Instant Pot Vegan Portobello Pot Roast

It has a classic flavor that fulfills your appetite and gives you a mouthwatering aroma and taste.

Instant Pot Vegan Portobello Pot Roast
3.88 from 8 votes
Print Pin Rate
Course: dinner, Main Course
Cuisine: international
Keyword: mushrooms, Potatoes, Vegan Portobello Pot Roast
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
  • 1.25 lb potatoes cut into small pieces
  • 2 carrots peeled and cut into small pieces
  • 2 cups onions frozen pearl
  • 1 lb mushrooms
  • 4 garlic cloves minced
  • 1/2 cup dry white or red wine
  • 3 cups vegetable stock
  • 3 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 tbsp cornstarch
  • 2 tbsp Worcestershire
  • kosher salt to taste
  • black pepper to taste
  • fresh parsley for garnish chooped
  • Put potatoes, carrots, mushrooms, thyme, garlic, onion, 2½ cups of vegetable stock, Worcestershire and wine in an instant pot.
  • Close the lid and seal the valve.
  • Cooke on manual “high” pressure for 20 minutes.
  • Release the pressure naturally.
  • In a bowl mix cornstarch in ½ cup of vegetable stock and whisk well.
  • Add it to the roast mixture, cook for 2 minutes until the sauce thickens.
  • Garnish with fresh parsley and serve.
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