Instant Pot Vegan "Pot Roast" with Mushrooms

4.80 from 5 votes

We're swapping beef for meaty mushrooms in this tasty, plant-based "pot roast" recipe. This filling meal will warm you right up!

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American, Universal

Keyword: Instant Pot, Plant-Based, Vegan

Servings: people

Calories: 221kcal

1 pound crimini mushrooms cut in half, or 5 large Portobello mushrooms, sliced into 1-inch pieces
1 pound yukon gold potatoes cut into bite-sized pieces
2 carrots large, cut into bite-sized pieces
1 onion large, diced
2 garlic cloves minced
2 thyme sprigs fresh
3 sage leaves fresh, minced
1 teaspoon rosemary fresh, chopped
2 1/2 cups vegetable stock or water
1/4 cup tamari or lite soy sauce
1/4 cup dry red wine
2 tablespoons tomato paste
1 teaspoon molasses
1/8 teaspoon black pepper ground
2 tablespoons cornstarch

Place all the ingredients (except the cornstarch) into the bowl of a 6-quart Instant Pot and stir to combine. Secure the lid and set the vent to “Sealing.” Using the “Manual” button, adjust the pressure for “High Pressure” and cook for 20 minutes.
Let the pressure naturally release for 5 minutes before manually releasing the remaining pressure.
In a small bowl, combine the cornstarch with 1/4 cup water. Add the slurry to the Instant Pot and stir to combine.
Turn the Instant Pot on with the “Saute” button and simmer the mixture until it’s thick, about 3 to 5 minutes. Serve hot.

Tamari has all the sodium you'll likely need for the recipe. If more is needed, add salt to taste.

SmartPoints (Freestyle): 7