Instant Pot Portobello Pot Roast | IMPACT Magazine

Ingredients

• 2 Tbsp. olive oil, divided
• 5 large portobello mushrooms, sliced into chunky pieces
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 5 large potatoes, peeled and cut into large chunks (I cut each potato into about 5 pieces).
• 4 large carrots, peeled and cut into 1 inch chunks
• 1 ½ cups red wine
• ¼ cup soy sauce or tamari
• 2 cups vegetable broth
• 1 tsp. salt , plus more to taste
• ½ tsp. black pepper, plus more to taste
• 1 Tbsp. sugar
• 4 Tbsp. all purpose flour
• water, to make a slurry
• 2 sprigs of fresh thyme
• 1 large sprig fresh rosemary
• 3 or 4 fresh sage leaves