Instant Pot Vegetarian Portabella Pot Roast
So i originally had this as “portobello” but decied to cahnge it to “portabella”. Both are accepted, however, the Mushroom Council has adopted the two “a” version to establish some consistency. So… now you know. I’ll be honest, i never knew there was a Mushroom Council until i wrote this post. However, it’s existence does not surpise me.
Portabellas are simply cremini mushrooms that have reached full maturity before harvest. They are a big hearty mushroom that can reach 5 inches or so in diameter. The also make for a great meat substitute. Which is what this recipe is all about. The best way I can describe it is as a meatless roast. All of the flavor you would expect. Just no meat. The mushrooms are so plentiful though, and the other veggies so hearty, that you don’t even really miss the meat. Yes, I just said that you won’t even be mad that this is a meatless dish. We both know that you will be coming up for seconds.
Instant Pot Vegetarian Portabella Pot Roast
Ingredients
- 1.25 pounds Yukon gold potatoes cut into bite-sized pieces
- 1 pound baby bella mushrooms if they are large, cut them in half
- 2 large carrots peeled and cut into bite-sized pieces
- 2 cups frozen pearl onions*
- 4 cloves garlic peeled and minced
- 3 sprigs fresh thyme
- 3 cups vegetable stock divided
- 1/2 cup dry red or white wine
- 3 tablespoons tomato paste
- 2 tablespoons vegetarian** worcestershire
- 2 tablespoons cornstarch
- Kosher salt and freshly-cracked black pepper
- optional garnish: finely-chopped fresh parsley
Instructions
- Instant Pot Method:
- Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine and worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to “Sealing”.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Remove the lid.
- In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
- Serve immediately, garnished with fresh parsley if desired.
- *Feel free to sub in sliced white onions, if pearl onions are not available.
- **If making this recipe vegetarian, use vegetarian Worcestershire.