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.
Ann says
Would a crock pot work?
A Virtual Vegan says
I'm sure it would but I don't have one anymore so am unable to try it. Just follow my instructions for the Instant Pot, sautéing as described in a pan first, add it all to the crockpot, except the mushrooms and cook until the potatoes are melting and tender, then return the mushrooms and allow them to heat through before serving.
Alex Griller says
I made this in the oven. My husband declared it the, "best vegan dish" he's ever tasted. It was utterly delicious. I added a teaspoon of white miso and used white wine since the bottle was already open. The dish still came up dark, delicious,, "meaty" and savoury. Excellent. Thank you
A Virtual Vegan says
That's so good to hear. I'm really pleased you both enjoyed it!
Tori says
I got an instant pot for Christmas, and I decided to try this recipe tonight. It was amazing!! 10/10 according to me and my omni boyfriend. So flavorful and perfect for a cold rainy day. Thank you!!
A Virtual Vegan says
I'm so pleased you both enjoyed it and thanks so much for coming back to leave feedback. I really appreciate it!
Julie Gondar says
OK, so the cooking times may be accurate, but this does not mention the time it takes to pre heat at each stage and to naturally release the steam. Having said that? it was worth every second ~ absolutely delicious.
Jeri Weems says
Made this for Thanksgiving with the No-Kneed Focaccia bread. Was delicious!
A Virtual Vegan says
Perfect partners! I'm so pleased you enjoyed them both.
Rosy says
Got 1 lb of Portobello mushrooms in my my organic basket, your recipe is just what I was looking for. With so many mushrooms I had to double the recipe, do you think I could freeze part of it for later? Thank you very much for the recipe, and by the way, I enjoyed the blah blah too.
A Virtual Vegan says
I have never tried freezing it because we always end up eating it all too fast, but I think it should be ok. I've frozen similar meals and they have been fine. And ha ha, I love that you enjoyed my blah blah! That made me laugh!
Heather Hogan says
Hi! I plan on making this recipe for my Christmas Eve party as my nephew is vegetarian and my stepdaughter leans more towards vegetarian based meals. I want to use my instapot but wonder if making it in a dutch oven would bring out more flavor. Which would you recommend?
A Virtual Vegan says
You could use either. The gravy would reduce more in a Dutch Oven and be thicker and the potatoes etc would caramelize a bit on top which would be lovely. You might well need to use more broth or wine to account for increased evaporation though. It might be slightly more flavourful, but to be honest, the results from the Instant Pot are really great. I was blown away by how well it cooked this recipe and how much flavour there was. Really it comes down to personal choice. Bear in mind that if you do use a Dutch Oven it will take a good few hours to get the potatoes and carrots meltingly soft. The only cookinh method I wouldn't recommend is a slow cooker. It doesn't turn out nearly as good in one of those.
Mariam says
Hi, I cannot use wine (or any other alcohol) due to religious reasons, Is there any alternate ingredient I can use in its place?
A Virtual Vegan says
Use a really good tasting broth instead and maybe a splash of balsamic vinegar too if you have it.
Beth says
I made this last night and had leftovers for lunch today. Absolutely delicious! I've been eating mostly plant-based for a while, and I love finding new recipes. I particularly enjoy dishes that reheat well like this one! I'm looking forward to trying more of your dishes. Teriyaki instant pot rice is next on my list! Thank you!
A Virtual Vegan says
I'm so pleased you enjoyed it Beth. Hope you enjoy the rice too!
MK says
Amazing!! My first meal in an I stand pot! Wow. Rich, cooked perfectly, Dont even miss the beef.
Only changes I made: added celery and used red potatoes skin on.
Will definately share this recipe.
A Virtual Vegan says
I'm thrilled you enjoyed it so much. Thank you!
Colleen Neymeyer says
Easy to make and has amazing depth of flavor. You really can't go wrong with this -- even meat-eaters will love this.
A Virtual Vegan says
Thank you Colleen. I'm so pleased you enjoyed it!
Beth Karper says
Do you think this could be made in a crock pot??
A Virtual Vegan says
Yes I'm sure it would work really well. My other pot roast recipe actually has slow cooker instructions. https://avirtualvegan.com/portobello-pot-roast/
Jeri Weems says
Hi Mel,
This recipe looks awesome! It's going to be the first thing I make in my new instant pot! However, I'm not a cook. When you say red wine, go you mean "red cooking wine?" Can you recommend a brand?
A Virtual Vegan says
I recommend using wine you would drink rather than cooking wine. It has a much better flavour and will make your gravy better. I'm not sure where you are in the world but I tend to buy Copper Moon Shiraz, or Tinhorn Creek, but they are local to me here in BC so I'm not sure if you will be able to find them. Any middle of the road red wine will do though. Barnivore is a great website for checking to see if wine is vegan or not if that's important to you http://www.barnivore.com and here's a list of vegan wines from Veg News that might be useful.https://vegnews.com/food-recipes/vegan-food-guides/wine
If you aren't really a red wine drinker, leftovers will freeze for the next time you make this or any other stew or casserole. I have a red wine gravy recipe on my site too. I hope you enjoy the roast and I am honoured you are christening your Instant Pot with it!
Mary says
We made this for supper tonight and we LOVE IT!!! Added Brussel Sprouts for some “greens” Did not add salt (felt Tamari would be enough) nor did we add sugar and it is GREAT!!! It is going in the rotation.THANKS Mel!!!
A Virtual Vegan says
Wow that was quick Mary. I'm so pleased you enjoyed it and thank you for coming back to let me know!
Maureen says
Hi Mel - My Instant Pot is 3 quarts. Will this recipe work as is or should I scale down the ingredients?
Thanks for so many amazing vegan recipes!
Maureen
A Virtual Vegan says
You're welcome Maureen! You might struggle to fit it all in the 3 quart. It's way up over half way in my 6 quart. I think you would need to half it or at least reduce it by a quarter. If you hover over the serving number in the recipe card (or tap it on mobile) and move the slider that appears, it will adjust all the quantities automatically for you to save you doing it manually. Cooking times will be the same. I hope you enjoy it!
A says
Abandoning you recipe after scrolling down 10 screens, and no recipe. If it is good enough to post about, i fit is as good as claim ... >>>GIVE US THE RECIPE. DON"T WASTE OUR TIME WITH BLAH_BLAL_BLAH...<<
A Virtual Vegan says
Um...Hang on a minute, the recipe is there, quite clearly, at the end of the post. I have no idea why you had so much trouble finding it, but after reading your comment, I suppose it's obvious that patience is not a virtue of yours. I spend hours and hours creating and testing each of these recipes, and provide them completely FREE of charge so I'll write what I like preceding them. A few seconds of scrolling isn't much to have to do in return. If you don't like the BLAH_BLAH_BLAH before recipes then perhaps you shouldn't be visiting a blog and should go out and buy yourself some cookbooks.
Shae Lynn Watt says
I'm kind of amazed that someone would take the time to scroll all the way down here to complain, but not to find the recipe...
I'll be honest, I skipped the "blah blah blah," but I know you have readers who love that part, and I certainly appreciate the pictures. I don't mind skimming, especially when the recipe is so clearly formatted at the end.
Thanks for the hard work--I'm making this today for my GF-V father-in-law while the rest of us have a regular pot roast--but I'm pretty sure we'll all be sneaking bites out of his pot, too! I am so happy to find a great recipe to serve up to make him feel included in our special Christmas Day dinner!
A Virtual Vegan says
Ha ha, you're so right! Thank you for appreciating my "blah blah blah" even if you personally choose not to read it. I hope your father-in-law enjoyed the pot roast!
Morgan says
I appreciate you and your recipes and am really proud of you for sticking up for yourself!! That kind of negativity is so unnecessary. Thank you for everything you do!
A Virtual Vegan says
Thank you so much Morgan!