1.25poundsYukon gold potatoescut into bite-sized pieces
1poundbaby bella mushroomsif they are large, cut them in half
2large carrotspeeled and cut into bite-sized pieces
2cupsfrozen pearl onions*
4clovesgarlicpeeled and minced
3sprigs fresh thyme
1/2cupdry red or white wine
Kosher salt and freshly-cracked black pepper
optional garnish: finely-chopped fresh parsley
Instant Pot Method:
Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine and worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Remove the lid.
In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
Serve immediately, garnished with fresh parsley if desired.
*Feel free to sub in sliced white onions, if pearl onions are not available.
**If making this recipe vegetarian, use vegetarian Worcestershire.
Original recipe: https://www.gimmesomeoven.com/portobello-pot-roast-vegetarian/