Instant Pot Portobello Mushroom Pot Roast

Servings: 5

Ingredients

• 2 tablespoons olive oil , divided (optional – you can sauté in water instead to make the recipe oil free)
• 5 large portobello mushrooms , sliced into chunks
• 1 large onion , chopped finely
• 3 cloves garlic , chopped finely
• 5 large potatoes , peeled and cut into large chunks
• 4 large carrots , peeled and cut into 1 inch chunks
• 1½ cups / 360 mls red wine
• ¼ cup / 60 mls soy sauce or Tamari (or gluten-free tamari/soy sauce, or coconut aminos). 
• 2 cups / 16 oz / 473 mls good quality vegetable or mushroom broth
• 1 teaspoon salt , plus more to taste
• ½ teaspoon black pepper , plus more to taste
• 1 tablespoon sugar
• 4 tablespoons all purpose flour , or same amount of arrowroot powder, cornstarch or gluten free flour 
• water, to make a slurry
• 2 sprigs of fresh thyme
• 1 large sprig fresh rosemary
• 3 to 4 fresh sage leaves 

Preparation:

1. Set the Instant Pot to sauté and add 1 tablespoon of the olive oil (or use a few tablespoons of water instead if you prefer cooking oil free).
2. Add the mushroom slices and cook until they have a good golden colour all over. Remove to a bowl and set aside.  
3. Add the remaining oil (or more water), and sauté the onions until golden. It’s important to get a good colour on them because that’s what adds lots of flavour.
4. Once golden, turn off the Instant Pot and immediately add the garlic, stirring it in and letting it cook in the residual heat.  
5. Add the potatoes, carrots, wine, soy sauce, broth, sugar and seasonings and stir. Really scrape into the bottom to get the brown mushroom residue off and into the gravy for extra flavour. 
6. Place the fresh herbs on top.
7. Place the lid on the Instant Pot and seal it, then set it to Manual (Pressure Cook on newer models), High Pressure for 15 mins.  
8. Once it’s done, leave the pressure to release naturally. While waiting make a slurry with the flour. Add water to it gradually to make a lump free paste then add a little more, stirring constantly until it’s pourable like cream. 
9. Once the pressure has released turn off the Instant Pot, remove the lid, scoop out the herbs and discard. Turn the Instant Pot to “sauté” and pour in the slurry, stirring immediately to incorporate. Then add the mushrooms back in and stir gently again. The potatoes will be really soft and might break a little but that’s ok. They taste at their best when soft like that in this recipe. Give it a couple of minutes for the gravy to thicken a bit and the mushrooms to warm through then serve.