.
Shae Lynn Watt says
I'm kind of amazed that someone would take the time to scroll all the way down here to complain, but not to find the recipe...
I'll be honest, I skipped the "blah blah blah," but I know you have readers who love that part, and I certainly appreciate the pictures. I don't mind skimming, especially when the recipe is so clearly formatted at the end.
Thanks for the hard work--I'm making this today for my GF-V father-in-law while the rest of us have a regular pot roast--but I'm pretty sure we'll all be sneaking bites out of his pot, too! I am so happy to find a great recipe to serve up to make him feel included in our special Christmas Day dinner!
A Virtual Vegan says
Ha ha, you're so right! Thank you for appreciating my "blah blah blah" even if you personally choose not to read it. I hope your father-in-law enjoyed the pot roast!
Morgan says
I appreciate you and your recipes and am really proud of you for sticking up for yourself!! That kind of negativity is so unnecessary. Thank you for everything you do!
A Virtual Vegan says
Thank you so much Morgan!