• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Work With Us
  • Shop
  • Subscribe

My Darling Vegan logo

  • Recipes
  • Vegan Resources
  • eBooks
  • Vegan Starter Guide

Home » Recipes » Portobello Vegan Pot Roast (Instant Pot)

Portobello Vegan Pot Roast (Instant Pot)

by Sarah McMinn / Posted: October 31, 2018 / Updated: August 21, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 40 mins

821 shares
  • 282
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.
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.
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.

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.

Finished recipe in two blue bowls

Disclosure: This post may contain affiliate links.

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!

Mushrooms, potatoes, carrots, and garlic on cutting board
Table of Contents show
Recommended Ingredients and Equipment
How to Make Portobello Pot Roast
Serving and Storing
Frequently Asked Questions
More Vegan Portobello Recipes
Instant Pot Vegan Pot Roast

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.
  • Onion
  • Garlic
  • Carrots
  • Baby Potatoes
  • Fresh Herbs - Rosemary and Oregano
  • Tomato Paste
  • Dry Red Wine - You can omit and replace it with an additional ¼ cup vegetable broth.
  • Vegetable Stock
  • Vegan Worcestershire Sauce- 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.

Chopped potatoes and carrots on a cutting board

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.

Vegan Pot Roast in two blue bowls

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 ½ cup of vegetable broth because more of the broth will evaporate with this method.


More Vegan Portobello Recipes

  • Portobello Pizza with Tempeh Sausage
  • Philly Cheesesteak with Portobello Steak Strips
  • Portobello Sliders with Caramelized Onions
  • Vegan Fajita Bowls with Portobello Steak
  • 4-Ingredient Portobello Steaks
Finished recipe in two blue bowls

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
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 217kcal
Author: Sarah McMinn

Ingredients

  • 2 tablespoon olive oil, divided
  • 4 large portobellos
  • 1 medium yellow onion, roughly chopped
  • 3-4 cloves garlic, minced
  • 4 large carrots, cut in half into 2-inch pieces
  • 1 pound baby potatoes
  • 1 sprig rosemary, destemmed
  • 1 sprig oregano, destemmed
  • 2 tablespoon tomato paste
  • ¼ cup dry red wine
  • ½ cup vegetable stock
  • 2 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 ½-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. 

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 ½ cup of vegetable broth because more of the broth will evaporate with this method.

 

Nutrition

Calories: 217kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 268mg | Potassium: 862mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12215IU | Vitamin C: 31.4mg | Calcium: 62mg | Iron: 1.7mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« Vegan Meatballs with Tempeh
Vegan Meatloaf with Mushrooms and Lentils »

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Regina says

    August 29, 2020 at 6:35 am

    5 stars
    Yum, perfect comfort food and so easy to prepare. My family that is wary of vegan food took heaping platefuls. I subbed white grape juice for the wine because I had some on hand and that was a nice flavor. This is going in our regular rotation from now on.

    Reply
  2. Betty says

    February 29, 2020 at 9:51 am

    Do you do a natural release or quick release of pressure?

    Reply
    • Sarah McMinn says

      March 02, 2020 at 8:19 am

      I use quick release.

      Reply
  3. Darren says

    October 30, 2019 at 9:19 pm

    Your cook time and total time should probably be 40 or 50 minutes, no?

    Reply
    • Sarah says

      October 31, 2019 at 10:39 am

      There seems to be an issue with my recipe card not registering the correct times. It cooks for 30 minutes.

      Reply
  4. Shantelle Nalley says

    June 23, 2019 at 5:44 pm

    5 stars
    I want to try this, but I don't have an instant pot. Do you know how I could do this in a slow cooker?

    Reply
    • Sarah says

      June 24, 2019 at 6:40 am

      You could do it over the stove in a soup pot. It would probably take about 30 minutes for the vegetables to get tender.

      Reply
  5. Zara says

    March 05, 2019 at 10:37 pm

    5 stars
    Best vegan meal I have ever made in all honesty! Could eat this over and over again, so simple. I cooked mine in the oven so I had to use more liquid as it would absorb too fast. But was beautiful!

    Reply
    • Fran Cruden says

      April 17, 2019 at 1:28 pm

      Im with Zara! That was comforting and sooo good!

      Reply
  6. wendy says

    November 21, 2018 at 9:50 am

    Sorry,....still confused. After sauteing the mushrooms, do we put them aside or keep them in the pot for the cooking of the other veggies? Seem like they would get too mushy if they stay in the pot ?

    Reply
    • Sarah says

      November 21, 2018 at 9:56 am

      I made it a little more clear in the recipe. The mushrooms are removed after sautéing and set aside. They are placed back in after the rest of the vegetables are sautéed (see step 5). Hope that clarifies it!

      Reply
  7. suzy says

    October 31, 2018 at 10:32 am

    This looks good and I'll be making in my Dutch Oven. When do the mushrooms go back in? Or are they reserved until the very end and then the stew put over the top of them. I don't see them in the instructions after "remove and set aside." Thanks! Can't wait to try this!

    Reply
    • Sarah says

      November 01, 2018 at 4:19 pm

      Thanks for pointing that out. I fixed the recipe to indicate that.

      Reply
      • Suzy says

        November 08, 2018 at 5:56 pm

        5 stars
        Thanks Sarah! I made it tonight and it was great! It thickened up nicely and was very rich tasting! I'll definitely be making it again.

        Reply
        • Sarah says

          November 09, 2018 at 9:52 am

          Glad you liked it, Suzy!

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • The BEST Vegan Blueberry Muffins
  • Vegan Chocolate Peppermint Crinkle Cookies
  • Best-Ever Vegan Zucchini Bread
  • Raw Carrot Cake Bites
  • Vegan Lemon Poppy Seed Muffins
  • Best-Ever Vegan Vanilla Cupcakes

See more recipes →

Vegan Easter Recipes

  • Vegan Pound Cake with Lemon Glaze
  • Best-Ever Vegan Lemon Bars
  • 5-Ingredient Coconut Milk Ice Cream
  • Vegan Olive Oil Cake with Lemon
  • Ultra-Chewy Lemon Crinkle Cookies
  • Vegan Fruit Tart

See more vegan easter recipes →

Vegan Recipe Roundups

  • 31 Vegan Easter Recipes
  • 12 Vegan Asparagus Recipes
  • 9 Amazing Vegan Taco Recipes
  • 9 Vegan Fish Replacements

View more recipe roundups →

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • 4-Ingredient Cookies with Chocolate Chips
  • Gluten Free Vegan Breakfast Cookies
  • Vegan Chocolate Chip Muffins
  • Vegan Strawberry Muffins
  • Baked Vegan Apple Cider Donuts
  • Vegan Banana Bread (No Sugar Added!)

See more recipes →

Vegan Easter Recipes

  • Easy Vegan Cinnamon Rolls
  • Vegan Meatloaf with Mushrooms and Lentils
  • Spicy Vegan Cheddar Cheese
  • Vegan Pistachio Ice Cream
  • Vegan Spinach Artichoke Dip
  • Homemade Mixed Berry Cobbler

See more vegan easter recipes →

Vegan Recipe Roundups

  • 15 Classic Vegan Sandwich Recipes
  • 30 Vegan Valentine's Day Recipes
  • 11 Delicious Vegan Chinese Recipes
  • 40 Vegan Game Day Recipes

View more recipe roundups →

Footer

↑ back to top

List of places MDV has been featured in.
  • Recipes
  • Shop
  • Work With Us
  • Contact
  • Privacy
  • Press
  • Accessibility Statement






THIS SITE CONTAINS AFFILIATE LINKS     © 2022 My Darling Vegan — All Rights Reserved

×

Need help with dinner? Check out Easy Weeknight Dinners for easy and wholesome recipes the whole family will love!