Vegan Instant Pot Portobello Pot Roast
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INGREDIENTS
- Produce
- 4 Carrots, large
- 3 cloves Garlic
- 1 Onion, large
- 5 Portobello mushrooms large
- 5 Potatoes, large
- 1 large sprig Rosemary ; fresh
- 3 Sage, fresh leaves
- 2 sprigs Thyme fresh
- Canned Goods
- 2 cups Vegetable or mushroom broth ; good quality
- Condiments
- 1/4 cup Soy sauce
- Baking & Spices
- 1/2 tsp Black pepper
- 1 tsp Salt
- 1 tbsp Sugar
- Oils & Vinegars
- 2 tbsp Olive oil
- Beer Wine & Liquor
- 1 1/2 cups Red wine
- Liquids
- 1 Water
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
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (442g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 192 | ||
| Calories from Fat: 16 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.8g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1091.7mg | 38 % | |
| Potassium 1163mg | 31 % | |
| Total Carbohydrate 15.7g | 5 % | |
| Dietary Fiber 3.1g | 12 % | |
| Sugars, other 12.7g | ||
| Protein 5.3g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 192
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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