Instant Pot Vegan Pot Roast

When I was growing up, my favorite part about Pot Roast was the soft, melt-in-your-mouth veggies that had been slow cooked all day in broth. Before I had an Instant Pot, I would use a large roasting pan or slow cooker to keep all of the flavor in. The beauty of using this new method is that you don’t have to wait all day for that savory goodness because pressure cooking delivers the same result in less time while not letting any bit of flavor escape the pot. It’s become one of my favorite “dump n’ go” meals which has been a lifesaver on a busy day and especially while experiencing pregnancy fatigue. Also, because you aren’t using any meat… you don’t need to check the temperature to ensure your main source of protein is fully cooked. It packs even more nutrition with the added value of very versatile portobello mushrooms and leaves you full for longer with the starchy veggies. Enjoy!


This recipe makes approximately 4-5 servings and stores well in the fridge for about 2 days.


The ingredients for this recipe are similar to the traditional recipe that includes animal based protein, but are much more cost effective and easier to work with. The real secret to this recipe is the portobellos who pack a hearty dose of protein and add a fun texture to the meal. You’ll find that the traditional method typically includes worcestershire sauce that is made with anchovies. If you can find a vegan version, that’s great! My substitute for this is soy sauce & white wine vinegar. For the broth…any vegetable, “chicken” or “beef” flavor will do. You can easily find the rest of the ingredients already in your spice cabinet and in the produce section at the store. I usually keep most of the non perishable items on hand for other recipes, making this dish just one easy grocery trip away for the fresh stuff. The only thing I’ll be adding next time is an onion… the “prego brain” I have right now completely forgot, but it was so delicious without it and barely missed!

Freya just had to pose for this one… You can also see Blu bird watching in the background 🙂
  • Portobello Mushrooms – 2 caps defrilled and sliced into long pieces
  • Baby Dutch Yellow Potatoes – 1 lb diced into cubes
  • Carrots – 4 large whole cut into thick slices
  • Celery – 3 Large stalks cut into 2-3 inch pieces
  • White Wine Vinegar – 3 tbsp
  • Low Sodium Soy Sauce – 3 tbsp
  • Garlic – 1 tbsp minced (fresh or preserved is best but you can also use powder)
  • Tomato Paste – 1/4 can (about 4 large scoops with a spoon/spatula)
  • Broth Base – 1 cube Not Chick’n Bouillon (cut in half to use for sauteing & cooking)
  • Thyme – 1 tbsp dried or fresh
  • Onion Powder – 1 tbsp or replace with 1/2 a fresh large yellow onion
  • Pink Salt – 1/2 tsp to taste
  • Pepper – 1/2 tsp to taste
  • Optional– Extra Virgin Olive Oil (for sauteing veggies)

Nutrition Facts

This recipe comes in at 186 calories per serving leaving plenty of room for sides with 4 equal servings. It provides 9 g of protein and a generous dose of Vitamin A. It’s a relatively low fat meal and give you nearly a quarter of your fiber, iron & Vitamin C intake for the day. We don’t eat a lot of salt in our house, but if you’re watching your sodium… I’d recommend using a low sodium broth or making your own at home. You can also use coconut aminos versus soy sauce to get the same results in a healthier manner. Below is a more complex breakdown courtesy of MyFitnessPal.

More Nutrition Facts

Calories 185
Total Fat 1 g
Saturated 1 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 0 g
Cholesterol 0 mg
Sodium 1271 mg
Potassium 834 mg
Total Carbohydrates 40 g
Dietary Fiber 8 g
Sugars 9 g
Protein 9 g
Vitamin A 114%
Vitamin C 23%
Calcium 17%
Iron 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you’re on the app, you can log my recipe here.

Cooking Time

It’ll take about 20 minutes to prep everything including washing, peeling, pat drying and chopping your your veggies. This is the only real “work” you’ll have to put into this recipe, because the Instant Pot takes on the load after that so you can get back to enjoying your day in no time. I prefer to saute my mushrooms for about 10 minutes but you can skip this step if you’re in a rush. The best method is to set your pot to “Pressure Cook” for 15 minutes.Total time will take you around 40-45 minutes depending on whether you choose a natural or quick release method at the end.


  1. Wash and dry your veggies. Peel the carrots and cut into thick slices. Defrill the mushrooms (If you use a small spoon, you can get into the curves without tearing up the bottom. The best method is to cut the bottom edges off first, so you have an even side to work with) and slice into long medium sized pieces. Cut the celery into 2-3 inch pieces.
  2. Add 1/4 cup of water, 1/2 the bouillon cube, and mushrooms to the Instant Pot (use 1/4 cup veggie broth as a substitute). Set to “Saute” for 10 minutes and stir frequently to prevent burning. Once you start to see your mushrooms browning, add the minced garlic and stir (usually within the last 5 minutes).
  3. Stir in 2 cups of water, the other 1/2 of the bouillon cube, tomato paste, white wine vinegar, soy sauce, onion powder, thyme, salt, pepper, potatoes, carrots & celery to the Instant Pot and set to “Pressure Cook” for 15 minutes. Once the timer goes off, you can either let the pressure naturally release or use the button for the quick release method (If I’m in a rush but still want to keep more flavor in, I’ll take a warm wet cloth and place it over the metal notch to help it release at mid pace). Stir your veggies into the broth once more before serving & enjoy!

Serving Suggestion

This recipe pairs well with some of my old-time Midwest classics like eggless noodles or a simple plant based buttered bread (see…deep down, I’m really still an Ohio girl in a lot of ways). You can make it a little healthier with a side salad, but quite honestly this recipe was made for comfort so I’d recommend going for whatever sounds best to you!

If you have questions, comments or have tried this recipe, please leave a note in the section below. Also, be sure to share your favorite dishes that you’d like to see vegan. I love a good challenge!

As always, thanks for your love & support.

‘Til next time!

Em 🌱

Emmy May, The Plant Based Bae
Emmy May, The Plant Based Bae

Hi! My name is Emmy May and I’m The Plant Based Bae. I was born and raised in the Midwest, and have called Southern California home for the past seven years. In 2018, I decided to switch to a vegan diet which led to me improving my overall quality of life and learning a lot about health & humanitarianism. Since then, I’ve had countless conversations with vigorous vegans and curious omnivores to share what I’ve learned along the way.

Subscribe for The Plant Based Bae eNewsletter

Sign up to receive updates from The Plant Based Bae & delicious content delivered right to your inbox.

Success! You're on the list.

Follow The Plant Based Base via Email

Sign up to receive an email each time a new post is uploaded. Never miss another post again!

More Recipes by The Plant Based Bae