Instant Pot Meatless Pot Roast

Instant Pot Meatless Pot Roast

Our love affair with portobello mushrooms as a main course is well-documented, and it continues with this Instant Pot Meatless Pot Roast. Sure, we have an actual beef chuck roast recipe, but this healthier, budget-friendly version is a lot lighter and has a vegan option.

This recipe would take all day in a slow cooker, but Instant Pot knocks it out in a fraction of the time, making it an ideal weeknight meal.

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Instant Pot Meatless Pot Roast

Instant Pot Meatless Pot Roast

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 46 Servings 1x
  • Category: Vegan, Meatless, Main Course, Entree
  • Method: Instant Pot


Instant Pot Meatless Pot Roast


  • 2 8-ounce containers baby bella mushrooms, rinsed, trimmed, and cut in half (quarter larger mushrooms)
  • 3 large cloves garlic, minced
  • 34 medium carrots, sliced into rounds (about 1 1/2 cups)
  • 1 large yellow onion, thinly sliced into half moons
  • 1 large parsnip, peeled and cut into half moons
  • 1/2 small rutabaga, cut into bite sized pieces (smaller than the carrots and parsnips)
  • 3 cups low-sodium or unsalted vegetable broth
  • 1/3 cup dry red wine 
  • 1/4 cup tomato paste (sugar-free)
  • 1 tbsp avocado oil
  • 1 tbsp tapioca or arrowroot flour, reserved
  • 1 tbsp cool water, reserved
  • 2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp dried rosemary
  • 1/8 tsp ground black pepper
  • Optional: Add 2 red potatoes, peeled, halved, and rinsed

For non-vegan option add:

For vegan option substitute Worcestershire sauce with:


  1. Prep all vegetables then turn Instant Pot to Sauté. Once hot, add avocado oil and onions, stirring as needed until onions are translucent and begin to brown. Add garlic and cook until fragrant (1-2 minutes).
  2. Add broth and stir, then turn Instant Pot off. Make sure to scrape up any brown bits from the bottom of the pot. 
  3. In a large measuring cup, measure wine then add tomato paste. Whisk to combine, then add to pot. Add rosemary, thyme, salt and pepper, and stir. 
  4. Add vegetables to the pot and gently stir. There will barely be enough liquid to reach the top of the vegetables, but as the mushrooms reduce, they give off a lot of water. 
  5. Seal Instant Pot and set to Manual/High for 20 minutes (make sure Keep Warm is turned off). Following cook time, allow natural release for 10 minutes then vent. Open as soon as the pin drops.
  6. Strain the vegetables, reserving all the liquid. Transfer vegetables to a serving dish and tent with foil. 
  7. Add 2 cups of reserved liquid to a small sauce pan. In a mug or small measuring cup, add the tapioca flour, then slowly stir in the cool water, making sure there are no lumps, to from a slurry. Heat the liquid over medium heat to a boil then add the tapioca slurry, a teaspoon at a time, and whisk vigorously. Reduce heat and simmer until desired consistency is reached. Keep remainder of liquid as-is for those who prefer au jus style gravy to thickened gravy. Store the two separately for leftovers.
  8. Serve immediately with gravy on the side. 


Refrigerate in airtight container up to 4 days. 

Cook time does not include pressurizing and manual vent time.

Keywords: meatless, portobello, mushrooms, baby bella mushrooms, vegan pot roast, vegan, grain-free, gluten-free, soy-free, instant pot, weeknight dinners, leftover lunches, easy meals, paleo, low-carb, low-fat


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