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
4 from 10 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.
This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *