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Instant Pot Portobello Pot Roast
An ultimate combo of meaty mushrooms, tender vegetables and flavorful gravy…
Course
Main Course, party, Soup
Cuisine
American, international
Keyword
Instant Pot Portobello Pot Roast, Mushroom Soup, mushrooms, Pot Roast, vegan
Prep Time
9
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
21
minutes
minutes
Servings
5
Calories
130
kcal
Author
Corrie
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
tablespoon
worcestershire sauce
½
cup
red wine vinegar
3
tablespoon
tomato paste
2
tablespoon
cornstarch
2
tablespoon
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 :)
Video
Nutrition
Calories:
130
kcal
|
Carbohydrates:
28
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
736
mg
|
Potassium:
814
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
4559
IU
|
Vitamin C:
21
mg
|
Calcium:
50
mg
|
Iron:
2
mg