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