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!
2tablespoonsolive oil, divided (optional - you can sauté in water instead to make the recipe oil free)
5largeportobello mushrooms, sliced into chunky pieces
1 largeonion, chopped finely
3clovesgarlic, chopped finely
5largepotatoes, peeled and cut into large chunks (I cut each potato into about 5 pieces).
4 largecarrots, peeled and cut into 1 inch chunks
1½ cups / 360mlsred wine
¼ cup / 60mlssoy sauce or Tamari (or gluten-free tamari/soy sauce, or coconut aminos).
2 cups / 16 oz / 473mlsgood quality vegetable or mushroom broth
1teaspoonsalt, plus more to taste
½teaspoonblack pepper, plus more to taste
4tablespoonsall purpose flour, or arrowroot powder, cornstarch or gluten free flour . Use the same amount.
water, to make a slurry
2sprigsof fresh thyme
1largesprig fresh rosemary
3 to 4fresh sage leaves
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.
If you do not have an Instant Pot:
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.