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!
FACT - If you love my Portobello Pot Roast and Vegan Irish Stew recipes and you have an Instant Pot you absolutely need to make this Instant Pot Portobello Pot Roast recipe.
And if you don't have an Instant Pot or you haven't made my Portobello Pot Roast, what are you even doing with your life?
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This Vegan Instant Pot Portobello Pot Roast recipe my friends, is the bees knees of Vegan Pot Roasts. It does not get any better. It seriously blew me away when I first made it. The flavour is incredible. That gravy ....
We're talking meaty portobello mushroom slices, soft, melting potatoes, sweet carrots and rich, super flavourful, thick gravy. We're talking ultra deliciousness with bells on.
And don't worry, the mushrooms are not cooked in the Instant Pot the whole time, so they don't end up like little wrinkled, slimy slivers. They get sautéed up until golden in the beginning, then removed until the end so they retain their lovely meaty texture.
Just look at 'em close up ...
There is something incredible about large chunks of potatoes cooked in gravy in the Instant Pot. They become, soft, sweet and delicious and I just can't get enough of them. I discovered how good they were cooked like this when I first made my Vegan Instant Pot Potato Curry. The potatoes in that recipe end up just as sweet and tasty as they do in this Vegan Instant Pot Portobello Pot Roast.
This Vegan Instant Pot Portobello Pot Roast is:
- Hearty and comforting
- Absolutely bursting with flavour
- Quick and easy to make
- Perfect for weeknight dinners or special occasions
And it's set to become a real family favourite!
Ingredient & equipment notes
(For detailed measurements and instructions, see the printable recipe card).
Here is what you will be needing to make this vegan Instant Pot pot roast:
And of course, you'll need an Instant Pot too. If you don't have one make this pot roast recipe instead.
How to make vegan Instant Pot portobello pot roast
Aside from it's amazing flavour, the great thing about this recipe is it's convenience. Making it in the Instant Pot is so easy and you literally have one pot to wash up after.
A recipe that is easy to make and produces minimal washing up is always a good thing!
Here is what you need:
And here's how you do it:
STEP 1 - Sauté those 'shrooms, right there in the Instant Pot then scoop them out and save them for later, then sauté the onions and garlic.
STEP 3 - Throw in the potatoes, carrots and seasoning.
STEP 4 -Then add the wine, soy sauce, broth and herbs.
STEP 5 - Once it's cooked, thicken up the gravy, add the mushrooms back and serve!
Serving suggestions
It doesn't really need much in the way of accompaniments, apart that is, from a big glass of wine and some good bread to mop up that delicious gravy.
May I suggest my No Knead Focaccia Bread for that job? It makes the perfect gravy mopper-upper!
Hungry for more?
For more Vegan Instant Pot recipes, check out these great options:
- Seasoned Pressure Cooker Black Beans
- Instant Pot Red Lentil Soup
- Vegan Mashed Potatoes
- Instant Pot Lentil Dal
- Teriyaki Instant Pot Rice
- Instant Pot Tomato Soup
- Vegan Instant Pot Potato Curry
📖 Recipe
Vegan Instant Pot Portobello Pot Roast
Author:
Ingredients
- 2 tablespoons olive oil , divided (optional - you can sauté in water instead to make the recipe oil free)
- 5 large portobello mushrooms , sliced into chunky pieces
- 1 large onion , chopped finely
- 3 cloves garlic , chopped finely
- 5 large potatoes , peeled and cut into large chunks (I cut each potato into about 5 pieces).
- 4 large carrots , peeled and cut into 1 inch chunks
- 1½ cups / 360 mls red wine
- ¼ cup / 60 mls soy sauce or Tamari (or gluten-free tamari/soy sauce, or coconut aminos).
- 2 cups / 16 oz / 473 mls good quality vegetable or mushroom broth
- 1 teaspoon salt , plus more to taste
- ½ teaspoon black pepper , plus more to taste
- 1 tablespoon sugar
- 4 tablespoons all purpose flour , or arrowroot powder, cornstarch or gluten free flour . Use the same amount.
- water , to make a slurry
- 2 sprigs of fresh thyme
- 1 large sprig fresh rosemary
- 3 to 4 fresh sage leaves
INSTRUCTIONS
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.
NOTES
- 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.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Lisa says
I wonder how rutabagas would taste in place of the potatoes.
A Virtual Vegan says
The potatoes in this are so good. I wouldn't recommend not using them. A bit if rutabaga too would be nice but it might need a little longer to cook.
Shana says
This is the first recipe I cooked in my Insta pot. It is richly delicious! I’d like to add a little liquid smoke and frozen peas next time I make it.
Megan says
Any suggestions for a wine replacement? I'd like to make this for my family but the hosting member is a recovering alcoholic so I don't want to bring alcohol into her home!
A Virtual Vegan says
Just use more stock instead, and if you have some, 3 or 4 tablespoons of balsamic vinegar would be nice for a rich wine-y taste without the alcohol.
Sonya says
This looks wonderful and I am going to try it for my family. Do you know if you can double the recipe in the instant pot so that we have leftovers for a second night?
A Virtual Vegan says
It definitely reheats very well. I think you should be able to double it. Just make sure you don't go over the max line in your pot. It might be safer to 1.5 times it the first time so you can how it fits once everything is in there. You shouldn't need to adjust the timings as they tend to stay fairly consistent even with bigger quantities in Instant Pots. To increase the quantities, you can hover over the number of servings in my recipe card and a slider comes up so you can adjust it. It then automatically changes the quantities of everything to match. Hope that helps!
Cheryl Tooke says
My husband and I LOVE this recipe! I skip the sugar and salt and it's still delicious. I sauté the mushrooms, onions and garlic in vegetable stock, so this is a great WFPB meal for us, with enough leftover for another meal.
A Virtual Vegan says
I'm really pleased you are enjoying it and that you've managed to adapt it slightly to fit your needs! Thanks so much for stopping by to leave feedback. It's much appreciated!
Katherine says
Followed the recipe everyone loved it. Thank you!
Michele Rose says
What can I use instead of the wine?
A Virtual Vegan says
Red wine gives it incredible flavour but if you can't use it for whatever reason, ale works well. For an alcohol free alternative, just use a really good tasting stock. If you can get it mushroom stock would give the best flavour, but vegetable stock will be fine as long as it's a really tasty one. If you have it I would also add about 3 tablespoons of balsamic vinegar for a rich wine-y taste without the wine. Hope that helps!
Lynn says
This sounds wonderful! We are getting our garden going and we like to grow radishes and I'm seeking a variety of recipes for using them. This will be perfect. I don't know if you know they can be used with or in place of little potatoes and when cooked they loose their spicy bite and soften nicely. This would be a great way to get in more of a variety of veggies!
Tracy says
Holy moly this was so gooood! My guest and I had a couple servings each. The broth is so rich and flavorful! I didn't use the wine but with the recommended splash of balsamic vinegar in the broth, we didn't even miss it. This is totally going in my list of favs. Thanks so much for this amazing recipe.
Melanie McDonald says
I'm really pleased you enjoyed it Tracy and thanks so much for stopping by to leave feedback. It's much appreciated!
Robin says
Ahhh! My husband and I love with your Portobello Pot Roast!!! We both love beef stew, (sorry) and I could never find anything close to it. Close to it? This passes it right up. The flavor is incredible. My husband got home very late last night and didn't get any for dinner. I sent some for his lunch today and this is the text he sent me : "YUM!!!" He rarely comments on his lunches. Thank you for such an incredible stew. My, but you are a wonderful cook.
Melanie McDonald says
Oh Robin, thank you! I really missed the tasty, deep flavoured beef pot roasts/stews from my pre-vegan days. Too many vegan recipes lack flavour but it's always top priority for me and I think I hit the spot with this one. I'm glad you agree. Once fall/winter comes around I will be adapting this recipe to a stew and dumplings type affair so watch this space!
Frances says
Excellent recipe! I thought I lost it but found it again. It tastes absolutely fabulous, so flavourful. My husband just started eating a WFPBNO diet and he loves this recipe. In addition to the bread, you mention steamed veggies and a creamed horseradish sauce. Do u ha e a recipe for the creamed horseradish, also is there another dish u could serve with this roast for a dinner party? Thx. Love yr recipes (and stories).
A Virtual Vegan says
Thank you Frances. I'm so pleased you are both enjoying it and thank you for your kind words.
With regards the horseradish sauce, I've never actually managed to find fresh horseradish so haven't made it myself. I buy it in a jar from the store or online. It's something that's really popular in the UK because it's served with traditional Roast Beef and Yorkshire Puddings. Here in Canada, and I imagine the U.S, it's a little harder to find but a few stores sell it. Just be sure to check the ingredients because a lot of them are not vegan. This one from Amazon is vegan but heed the warning. It is extremely hot. It says it's so hot it feels like your hair is falling out and I tend to agree. It also makes your nostrils feel like they are on fire! (And I'm someone who will quite happily eat a Vindaloo curry). If you get some, I recommend making some thickish cashew cream, with soaked raw cashew nuts, blended until smooth with some water or plant milk and a pinch of salt, then stir through a tiny bit of the horseradish. Taste and add more as needed. That served with this pot roast is really really good. A jar lasts for months and months in the fridge, and I have a Cauliflower Horseradish soup recipe on the blog if you want something else to use it in. https://www.amazon.com/Atomic-Horseradish-Extra-Hot-Jar/dp/B002HG9R1I/ref=sxbs_sxwds-stvp?keywords=atomic+horseradish&pd_rd_i=B002HG9R1I&pd_rd_r=c1a500e6-8679-4712-b142-cd7e04db8d85&pd_rd_w=VLikG&pd_rd_wg=CgnGK&pf_rd_p=5c5ea0d7-2437-4d8a-88a7-ea6f32aeac11&pf_rd_r=DJHNEKQA1MFH4TTK8T78&qid=1553312192&s=gateway
For dinner party accompaniments, I really recommend my No Knead Focaccia bread. It always goes down a storm and is so easy. This Green Bean Casserole is a great accompaniment too https://avirtualvegan.com/vegan-green-bean-casserole/ . You can also make the pot roast with less potatoes in it (maybe add some whole baby onions to replace them), then make crispy roast potatoes or creamy mashed potatoes to serve on the side. Or some creamy scalloped potatoes would be nice too. I don't have my own recipe (yet) but there are a few good ones online. You can't go wrong with The Minimalist Baker. She has a great recipe for them, as does The Vegan 8 and Dreena Burton if you want wfpb ones. Roasted Brussels Sprouts work really well too. Toss them with some olive oil (or aquafaba (canned chickpea liquid), salt and pepper and roast until soft and golden around the edges.
Hope that helps!
Frances says
Yes this a great help! And I've made yr green been casserole previously. Another great dish. Great idea. Thx again!
Margie Negri says
I read every word of your blah, blah, blah and I really appreciated it. I don't always read them all but your recipes are so good I want to know you. Ha ha. I'm making this tonight and don't have portobello Sharon's but going for it with buttons because that's all I got. I know it won't be the same but I just want to drink the gravy. Haha
A Virtual Vegan says
Thank you so much Margie! It's still lovely with button mushrooms. I hope you enjoy it!
Mary says
Such a delicious and easy recipe! I’ve made it three times in one week because it’s so great! It reminds me of the days when we ate beef roast, carrots, potatoes cooked in foil with onion soup mix and cream of mushroom BUT now, so much healthier! Thanks for sharing this winner! Five stars!!
A Virtual Vegan says
Thank you Mary. I'm so pleased you are enjoying it!
T says
This looks just like the roast my Mom made on Sundays growing up. How do you clean the Portabellas? Thanks.
A Virtual Vegan says
I just wipe mine with a piece of kitchen paper. If the gills are a little dusty I give them a quick run under water.
Lauren says
This looks absolutely amazing! Vegan for 5 years and never tried a roast like this. My mom always made roast - and though I never liked the meat, the carrots and potatoes were always so good. Question- I rarely have fresh herbs. Could I use dried? Or is it worth it to make a trip to the store for fresh.
A Virtual Vegan says
You could use dried and it will be fine, but for optimum flavour fresh is best. I'd guess about 1 teaspoon of rosemary and thyme, and a heaping quarter teaspoon of sage?