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Get cozy with this perfect weeknight stew. A vegan pot roast made with portobellos, carrots, and potatoes, all cooked inside an Instant Pot for the ultimate easy fall meal.

First off, Happy Halloween, friends!

This is the first Halloween that I won’t have my kids with me. While I am sad not to take them trick-or-treating, I am looking forward to cozying up at home with some Alfred Hitchcock movies, a glass of red wine, and perhaps some Peanut Butter Caramel Popcorn.

With Halloween here, it means winter is fast approaching. Cold weather, short days, and, of course, cozy meals. As far as cozy meals go, I can’t get enough of this vegan pot roast. All the meaty mushrooms and buttery potatoes for me, please!

I’ve been making variations of this Portobello Pot Roast for a few weeks now and I’m excited to finally be sharing it with you!

Recommended Ingredients and Equipment

Ingredients & Substitutions Olive Oil

Portobello – Portobello is one of the best whole food meat substitutes you can find. They have a rich juicy, deep meaty texture that, although will never be mistaken for meat, can be equally satisfying to vegans and omnivores alike.

– Portobello is one of the best whole food meat substitutes you can find. They have a rich juicy, deep meaty texture that, although will never be mistaken for meat, can be equally satisfying to vegans and omnivores alike. Onion

Garlic

Carrots

Baby Potatoes

Fresh Herbs – Rosemary and Oregano

– Rosemary and Oregano Tomato Paste

Dry Red Wine – You can omit and replace it with an additional 1/4 cup vegetable broth.

You can omit and replace it with an additional 1/4 cup vegetable broth. Vegetable Stock

Vegan Worcestershire Sauce- Make sure to look for vegan specific brands. Most brands of Worcestershire sauce have anchovies.

Make sure to look for vegan specific brands. Most brands of Worcestershire sauce have anchovies. Salt and Pepper

Recommended Equipment

While it is not necessary, I do recommend a making this recipe with an Instant Pot. My Instant Pot is one of my favorite kitchen gadgets. It is a tool that does the work of a slow cooker, pressure cooker, rice cooker, sautéer, yogurt maker, steamer, and warmer. AND it makes dinner so easy. If you don’t have an instant pot, you can make this meal in a dutch oven.

In addition, you will need a good chef’s knife, cutting board, and basic kitchen utensils. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

How to Make Portobello Pot Roast

Step One – Sauté the Mushrooms Just like beef, the portobello gets rubbed with salt and pepper. After it is seasoned, it is chopped and sautéed in your instant pot to brown and crisp the edges. Once the portobello is browned, remove it from the instant pot and assemble the rest of your roast.

Step Two – Add the Vegetables Heat the remaining tablespoon of oil in your Instant Pot and add onions. Sauté for about 3-4 minutes until they are fragrant and translucent. Stir in garlic, carrots, and potatoes and sauté for 2-3 minutes until vegetables are slightly browned. ​ Add back the sautéed portobellos, tomato paste, red wine, vegetable stock, Worcestershire, rosemary, and oregano. As you do this, make sure to scrape up any browned vegetables from the bottom.

Step Three – Cook the Pot Roast Secure the lid on. Select the manual setting to high pressure and set for 30 minutes. When finished, release the pressure according to the manufacturer’s instructions. Remove the lid and let the pot roast cool for 10 minutes.

Serving and Storing

Serve this recipe immediately. Because it’s sitting in the juices of the vegetables and vegetable broth, the potatoes and carrots will eventually start to get soft and mushy. Serve with Sage “Buttermilk Biscuits or Maple Balsamic Brussels Sprouts

Storing – This doesn’t store well and is best eaten the same day.

Frequently Asked Questions

Do I need to use an Instant Pot?

No. Using a Dutch oven or cast iron soup pot, you can essentially follow the same instructions. Cook times will be a little longer, but, the nice thing about a Dutch ovenis that you can check for doneness as often as you need.

It’s important to note that when I made this in my dutch oven, I added an extra 1/2 cup of vegetable broth because more of the broth will evaporate with this method.

More Vegan Portobello Recipes

Instant Pot Vegan Pot Roast Get cozy with this perfect weeknight stew. A vegan pot roast made with portobellos, carrots, and potatoes, all cooked inside an Instant Pot for the ultimate easy fall meal. 5 from 3 votes Did you make this recipe? Leave a comment and rate it below.

If you made any substitutions, let us know how it turned out! Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Print Course: Main Course

Cuisine: Vegan, Gluten-Free, Instant Pot

Servings : 4 people

Calories : 217 kcal

Author : Sarah McMinn

Main CourseVegan, Gluten-Free, Instant Pot: 217 kcal Ingredients 2 tbsp olive oil, divided

tbsp olive oil, divided 4 large portobellos

large portobellos 1 medium yellow onion, roughly chopped

medium yellow onion, roughly chopped 3-4 cloves garlic, minced

cloves garlic, minced 4 large carrots, cut in half into 2-inch pieces

large carrots, cut in half into 2-inch pieces 1 pound baby potatoes

pound baby potatoes 1 sprig rosemary, destemmed

sprig rosemary, destemmed 1 sprig oregano, destemmed

sprig oregano, destemmed 2 tbsp tomato paste

tbsp tomato paste 1/4 cup dry red wine

dry red wine 1/2 cup vegetable stock

vegetable stock 2 teaspoons vegan Worcestershire sauce

teaspoons vegan Worcestershire sauce salt and pepper, to taste US Customary – Metric Instructions Set your Instant Pot to the high sauté setting. Heat up 1 tablespoon of oil. Remove the stems from the portobello. Generously rub them with salt and pepper and slice them into 1/2-inch strips. Sauté in the Instant Pot for 2-3 minutes, stirring often. Once it’s evenly browned, remove the mushrooms from the Instant Pot and set aside. Heat the remaining tablespoon of oil in your Instant Pot and add onions. Sauté for about 3-4 minutes until they are fragrant and translucent. Stir in garlic, carrots, and potatoes and sauté for 2-3 minutes until vegetables are slightly browned. ​ Add back the sautéed portobellos, tomato paste, red wine, vegetable stock, Worcestershire, rosemary, and oregano. As you do this, make sure to scrape up any browned vegetables from the bottom. Secure the lid on. Select the manual setting to high pressure and set for 30 minutes. When finished, release the pressure according to the manufacturer's instructions. Remove the lid and let the pot roast cool for 10 minutes. With a slotted spoon, serve the pot roast between 4 bowls. Top with a spoonful of gravy and serve immediately. Recipe Notes Serving and Storing – Serve this recipe immediately. Because it’s sitting in the juices of the vegetables and vegetable broth, the potatoes and carrots will eventually start to get soft and mushy. Serve with Sage “Buttermilk Biscuits or Maple Balsamic Brussels Sprouts. This doesn’t store well and is best eaten the same day. Variations – If you don’t have an instant pot, you can make this recipe using a Dutch oven or cast iron soup pot. Cook times will be a little longer and you should add an extra 1/2 cup of vegetable broth because more of the broth will evaporate with this method. Nutrition Facts Calories Per Serving: 217 % Daily Value Carbohydrates 33g 11% Protein 3g 6% Fat 7g 11% Saturated Fat 1g 6% Sodium 268mg 12% Potassium 862mg 25% Fiber 5g 21% Sugar 7g 8% Vitamin A 12215IU 244% Vitamin C 31.4mg 38% Calcium 62mg 6% Iron 1.7mg 9%