Instant Pot Vegan Pot Roast

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tbsp 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 tbsp tomato paste

1/4 cup dry red wine

1/2 cup vegetable stock

2 teaspoons vegan Worcestershire sauce

salt and pepper, (to taste)

Directions

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.

Notes

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.

Nutrition

• Calories: 217 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Sodium: 268 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 3 g