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.
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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.
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.