Instant Pot Portobello Pot Roast

This Vegetarian Portobello Pot Roast recipe is made easy in the Instant Pot.

One-pot family feast – Rich and good vegan pot roast with red wine vinegar, spices, and vegetables.

Super easy recipe – just dump-and-go! If you want, you can even leave our the cornstarch.

So hearty, comforting, and delicious!

Instant Pot Portobello Pot Roast Recipe Video

What is Instant Pot Portobello Pot Roast?

Is like the classic Pot Roast but.. with mushrooms, vegetables and 100% vegan.

This Portobello Pot Roast recipe is simpler and quicker to prepare.

How to serve?

Serve it with:

Instant Pot Scalloped Potatoes

Instant Pot Mashed Sweet Potatoes

Instant Pot Israeli Couscous

Instant Pot Farro

Instant Pot Basmati Rice

Instant Pot Portobello Pot Roast

What else can I add instead of mushrooms?

On the off chance that you don’t want to add mushrooms, take a break and utilize eggplant!

Can I store it? 

You better finish it the same day.

Otherwise, the leftovers keep well for up to 3 days.

How to make Instant Pot Portobello Pot Roast?

Gather the necessary ingredients.

Instant Pot Portobello Pot Roast

Now dump everything in the pot and set it to High Pressure for 10 minutes.

Instant Pot Portobello Pot Roast

Wait for a Natural Release. Once done, open the lid.

Instant Pot Portobello Pot Roast

Now mix in some cornstarch with a bit of water.

Instant Pot Portobello Pot Roast

And voila, it’s all done! 🙂

Instant Pot Portobello Pot Roast

Dish out and enjoy with family and friends.

Instant Pot Portobello Pot Roast

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Instant Pot Portobello Pot Roast

5 from 2 votes
Print Pin Rate
Course: Main Course, party, Soup
Cuisine: American, international
Keyword: Instant Pot Portobello Pot Roast, Mushroom Soup, mushrooms, Pot Roast, vegan
Prep Time: 9 minutes
Cook Time: 12 minutes
Total Time: 21 minutes
Servings: 5

Ingredients

  • 2 carrots chopped
  • 1 potato chopped
  • 4 garlic cloves minced
  • 2 cup onions chopped
  • 1 lb mushroom sliced
  • 3 sprigs fresh thyme
  • 3 cup vegetable stock
  • salt to taste
  • pepper to taste
  • 2 tbsp worcestershire sauce
  • 1/2 cup red wine vinegar
  • 3 tbsp tomato paste
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions

  • Add chopped potato, carrots, onions, garlic, and mushrooms to the Instant Pot.
  • Add fresh thyme, vegetable stock, salt, pepper, Worcestershire sauce, red wine vinegar, and tomato paste.
  • Close the lid and cook on high pressure for 10 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Mix cornstarch with water, add the mixture to the Instant Pot and stir well.
  • Serve and enjoy 🙂

Nutrition

Calories: 130kcal Carbohydrates: 28g Protein: 5g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 736mg Potassium: 814mg Fiber: 4g Sugar: 9g Vitamin A: 4559IU Vitamin C: 21mg Calcium: 50mg Iron: 2mg

Video

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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