Vegan Instant Pot Portobello Pot Roast
Try this Vegan Instant Pot Portobello Pot Roast recipe.
Try this Vegan Instant Pot Portobello Pot Roast recipe.
- olive oil
- 1 tablespoon sugar
- salt
- garlic
- ingredients
- 1
- tablespoon
- 1/2
- onion
- 3
- 2
- water
- black pepper
- sugar
- 4
- potatoes
- all purpose flour
- carrots
- soy sauce
- tablespoons
- teaspoon
- cloves
- red wine
- large
- sprigs
- 5
- sprig fresh rosemary
- 1 large sprig fresh rosemary
- chopped finely
- 1/2 teaspoon black pepper plus more to taste
- 2 sprigs of fresh thyme
- 1/4 cup / 60
- fresh sage leaves
- 3 to 4
- portobello mushrooms
- ingredients 2 tablespoons olive oil divided (optional - you can sautã© 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
- 2 tablespoons olive oil divided (optional - you can sautã© 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
- 2 tablespoons olive oil divided (optional - you can sautã© 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
- 2 tablespoons olive oil divided (optional - you can sautã© in water instead to make the recipe oil free)
- divided (optional - you can sautã© in water instead
- 5 large portobello mushrooms sliced into chunky pieces
- 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
- peeled and cut into large chunks (i cut each potat
- 4 large carrots peeled and cut into 1 inch chunks
- peeled and cut into 1 inch chunks
- 1 1/2 cups / 360 mls red wine
- 1 1/2 cups / 360
- mls
- 1/4 cup / 60 mls soy sauce or tamari (or gluten-free tamar or coconut aminos).
- mls
- or tamari (or gluten-free tamari/soy sauce or coconut aminos).
- 2 cups / 16 oz / 473 mls good quality vegetable or mushro
- 2 cups / 16 oz / 473
- mls
- good quality vegetable or mushroom broth
- 1 teaspoon salt plus more to taste
- plus more to taste
- plus more to taste
- 4 tablespoons all purpose flour or arrowroot powder, cornstarch or gluten free flour . use the same amount.
- or arrowroot powder cornstarch or gluten free flour . use the same amount.
- water to make a slurry
- to make a slurry
- of fresh thyme
- 3 to 4 fresh sage leaves
- Carbohydrate 313.323291911112 g
- Cholesterol 1297.77939792 mg
- Fat 75.2164277507088 g
- Fiber 45.8670953883929 g
- Protein 117.826624749056 g
- Saturated Fat 24.6806008719153 g
- Serving Size 1 1 recipe (2602g)
- Sodium 9966.06848036925 mg
- Sugar 267.456196522719 g
- Trans Fat 8.96312381394116 g
- Calories 2301 calories
Step-by-step
- Ingredients preparation: Chop onion, garlic, and potatoes into chunks. Slice portobello mushrooms into chunky pieces.
- Sauté vegetables: In Instant Pot, sauté onion, garlic, and mushrooms in olive oil (or water) until softened.
- Add remaining ingredients: Stir in carrots, potatoes, red wine, soy sauce, vegetable broth, thyme, sage, salt, and pepper.
- Make slurry: In a small bowl, whisk together flour (or alternative) and water until smooth.
- Combine and pressure cook: Pour slurry into Instant Pot, stir to combine. Secure the lid and set to pressure cook on high for 20-25 minutes.
- Natural pressure release: Allow the pressure to release naturally for at least 15 minutes, then carefully release any remaining pressure.
- Serve: Serve hot, garnished with fresh herbs (optional).
A Weekend Culinary Adventure: My Vegan Instant Pot Portobello Pot Roast
As a busy professional, finding time for elaborate meals often feels like a distant dream. Weekends, however, offer a precious window of opportunity to experiment in the kitchen, to create something nourishing and satisfying that feels a little bit special. This weekend, that something was my Vegan Instant Pot Portobello Pot Roast. I've always loved the comforting warmth of a traditional pot roast, that rich, deeply flavorful sauce clinging to tender meat. But my transition to a vegan lifestyle demanded a creative reimagining of this beloved classic. And let me tell you, the result was nothing short of spectacular.
The beauty of this recipe lies not only in its deliciousness but also in its simplicity. The Instant Pot, my beloved kitchen workhorse, is the secret ingredient here. It simplifies the cooking process dramatically, allowing for hands-off cooking while I attended to other weekend chores – cleaning, running errands, catching up with friends. The rich umami flavor of the portobello mushrooms perfectly replaces the richness of a traditional roast. The hearty potatoes and carrots, softened to perfection, soak up the flavourful sauce. It's a dish that truly embodies the satisfying comfort of a home-cooked meal, without the hours of slaving over a hot stove.
The process was surprisingly straightforward. The initial sautéing of the onions, garlic, and mushrooms in the Instant Pot built a fantastic base of flavor. The addition of the red wine, soy sauce, and vegetable broth created a depth and complexity that I rarely find in everyday cooking. The subtle earthiness of the thyme and sage complemented the mushrooms beautifully, while the potatoes provided a grounding starchy element. And the final touch, a simple cornstarch slurry to thicken the sauce, was pure magic. The result was a deeply savory, rich, and unbelievably flavorful vegan pot roast that left me utterly delighted.
What really surprised me was the texture. The portobellos, usually quite firm, were meltingly tender after their pressure-cooked sojourn. The carrots had absorbed all the glorious flavors of the sauce, and the potatoes were fluffy and comforting. The sauce itself was the star of the show, rich and intensely flavorful, a perfect accompaniment to everything from mashed potatoes to crusty bread.
This recipe isn't just a meal; it's an experience. It’s about finding joy in the creative process of cooking, about transforming simple ingredients into something truly extraordinary. It's about savoring the aroma that fills your kitchen, about the anticipation that builds as the pressure cooker releases its steam, and, most of all, about sharing the delicious results with those you love. This Vegan Instant Pot Portobello Pot Roast is a testament to the power of plant-based cuisine, demonstrating that vegan food can be just as comforting, satisfying, and incredibly flavorful as anything else.
My suggestion? Don't hesitate. Dive in and experience the magic for yourself. The weekend waits for no one, but a delightful, hearty, and surprisingly simple vegan pot roast is just a pressure cook away.
And if you're looking for a way to elevate your weekday meals, the leftovers from this recipe make for a truly satisfying and quick lunch. A simple addition of some crusty bread to soak up the extra delicious sauce elevates it to another level! I often find myself enjoying the leftovers cold as a refreshing salad addition, the rich flavors surprisingly complementing the fresh greens.
Beyond its convenience and deliciousness, this recipe offers a significant health boost. The abundance of vegetables provides vital nutrients, while the absence of meat makes it a heart-healthy option. It’s a perfect meal for those seeking a plant-based diet that is both satisfying and nutritious, without compromising on taste.
In conclusion, this Vegan Instant Pot Portobello Pot Roast has quickly become a weekend staple in my kitchen. It's a testament to how delicious and satisfying plant-based cooking can be. It's a recipe that I'll be returning to time and time again, and I highly recommend you try it too. The joy of creating something so flavorful and comforting, all while enjoying the ease of the Instant Pot, makes it a recipe I happily share with you all.
