Instant Pot Vegan "Pot Roast" with Mushrooms

Ingredients

• 1 pound crimini mushrooms (cut in half, or 5 large Portobello mushrooms, sliced into 1-inch pieces)
• 1 pound yukon gold potatoes (cut into bite-sized pieces)
• 2 carrots (large, cut into bite-sized pieces)
• 1 onion (large, diced)
• 2 garlic cloves (minced)
• 2 thyme sprigs (fresh)
• 3 sage leaves (fresh, minced)
• 1 teaspoon rosemary (fresh, chopped)
• 2 1/2 cups vegetable stock (or water)
• 1/4 cup tamari (or lite soy sauce)
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon molasses
• 1/8 teaspoon black pepper (ground)
• 2 tablespoons cornstarch

Instructions

1. 1

   Place all the ingredients (except the cornstarch) into the bowl of a 6-quart Instant Pot and stir to combine. Secure the lid and set the vent to “Sealing.” Using the “Manual” button, adjust the pressure for “High Pressure” and cook for 20 minutes.

2. 2

   Let the pressure naturally release for 5 minutes before manually releasing the remaining pressure.

3. 3

   In a small bowl, combine the cornstarch with 1/4 cup water. Add the slurry to the Instant Pot and stir to combine.

4. 4

   Turn the Instant Pot on with the “Saute” button and simmer the mixture until it’s thick, about 3 to 5 minutes. Serve hot.